"CHINESE" JERKY

3 3 1 2 1/2 2 1 1/2 4

lb tablespoon tablespoon cup teaspoon tablespoon teaspoon tablespoon

steak garlic cloves, minced ginger, fresh, minced sesame oil soy sauce red peppers, dried, crushed honey white pepper dry sherry

Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it. Yield: 1 pound

"RAMP"AGING CHICKEN CHILI - MODERN

1 1 3 1 2 1 2 2 1 2 1 2 2 1 2 1 16 16 6 2 1

lb tablespoon lb

ramps (leaves and all) cut into bite size pieces crisco hot & spicy cooking oil chicken breast cut into bite size pieces cloves garlic, minced bay leaves

teaspoon teaspoon teaspoon tablespoon

mexican oregano ground cumin cayenne chili powder 4-oz cans chopped green chilies 16-oz cans kidney beans (liquid included)

oz oz oz

can refried beans can stewed tomatoes can tomato paste 15 1/2-oz. cans beef consomme

Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining

Page 2 ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne" . Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. Yield: 12 servings

COCA COLA SIMMERED BEAR MEAT

1 1 1

fat bear meat coca cola

On a cooking show on the telly one Saturday morning, I watched the chief put fat in a frying pan. Then he threw in large globs of Bear Meat. Sort of looked like fat large pieces of liver. He then added a can of coke to simmer the Bear Meat in.................. :) Petro From: Petrouchk@aol.Com

Page 379

Yield: 4 servings

COFFEE AND SAGE ROASTED ELK

3 1 1 1 1 1 8 1 1/4 2 3 2 5 1 1/2 1/4 1

lb

elk; a roasting joint (3 to 4) ; (if you cannot ; obtain elk then try ; venison or good ; lean beef) cloves garlic; sliced knob of fresh ginger; sliced

cup tablespoon tablespoon cup

red wine whiskey vinegar coffee rashers of fatty streaky bacon salt and pepper to taste

teaspoon teaspoon

sage thyme bay leaf

1 Cut slits into the roast and stuff with slices of ginger, garlic and onion. Place the roast in a sealable container. Mix the wine, 2 cups coffee, 3 tbsp vinegar and 2 tbsp whiskey. 2 Pour this mixture over the roast and marinate in the fridge overnight, turning several times. Preheat the oven to 350f. On the stove on a medium heat, brown a piece of bacon in a heavy oven or roasting pan. 3 Remove the roast from its marinade, reserving the liquid, and brown in the pan, turning to sear both sides. Lay the four other bacon pieces over the roast in the pan. Sprinkle with salt and pepper. Add the sage, thyme and bay. Pour the marinade over the roast. 4 Cover the meat and roast for 1 1/2-2 hours until tender. Remove the meat to a cutting board. Use the pan drippings for a sauce. Serve the roast sliced with mashed potatoes and the sauce. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l. Yield: 1 servings

Page 380

COLORADO VENISON STEW

2 1 4 1/2 2 1/2 1/2 6 1 1 6 1 1 1

lb tablespoon cup teaspoon teaspoon teaspoon tablespoon large tablespoon cup cup cup

venison, cubed (all fat, bone & sinew removed) cooking oil flour salt white pepper rosemary dried parsley onion peeled & wedged paprika hot water (to cover) peas (frozen, canned or fresh) red wine

Dredge meat in flour. Brown meat & onions in cooking oil. Add remaining ingredients except for peas & wine. Simmer for 1 hour allowing liquid to reduce to gravy. Add wine & simmer for 30 minutes. Add peas, simmer 5 minutes longer. Serve over French bread slices. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yield: 1 servings

Page 381

COMANCHE FIREWATER CHILI...

2 1 1/4 2 2 4 2 2 1 2 2 2 2 1

pounds pound cup (14 medium cloves ears cans can tablespoons tablespoons tablespoons tablespoons teaspoon

chuck steak, elk or buffalo meat, c; ut into small cubes ground chuck olive oil 1/2 oz) cans of peeled whole tomato; es (hand crushed with jui added) chopped yellow onions fresh minced garlic of corn - kernels scraped off or 1; box frozen white corn chopped green chiles-medium of red kidney beans seasonings: molasses garlic salt chili powder brown sugar ground cumin firewater: (can be purred in a blender or adde; d straight to the pot if the jalapeno and poblano chiles)

1 1/2 1 1 3 1

cups cup can fresh tablespoon

water of whiskey poblano chiles in adobo sauce jalapenos ground black pepper

Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes. Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally. I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes. Hey...let me know how you like it...chilis don't like me or my peptic ulcers from chemo...

Page 382

COMANCHE FRIED FROG LEGS

2 1/2 1 1/2 1/2 1/4

lb cup teaspoon cup teaspoon

frog legs cooking oil egg, well beaten salt cornmeal pepper

Mix the cornmeal, egg, salt and peper together with enough water to form a batter. Place the oil in an iron skillet and dip the frog legs into the batter and cook for about 30 minutes until they are brown on all sides. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 383

COME FRY WITH ME

4 140 1 1 3 5 5 1 1 4 1 1 1 4 2 3 4 2 150 1 1 1 1 1/2 1 1/2 1 1

tablespoon gm

olive oil butter butternut squash; peeled and roughly ; chopped

slice tablespoon

lemon freshly chopped thyme garlic cloves; peeled but left ; whole

large tablespoon

potato; peeled and chopped double cream onion; peeled and thinly ; sliced

teaspoon tablespoon tablespoon tablespoon

salt red wine balsamic vinegar quince jelly venison sausages cloves garlic; unpeeled

gm

sugar snap peas; 1/2 thinly sliced thinly sliced rind of 1 orange red cabbage; thinly sliced

tablespoon

clear honey lemons; juice of oranges; juice of

bunch

flatleaf parsley; stalks removed salt and pepper

Preheat oven to 220C/425F/Gas 7. 1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season. 2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain. 3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm. 4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm. 5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm. 6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar

Page 384 snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm. 7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over. 8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l. Yield: 1 servings

Page 385

COMPOTE OF BACON MUSHROOMS SWEET POTATOES AND PECANS

1/2 1 1 1 1 1 2 1 2 1 1/2 1 1 2 1/2 1 1 1 1 1 1 1

cup cup cup tablespoon cup tablespoon cup cup tablespoon teaspoon cup

reserved molasses marinade pepper veal demi-glace half-inch dice smoked slab bacon vegetable oil wild mushrooms -- (any type) unsalted butter sweet potato balls peeled pearl onions -- (1/2 to 3/4) brown sugar cider vinegar glazed pecans -- see recipe salt -- to taste fresh lemon juice -- to taste reserved from venison marinated in molasses & black see recipe

Reduce reserved marinade in a small saucepan over medium-high heat for 5 minutes or until reduced by half. Add demi-glace and bring to a boil. Lower heat and simmer for 5 minutes or until sauce coats the back of a spoon. Remove from heat and keep warm. Render bacon in a small saute pan over medium-high heat. When hot, add mushrooms and saute for 3 minutes or until cooked. Remove from pan and reserve. Preheat oven to 350 degrees. Melt butter in an ovenproof medium saute pan over medium heat. When hot, add sweet potato balls and pearl onions. Saute for 3 minutes. Add brown sugar and cider vinegar and stir to combine. Saute for two minutes. Place pan in oven and cook for 7 minutes, stirring occasionally to glaze evenly. Remove from oven. Add bacon, mushrooms, reduced marinade, and Glazed Pecans. Stir to combine. Season with salt and lemon juice and serve. COMPOTE OF SMOKED BACON, WILD MUSHROOMS, GLAZED SWEET POTATOES, AND PECANS HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER Recipe By : Dean Fearing Date: 02 Oct 97 Mastercook

From: Holly Butman Recipes (Mailing List)

Yield: 4 servings

Page 387

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH

1

text only

This recipe comes from Colombia in South America. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Seed and slice a large green capsicum, half a large red capsicum and finely slice 3 birdseye chillies (decrease the quantity and discard the seeds if you can't cope with too much chilli heat). Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces. Transfer them to a large saucepan. In the remaining oil in the frying pan, saute the onions, capsicums and chillies. Add to the saucepan with the tomato, salt and pepper to taste, and the stock. Bring just to simmering point, cover and cook very gently for about 2 hours or even more. Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan. Reduce the liquid in the saucepan by about half. Lower the heat and stir in the coconut cream. Return the rabbit pieces and cook gently, stirring, for a few minutes. Serve with rice. (Serves 4) Posted by Stephen Ceideberg; October 29 1992. Yield: 4 servings

Page 388

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH COCONUT CREA

1

text only

This recipe comes from Colombia in South America. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Chop a rabbit into serving pieces. Chop finely one large onion and 2 cloves of garlic. Seed and slice a large green capsicum, half a large red capsicum and finely slice 3 birdseye chillies (decrease the quantity and discard the seeds if you can't cope with too much chilli heat). Peel and chop a large tomato and have ready 400 ml strong veal or chicken stock and 150 ml coconut cream. Heat a little oil in a frying pan and brown the rabbit pieces. Transfer them to a large saucepan. In the remaining oil in the frying pan, saute the onions, capsicums and chillies. Add to the saucepan with the tomato, salt and pepper to taste, and the stock. Bring just to simmering point, cover and cook very gently for about 2 hours or even more. Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan. Reduce the liquid in the saucepan by about half. Lower the heat and stir in the coconut cream. Return the rabbit pieces and cook gently, stirring, for a few minutes. Serve with rice. (Serves 4) Posted by Stephen Ceideberg; October 29 1992. Yield: 4 servings

Page 389

CONIGLIO ALLA CASSIA

3 3 2 2 1/3 2 2 1/4 6 1 1/2 3/4 1

lb tablespoon tablespoon oz lb

rabbit with liver olive oil butter; melted salt pork; diced onions; peeled and diced garlic cloves; mashed bay leaves; crumbled

teaspoon tablespoon large cup cup

black pepper dry red wine ripe tomato or canned peeled plum tomatoes; chopped ; hot water salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver into very small pieces. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook, to medium brown. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point. When rabbit is cooked, cover and keep warm until serving time. This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta. SOURCE: Leone's Italian Cookbook Yield: 4 servings

Page 390

CONIGLIO ALLA ROMAGNOLA (RABBIT IN PICKLED ONION SAUCE)

2 1/2 1 1/4 1 1 8 1/3 1 1/4 1/4 1/4 1/2

lb cup medium oz cup teaspoon teaspoon cup cup

frying rabbit (to 3 lb.) - cut in p; ieces salt, pepper and nutmeg butter or margarine onion; finely chopped garlic clove - minced or pressed can tomato sauce sweet vermouth bay leaf whole allspice black peppercorns small white pickled onions - draine; d whipping cream

Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven. Add rabbit, about half at a time, and brown well; remove when browned. To same pan, add chopped onion and cook, stirring, until soft. Mix in garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns; then add rabbit pieces and pickled onions. Bring to a boil; cover, reduce heat, and simmer until rabbit is very tender (50 to 60 minutes). Remove to warm serving dish; keep warm. Skim fat from cooking liquid, if necessary. Add cream and bring to a boil over high heat; continue to cook, stirring, until sauce is slightly reduced and thickened. Taste and add salt, if needed. Pour sauce over rabbit. Yield: 4 to 6 servings. A rabbit stew in the style of Bologna. In _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Typed for you by Cathy Harned. Yield: 4 servings

Page 391

CONIGLIO ALLA SALVIA (RABBIT WITH SAGE)

4 3 6 2 1/2 3 1 1 1 1 1

slice

bacon garlic cloves, peeled sage leaves, fresh or 1 tablespoon; dried

cup cup lb

chicken stock vegetable oil rabbit, dressed, in 8 pieces salt pepper to taste flour for dredging

teaspoon cup

balsamic vinegar dry white wine

Chop the bacon, garlic and sage very fine, to paste consistancy. (If using a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes on per side. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat. From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the Dilidia Restorante in NYC typed by Mary Riemerman Yield: 4 servings

Page 392

CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES & PINE NU

2 1/2 1/4 2 2 1 2 2 2 1 1 1/2 1 1 4 2

lb cup medium large centiliter tablespoon

rabbit; cut in 8 pieces olive oil; extra-virgin onion; chopped fine celery ribs; chopped fine carrot; chopped fine garlic; chopped fine bay leaves parsley; snipped rosemary sprig sage sprig

cup cup oz tablespoon

dry white wine black pepper chicken broth kalamata olives; or other brine-cured bla pine nuts

Rinse rabbit and pat dry with paper towels. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit, about 5 minutes on each side. Push rabbit to side of skillet and add onions, celery, carrot, garlic, and herbs. Cook onion mixture, stirring occasionally, until pale golden, about 5 minutes. Add wine and salt and pepper to taste and simmer until almost all liquid is evaporated. Add broth and simmer, covered, turning rabbit occasionally, until tender when pierced with a fork, about 30 minutes. Transfer rabbit to a plate with a slotted spoon. Discard bay leaves and rosemary sprig and transfer vegetable mixture to a blender or food processor. Puree mixture until smooth and return to skillet. Add rabbit, olives, and pine nuts and cook, basting rabbit with the sauce, until heated through (about 5 minutes.) Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96 MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National Cooking Echo Yield: 4 servings

Page 393

CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES AND PINE

2 1/2 1/4 2 2 1 2 2 2 1 1 1/2 1 1 4 2

lb cup medium large centiliter tablespoon

rabbit; cut in 8 pieces olive oil; extra-virgin onion; chopped fine celery ribs; chopped fine carrot; chopped fine garlic; chopped fine bay leaves parsley; snipped rosemary sprig sage sprig

cup cup oz tablespoon

dry white wine black pepper chicken broth kalamata olives; or other brine-cured bla pine nuts

Rinse rabbit and pat dry with paper towels. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit, about 5 minutes on each side. Push rabbit to side of skillet and add onions, celery, carrot, garlic, and herbs. Cook onion mixture, stirring occasionally, until pale golden, about 5 minutes. Add wine and salt and pepper to taste and simmer until almost all liquid is evaporated. Add broth and simmer, covered, turning rabbit occasionally, until tender when pierced with a fork, about 30 minutes. Transfer rabbit to a plate with a slotted spoon. Discard bay leaves and rosemary sprig and transfer vegetable mixture to a blender or food processor. Puree mixture until smooth and return to skillet. Add rabbit, olives, and pine nuts and cook, basting rabbit with the sauce, until heated through (about 5 minutes.) Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96 MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National Cooking Echo Yield: 4 servings

Page 394

CONIGLIO O POLLO CON LA PEPERONATA

2 1 2 1 2 1 1 4 1 2 1 1 1 1 1 1 4 1 3 6 3 1 2 1 10 1 4 1 1 1 1 1 1

lb tablespoon oz

rabbit or chicken; cut into 8 pieces wine vinegar to cook the rabbit/chicken: pancetta (or bacon) unsmoked heaping tbs

tablespoon tablespoon large

sweet (unsalted) butter olive oil bay leaves salt; to taste freshly ground black pepper to taste

cup

chicken broth, defatted (preferably homemde) to cook the peppers:

tablespoon tablespoon

sweet (unsalted) butter olive oil whole anchovies in salt, or filets; packed in oil red or yellow bell peppers* cleaned and seeded

large

cloves garlic, peeled; and finely chopped sprigs italian parsley, leaves only

tablespoon

red wine vinegar salt; to taste freshly ground black pepper to taste to serve: italian parsley leaves rosemary leaves

Place the rabbit in a bowl of cold water with the vinegar and soak it for half an hour. (If using chicken instead, omit this step). Cut pancetta or prosciutto into very small pieces and finely chop the rosemary and combine them, or even better, coarsely grind pancetta and rosemary together. Place a casserole with the butter and oil over medium heat and when the oil is warm, add the pancetta/rosemary mixture and the bay leaves to saute for 2 minutes. Meanwhile, quickly drain the rabbit pieces, pat them dry with paper towels, and add them to the casserole. Let them saute all over until very lightly golden. Season with salt and pepper. Add the broth, a small quantity at a time, turning the rabbit over several times, and cook until soft, about 25 minutes for a 2 pound rabbit. As the rabbit cooks, prepare the peppers - Warm the butter with the oil in a saucepan over low heat, then add the anchovies and mash them with a fork. Be sure the heat remains constantly low, so the

Page 395 anchovies do not crumble and become very fishy. Put in the peppers and saute for 5 minutes. Raise heat, add 1/2 cup of cold water, and cook the peppers for 5 minutes more; at that point, the peppers should be half-cooked. Add the garlic, parsley and vinegar and let the vinegar evaporate for 5 minutes. Taste for salt and pepper. Transfer contents of saucepan to the casserole containing the not yet completely cooked rabbit and mix well. Cook until the rabbit is done. The peppers will be overcooked and form a chunky sauce. Discard bay leaves and transfer everything to a serving platter. Serve with parsley leaves sprinkled over each portion. Recipe By: Giuliano Bugialli - August 13, 1996 From: Frank Cavalier Date: 14 Feb 97 Eat-L List

(Recipes And Food Folklore) Yield: 6 servings

COOKING LITE- DUCK PATE

1 1/2 1 1/4 1 1 1/2 1 1/2 1 1 1 2 1 1/2 1/4 1/4 1 16

tablespoon cup oz

reduced-calorie margarine chopped onion duck liver reserved from a 4-pound ducking

cup cup

port or other sweet red wine coarsely chopped cooked duck meat reserved from a 4-pound roasted ducking

tablespoon teaspoon teaspoon teaspoon teaspoon tablespoon

fat-free sour cream fresh thyme leaves salt ground allspice pepper chopped pistachios fat-free saltine crackers

1. Melt margarine in a small nonstick skillet over medium-high heat. Add onion and liver; cook 1 minute. Add wine; bring to a boil. Cover, reduce heat, and cook 2 minutes. Remove from heat; cool slightly. 2. Place liver mixture, duck meat, and next 5 ingredients (duck meat through pepper) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon mixture into a small bowl; cover and chill. Sprinkle with pistachios just Yield: 16 servings (serving size: 1 tablespoon). CALORIES 43 (29% from fat); FAT 1.4g (sat 0.3g, mono 0.5g, poly 0.6g); PROTEIN 2.5g; CARB 5.1g; FIBER 0.2g; CHOL 16mg; IRON 1.3mg; SODIUM 119mg; CALCIUM 5mg. WW- 1 point.

Page 396

Busted by Gail Shermeyer Recipe by: Cooking Light Magazine, October 1997 Yield: 16 servings

COOKING LITE- MUSTARD-AND-HERB CRUSTED RACK OF VENISON

1 3 1 1 3 3 2 1 1/4 1/4 2 1 1 1 1 1 Preheat oven to 400 oF. cup tablespoon tablespoon tablespoon teaspoon teaspoon teaspoon teaspoon

rack pounds with 8 ribs cooking spray dijon mustard honey minced fresh thyme minced fresh rosemary salt pepper garlic cloves; crushed fresh breadcrumbs chopped fresh flat-leaf parsley rosemary sprigs; optional venison

Place venison, meat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap boneswith foil. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between eac WW- 4 points. Busted by Gail Shermeyer Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 397

COOKING LITE- VENISON-VEGETABLE CHILI

1 2 1 2 1 1 2 3 1/4 1 1/2 1 3/4 1/4 1/8 1 1 1 14 1/2 1 1 14 1/4 10 1 1/2 cup oz oz oz cup teaspoon cup teaspoon teaspoon teaspoon teaspoon tablespoon cup cup tablespoon lb

cooking spray lean boned venison loin cut into 1-inch cubes sliced green onions diced red bell pepper diced carrot minced jalapeno pepper garlic cloves; minced masa harina or cornmeal ground cumin tequila unsweetened cocoa salt pepper barbecue smoked seasoning optional such as hickory liquid smoke no-salt-added whole tomatoes undrained and chopped no-salt-added beef broth frozen whole kernel corn thawed chopped fresh cilantro

Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add venison; saute 5 minutes, browning well on all sides. Remove meat from pan, and set aside. Wipe pan dry with a paper towel. Recoat pan with cooking spray; place over medium-high heat. Add onions and next 4 ingredients (onions through garlic); saute 5 minutes. Return venison to pan. Sprinkle with masa harina and cumin, and cook 1 minute, stirring constantly. Add tequila and WW- 5 points. Busted by Gail Shermeyer Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings

Page 398

COOKING METHODS FOR VENISON

1

venison

You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can vary in quality and toughness, whereas commercial beef is a pretty uniform product. Venison factors are: 1- Age and sex of animal. Meat can be as tender and mild as veal in a young doe. (And you always get steer meat in a store never bull. Castration does make a difference.) 2-Clean kill. If a deer is stalked while it is peacefully grazing and dropped dead in its tracks, it will taste far better than an animal that has been chased by hounds, then gut shot, then it runs a few more miles before collapsing. The blood is full of adrenaline and the acidic by-products of exercise and exertion and the flesh is tainted by the torn up organs. 3- Aging and butchering. When I was a kid growing up in Eastern Ontario, we went deer hunting in the fall, when it was cool and deer were hung to age and tenderize, then butchered at a local abattoir that handled beef and pork professionally. We received nicely wrapped, properly cut and trimmed frozen packages. It was generally pretty good. Up here caribou is shot all year long and traditionally butchered immediately [before it spoils in the summer or freezes solid in the winter] And some hunters are more skilled at butchering than others... I have been made "gifts" of quarters of caribou that have been field frozen with the fur on and wrapped in green garbage bags and stored in somebody's back yard for a month or two! I have also received superb sausages made by a man who apprenticed as a sausage-maker in Germany. If you know where your meat came from, you will know whether it should tenderized or just cooked. If your steaks are coming from a commercial game farm, they will be from a young animal, carefully slaughtered and aged. I would treat them the same as any prime beef T-bone. Probably charcoal BBQ'd or gas grilled to just medium rare and sprinkled with a little salt and pepper AFTER it has been cooked... nothing fancy, no marinades and no strong BBQ sauces. That way you will be able to truly taste the venison. For wild meat you may want to marinade first, if it's tough. **** For extremely gamy meat, try soaking the meat in water for several hours to remove any blood, then soak in salted water for

Page 399 several hours and thirdly soak the drained meat in milk overnight. This helps remove strong odors. [I use skim milk made from powder, about half strength for economy.] After this treatment most meat is quite edible regardless of its age and handling. At the very least it can be ground and used in spicy spaghetti sauces and chili. Jim Weller Yield: 1 text file

Page 400

COOKING METHODS FOR VENISON > AMENDED

1

venison

You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can vary in quality and toughness, whereas commercial beef is a pretty uniform product. Venison factors are: 1- Age and sex of animal. Meat can be as tender and mild as veal in a young doe. (And you always get steer meat in a store never bull. Castration does make a difference.) 2-Clean kill. If a deer is stalked while it is peacefully grazing and dropped dead in its tracks, it will taste far better than an animal that has been chased by hounds, then gut shot, then it runs a few more miles before collapsing. The blood is full of adrenaline and the acidic by-products of exercise and exertion and the flesh is tainted by the torn up organs. 3- Aging and butchering. When I was a kid growing up in Eastern Ontario, we went deer hunting in the fall, when it was cool and deer were hung to age and tenderize, then butchered at a local abattoir that handled beef and pork professionally. We received nicely wrapped, properly cut and trimmed frozen packages. It was generally pretty good. Up here caribou is shot all year long and traditionally butchered immediately [before it spoils in the summer or freezes solid in the winter] And some hunters are more skilled at butchering than others... I have been made "gifts" of quarters of caribou that have been field frozen with the fur on and wrapped in green garbage bags and stored in somebody's back yard for a month or two! I have also received superb sausages made by a man who apprenticed as a sausage-maker in Germany. If you know where your meat came from, you will know whether it should tenderized or just cooked. If your steaks are coming from a commercial game farm, they will be from a young animal, carefully slaughtered and aged. I would treat them the same as any prime beef T-bone. Probably charcoal BBQ'd or gas grilled to just medium rare and sprinkled with a little salt and pepper AFTER it has been cooked... nothing fancy, no marinades and no strong BBQ sauces. That way you will be able to truly taste the venison. For wild meat you may want to marinade first, if it's tough. **** For extremely gamy meat, try soaking the meat in water for

Page 401 several hours to remove any blood, then soak in salted water for several hours and thirdly soak the drained meat in milk overnight. This helps remove strong odors. [I use skim milk made from powder, about half strength for economy.] After this treatment most meat is quite edible regardless of its age and handling. At the very least it can be ground and used in spicy spaghetti sauces and chili. Jim Weller From: Jim Weller Yield: 1 text file Date: 03-09-96

Page 402

COOKING WITH WILD DUCK

1

duck

Wild duck has a robust flavour that can cope with the most aggressive ingredients, writes Rowley Leigh. In fact, a mallard or teal will take to chilli, anchovies and curry spices in the same way it once took to water THERE is a sort of snobbery associated with the marriage of fruit and meat. The fact that we eat our lamb with redcurrant jelly or our pork with apple sauce used to be considered a peculiarly English aberration and was met with scorn and derision by our dear friends across the Channel. We must continue to refute this charge (especially now that the boot is on the other foot and French cooking, like its economy, is on the skids). We are not odd. The fact of the matter is that most cuisines have had more than a mild flirtation with the fruit and meat combination. Take wild duck. Paul Bocuse, the godfather of modern French gastronomy, has several suggestions in his book Le Gibier (Flammarion, 1973), including wild duck with peaches, with figs, with cherries, with pineapple (a la creole), with apples (a la normande) and, naturellement, with oranges. When one sees a recipe such as caneton a la normande one never knows if it is a reference to an indigenous tradition, or if some clever dick, running short of inspiration or oranges and with too many apples in his larder, has decided to bung the two together and called it normande. I am prepared to bet that at the height of the kiwi-fruit boom some Frenchman put caneton neo-zelandais on his menu. Oranges, as far as the French and wild duck are concerned, are clearly not the only fruit. By contrast, the English have usually chosen to play straight with wild duck in the past, although it has to be admitted that oranges often feature. An orange sauce need not be sweet: both the juice, when boiled down, and the zest serve more to add an aromatic quality to the sauce than they do to sweeten it. For the most part, old recipes have tended to present the duck plainly roasted with a basting of butter and garnished with game chips and watercress. Another misconception would be to imagine that the English never liked their game underdone. On the contrary, wild duck used to be served extremely bloody: it was said that they should only be "shown the fire", and Hannah Glasse, in "The Art of Cookery Made Plain and Easy" (1747), suggests that "ten minutes at a very quick fire will do them", although most of us would now find the result excessively rare. That said, wild duck is a rich, lean and dark meat and dries out terribly when overcooked. My own preference would be to brush them with butter and roast them in a hot oven for 15 minutes, then give them ten minutes' rest before serving. To cook them for much longer than this would not only rob them of their juiciness but toughen the already resistant legs to an

Page 403 unacceptable degree. Apart from Paul Bocuse's litany of fruit there have been plenty of imaginative treatments for wild duck in the recent past: it is, after all, a robust flavour that will cope very well with aggressive flavourings. None more so than the combination of pineapple, sweet potato and chilli with wild duck dreamt up by my friend Richard Corrigan, chef and proprietor of the Lindsay House in Soho. It sounds crazy, I know, but in the hands of that gentle genius it is a triumph. And those of you with bottles of raspberry vinegar ashamedly hidden at the back of the store cupboard should get them out now: a few drops of that vinegar on some browned, sliced shallots and then moistened with red wine makes a brilliant base for a sauce for wild duck. After roasting the bird, let it rest while you deglaze the pan with more red wine and a little chicken stock: let this reduce a little and then pour it into the shallot base together with any juices drawn from the bird while it has rested. Wild duck covers a variety of flappers and waders, the most common of which, comestibly speaking, are mallard, widgeon and teal. If you see a wild duck on a supermarket shelf or a restaurant menu, the chances are that it is mallard, our familiar green-necked friend that civil servants pop out to St James's Park to feed in their lunch hour. Widgeon is occasionally seen but I have no fondness for its lean form and fishy flavour and do not intend to discuss it further. Teal, on the other hand, has a wonderful, rich and gamey flavour; its only drawback is that it is very small and expensive. As one mallard will only serve two (though most people can happily manage two teal), this week's recipes are for two people. Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph, DATE=15/October/1998 From: Manny Rothstein Yield: 4 servings Date: 31 Oct 98

Page 404

COOKING WITH WILD HERBS BY DEB JACKSON

1 1 1 1 1 1 1 1 1 1 1 1 1

mint yarrow toothwort sweet cicly root wild garlic mountain mint wild bergamot wild ginger wild mustard greens dandelion lamb's quarters water avens white avens

There are many great flavors to be had from the wild. I've learned that many wild herbs have a very unique and pleasant taste. I use them regularly in my kitchen for spices, garnish, appetizers, snacks, and even as main dishes. One of my favorites is mint jelly, so good and easy to make but hard to keep around. Ever had mint jelly on a hot buttered biscuit, or a favorite for kids mint jelly and peanut butter sandwiches, for some hors d'oeuvres try mint jelly and cream cheese finger sandwiches. Substituting some of the everyday culinary spices with wild herb spices can be tricky but some are indistinguishable and did I mention the best thing about using wild herbs? They're FREE! Yarrow for instance, when dried taste like sage, dried and ground toothwort like black pepper or crushed fresh it taste exactly like horse radish, dried and ground Sweet Cicly root like fennel seed has an Anise like flavor for pizza, spaghetti sauce and other Italian type dishes. Wild garlic or Bear's garlic is as good as cultivated and is said by some to be better. Mountain mint is a good substitute for basil, in fact one of its common names is wild basil. Wild Bergamot can be used as oregano but is a bit spicy so use less. Wild Ginger is another favorite of mine, the root crushed and sauted in butter then thickened with corn starch or flour water, makes a fine sauce for chicken. Wild Ginger and Sweet Cicly roots are good crystallized in sugar, they make great treats and freshen breath, and I can't help but mention how wonderful they work when you have a sore throat or cough. There are so many wild herbs available for cooking as pot herbs it would be hard to mention them all, but a few excellent choices are Wild Mustard greens, Dandelion, and Lamb's quarters. Each is good alone, but I like to mix the three and always remember to blanch with two changes of water, also season with bouillon or meat drippings. If you like home made bread and who doesn't, try throwing in some wild herbs and you have herb bread, very aromatic and delicious. I've just recently discovered that several types of Avens roots, Water avens and White avens among them, are used as chocolate substitutes and are actually called Indian chocolate, I intend to try them this year when they bloom. A good book I would recommend for learning more about using wild herbs in cooking is The Complete Book of Herbs by Lesley Bremness, just looking at the photos will make your mouth water. Recipes

Yield: 4 servings

Page 406

COOK-OUT RABBIT

1 1 1/2 1/4 1 1/2 1/2 1/4 teaspoon teaspoon teaspoon cup cup

rabbit fryer; quartered salt pepper season salt vegetable oil sauterne wine

Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil rabbit, basting often with sauce until browned and tender. Note: I usually cook this on an indoor electric grill, however I have had good results with an outdoor charcoal hooded grill as well. For the charcoal grill, make sure to use foil to shield the ends of the legs from the excess heat since the unprotected bones burn easily. This is our favorite way to cook rabbit. I have been known to add a couple dashes of Tabasco sauce to the marinade which gives it a nice heat and added flavor. Source: Recipe from store package of rabbit From: Dorothy Flatman Date: 27 Jun 97 National Cooking Echo Yield: 4 servings

CORN AND MOOSE MEAT CASSEROLE

2 1 2 1 1/4 1 1 2

cup tablespoon lb

fresh corn kernels or a 14oz can of mexicorn wild onions, choppped can cream of celery soup moose meat, smoked and fine chopped can tomato soup

cup

potatoes, sliced

Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe

Page 407

CORN AND MOOSE MEAT CASSEROLE

2 2 1 1/4 1 2

c. T. can lb. can c.

fresh corn kernels or a 14 oz. can; of mexicorn wild onions, choppped cream of celery soup moose meat, smoked and fine chopped tomato soup potatoes, sliced

Put the corn in a saucepan and simmer for about 15 minutes. Stir in the onion, celery soup, tomatoe soup and the cubed moose meat and simmer for another 15 minutes. Grease a 6x9 casserole and spread the mixture over the bottom and cover with the sliced potatoes. Cover the top with aluminum foil and put in a 350 degree oven for about 45 minutes. If you wish, sprinkle the potatoes with bread crumbs, grated cheese or add dots of butter.

CORN AND SQUASH - PAWNEE

4 1 2 1 4 1/2 1/2

T. large medium red c. c. c.

corn oil or butter (my understandin; g is that buffalo suet wa orginally used) yellow onions, chopped yellow squash, cubed bell pepper, roasted, seeded and ch; opped (or just buy jarred whole pimento) whole kernel yellow sweet corn parsley, chopped fine salt and pepper to taste water or stock, if needed

It is said by the Pawnee people that this is one of their oldest dishes, despite that it has modern touches; the yellow squash is the one ingredient that they insist on, occasionally chopped nuts are added if not being served with above recipe. Warm oil or butter in a large frying pan over medium heat. Quickly saute' the onion for 3 to 5 minutes, until translucent. Add the squash and chopped pepper, stirring to blend well and cook for an additional 5 minutes. Stir often to keep mixture from sticking. Add the corn, the remaining seasoning and all or some of the liquid if the mixture is sticking--add more liquid as needed. Stir well, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot.

Page 408

CORN BREAD

2 2 4 1-1/2 1 1-1/2

tbsp. cups tsp. tsp. cups

butter or 2 tbsp. bacon fat cornmeal baking powder salt egg milk

Originally an American Indian dish called 'corn pone' and made with cornmeal, salt and water, this recipe has been a staple of American cooking to this day. 1. Pour butter or bacon fat into a skillet and place in 450F oven to heat up. Combine cornmeal, baking powder, and salt. Beat egg in milk, combine with dry ingredients, pour into skillet, and bake for 20-25 minutes. Cook Time: 25 minutes Total Time: 35 minutes Yield: serves: 8

CORN BREAD PIZZA

1-1/2 1/2 1/4 2 2 15 1/2

to cup to cloves tsp. oz. tsp.

2 lbs. ground beef finely chopped onion 1/2 cup chopped green pepper garlic, minced (or glaric powder or; garlic salt) chili powder can tomato sauce oregano salt and pepper to taste small box (jiffy) corn bread mix

1

cup

finely grated mozzarella cheese

Brown meat, onions, green peppers. Pour off fat, add garlic, tomato sauce, chili powder, oregano and salt and pepper. Cook for 15 minutes. Mix cornbread as it says on the box, pour into a greased 9X13 pan. Spread burger mixture over cornbread. Bake at 400 for 15 minutes. Remove from oven, sprinkle with cheese and bake 10 minutes more.

Page 409

CORN CHOWDER WITH WILD RICE & ROASTED PEPPERS

1 1-1/2 4 1/3 1 1/8 1/8 3/4 1 1 1/3 1/3

cup teaspoons cups cup cup teaspoon teaspoon cup tablespoon can cup cup

chopped onions minced garlic vegetable stock or chicken stock wild rice diced peeled potatoes salt freshly ground black pepper low-fat evaporated milk all-purpose flour corn, drained or 2 cups frozen corn; , thawed chopped roasted red bell peppers chopped fresh coriander, basil or d; ill

In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add stock and wild rice; bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add potatoes, salt and pepper; cook, covered, for 20 minutes or until rice and potatoes are tender. In a bowl whisk together evaporated milk and flour; add to soup. Add corn and roasted red peppers; cook for 3 minutes or until slightly thickened. Serve garnished with coriander. Yield: 4 servings

CORN CHOWDER WITH WILD RICE AND ROASTED PEPPERSBy: America's Everyday Diabetes Cookbook 1 1-1/2 4 1/3 1 1/8 1/8 3/4 1 1 1/3 1/3 cup teaspoons cups cup cup teaspoon teaspoon cup tablespoon can cup cup chopped onions minced garlic vegetable stock or chicken stock wild rice diced peeled potatoes salt freshly ground black pepper low-fat evaporated milk all-purpose flour corn, drained or 2 cups frozen corn; , thawed chopped roasted red bell peppers chopped fresh coriander, basil or d; ill

In a nonstick saucepan sprayed with vegetable spray, cook onions and garlic over medium-high heat for 4 minutes or until softened. Add stock and wild rice; bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add potatoes, salt and pepper; cook, covered, for 20 minutes or until rice and potatoes are tender. In a bowl whisk together evaporated milk and flour; add

Page 410 to soup. Add corn and roasted red peppers; cook for 3 minutes or until slightly thickened. Serve garnished with coriander. Yield: 4 servings

CORN PONES

----SPIRIT OF THE HARVEST---1 1/2 1 1/2 1/2 3/4 5 cup teaspoon teaspoon cup tablespoon cornmeal baking pwdr. salt (opt) water or milk bacon drippings, sunflower oil or c; orn oil

In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in water and 3 T melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings

CORN PONES 2

3/8 3/8 1/8 3/16 1 1/4

cup teaspoon teaspoon cup tablespoon

cornmeal baking powder salt water ormilk bacon drippings, sunflower oil or c; orn oil

In a mixing bowl combine cornmeal, baking powder and salt. Stir in water and 3 tablespoons of melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop the cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. From "Spirit of The Harvest: North American Indian Cooking," bt Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95 Yield: 10 pieces

Page 411

CORN SOUP

1 4 2 1 1 1

gallon oz. cups can

water salt pork or bacon hominy corn kidney beans onion, chopped potato, peeled and diced

Put it all together in a pot and cook it until it's soup!! Note: Good served with baked scone, or bannock Servings: Two

CORN SOUP 1,

1/2 2 3 2 2 4 1/2

lb big cups cups cups cups tsp

salt pork onions, sliced diced boiled potatoes boiling water cooked corn, fresh or canned hot milk salt, pepper to taste chopped parsley garnish

This is another one where there's a million recipes, plus the fact you can throw in whatever you have on hand. Cut pork into 1/2-inch dice, try out. Add onion, cook slowly 5-10 minutes, stirring, until transparent but not bfowned. Add potatoes, corn, boiling water, hnot milk. Season to taste, serve with garnish. Other things to throw into this soup: cooked carrots, rutabagas, turnips, leftover beans, canned tomatoes. Leftover ham, chopped. Use a broth made from any bones instead of water. To make a thicker chowder, make a roux of 2 Tbs butter and 2 of flour, frizzled, stir this into 1 cup of the milk, cook and stir until thickened. Stir this white sauce into the rest of the liquid as you add it to the vegetables. Like most soups and stews, corn soup is mostly an idea rather than a recipe. What you put in it depends on what you have. Yield: serves 6-8

Page 412

CORN STEWBy: Zingeda , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings

DUCK GREASE BANNOCK

info My mother used to skim off the fat from duck soup and keep it in a jar. When she had enough, she would bake bannock with the duck grease. The taste was soooo delicious and the hot bannock round would disappear within minutes!

Page 497

DUCK GUMBO #1

2 3 1 1/2 1 1 3 4 1 2 1 2 2 1 1 1/2 2 medium can teaspoon teaspoon tablespoon can teaspoon tablespoon teaspoon tablespoon cup small quart

mallard ducks water stick butter or margarine flour stalk celery; chopped cloves garlic; chopped onions; chopped (6-oz) tomato paste msg oregano each: salt & dried parsley (no. 2) tomatoes thyme black pepper red pepper gumbo file

Place ducks in stewing pan with water & cook until tender. Take meat off bone. Save water ducks were cooked in. In skillet, melt butter & blend in flour; brown slowly to make roux. Strain 2 quarts broth from ducks. Add roux & mix well. Add all other ingredients except gumbo file in a larger pot with duck meat & broth & simmer about 3 hours, stirring often. Add gumbo file just before serving. Serve over a mound of long-grain & wild rice mixture. This is enough for 8-10 hungry people. LOUISE CREMEEN From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 8 servings

Page 498

DUCK GUMBO #2

1 1/2 1 3/4 1 1/2 1 1/2 1 4 2 1/2 1 1/2 1 1 1 1

cup cup cup cup cup gal large tablespoon teaspoon teaspoon lb

flour cooking oil chopped onion chopped celery chopped green pepper on water wild ducks salt black pepper red pepper hot sauce to taste smoked sausage; sliced gumbo file powder green onion tops; chopped

Cut ducks in serving pieces & brown in oil. Set aside. Mix flour & oil in deep, heavy pot. Turn on heat. Cook until dark brown, stirring constantly over medium heat. When roux is ready, remove pot from heat & add onion, celery & pepper, stirring well. Add water, a little at a time, stirring well. Water should be as near temperature of roux as possible so as not to curdle the roux. When all the water has been added, return pot to the fire. Add duck, salt, peppers & hot sauce. Simmer 3 hours. Add sausage last hour. Season to taste again. Serve gumbo over cooked rice in large individual serving bowls. Top with gumbo file powder & chopped green onion tops. NANCY B. HOWE From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 12 servings

Page 499

DUCK JAMBALAYA

1 1 3 2 3 1 1/4 4 2 1 1/2 2 tablespoon cup cup tablespoon tablespoon

duck, medium salt and red pepper oil onions, large, chopped celery stalks, chopped garlic clove, chopped bell pepper, chopped parsley, chopped uncooked rice, washed water salt

Cut wildgame into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace wildgame in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Yield: 1 servings

DUCK MICHAEL GELMAN

1 1 1/2 1 2 1/2 3 2 cup cup can cup tablespoon tablespoon

duckling salt and pepper orange marmalade frozen orange juice concent sweet cherries w/syrup -- 8 oz red wine brown sugar cornstarch

Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 350~ for 20 minutes per pound. During last half hour raise temp to 425~ and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck. Source: Gelman, Live with Regis and Kathie Lee. Recipe By :

Yield: 1 servings

Page 500

DUCK MIRAMONTE

----DUCK---4 2 1 1 1 6 5 1 5 2 1 1/2 1 1/2 2 7 1 1 2 3 1 1 1 pinch bunch oz teaspoon oz cup cup cup medium oz oz oz breasts, duck butter watercress salt pepper ----WINE SAUCE---butter shallots, chopped peppercorns, cracked cepes, dry, wine, cabernet sauvignon stock, duck, jellied ** or demi-glaze, duck ** tomatoes, seeded, chopped - (opt) ----BONE MARROW---marrow, bone, chopped salt ----SPINACH---spinach butter garlic, cloves nutmeg salt pepper

** See recipe for Duck Stock and / or Duck Demi-glaze. Duck: ===== Preheat your oven to 450 F. Bone the duck, reserving any unused parts for the stock. Trim the breasts, salt and pepper well. Add the trimming to the other bones and such reserved for stock. In a saute pan, heat the butter over medium heat. Place the breasts in the pan, skin side down, to melt the fat between the skin and the meat. (About one or two minutes.) Increase the heat to high, and brown lightly. Place the pan of breasts in the oven and cook for 8 minutes. Wine Sauce: =========== In a copper pan, melt 4 ounces of butter and add the shallots and peppercorns. Cook briefly ( 1 to 2 minutes). Add cepes and Cabernet Sauvignon. Reduce slightly. Add duck stock or demi-glace and tomatoes, if desired. Cook 20 ~ 30 minutes over medium heat.

Page 501 Add butter if desired, whip, and reserve. Bone Marrow: ============ Fill a sauce pan with water, add a touch of salt, then bring the salted water to a boil. Add marrow and cook for about 5 minutes. Reserve. Spinach: ======== Blanch the spinach in hot, salted water, then press slightly to dry. In a saute pan, heat the butter until brown (beurre rosette hazelnut in color). Add spinach, then nutmeg, salt and pepper. Cook for about 20 seconds (spinach should have just started to wilt). Drain and reserve. To serve: ========= Spoon the wine sauce into a pool on the serving plate. Add bone marrow to the sauce. Trim any bone from the duck breasts and place the breasts skin side down on a cutting surface and slice very thin. Fan the duck slices out on the serving plate in the sauce, and garnish with watercress and spinach in a side dish. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA Yield: 4 servings

Page 502

DUCK STUFFED WITH WILD RICE

2 3 1 1/2 1 1 1/2 4 2

long T. c. c. c. tsp. c. T.

island ducklings (3 1/2 to 4 lbs. e; a.) salt and ground pepper to taste hazelnut or sunflower oil (i used o; live oil) sliced wild mushrooms* sliced green onions blanched hazelnuts dill seed cooked wild rice chopped fresh dill or parsley

This past T-day I made a duck recipe out of the Native Peoples magazine. It comes from the Great Lakes region. Ojibwa legend gives credit to the duck for bringing them wild rice. The story goes like this--One day as a warrior returned to camp, he found a duck sitting on the rim of his soup pot. As the startled duck flew away, it dropped some pieces of grain into the soup. The warrior ate the soup, and found that the grain was very good so the next morning he went off in the direction that the duck had flown, finally coming to a lake where he found a flock of ducks. The ducks were feeding on the water grass, which came to be known as manoomin, or 'good grain.' Traditional Indigenous American ricers, to this day, still follow the duck guides to the marshes where the wild rice is ripe. The ducks themselves, who feed on this wild rice, are considered to be a delicacy. One might note that waterfowl that eat fish and insects often have a slightly 'fishy' taste, but the flavor of mallards, canvas backs, teal and rails that flock to the wild rice marshes have a wonderful mild and slightly nutty flavor. One should also note that these leaner wild ducks don't contain as much fat as the store bought ones, so tying strips of pork fat or bacon around the duck is recommended to keep them moist during roasting. For rare duck, allow 18 to 20 minutes per pound roasting time. Native Peoples magazine says 'The recipe that follows offers the alternative of using more commercially available Long Island ducklings, but the stuffing of wild rice studded with wild mushrooms and hazelnuts gives even the domestic descendants of the wild mallard the flavor of the North Woods. To complement the ducks and stuffing, we suggest serving two other Northeastern specialties, cranberry sauce sweetened with maple syrup and hazelnut-honey baked squash.' I did not have time to order the wild rice from Grey Owl foods like I wanted

Page 503 in time to make this recipe for thanksgiving so I bought some wild rice at the local grocery, and thought it still turned out great. *(morels, crimini, shiitake or oyster mushrooms)(I used a combination of portabella and shiitake in order to have Rinse the ducks and pat dry. If you want to use giblets in the stuffing, trim off the tough outer layer from gizzards, thinly slice giblets and reserve. Season ducks inside and out with salt and pepper. Heat oil in a large skillet over medium-high heat. Add giblets and saut for 1 minute. Add mushrooms, onions, hazelnuts, and dill seed. Saut for about 1 minute, until mushrooms and nuts are just golden. Add wild rice and the fresh dill or parsley to skillet. Season with salt and pepper and toss. Allow stuffing to cool. Preheat oven to 450 degrees. Loosely stuff the neck and body cavities of ducks. Close neck flap with a skewer and cover exposed stuffing near the tail with aluminum foil so it will stay moist. Prick skin all over with a sharp forks so the ducks will self-baste in their fat. Reduce oven temperature to 350 degrees and roast the ducks, allowing about 30 minutes per pound. Prick skin and baste ducks with dripping two or three times during roasting. Ducks are done when juices run clear with no hint of pink when thigh is pierced. Other Notes: There is quite a bit of difference in the amount of fat on a wild duck and a domestic one. Since mine was a domestic bird, I did not do any basting. I also put it on a rack so that it would not be sitting in all that fat. If roasting a wild duck then go by the other suggestions. Mignonne Grey Owl Foods http://greyowlfoods.com/ 1-800-527-0172 Native Harvests http://www.nativeharvest.com 32033 E. Round Lake Road Ponsford, MN 56575 1-888-779-3577 Yield: serves 6 to 8.

Page 504

DUCK WITH APPLE DRESSING

1 4 4 1/4 3 1 2 1/4 1/2 1/2 1 1) 2) tablespoon teaspoon cup cup slice slice tablespoon cup large

(3-4 lb) duck toasted bread crumbs butter [melted] water apples [peeled, cored] [& diced fine] sugar nutmeg raisens cashews [chopped] bacon [cut into halves]

Rinse the duck and pat dry inside and out... Combine the remainder of the ingredients EXCEPT the bacon,

mixing well. Spoon the dressing into all cavities of the duck then place in a baking dish... 3) Place the bacon strips over the top and bake in a 350 oven `til the duck is tender... 4) Serve with wild rice and favorite veggie... Source: Matte Bicknell, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 Yield: 4 servings

Page 505

DUCK WITH PECANS

4 1/2 4 1 1 3 1 1 1 2 1/2 2 1 1

tablespoon cup

vegetable oil pecan halves duck breasts, skinned, boned halved

medium cup

onion -- coarsely chopped cloves garlic -- minced sliced mushrooms green bell pepper -- seeded and chopped

teaspoon teaspoon tablespoon cup tablespoon

crushed dried red chilies salt -- or to taste brown sugar chicken broth cornstarch

Heat the oil in a deep, heavy skillet. Brown the pecans very briefly. Remove and drain the pecans. Add the duck breast halves to the pan and cook for about 3 minutes, or just until the meat is barely cooked. Add the onion, garlic, mushrooms, green pepper, and crushed chilies and stir with the duck. Cook 3 to 5 minutes, stirring frequently. Mix the salt and brown sugar into the chicken broth and add to the pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of cold water. Add to the pan and stir until the liquid is thickened and clear. Return the pecans to the pan. Toss well. Serve immediately. Makes 4 servings. Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca Yield: 4 servings

Page 506

DUCK WITH PINE NUT WILD RICE

1 1 1 1/2 2 1 1 1/2 2 1/2 1/2 cup tablespoon teaspoon cup oz cup cup

apricot basting sauce; * duckling; 4 1/2 to 5 lbs. pine nut wild rice; below ----PINE NUT WILD RICE---wild rice; uncooked green onions/tops; sliced margarine or butter chicken broth pine nuts; toasted, 1/2 cup pears; dried, chopped currants

* See Sowest 2 for recipe. Yield: 4 servings

DUCK WITH RASPBERRY SAUCE #1

1/2 1/4 1/4 1/4 4 1/4 1/4 1 1/2 1 1 1/2 1/2 1/4 1/2

cup cup cup teaspoon cup cup tablespoon teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon

wine, dry red soy sauce vegetable oil pepper duck-breasts, skin/deboned black raspberry preserves water dijon mustard lime juice soy sauce salt pepper caraway seeds, crushed steak sauce (heinz/a1)

Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 C soy sauce, vegettable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. Yield: 1 servings

Page 507

DUNCAN HINES'S MALLARD DUCK

1 1 1 1 1 1 2 1/2 3 1 1 slice cup tablespoon small small tablespoon

mallard duck onion vinegar rib of celery apple; sliced rib of celery salt pork olive oil butter wild rice cranberry sauce

Wash and dry the dressed duck. Stuff it with the onion, celery and vinegar. Leave in a covered pan overnight. Discard the onion and celery. This eliminates the any fishy flavour. Stuff the bird again with the apple and celery [this too will be discarded after cooking]. Lay 2 strips of salt pork over the breast. Put the olive oil and the butter in a small roaster and make sure it is very hot before adding the bird. Roast uncovered in a very hot oven 20 minutes only [med. rare] basting every 5 minutes. Serve with some of the pan drippings, wild rice and cranberry sauce. Origonally from Duncan Hines. >From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Yield: 1 servings

Page 508

DUNTREATH ROAST GROUSE

1 1 1 1 1 1 1

grouse per person apples butter salt black pepper -- freshly ground streaky bacon rashers

Place a piece of apple and a knob of butter inside each bird. Season inside and out with salt and pepper and wrap well in bacon. Stand in 1/2 inch of water in a roasting pan and cover with foil. Roast in a preheated oven at 300 degrees for 45 minutes. Remove the foil and pour the liquid from the pan. Unwrap the bacon. Zap up the oven temperature to 450 degrees and roast for 10 minutes to brown the birds. Formatted by suechef@sover.net Recipe By From: Sue Recipes (Mailing List) Yield: 6 servings : Two Fat Ladies #FL1A04 Date: 22 Sep 97 Mastercook

Page 509

DUTCH OVEN VENISON

4 1 1 3 1 1 1 1 1 1/2 1/2 1 4 20 2 12

lb

shoulder roast of venison flour seasoned with salt and pepper

tablespoon

cooking oil onion, sliced green pepper, sliced garlic clove, minced

can tablespoon cup teaspoon

tomatoes (16-oz) sugar dry red wine thyme parsley sprig cloves, whole peppercorns bay leaves, crushed juniper berries, crushed

Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll roast in seasoned flour and brown in hot cooking oil in Dutch oven. When brown on all sides, remove the roast from the pot. In the same pan, saute the onion, green pepper, and garlic over moderate heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of double-thickness cheese cloth, and tie with a string into a bag. Add the bag to pot. When the mixture is boiling, add the browned roast and baste with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender. Baste several times with pan juices during the roasting, slice thinly, and serve with pan juices. Yield: 4 servings

Page 510

DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)

3 1/2 3 1 1 1/3 1 1 2 1/2 1/2

lb tablespoon cup tablespoon tablespoon teaspoon oz cup

boneless haunch of venison or reind; eer butter; softened salt & pepper beef stock butter flour red currant jelly brown norwegian goat cheese; (gjetst), finely diced sour cream

Preheat oven to 475F. Tie the roaast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking. With a pastry brush, spread the softened butter evenly over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes. When the surface of the meat is quite brown, reduce the heat to 375F and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a large spoon or bulb baster, baste the meat with the pan juices every half hour or so. The interior meat, when finished, should be slightly rare, or about 150F on a meat thermometer. Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce. Skim and discard the fat from the pan juices. Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor. Now, with a wire whisk, beat the pan juices into the roux. Next whisk in the jelly and cheese. Beat until they dissolve and the sauce is absolutely smooth, then stir in the sour cream. Do not allow the sauce to boil. Taste for seasoning, remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately. Serves 6 to 8 Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele From: Robert Miles Yield: 6 servings Date: 27 Jun 98

Page 511

EASTER DINNER SPRING LAMB SHANK

6 6 3 2 2 6 3 3 6 3 2 2 4 1 teaspoon lb cup cup cup teaspoon teaspoon cup cup cup

14 oz. lamb shanks vegetable stock red wine salt pepper carrots, julienned celery, julienned onion, sliced cloves garlic, chopped bay leaves sprigs rosemary fresh thyme fresh dandelion greens extra virgin olive oil

Preheat oven to 300 degrees F. Season lamb shanks with salt, pepper and garlic. In a hot dutch oven, brown shanks on all sides. Remove shanks from dutch oven and set aside. Brown vegetables on all sides. When vegetables are brown, add lamb shanks, rosemary, fresh thyme and bay leaves. Add red wine to shanks, then vegetables and simmer until the wine has evaporated. Add vegetable stock, bring to a simmer and cover. Put covered dutch oven in preheated oven for 2 hours or until lamb is tender. In a pot with hot salted water, blanch dandelion greens. When tender, take dandelion greens out of hot water and shock in ice water. To Serve: In a hot saut pan add dandelion greens and season with salt and pepper. Moisten the greens with a touch of the lamb braising juices and arrange on each plate. Drizzle some extra virgin olive oil over the top of the greens. Place a hot lamb shank and some of the braised vegetables (carrots, celery and onions) on top of the dandelion greens. Spoon some more of the braising juices over the shank and serve. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings

ELK LIVER

1 1

elk or venison liver bacon

If you are so fortunate to have access to fresh liver, it is best then. Frozen it is still better than the best calf's liver. Slice paper thin. Fry diced bacon in skillet. When almost done, add liver and fry until it is seared on the outside and pink in the center. An elk liver is so large you will have plenty left over to slice and freeze in individual packages. Junior League of Denver, Colorado Cache Cookbook quoted exactly From: Michael Loo Cooking Echo Yield: 1 servings Date: 21 Jul 97 National

Page 518

ELK PEPPER STEAK

1 1 1 8 1 1 1/2 2

lb cup oz tablespoon teaspoon tablespoon

elk sirloin sliced bell peppers sliced red onion pack fresh mushrooms clove fresh garlic soy sauce salt olive oil

I have found this recipe the best for cooking elk or venison. The peppers seem to take away all unwanted wild taste. Cut the sirloin into strips. Heat olive oil in a skillet, add garlic, soy sauce, onion, and elk. Saut until browned. Add remaining ingredients and simmer, covered until vegetables are tender, stirring occasionally. Steamed wild rice, scallop potatoes, fresh green salad are excellent compliments for this entree. http://www.kern.com./~dfisher/recipe.html Fisher's Wild Game Recipes Copyright 1995 by Dennis Fisher Yield: 1 servings

ELK ROAST IN GIN

1 1 1 1 5 2 1 2 1 1 1 cup cup cup centiliter medium medium tablespoon

elk roast marinade: onion salt peppercorns garlic carrot, sliced stalks celery, sliced cider vinegar, mild beef bullion gin

Combine all ingredients except Gin. Boil about 5 minutes, remove from flame, add gin and cool. Place roast in marinade to cover. Let stand in refrigerator for 12 or more hours. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with blanket of purchased beef suet for 2 1/2 -3 hours. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings. From: Jj Judkins Yield: 1 roast

Page 519

ELK SAUSAGE

5 4 1 2 1/2 2 2 2 1 1/4 lb lb teaspoon teaspoon teaspoon centiliter teaspoon cup

feet medium hog casings elk meat, trim and cube beef fat salt coarse grind black pepper cayenne garlic, chopped crushed anise seed dry red wine

Prepare casings. Grind meat and fat together through the coarse disk. combine with remaining ingredients stuff into casings, twist off into 4" links. This is an assertive sausage and is best roasted or grilled. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. From: Ian Hoare Cooking Echo Yield: 5 pounds Date: 02 May 97 National

ELK SAUSAGE CHILE CHILI PT 2

1

see part 1

Total Caories... I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. Posted to CHILE-HEADS DIGEST by Calvin Donaghey on Mar 08, 1998 Yield: 1 servings

Page 520

ELK SAUSAGE CHILLI

1 1/2 1 1/2 1 1 4 1 1 1 6 6 1 1 6 1 3 1 1 4 1 6 1 1 1 1 3 1 1 1 1 1 1 1 1 1 4 1 2 1 1 1/2 1 1 1 2 1/2 1 1 1 1 1

lb lb large

smoked elk sausage ground beef produce: yellow onion rib celery, with some dark leaves if possible chopped tps (level) minced garlic

large large

fresh tomatoes, chopped red jalapeno pods, seeds cut out and veined chopped (green works too) ripe hot cherry pods, seeds cut out & veined, chopped ripe aji amarillo pods seeds cut out & veined chopped chipotle pods, chopped or ground tepins crushed or ground seeds & all cans, bottles & spices:

small can teaspoon can

can chopped or sliced black olives (2 hands full) (10.75 oz.) low-salt cream tomato soup (heaping) spicy mustard dark red kidney beans (if you like chilli with beans) btl colgin's smoke sauce (4 oz, don't substitute if you

can tablespoon teaspoon tablespoon teaspoon teaspoon

find it) lowrey's season salt or similar type rub old hickory smoke salt (spice islands) a-1 lemon pepper dried parsley garlic powder added to garlic already in mix

tablespoon teaspoon

soy sauce dried dill chile powder to desired heat or paprika if you want the typical red-brown color but have enough heat.

(When cutting fresh peppers, save veins for additional heat if needed)

Page 521 Substitute any ripe, red chiles available as needed for the above. Variety is essential. Start in a pot with at least 1.5 gallon capacity. I generally cook the meat completely, add some extra water to cover meat and bring to a good boil. Set in a cold place to let the grease congeal at the top. (I use this time to get all the veggies ready, get out the spices, etc.) When the grease is thickened, scrape it off the top. Pre-heat oven and cookie sheet to 300 degrees. Spread the garlic, onions, and raw peppers out on a lightly buttered sheet. Leave in oven 10 minutes, then broil until the thinnest edges of veggies just start to turn brown. Stir and broil as long as you can without much more browning. Dump veggies into the pot with the meat, start cooking and add tomatoes, dried chiles and celery. As veggies and meat are cooking with a slow boil, begin adding non-salted spices. Stir occasionally. Add water as needed to maintain a stew consistency. Gradually add all ingredients except soup and beans, adding salted items a little at a time to keep the mix from getting too much salt for your taste. Add pepper powder or veins to increase heat as desired. (However the heat seems when you are finished, it will be slightly hotter the next day. I have to consider this when cooking, as my wife and kids are not CHs.) When the raw tomatoes are nearly cooked, add the soup, and bring back to a boil, stirring often. Add the beans, juice and all. Simmer 20 minutes, stirring regularly. If possible, let cool overnight and re-heat before serving. Re-skim grease if necessary before heating. Serve with grated cheddar cheese added to serving. Makes about 1.2 gallons (if beans are added). Total Calories.. I have no idea. Total Salt...... Don't ask. Total Fat....... Not much if you skim the grease, and even less if you use low fat cheese. From: Calvin Donaghey FROM: Chile-Heads Digest & Mailing List Meat: From: Dave Drum Yield: 4 servings Date: 14 May 98

Page 522

ELK SAUSAGE IN BISCUIT

1 1 1/2 1 1 6 2

cup teaspoon cup

flour egg salt milk i teaspoon baking powder elk sausages

tablespoon

dripping or bacon fat

Sift together the flour, salt and baking powder into a bowl, make a hollow in the center, break the egg into this and add half the milk. Mix and beat to a smooth batter, adding the remaining milk gradually. Parboil the elk sausages, skin and split them, then place them in a roasting pan in which the drippings have been melted and heated. Pour the batter over them and bake in a moderate oven- 350 to 375 degrees F. for about half an hour. Cut into squared for serving and serve plain or with brown gravy or tomato sauce. From: TheOutdoorGourmet@onelist.com From: "Karl E. Moser (Ke3nf)" Part 2 of 11... From staff writer Mary Alice Holt's "Fare Game" article in "The (Elizabethtown, KY) News-Enterprise," n.d. Typed for you by Cathy Harned. From: Cathy Harned From: Helen Peagram Yield: 8 servings Date: 01 Feb 98

Page 571

FRIED RABBIT IN BREADCRUMBS

3 1 1/4 1/4 1 1 1 3 1 4

tablespoon oz teaspoon teaspoon

milk flour salt black pepper 4 lb rabbit, cleaned cut into serv; ing pieces egg; lightly beaten with

teaspoon oz

water fresh breadcrumbs vegetable oil for deep fryin parsley sprigs

Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables. Courtesy of Gerry Stern in Fidonet Cooking From: KAREN MINTZIAS 06-02-93 (10:21) Yield: 4 servings

FRIED RABBITT

1 1 1 1 1

milk rabbitt seasoned flour egg/milk batter oil to fry

This simple recipe make you think youre eating fried chicken! Soak cut up prepared rabbitt in milk or buttermilk to cover, overnight. season flour with salt, pepper and paprika. roll rabbitt in flour, then in egg batter and then in flour again. Refrigerate 30 minutes for crust to set. Fry rabbitt in hot fat or oil as you would for chicken. Yield: 4 servings

Page 572

FRIED SQUIRREL

1

no ingredients found

Dress squirrel. Wash thoroughly. Cut in pieces for serving. Cover with salted water. Let stand overnight. Drain. If squirrel is not tender, parboil 10 minutes. Drain. Roll in flour. Fry in cooking fat until tender. If the squirrel is young, parboiling is unnecessary. Make a brown sauce. Serve squirrel garnished with lemon slices and parsley. Beulah Canterbury, Canton, OH. Yield: 1 servings

FRIED SQUIRREL #2

1

text file

Cover with salted water. Let stand overnight. Drain. If squirrel is not tender, parboil 10 minutes. Drain. Roll in flour Fry in cooking fat until tender If the squirrel is young, parboiling is unnecessary Make a brown sauce. Serve squirrel garnished with lemon slices and parsley. Beulah Canterbury, Canton, OH. Yield: 1 servings

FRIED SQUIRREL AND GRAVY

1 1 1/2 1/2 1 cup teaspoon cup

squirrel; cut into 7 pieces flour; seasoned with each salt and pepper crisco; for frying milk; for gravy

Recipe by: Pansy Hitchcock as remembered by Bright Larkin Put seasoned flour into small paper bag. Put squirrel, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put squirrel pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil.

Page 573

Yield: 4 servings

FRIED TOMATO PONES

----SPIRIT OF THE HARVEST---2 1 1 1 cup cup peeled, seeded, and diced green or; ripe tomatoes salt and pepper cornmeal bacon drippings or corn oil, for fr; ying

Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden. NOTE: a nice variation on this recipe is to combine tomato mixture iwth 1/4 C thinly sliced green onions before forming into cakes and frying. Posted on GEnie Food & Wine RT Aug 16, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yield: 8 servings

FRIED VENISON HEART

1 1 1 1 1 3 1 1 2 teaspoon medium teaspoon teaspoon teaspoon teaspoon cup

venison heart onion, sliced prepared mustard pickling spice salt wine vinegar red wine flour butter

Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. Yield: 4 servings

Page 574

FRIED VENISON STEAKS (AI)

1

no ingredients found

Wipe haunch with a clean cloth well saturated with vinegar. Slice steaks at least 1" thick. Pound each steak well and dredge in flour that is well seasoned with salt and pepper. Heat fat (bacon grease or shortening) in a heavy skillet to which about 1/2 stick of butter has been added. When fat is smoking add steak pieces, but do not crowd. Brown well on one side, turn and fry the other side. Watch that the fat does not burn so it may be necessary to add more, lower the heat before more steaks are fried. Serve at once. SOURCE:*Kathryn Jamerson, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings

FRIED WOODCHUCK (GOUNDHOG)

1 1 1 4 1/2 1/4 tablespoon cup tablespoon teaspoon teaspoon

woodchuck salt flour fat salt pepper

1. Skin and clean woodchuck and cut into 6 or 7 pieces 2. Put in pot, add salt and enough water to cover and parboil for 1 hour. 3. Remove meat from the broth, and drain. 4. Dredge meat in flour, salt and pepper. 5. Melt fat in heavy fry pan and saute woodchuck until nicely browned. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, Ottawa 1973. typos by Bert Christensen rosewood@interlog.com http://www.interlog.com/~rosewood Yield: 6 servings

Page 575

FRIED WOODS RAT AND GRAVY

2 1 1/2 1/2 1 cup teaspoon cup

rats; cut into 7 pieces ea. flour; seasoned with each salt and pepper crisco; for frying milk; for gravy

Recipe by: Pansy Hitchcock as remembered by Bright Larkin Put seasoned flour into small paper bag. Put rats, one or two pieces at a time into bag and shake to coat with flour. Meanwhile melt crisco in cast-iron skillet. Put rat pieces into pan and brown on both sides. Reduce heat, cover skillet, and cook for about 20 minutes, or until done. Pour off about half the fat. Stir in flour from the bag until you have a very thin roux, or put about 2 Tbs. of the flour into a jar with a tight-fitting lid and add milk, then put on the lid and shake until the flour is dissolved and all the lumps have gone. Make sure you scrape up all the brown bits from the bottom of the pan. Add milk, stirring, and bring to a boil. If the gravy is too thick, add more milk. If it is too thin add more flour and milk mixture and reheat to a boil. From: Dave Drum Yield: 4 servings Date: 01-05-03

FROG LEGSBy: 'Sue' 2 1 3 1 3 2 1/2 saddles ( 2 pair ) teaspoon tablespoons teaspoon medium teaspoons cup frog legs salt & pepper paprika flour hot pork or bacon fat ( you could; use vegetable oil instead butter mushrooms , sliced minced parsley beef bouillon

For each serving you will need : Wash & dry the legs, then season them with salt, pepper & paprika. Roll them in the flour then saute in the hot fat ( or oil ) till golden brown. Remove fat ( or oil ) from pan & add the butter, mushrooms, and 1 teaspoon of the parsley & saute the mushrooms for a few minutes, turning them often. Pour on the bouillon and let simmer for 15 minutes.

Page 576 Sprinkle with the remaining parsley and serve with pan juices.

FRONTIER BUFFALO BURGER WITH GREEN TOMATO SALSA

4 1 1 1 1 1 1 1 1 2 6 1 1 1/2 6 1

large

green tomatoes -- seeded, cored and yellow pepper -- seeded and diced

tablespoon

chopped coriander jalapeno pepper -- seeded and diced salt and pepper

teaspoon teaspoon large

honey rice wine vinegar (phillips brand) portabello mushrooms -- stems removed

teaspoon

peanut oil buffalo (8-ounce) burgers diced

Preheat grill. Mix tomatoes, onions, peppers, coriander, jalapeno and 1/4 teaspoon salt in a bowl. Allow to sit for 1/2 hour. Pour off juice and add honey and vinegar. Refrigerate 1/2 hour. Rub mushrooms with oil and season with salt and pepper. Grill on both sides until done. Season burgers and grill on both sides until medium rare. Layer with portabello on the bottom, salsa, then meat and topped with additional salsa. Add coriander to garnish. Recipe By : Cooking Live Show #8889 Date: 31 May 97 Mastercook

From: "Angele And Jon Freeman" Recipes (Mailing List) Yield: 1 servings

Page 577

FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS

5 5 2 1 1 5 1 2 1/2 1/3 1 1 1 1/3 1 1/3 3 3 1 1/3 1 1 1 1 1 1

oz oz oz oz

kosher salt brown sugar chipotle powder black pepper smoked tomato vinaigrette: tomatoes seeded -- smoked or baked cloves roasted garlic

teaspoon cup

minced tarragon balsamic vinegar salt and pepper cowboy (28-ounce) steak with

tablespoon lb lb

bone watercress -- trimmed and washed totsoi -- washed big candy cane beets -- peeled, baked,

lb

haricots verts -- picked, blanched beautiful ripe red tomatoes sliced 1/2-inch thick julienne and cooled and cooled

In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes. Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad. Recipe By : Cooking Live Show #8889 Date: 31 May 97 Mastercook

From: "Angele And Jon Freeman" Recipes (Mailing List) Yield: 1 servings

Page 578

FRONTIER BUFFALO COWBOY STEAK ON WATERCRESS AND TOTSOI

5 5 2 1 1 5 1 2 1/2 1/3 1 1 1 1/3 1 1/3 3 1 1 3 1 1/3 1

oz oz oz oz

kosher salt brown sugar chipotle powder black pepper smoked tomato vinaigrette: tomatoes seeded, smoked or baked cloves roasted garlic

teaspoon cup

minced tarragon balsamic vinegar salt and pepper (28-ounce) cowboy steak with

tablespoon lb lb

bone watercress, trimmed and washed totsoi, washed big beautiful ripe red tomatoes, sliced 1/2-inch thick candy cane beets, peeled, baked, julienne and cooled

lb

haricots verts, picked, blanched and cooled

In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill