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This Week’s Featured Recipes

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TasunkaWitko View Drop Down
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28 jun 06

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

Pike Kabobs With Peanut Barbecue Sauce



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

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

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

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

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

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

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

Barbecued Walleye Fillets

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

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

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

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

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

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

Tabbouli Salad

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

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

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



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: 28 June 2006 at 07:02
5 jul 06

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

Marinated & Grilled Northern Pike

• 1/4 cup oil (not olive oil)
• 3 Tbsp rice wine vinegar
• 1 clove garlic
• 1/4 tsp. pepper
• 1 tsp. dried sweet basil
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. grated Parmesan cheese
• 1 lb. northern pike fillets

Combine all the ingredients except the fillets into a blender and purée.
Pour into a resealable plastic bag, then carefully add the fillets.
Refrigerate and marinate for three hours.

Drain marinade off fillets and reserve liquid. Preheat propane barbecue or
light four-dozen briquettes. When coals are white hot, or grill pre-
heated, reduce to medium-high and start the fillets. Cook 7-10 minutes,
or until fish is opaque and flakes easily when fork is inserted, turning
carefully two or three times and basting with reserved marinade.

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

Grilled Walleye With Horseradish Sauce

• 1/2 cup sour cream
• 2 Tbsp. horseradish
• 1 tsp. lemon juice
• 2 lbs. walleye fillets, about 1 inch thick
• 1/4 tsp. salt
• 1/4 tsp. pepper

Soak a handful of apple or hickory woods chips in water, and start about
three dozen charcoal briquettes in the barbecue. Combine the sour cream
and horseradish in a small bowl; add the lemon juice and chill.

Pat fillets fry with paper towels and season with salt and pepper. Spray
cooking grate with nonstick vegetable cooking spray. When the coals are
white hot, drain the water from the chips, strew them over the coals and
start the fish. Close the barbecue lid for maximum smoky flavor.

Cook walleye about five minutes on each side, turning once. Serve at once
with the horseradish sauce. Chill leftovers and bring them along in a
cooler on your next fishing trip.
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12 jul 06

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

Greek Pheasant

 

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

·   1 lemon

·   1 tsp. dried oregano

·   3/4 tsp. salt

·   1/2 tsp. pepper

·   2 tbsp. olive oil

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

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

 

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

Greek Baked Walleye

·        Walleye fillets (thick fillets work best)

·        1 medium large onion, finely chopped

·        Fresh sage leaves

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

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

·        Butter

·        Dry white wine (A Sauvignon Blanc works well)

·        1 Tbsp. corn starch

·        4 Tbsp. cold water

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

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

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



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: 12 July 2006 at 06:57
19 jul 06

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

When you’ve worked up an appetite from a long morning of fishing, a
“shore lunch” cooked over a campfire makes an unforgettable treat. One
of the best meals going is a mess of fish cooked over an open fire (with
potatoes and perhaps a can of baked beans) on the bank of a lake or
stream. The scenery is terrific, and the fish is guaranteed fresh.

Most any kind of fish can be used to make a shore lunch. You can cook
on a grate, with aluminum foil directly on the coals or with a camp stove.

See this week’s Tip of the Week for pointers regarding campfire cooking,
whether on a grate, in a frying pan or with aluminum foil.

Here’s how to prepare three tasty shore lunches. More to follow next
week.

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

Seasoned Fish And Vegetables

Seasonings to prepare beforehand

• 1/8 tsp. salt
• 1/8 tsp pepper
• 1/2 tsp basil leaves

Other ingredients

• One potato, thinly sliced
• Two carrots, thinly sliced
• One onion, sliced and separated into rings
• 1 Tbsp. butter

Place a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Sprinkle with mixed seasonings, top with vegetables, then butter. If
you wish, sprinkle a little more salt and pepper on vegetables.

Wrap and seal the foil. Place the fish on the grate and cook for 15-20
minutes. If you cook fish by placing the foil directly on the coals, cooking
time will be less, but will depend on weather, size of package and
intensity of heat. Try cooking 5 minutes per side, then checking for
doneness and adjusting cooking time appropriately.

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

Fish Fillets With Bacon, Mayo & Onion

Form a shallow tray with an 18”x18” piece of heavy-duty aluminum foil.
Place several pats of butter and thin slices of onion on the foil. Lay a
medium-sized fillet on the onion. Spread real mayonnaise on the fillet
and season with salt and pepper. Top the fish with bacon strips and
grated, sharp cheddar cheese.

Seal the foil; Open the foil to check the bacon. When it’s done, so is the
fish.

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

Fish à l’Orange

Place a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top fillet with one tablespoon of butter and orange slices with the
peel left on. Salt and pepper to taste. Wrap the aluminum foil and seal.
Cook packet for 15-20 minutes on a grate, or over coals until done.


Edited by TasunkaWitko
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26 jul 06

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

Concluding our series on “quick and easy shore lunches,” here are three
more:

Bacon-Baked Fish and Pepper Strips

Lay a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top it with a small green pepper cut into strips, a small onion, sliced
and separated into rings, and two slices of bacon cut into 1-inch pieces.
Salt and pepper to taste. Wrap and seal the foil, and cook the fish for
15-20 minutes. When the bacon is done, so is the fish.

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

Teriyaki Fish Fillet

Lay a medium-sized fillet on an 18”x18” piece of heavy-duty aluminum
foil. Top the fillet with sliced onion and green pepper, if desired. In a
small bowl, combine 2 tablespoons lemon juice, 1 tablespoon brown
sugar and 1 tablespoon soy sauce (or a single restaurant packet). Pour
the mixture over the fish, then wrap and seal the foil. Cook 15-20
minutes.

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

Fish à l’Woodsman

• 2 Large trout or other fish steaks or fillets, 1 inch thick
• 1 1/2 tsp. salt
• 3 Tbsp butter or margarine

Remove all moisture from surface of fish by blotting with paper towels,
set aside.

Sprinkle salt in an even layer over bottom of 8-inch cast-iron skillet.
Place skillet on cooking grate over campfire. Heat skillet until drop of
water dances across surface when flicked onto it. Squarely drop fish into
skillet. Sear for 10 seconds on each side, then add butter or margarine to
skillet. Cook 4 minutes, turn steaks over, then cook an additional 4-6
minutes longer, or until fish is firm and opaque and just begins to flake.
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2 aug 06

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

Riverside Bullheads

• 1 Tbsp. butter or margarine, softened
• 6 whole, drawn bullheads, skin and heads removed
• 8 oz. fresh mushrooms, sliced (about 2 cups)
• 2/3 cup dry, white wine
• 1/4 cup chopped onion
• 2 Tbsp. vegetable oil
• 1 Tbsp. plus 1 1/2 tsp. dried parsley flakes
• 1 Tbsp. plus 1 1/2 tsp. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. dried thyme leaves

Build a campfire and allow it to burn down to glowing coals. Cut six
18x14-inch sheets of heavy-duty foil spread 1/2 tsp. butter on each
sheet of foil. Place one bullhead in center of each sheet. Turn up edges,
slightly. In medium mixing bowl, combine remaining ingredients. Spread
heaping 1/3 cup of mixture evenly over each fish.

Fold long sides of foil together in locked folds fold and crimp short ends;
seal tightly. Place packets on cooking grate over campfire. Cook for 9
minutes. Turn packets over. Cook for 5-9 minutes longer, or until fish
begins to flake when fork is inserted at backbone in thickest part of fish.
Packets can be placed directly on coals; cooking time will be shorter.

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

Bullheads Marinated In Barbecue Sauce

• 3 Tbsp. chopped onion
• 1 Tbsp. olive or vegetable oil
• 1/4 cup packed dark brown sugar
• 1/4 cup catsup
• 1/4 cup cider vinegar
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. dried oregano leaves
• 1 1/2 to 2 lbs. small, whole bullheads, heads and skin removed

In small skillet, cook and stir onion in olive oil over medium heat until
tender, about 3 minutes. Stir in brown sugar, catsup and vinegar,
Worcestershire sauce, dry mustard, salt, pepper and oregano. Cook,
stirring occasionally, until bubbly. Reduce heat. Simmer, stirring
occasionally, for 10 minutes.

Place fish in medium bowl. Pour marinade over fish; cover. Refrigerate at
least 30 minutes, turning fish over once. Set oven to broil and/or 550
degrees, or fire up the grill. With slotted spoon, remove fish from
marinade and place on broiler pan or barbecue grill. Baste with marinade.
Broil or grill for about 8 minutes; turn. Baste with marinade and cook
another 7 minutes or until fish flakes easily at the backbone.
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9 aug 06

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

This week’s recipes come from Timothy Manion, a native of Wisconsin
who grew up with a love for the outdoors and for cooking. His book, Wild
Game and Country Cooking, can be found on Ebay or Amazon.com, and is
well worth a look.

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

Deep Fried Walleye Fillet

Described by Timothy as “my favorite preparation method.”

• 2 lbs walleye fillets
• 4 oz. saltine crackers
• 3 eggs
• 1/4 cup milk
• Salt and pepper to taste
• 2 fresh lemons, cut into wedges
• Peanut (or canola) oil

Combine eggs and milk, then beat thoroughly until mixed. Crush crackers
in blender or food processor, then place in separate dish.
Dip fillets in egg mixture, then in cracker crumbs and fry in peanut oil
approximately 3 minutes on each side, or until golden brown. Drain on
paper towel and place in warming dish. Serve hot with lemon wedges and
potato pancakes with applesauce.

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

Potato Pancakes

“A delicious compliment to be served with fillet of walleye dinner.”

• 8 medium potatoes
• 1 cup flour
• 2 large eggs
• Salt and pepper to taste
• Cold beef bouillon or game stock

Grate potatoes raw and let them stand for 5 minutes in enough cold water
to cover. Drain the potatoes and squeeze them dry in a towel.

Measure the amount of raw potato pulp; add an equal amount of cold
meat stock, 1 cup flour, 2 large eggs (slightly beaten), and salt and
pepper to taste. Beat the mixture vigorously to blend it. Add another cup
of flour in small amounts, beating after each addition until the mixture
reaches pancake batter thickness.

Heat a griddle and generously grease it with bacon drippings. Spoon 2
tablespoons of the batter into the pan for each cake. Cook the cakes over
medium heat until they are golden brown on both sides, turning the
cakes only once. Serve with butter, syrup and applesauce.

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

Creamed Venison On Biscuits

• 1 lb venison, ground or cut into cubes
• 1 small onion, chopped
• 2 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• 2 beef bouillon cubes
• 1 tsp. Worcestershire sauce

Sauté meat and onion in oil in a skillet until brown. Drain off excess oil.
Add remaining ingredients and simmer for 20 minutes. Serve over
biscuits.

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

Biscuits

• 2 cups sifter all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. vegetable shortening
• 3/4 cup milk

Sift dry ingredients together and cut in shortening. Add milk to make a
soft dough. Place on a lightly floured board and knead a few seconds. Roll
out 1/2-inch thick and cut with floured biscuit cutter (you can also use a
drinking cup or glass of appropriate diameter). Place on a greased baking
sheet and bake in a 450-degree oven for about 12 minutes. Makes
fourteen 2-inch biscuits.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2006 at 08:18
16 aug 06

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

Baked Stuffed French Loaf

Enhance the flavors in this dish with a Caesar salad.

• 1 lb ground venison (deer, elk, antelope, moose or caribou)
• Salt and pepper to taste
• 1 tsp. garlic powder
• 1/2 cup onion, diced
• 2 cloves garlic (1 minced, 1 not)
• 1 loaf French bread
• 5 Tbsp. butter, melted
• 2 Tbsp. flour
• 1 1/2 cups milk
• 1 tsp. Worcestershire sauce
• 1 egg
• 2 cups Cheddar cheese, shredded
• 1 cup olives, chopped

Preheat oven to 375 degrees. In skillet, sauté venison, salt, pepper, garlic
powder, onion and 1 clove minced garlic. Drain on paper towel.

Break open French bread along seam or slice off top. Remove soft center
and crumble. In skillet, melt 3 Tbsp. butter and sift in flour. Stir in milk
slowly, cooking until smooth and stiff. Remove from heat. Add
Worcestershire sauce, egg, cheese, olives, meat mixture and crumbled
bread crumbs. Mix well.

Fill loaf and press edges together. Rub outside of loaf with garlic clove
and brush with remaining 2 Tbsp. butter. Bake 30 minutes.

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

Venison Bourguignon

Serve over noodles, rice or mashed potatoes with a Caesar salad and a
glass of red wine.

• 6 strips bacon
• Salt and pepper to taste
• 2 lbs. venison stew meat (deer, elk, antelope, moose or caribou)
• Flour
• 1 can beef broth
• 1 onion, minced
• 3 cloves garlic, minced
• 2 Tbsp. catsup
• 1/2 tsp. oregano, rubbed
• 2 bay leaves
• 1 lb. fresh mushrooms, sliced and sautéed
• 1/2 cup red wine

Preheat oven to 325 degrees. Fry bacon in skillet and drain on paper
towel. Salt and pepper stew meat and coat in flour. Brown in skillet with
bacon fat and drain on paper towel.

Place all ingredients in baking dish except mushrooms and wine. Cover
and bake 2 hours, stirring occasionally. Add mushrooms and wine and
bake 20 minutes.

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

Caesar Salad

• 1 1/2 heads Romaine lettuce
• 1 egg, coddled (cooked slowly in water just below the boiling point)
• 1 clove garlic
• 2 ounces olive oil
• 1 ounce red vinegar
• 1/4 tsp. dry mustard
• 1/4 tsp. Worcestershire sauce
• 1 anchovy
• 1 lemon
• Parmesan cheese

Break up garlic and rub into the sides of a wooden bowl along with
anchovy. Add olive oil, red vinegar, dry mustard and Worcestershire
sauce. Stir vigorously in the bottom of the bowl.

Add lettuce to the mixture. Coddle egg and break over lettuce, then
squeeze lemon over entire salad. Toss thoroughly, add Parmesan cheese
and serve immediately.
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23 aug 06

 

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

 

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

 

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

 

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

 

Schwarzwälder Eintopf

(Black Forest Stew)

 

Marinade:

·        1 cup chopped onions

·        1/2 cup chopped carrot

·        1/2 cup chopped celery

·        1 clove garlic, minced

·        2 whole cloves

·        1/4 tsp. rosemary

·        1/4 tsp. thyme

·        1 bay leaf

·        6 cranberries

·        5 peppercorns

·        1 Tbsp. chopped parsley

·        1/2 tsp. salt

·        3 cups dry, red wine

·        1/4 cup red wine vinegar

·        1/2 cup vegetable oil

 

Stew:

·        3 lbs. venison stew meat

·        1/2 tsp. marjoram

·        1/4 cup butter or margarine

·        1 cup chopped onions

·        1/4 cup flour

·        1 cup beef broth

·        1/4 tsp. pepper

·        1 cup sour cream

 

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

 

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

 

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

 

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

 

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

 

Marinierter Hase

(Marinated Rabbit)

 

·        1 three-pound rabbit, cut into serving pieces

·        1 tsp. salt

·        1/4 tsp. pepper

·        3 Tbsp. vegetable oil

 

Marinade:

·        2 cups red wine

·        2 cups chicken broth

·        1 tsp. allspice

·        2 bay leaves

·        1 tsp. thyme

 

Sauce:

·        1 dozen pickled white onions (cocktail size)

·        1 dozen stuffed green olives, sliced

·        1/2 lb. fresh mushrooms, sliced

·        2 Tbsp. butter

 

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

 

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

 

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

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30 aug 06

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

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

 

Rebhühner mit Sauerkraut

(Partridges with Sauerkraut)

 

·        2 large partridges

·        Salt and pepper

·        6 slices bacon

·        2 sticks butter

·        1 cup beef broth

·        1 small chopped onion

·        2 lbs. sauerkraut

·        5 juniper berries

 

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

 

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

 

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

 

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

 

Forelle Blau

(Blue Trout)

 

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

·        2 tsp. salt

·        1 cup vinegar, heated

·        4 cups water

·        1/4 cup white wine

·        1 sprig parsley for garnish

·        1 lemon for garnish

·        1 tomato for garnish

 

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

 

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

 

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

 

·        1 cup whipped heavy cream

·        1/4 tsp sugar

·        2 Tbsp prepared horseradish

·        1 tsp. lemon juice

·        Salt and pepper to taste

 

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6 sep 06

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

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

 

Smoky Canned Big Game Chunks

 

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

 

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

 

Marinade (for each three pounds of meat):

·        1/2 cup soy sauce

·        1/4 cup vegetable oil

·        1 tsp. sugar

·        1 tsp. black pepper

·        3 cloves garlic, chopped

·        1/2 tsp. Worcestershire sauce

 

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

 

Canning Broth (for each three pounds of meat):

·        1 cup venison stock or beef broth

·        1/4 cup vinegar

·        1 tsp. sugar

 

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

 

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

 

Smoking:

 

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

 

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

 

Canning:

 

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

 

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

 

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

 

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

 

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

 

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

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Pickled Fish

 

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

 

Brine:

 

·        1 cup pickling salt

·        6 cups water

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

 

Pickling Solution:

 

·        1/2 cup granulated or packed brown sugar

·        1/2 cup distilled water

·        1 cup white vinegar

·        1 Tbsp. plus 1 tsp. pickling spices

·        2 to 4 cloves

 

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

 

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

 

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

 

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

 

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

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13 sep 06

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

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

 

Lemon-Pickled Fish

 

·        3 lbs. any freshwater fish fillets

·        4 cups water

·        1 cup canning or pickling salt

·        9 cups distilled, white vinegar, divided

·        1 large red or white onion, thinly sliced

·        1 lemon, thinly sliced

·        2-1/2 cups sugar

·        5 bay leaves

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

·        1/4 cup bottled lemon juice

 

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

 

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

 

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

 

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

 

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

 

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

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Lowen Family Jerky Recipe

 

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

 

·        1/4 cup Morton Tender-Quick

·        1 tsp. Alpine Touch

·        2 Tbsp. sugar

·        1 Tbsp. liquid smoke

·        1/2 tsp. garlic salt

·        1 Tbsp. Worcestershire sauce

 

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

 

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

 

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

 

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

 

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

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20 sep 06

 

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

 

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

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

Fresh Ground Sausage

·        1 lb. lean, ground venison

·        1 tsp. fennel seed

·        1 tsp. salt

·        1/2 tsp. garlic powder

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

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

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

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

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Venison Sausage

·        1 lb. lean, ground venison, crumbled

·        2 tsp. seasoned salt

·        1-1/2 tsp. ground sage

·        1-1/2 tsp. poultry seasoning

·        1-1/2 tsp. dried parsley flakes

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

·        2 Tbsp. vegetable oil

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

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



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27 sep 06

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

On November 9th of 2005, I featured an excellent and easy recipe for venison breakfast sausageBelow are two more breakfast sausage recipes that are easy, versatile and can be frozen for future use. As with any of the sausage recipes printed in this column, the sausage in these recipes can be used in bulk, patties or links.

 

Fresh Breakfast Sausage

 

·        2 lbs. lean, ground venison, crumbled

·        2 lbs. ground pork, crumbled

·        1/3 cup plus 2 Tbsp. ice water

·        1-1/2 Tbsp. salt

·        1 tsp. white pepper

·        1 tsp. rubbed sage

·        1 tsp. ground thyme

·        1/4 tsp. nutmeg (optional)

·        1/4 tsp. ginger (optional)

 

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

 

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

 

 

Potato Sausage

 

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

 

·        1 quart water

·        2 lbs. peeled potatoes

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

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

·        1 medium onion, coarsely chopped

·        1 egg, beaten

·        1 Tbsp. salt

·        1/2 tsp. ground allspice

·        1/4 tsp. ground sage leaves

·        1/4 tsp. dried basil leaves

·        1/4 tsp. sugar

 

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

 

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

 

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

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4 OCT 06

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

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

 

Garlic Sausage

 

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

 

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

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

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

·        1 Tbsp. salt

·        1 tsp. pepper

·        1/2 cup water

 

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

 

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

 

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

 

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Mexican Chorizo Sausage

 

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

 

·        2 lbs. trimmed deer or other big game meat

·        2 lbs. boneless fatty pork shoulder or pork butt

·        2 Tbsp. paprika

·        1 Tbsp. salt

·        1 Tbsp black pepper

·        2 tsp. crushed red pepper flakes

·        1 tsp. sugar

·        1 tsp. garlic powder

·        1/2 tsp. dried oregano leaves

·        1/4 tsp. cumin seed

·        1/4 cup white vinegar

 

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

 

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

 

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

 

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11 OCT 06

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

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

 

Italian Sausage

 

·        5 lbs. lean, ground venison, crumbled

·        5 lbs. ground pork, crumbled

·        5 tsp. fennel seed

·        5 tsp. crushed red pepper flakes

·        5 tsp. chili powder

·        5 tsp. dried oregano leaves

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

·        1-1/2 tsp. garlic powder

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

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

 

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

 

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

 

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

 

 

Bratwurst

 

·     3 lbs. lean, ground venison, crumbled

·     3 lbs. ground pork, crumbled

·     2 Tbsp. canning/pickling salt

·     2 Tbsp. dried parsley flakes

·     1 Tbsp. crushed red pepper flakes

·     1 Tbsp. dried onion flakes

·     2 tsp. garlic powder

·     1 tsp. freshly-ground pepper

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

 

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

 

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

 

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

 

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18 oct 06

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Roast Pronghorn Loin

 

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

·        1 clove garlic, crushed

·        1% milk

·        3 medium onions, sliced

·        Salt and pepper

·        1/2 pkg. dry onion soup mix

·        1/2 cup water

·        1 tsp. liquid smoke

·        1/2 tsp. Worcestershire sauce

 

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

 

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

 

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

 

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

 

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

 

 

Pronghorn Minute Steaks With Pan Gravy

 

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

·        Salt

·        Pepper

·        Garlic powder

·        Flour

·        Cooking oil

 

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

 

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

 

Pan Gravy

·        4 Tbsp. cooking oil

·        2 Tbsp. flour

·        Salt

·        Pepper

·        1 1/2 cups milk

 

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

 

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



Edited by TasunkaWitko
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25 oct 06

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Old-Fashioned Liver And Onions

·        1/3 cup all-purpose flour

·        1/2 tsp. salt

·        1/4 tsp. pepper

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

·        4 slices bacon, cut into 1-inch pieces

·        2 medium onions, sliced

 

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

 

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

 

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

 

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

 

Korean Venison

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

Marinade:  

·        1/3 cup soy sauce

·        3 Tbsp. sugar

·        2 Tbsp. sesame oil

·        2 tsp. dehydrated minced onion

·        1/2 tsp. ground ginger

·        1/4 tsp garlic powder

·        Freshly-ground pepper to taste

 

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

 

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

 

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



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1 nov 06

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

Venison Leg Roast

From Kenneth LaFond of North Carolina

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

·        1 cup venison or beef broth

·        1 lb. smoked bacon

·        2 medium onions, coarsely chopped

·        1 bell pepper, coarsely chopped

·        Salt and pepper to taste

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

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

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

Ken’s comments: This recipe was given to me by a Ft. Bragg wildlife officer. Every time we make this, our guests insist on getting the recipe. It’s really great!

Elk n’ Beans

From Mike Oliveira of  Idaho

·        1 onion, peeled and chopped

·        2 Tbsp. olive oil

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

·        4 cloves garlic, peeled and minced

·        2 8-oz. cans of diced tomatoes

·        1/2 cup low-sodium beef stock

·        1 16-oz. can of kidney beans

·        1/2 tsp. basil

·        1/2 tsp. thyme

·        Tabasco sauce to taste

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

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

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

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Ruth's Cheesecake

From Ruth Jones of Chester

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….”

·        3 large (8-oz.) packages cream cheese

·        4 eggs

·        1 cup plus 2 tsp. sugar, divided

·        2 tsp. vanilla, divided

·        Butter

·        Crushed graham crackers (about 2 cups)

·        1 8-oz. carton sour cream

·        1 small carton frozen strawberries

·        1 Tbsp. lemon juice

·        2 Tbsp. cornstarch

·        Red food coloring (optional)

Combine cream cheese, eggs, 1 cup sugar and 1 tsp. vanilla in mixing bowl. Beat together for 15 minutes at high speed (do not underbeat). 

Grease spring pan with butter. Sprinkle graham cracker crumbs over pan. Pour batter into the pan and bake at 375° for 30-35 min.

Meanwhile, take one 8-oz. carton of sour cream, add 2 tsp. sugar and 1 tsp. vanilla and stir.  Set aside.

When cake is done, take it out of the oven and turn oven to 475°. Cool cake for 10 minutes.  Spread sour cream mixture over cake and put back in oven for 5 minutes.  Cool.

Meanwhile, take one small carton frozen strawberries, thawed.  Drain juice into small pan.  Bring juice to a slow boil, adding one Tbsp. lemon juice and two Tbsp. cornstarch diluted in small amount of water.  Add red food coloring, if desired, for color. When it bubbles for a minute, remove from heat.

Put strawberries in the middle of cake and drizzle juice mixture over it.  Keep refrigerated for 24 hours before serving.

Ron’s comments: This is easily the best cheesecake I’ve ever had! I still remember the recipe that my mother got from Ruth years ago when they were working together in Havre. Up near the top, Ruth had written, “Yummy!” Try it and see for yourself if you agree.

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



Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 November 2006 at 17:24

8 nov 06

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Barbecued Sage Hen

From Russell Collins of Wyoming

·        2 sage hens, cut up

·        2 cups milk

·        Your favorite barbecue sauce (or use recipe below)

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

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

Homemade Barbecue Sauce

·        2 medium onion, finely chopped

·        1 clove garlic, minced

·        1 cup water

·        1 cup cider vinegar

·        1/2 cup catsup

·        1/2 cup packed brown sugar

·        1/4 cup butter or margarine, cut up

·        2 Tbsp. Worcestershire sauce

·        1 tsp. salt

·        1/2 tsp. Cayenne pepper

In medium saucepan, combine all ingredients. Cook over medium heat until bubbly, stirring occasionally. Reduce heat; simmer 10 minutes.

Sage Hen Supreme

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

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

·        All-Purpose marinade (see below)

·        Flour

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

All-Purpose Marinade

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

·        2 cups milk

·        2 eggs, beaten

·        1/8 tsp. garlic

·        Paprika (sprinkle)

·        Onion powder (sprinkle)

·        Black pepper (sprinkle)

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

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

 



Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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