Recipes from Rockridge and friends Using Our Vegitables and Products
A great place to get recipes from local famers in the Pacific Northwest is from "LOCAL VEGETARIAN COOKING inspired recipes celebrating Northwest Farms" a book by Debra Daniels-Zeller.
Here is a direct link to her website
Also here are some great examples from Debra Daniels-Zeller's Cook book:
(new)Autumn Fruit Delight
"Nothing says autumn like succulent pears and crisp sweet-tart apples. Fuji apples are one of the best-tasting varieties. They have won many apple taste tests." Debra starts this recipe out with.
(serves 4)
2 tablespoons lemon juice
1 tablespoon honey
Generous dash of cinnamon and nutmeg
2 Fuji apples, seeded and chopped
2 Bosc pears, chopped
1/4 cup chopped fresh dates
4 ripe Figs, cut in half (optional)
1/4 cup chopped pecans
(Rockridge has Fujis, Bosc, Figs and honey)
Blend Lemon Juice, honey, cinnamon and nutmeg together. Toss with apples and Pears, making sure sauce coats all fruit. Blend in chopped dates. Place in separate serving bowls with fig halves. Garnish with pecans.
Debra Daniels-Zeller's Cook book is available for purchase in our farms tasting room Sat and Sun 1-4pm for $20.00 a portion of the proceeds of the purchase of the book goes to the PCC farmland fund.
Cider-Braised Pork with Apple-onion-Dijon Sauce
From one of our faithful Chefs that visit's us at University District Farmers' markets every Sat.
Jess Thomson. Checkout her website Hog Wash:
http://www.jessthomson.wordpress.com/2007/11/30/334-save-this-for-a-sunday/
TIME: 45 minutes active time
MAKES: 4 servings
2 tablespoons all-purpose flour
Salt and freshly ground pepper
1 (2-pound) pork shoulder roast, netting intact
1 tablespoon peanut or vegetable oil, plus more, if needed
1 tablespoon olive oil
3 small leeks, halved lengthwise and cut into half moons
2 cloves garlic, finely chopped
1/2 pound small yellow pearl onions, peeled*
1 tablespoon chopped fresh thyme
2 1/2 to 3 1/2 cups hard apple cider
1 Granny Smith apple, peeled and cubed
1 tablespoon Dijon mustard
-Preheat the oven to 325 degrees.
-Heat a large, heavy, ovenproof soup pot or Dutch oven (with a tight-fitting lid) over medium-high heat. Place the flour on a small plate. Season the flour liberally with salt and pepper. Pat the pork dry, then coat it on all sides with the flour mixture.
-When the pot is hot, add the peanut oil, and sear the pork (leaving the string on) until nicely browned on all sides, about 3 to 4 minutes per side, wiping the pot out and adding more oil if needed. Transfer the pork to a plate, and carefully wipe the pot clean with paper towels. Reduce the heat to medium.
-Add the olive oil to the pot, then the leeks, and cook, stirring, for 3 minutes. Add the garlic, peeled onions, and thyme, and season with salt and pepper.
-Cook and stir for 2 minutes, then nestle the pork in between the vegetables. Add apple cider until it comes about halfway up the side of the pork, cover the pot, and transfer it to the oven. Braise for 1 hour, then turn the pork over, add the apples, and braise for an additional 45 minutes.
-Transfer the pork to a cutting board, cover with foil, and let rest. Meanwhile, return the braising liquid to the stovetop, and simmer for 10 minutes, until considerably thickened. Stir in the mustard, then season to taste with salt and pepper.
-Remove the strings from the pork, slice it, and serve immediately, topped with apples, vegetables, and braising liquid.
*To peel onions, trim off the root strings with a small knife, and score the bottom of the onion with a small “x.” Cook in boiling water for 1 minute, then refresh under cold water, and peel.
Warm Apple & Winter Squash Soup
1 Cup Apple Cider
1/2 an Onion (chopped - about 3/4 cup)
1 Winter Squash (medium size Butternut, Acorn, Kabucha, Delicata, Kuri etc) Peeled, seeded and chopped
1 Tart Apple (Malcoun, Gravenstein, MacIntosh, Granny, etc) Peeled, cored and chopped
2 cans of Chicken Broth (Vegetable can be easily substituted)
1 tsp brown sugar
1/2 tsp dry thyme or 1 tsp chopped fresh thyme
Sprinkle or two of Nutmeg
1 tsp salt
Pepper to taste
Garnish & Bourbon optional
Combine onion and cider in a microwavable bowl (covered) and microwave 8 minutes on high
Meanwhile, combine everything else in a saucepan, Bring to a boil (on high) and then lower heat to medium.
Add the onion & cider mixture to the saucepan (when the microwave beeps) and cover, simmer for 30 minutes
Stir occasionally. Smells terrific simmering. Puree soup in a food processor or blender. Pour into soup bowls and serve. You can garnish with an thin apple slice or two, chives or carmelized hazelnuts.
A Skier's favorite option is just a teaspoon of good bourbon added after you blend it, right before you pour it in the bowls. Really hits the spot. Serves two to four.
For the freshest ingredients, West Seattle, University District and Ballard Farmer's Markets are open throughout the winter. See you there!
You can amaze your friends at a potluck with this simple
Apple & Horseradish Relish:
Peel & Grate one tart apple,
add two parts grated apple to one part horseradish.
Serve with cold deli meats, roast beef, prime rib or poached chicken or fish.
Wow. Just a little wicked bite.
Apple Omelet (yup, sounds pretty odd .. rather like a souffle' but very easy to make).
6 large apples,
1/4 cup water,
1 Tblsp butter,
5 Tsp sugar,
8 eggs (separate whites & yokes)
Nutmeg
1 tsp rosewater.
You start by peeling, coring, dicing and stewing 6 large apples in a 1/4 cup of water until soft (about 25 minutes), then puree to applesauce consistency slowly adding 1 Tblsp butter (not margarine), 5 tsp of sugar and a sprinkle of nutmeg. CHILL Apple mixture. Preheat over at 350. Beat 8 egg whites till stiff. Carefully fold all 8 beaten egg yokes, the stiffly beaten egg whites and 1 tsp rosewater into cool apple mixture. Butter a large souffle' pan or a deep dish with vertical sides. Pour in mixture. Bake in preheated oven until firm (about 45 minutes). Check for "doneness" like a pumpkin pie by sticking a thin knife into the center - if the blade comes out dry your omelet is ready. Serves 6-8. It's been served warm (not hot) at late afternoon tea or when someone's under the weather for decades in England. Truly delightful. Not as difficult as a souffle'.
Sweet Steamer Clams A great way to add sweetness to your steamer clams is to boil them in one of our Hard Ciders the best one to use would be our Quarry Stone.
Shabu Shabu (Mongolian Hot Pot) is a fun meal on a cold winter evening.
Cut Diakon, Gai Lan, Mei Quing or Sim Choy, Nappa, and Carrits into bite size pieces.
Optional: add thinly sliced (mouth size) beef, chicken or pork. Bring two or three cans of broth to a boil in a medium size pot. Drop in meat (takes about 2 minutes) add veggies (1 more minute) and bring the pot to the table. Everyone fishes out pieces of meat and veggies and dip in their sauce of choice. I usually offer 5 or 6 sauce choices, a couple of tablespoons of Hoison, Oyster, Barbecue, Mustard, Soy, Chili, Teraki, even Catsup or Mayo in seperate saucers. Be creative and raid your refrigerator door. Every time can be a bit different by what veggies you use, and what sauces you offer. This can be a drippy affair if there's kids. A tidier method is to pour broth, veggies and meat into individual bowls with individual dipping sauces (bamboo skewers are a lot more fun than forks and offer a sneaky way to eat odd veggies).
The following pancake recipe makes this a more filling meal:
Scallion Pancakes:
1 1/4 cup flour in a big bowl, VERY gradually stir in 1 cup very hot water, until completely incorporated. Dump on a flour disted counter and knead for a couple of minutes until smooth. Place back in the bowl, cover and let rest about 30 minutes. Add 1/2 cup finely chopped scallions, 1 tbsp sesame oil and a pinch of salt. Knead again for about 5 minutes until smooth. Divide into 8 equal pieces. Roll each into a circle about 6" in diameter. Place a non-stick frying pan over meduim to low heat. Add only enough oil (olive or peanut) to barely coat the bottom of the pan. Let the pan get HOT, just about smoking. Place pancakes int pan (don't let their edges touch) and fry each side until crispy. Cut into wedges and serve hot. The first batch will probable be a bit greasy. Don't despair, try it again. The trick is very little oil but very hot oil. It's a quick, nice, healthy change from bread or biscuits.
Nappa Leaves make a nice alternative to bread for lunch.
Spread a couple of leaves with cream cheese with topped sprouts or salsa. Try chicken or tuna salad, even luncheon meat rolled in a leaf. I like peanut butter.
Tired of stir fry? Try an Asian Green Omelet.
We sell a great spicy greens mix that works great for this. First rinse, dry and rough chop a handful of the greens mix (finer than bite size). Barely cover the bottom of the pan with oil. Heat to snapping hot. Add a clove of garlic then the greens. Stir once. Dump on a plate and set aside. Veggies should be almost crispy. Barely cover the bottom of the pan again, back to snapping hot. Beat 3 to 5 eggs frothy. Pour into pan, and stir like any omelet. As soon as the majority of the egg mixture is barely set, top with your greens. I dont usually fold this omelet. I place a plate on top of the skillet and flip the whole thing. Veggi side down egg side up. Makes a mess if you've got to much oil. This will serve two or three. The lazy method is to simply scramble the eggs.
Easy French Sorrel Soup:
A good size handfull of fresh Sorrel; One-two cans of chicken or vegitable stock. Cook untill Sorrel is dead (couple of minutes of rollling boil). pour Sorrel and soup into blender and buzz until smooth. Put back in pot and add about a half cup heavy cream. Bring back up to warm, and serve. Note: Sorrel turns an odd green when cooked, so a lot of recipes add spinach to bring the color up. Sorrel is very high in vitamin C. It was also the Spring tonic of the European middle ages.
Red Russian Kale:
Tired of the standard soup recipes?
Try battering and frying the leaves their very tender and sweet.
Edible Spring Flowers:
My favorite is Arugula. Sweet, nutty, peppery flavor. Mustard, Russian Kale, Collards, Chive blossoms, and Italian Black Kale. Each have a dramatically different flavor. Try in salad or on top of a cracker with a little cream cheese.
Yellow Groove Bamboo shoots:
Raw their a bit edgy. Lightly sauteed in a tiny bit of water, butter or sesame oil. They taste like celery or green beans. Good source of protein.
Garlic Tops:
Funny looking, but another delight of spring. Treat like leeks. I like them best heated through and swimming in butter.
Horseraddish Leaves:
are an unsung hero when added to a pot roast or rolled up in a piece of flank steak. You can't place flavor, but it punches up the dish. They turn ugle cooked though, brown-green. They are also a spicy addition to any salad.
Osaka -
is very hot used as an imitation wasabe in Japanese Cooking.
Giant Indian
is milder, but still hot. Helps to improve salads, tuna, chicken or mild curry dishes.
Asian Green Wave -
can be used in place of a lettuce leaf for an individual serving of a lot of entres like stew.
French Breakfast Radish -
My favorite recipe is served with scrambled eggs for breakfast. Like adding salsa to your eggs only a little more crunchy.
Here are some recipes that were in Seattles PI featuring our products:
http://seattlepi.nwsource.com/food/189771_oddfarmer08.html
If you stop by the Rockridge Orchards stand at a farmers market, you inevitably will wonder what you'd do with all the bounty. Try the following recipes:
PUMPKIN CHOWDER
SERVES FOUR TO SIX AS MAIN COURSE
- 2 red bell peppers
- 2 jalapeo peppers
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 1 small pumpkin, or a 2-pound portion of pumpkin, peeled, seeded and cut into 1-inch chunks
- 3 leeks, white and light green parts only, chopped
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 ear corn, kernels removed (about 1 cup)
- 1 tablespoons minced fresh oregano leaves
- 3 cans (14-ounce) low-sodium chicken broth
- 1/2 cup sour cream, optional
Preheat the broiler. Place the bell peppers and jalapeos on a baking sheet and broil, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed and cut the peppers into 1/2-inch pieces. Set aside.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and saute, stirring until browned. Remove the chicken and keep warm. Add the pumpkin and leeks to the Dutch oven and saute for 5 minutes. Add the flour, cumin, chili powder, salt and pepper and cook for 1 to 2 minutes. Add the roasted peppers, chicken, corn, oregano and broth, and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or until the pumpkin is tender. Garnish with sour cream, if desired, and serve hot.
Cook's notes: You can substitute butternut squash for pumpkin if you wish. Defrosted frozen corn kernels will work just fine in the soup, if you don't have fresh.
From "Best American Recipes 2003-2004"
ASIAN PEAR AND WALNUT SALAD
SERVES SIX
- 1 cup walnut halves
- 1 tablespoon champagne vinegar
- Salt and pepper
- 1/4 cup extra virgin olive oil
- 3 Asian pears
- 4 Belgian endives
Make a vinaigrette by mixing the vinegar with salt and pepper and whisking in olive oil. Taste and adjust the acid and seasoning as needed. Peel and core the pears. Remove any blemished leaves from the endives. Cut in half lengthwise and remove the core with a V-shaped cut.
When ready to toss and serve the salad, slice the pears and cut the endive lengthwise into julienne (strips). Toss the pears and endive with the vinaigrette and then gently crumble in the walnuts. Arrange on plates and serve immediately.
Adapted from "Chez Panisse Fruit"
QUICK TOMATO SALSA
MAKES TWO TO THREE CUPS
- About 1 pound mixed tomatoes, finely chopped
- 2 tablespoons minced fresh cilantro leaves
- 1 medium jalapeo chile, stemmed, seeded and minced
- 1 tablespoon fresh lime juice, or more to taste
- Salt
Combine all ingredients in a bowl. Serve with chips or as a condiment on grilled chicken or fish.
Adapted from "A Year in a Vegetarian Kitchen"
Here are some recipes to be used with Different Hard Ciders Taken from this article:
http://seattlepi.nwsource.com/nwgardens/251892_smith15.html
CIDER MISO PORK
SERVES 6
- 3-4 pound pork shoulder roast
- Ground black pepper
- Olive oil for browning
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 2 cups cider
- 1 cup chicken stock
- 3 tablespoons miso paste (salty, so you don't need to add more salt)
- Bouquet garni
Pepper and brown the roast on all sides on high heat in a Dutch oven. Remove from pan.
Add onion and garlic and saute until translucent but not brown. Deglaze with cider, add chicken stock and work the miso through a small strainer partly submerged in the liquid (this dissolves it easily).
Put the browned roast back in, add the bouquet garni, bring to a boil, cover and braise in 350-degree oven 2-2 1/2 hours or until meat is fall-apart tender.
The sauce gets a little thick to strain, but you could try it. I rather like the cooked-down onions over the meat.
From Drew Zimmerman, Red Barn Ciders
PAN YAMS WITH BROWN SUGAR AND CIDER
SERVES 2
- 1 large yam or sweet potato
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 cup dry cider
Cook yam (microwave, boil or bake) until nearly done but still firm. Cool, then peel and cut into 3/8-inch slices.
Melt butter in a large non-stick skillet. Add brown sugar and stir. Lay slices in pan and cook each side a few minutes to coat. Add cider and cook uncovered until cider is reduced, turning slices once or twice.
Note: Using a dry cider adds piquancy to the sweetness of the brown sugar and the yams.
From Richard and Susan Anderson, Westcott Bay Orchards
SALMON FILLETS IN CIDER-MUSTARD SAUCE
SERVES 4
- 4 salmon fillets, each about 6 ounces
- Salt
- 1/2 cup whole-grain Dijon mustard
- 1 cup dry hard cider
- 1/3 cup heavy cream
- Apple slices for garnish
- Parsley sprigs for garnish
Position a rack in the upper third of the oven and preheat to 450 degrees.
Sprinkle the salmon fillets lightly with salt and arrange in a single layer in a baking pan. Spread mustard thickly on the tops of the fillets. Pour the cider into the dish to a depth of about 1/4 inch. Bake for 10 minutes.
Add the cream to the dish, return to the oven, and bake 3 minutes.
Baste the salmon with the cider-cream mixture and continue to bake 2 minutes longer, or until the fish is just opaque throughout.
Transfer the fillets to warmed individual plates. If the mixture in the pan is too thin, place it on the stove over medium-high heat and simmer to reduce and thicken slightly. Spoon over the fillets and serve garnished with apple wedges and parsley.
From Jacky King, WSU-Mount Vernon
CLAY POT CIDER-SAUERKRAUT PORK ROAST
SERVE 6
- Pork roast that fits clay pot
- 1 onion, chopped
- 2 cups rinsed sauerkraut
- 2 cups cider or enough to fill pot to half
- Butter for browning
- Salt and pepper to taste
In a skillet brown the pork in butter, rub with salt and pepper and set aside.
Caramelize the chopped onion in the same skillet.
In the clay pot, make a bed of the rinsed sauerkraut, add the onions and drippings from the skillet and set the roast on top. Add enough cider to half fill the pot.
Put the clay pot in a cold oven, then turn the heat to 350 degrees. Cover and cook for two hours. Check then whether it's done. If you decide to cook it longer, you may need to add a bit more cider to keep the meat from drying out.
From Ron Irvine, Irvine's Vintage Cider
Ann and I have tried the Cider Miso Pork with family and friends and found it excellent. Now we're itching to try the other recipes. I think all the cidermakers would encourage you to be inventive in your culinary use of cider.
Here's a tip from the Andersons at Westcott Bay: "We pretty much use cider where you would use a wine. Recently we served both beef stew and lamb stew (at different meals) that were slow-cooked using cider instead of wine. They were both excellent and we got rave reviews."
Other Random Recipe Favorites from Rockridge Orchards. Not all of these involve our produce or products:
Carribean Jerk Chicken
from recipezaar:
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon peanut oil
1 tablespoon hot pepper sauce
1 tablespoon fresh ginger, Chopped
3 garlic cloves, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice, Ground
1/4 teaspoon salt
500 g chicken fillets
Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
Seal.
Marinate in refrigerator overnight. Place oven rack in top position.
Heat oven to 500:.
Drain chicken; discard marinade. Pat dry.
Arrange in roasting pan.
Roast on top rack in 500: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170: without touching bone
Trout Baked in Cream
By NAFC Member Benjamin Williams; Longview, TX
4 whole rainbow trout fillets
2 T. fresh lemon juice
1 tsp. dillweed
1 tsp. salt
1/4 tsp. white pepper
1 pint whipping cream
2 T. dried bread crumbs
Wash fish; pat dry. Brush inside and out with lemon juice. Sprinkle with dillweed, salt and pepper. Place in lightly buttered baking dish. Pour cream, then bread crumbs, on top. Bake at 400 degrees for 15 minutes or until fish flakes easily with fork.
from North American Fishing Club
Baked Whole Trout with Sage
By NAFC Member Justin Jankuv; McDonough, NY
4 whole trout, cleaned
1 tsp. rubbed sage
3 T. margarine, melted
Salt
Pepper
Place fish in large baking pan. Mix sage and margarine; drizzle inside fish. Season cavities with salt and pepper. Bake at 425 degrees for 6 - 8 minutes, basting once during cooking.
from North American Fishing Club
PAN-FRIED TROUT WITH SIMPLE HERB SAUCE
1 large trout, cleaned and filleted
1 cup flour
salt and pepper
3 tablespoons extra virgin olive oil
splash of white wine (preferably sauvignon blanc)
juice of half a lemon
3 tablespoons fresh Italian flat-leaf parsley, chopped fine
1 tablespoon fresh dill, chopped fine
1 to 2 tablespoons butter
Dredge the trout fillets in flour. Shake off excess. Heat olive oil in a medium-size frying pan over medium-high heat. Season the fillets with salt and pepper. Place them into the pan and cook until golden brown on both sides, about 7 to 8 minutes total. The cooking time will vary depending on the size of your trout. You want the fish to just start flaking but not be falling apart. Remove fish from the pan and set aside. Deglaze the pan with a splash of white wine, and add the lemon juice and herbs. Saute for about a minute--you just want to cook the herbs long enough for them to release their aromatic oils. Be careful not to burn them. Remove the pan from the heat, and swirl in the butter. Pour over your golden trout and serve. It's quick, simple, and memorable!
Notes: Dried herbs may be substituted if fresh are not available. But reduce the measures by half. For a lighter sauce, omit the butter. You still get a nice, aromatic finished sauce to drizzle over the golden trout.
from field and stream
FOIL-ROASTED WALLEYE WITH ASPARAGUS AND SUGAR-SNAP PEAS
(Serves four)
4 tablespoons butter, softened
4 walleye fillets (about 4 to 6 ounces each)
8 asparagus spears
12 sugar-snap peas
1/4 cup snipped fresh chives
1 lemon, quartered
Salt and freshly ground black pepper
[1] Preheat oven to 350 degrees. Cut four 1-foot-square sheets of aluminum foil. Liberally butter each sheet. On each sheet, place one walleye fillet, two asparagus spears cut into 1-inch pieces, and three sugar-snap peas.
[2] Sprinkle the snipped fresh chives equally over each portion, squeeze the juice of a lemon quarter over each fillet, and then salt and pepper to taste.
[3] Fold the aluminum foil to cover the fish and bake in the oven for about 12 minutes. Serve with buttered and parslied new potatoes, if desired.
from Field and Stream
Walleye beer battered
-1 tablespoon butter
-1/4 cup onion, minced
-1/2 teaspoon red pepper flakes
-1/2 teaspoon dry mustard
-1/4 teaspoon paprika
-1/4 cup ROCKRIDGE apple cider vinegar
-1/2 cup chicken stock
-1 12-ounce bottle beer plus 1/2 cup beer
-1 tablespoon sugar
-1 teaspoon cornstarch
-1 pound walleye fillets, cut into finger-size segments
-3/4 cup flour
-Salt and pepper to taste
Oil for frying
Heat the butter over medium-high heat. Add the onion and red pepper flakes. Sauté until the onion is translucent and soft, about 6 to 8 minutes. Add 1/4 teaspoon of the dry mustard, the paprika, the vinegar, chicken stock, 12 ounces of beer, and salt and pepper to taste. Cook until reduced by two-thirds. Add the sugar and cook for 1 more minute. Using a fork or whisk, mix the cornstarch with a teaspoon of cold water; add it to the sauce and stir until thickened. Set aside.
In a fryer or deep pan, heat the oil to 375 degrees. Combine the flour, salt and pepper, and the remaining 1/4 teaspoon of mustard and 1/2 cup of beer until you have a pancake-like batter. Dip the fish in the batter and fry, in batches, until golden brown, about 2 to 3 minutes. Drain it on paper towels and serve immediately, using the sauce for dipping.
Miracle Walleye
John W. Rhoades Westlake, OH
Mayonnaise
Walleye fillets
Ritz crackers, crushed
Parmesan cheese
Rub mayonnaise over fish. Combine crackers and Parmesan cheese. Roll fish in cracker mixture. Spray grill with nonstick spray or oil. Place fillets on grill. Cook about 15 minutes or until done.
from North Amercan Fishing Club
Easy Walleye
Ray Rohde Fargo, ND
4 walleye fillets
1 egg, beaten
1 cup crushed cornflakes
Oil
Salt
Pepper
Dip fillets in egg. Press walleye into cornflakes. Heat oil in skillet; fry fish in hot oil until golden brown. Salt and pepper to taste.
from North American Fishing Club
Wild Duck Gumbo
~ 2 wild ducks, skinned and cut up
~ 1/2 cup cooking oil
~ 2/3 cup all-purpose flour
~ 1 lb smoked sausage, sliced
~ 2 cups chopped onion
~ 1 1/2 cups chopped green pepper
~ 1 1/2 cups sliced celery
~ 1 tbsp minced garlic
~ 1 can (14 1/2 oz) stewed tomatoes
~ 2 bay leaves
~ 2 tbsp Worchestire sauce
~ 1 1/2 teaspoons pepper
~ 1 tsp salt
~ 1 tsp dried thyme
~ 1/4 teaspoon cayenne pepper
~ 2 quarts water
~ hot cooked rice
~ tabasco sauce
-In a Dutch oven over medium heat, brown duck in pieces a few at a time in oil. Remove and set aside. Discard all but 2/3 cup drippings.
-Add flour to drippings; cook and stir over medium heat till brown, 12-14 minutes.
-Add sausage, onion, green pepper, celery and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients, mix well.
-Add duck, bring to a boil. Reduce heat; cover and simmer 60-75 minutes or till duck is tender. Remove duck. Cool.
-Remove meat from bone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through.
-Remove the bay leaves.
-Serve with rice. Enjoy.
Duck in Orange Sauce
Ingredients:
-2 ducks
-2 cloves of garlic, sliced
-1 Large onion, chopped
-1 package brown gravy mix
-2 tablespoons flour
-1 teaspoon garlic salt
-1 teaspoon sugar
-2 tablespoons plum jam
-1 6 ounce can frozen orange juice concentrate, thawed
-I oven cooking bag
Directions:
Place garlic in duck cavities. Combine and mix onion, gravy, flour, garlic Salt, sugar, jam, orange concentrate, and 1 cup hot water in oven cooking bag. Place ducks inside bag and close.
Place in Roasting Pan and slit bag. Bake 350degrees for 2 hours. Place ducks on platter and serve with pan juice.
Duck Chili
~ 2 lb's duck breasts, cubed
~ 6 cloves garlic, minced
~ 6 medium onions, chopped
~ 5 green peppers, chopped
~ 2 cans (16 oz) tomato sauce
~ 8 red peppers
~ 4 or 5 chili peppers, jalapeno, etc., chopped
~ 1 1/2 tsp Tabasco sauce
~ 2 tbsp chili powder
~ 1 tbsp cumin
~ 1 tsp cayenne pepper
~ 1 tsp salt
~ 1 can red kidney beans, drained
~ 1 can white beans, drained
-In a large skillet or dutch oven, cook the duck with the garlic, onions and green peppers until done.
-Add the remaining ingredients except the beans.
-Simmer for 1 hour stirring occasionally.
-Add the beans and simmer 20 minutes longer.
Duck Appatizers
~ 4 duck breasts filleted or 8 half breasts
~ 1 package cream cheese, cut into chunks
~ 16 jalapeno slices
~ 8 pieces bacon
~ tooth picks
Butterfly duck breasts.
Add some cream cheese chunks and 2 jalapeno slices on one half. Fold breast back over secure closed with toothpicks.
Wrap with bacon and secure with toothpicks.
Grill over medium-low heat until the bacon is done. Best when cooked medium to medium well. Don't over cook!
Duck Cabobs
~ 4 mallard breasts, cut into 1 inch chunks
~ bacon
~ salt and pepper
~ garlic powder
~ fresh mushrooms
~ green pepper, sliced into large pieces
~ pineapple, chunked
~ your favorite bbq sauce
Season the duck to taste with salt, pepper and garlic.
Wrap each chunk of duck with a small slice of bacon.
Place on skewers so that the bacon is held in place.
Fill each skewer alternating the duck, mushrooms, green peppers and pineapple.
Grill or broil over medium heat until the bacon is cooked. Baste with the bbq sauce.
Italian Duck Nuggets
by Paul Furnari of Elmira, Oregon
-6 breasts of large mallard, pintail or similar duck
-1/2 c. cornmeal
-1/2 c. grated Parmesan cheese
-2 eggs, beaten
-5 cloves garlic
-1/2 c. olive oil
-1 bay leaf
-1/3 c. dry white wine
-1/3 c. wine vinegar
-Salt and pepper
Cooking Method:
Mix cornmeal and Parmesan cheese. Cut duck breasts into 1-inch pieces, dip in egg and dredge in cornmeal and Parmesan cheese mixture. Saute garlic in oil until lightly browned. Add duck, coating on all sides until browned. Add bay leaf, wine and vinegar. Cover and simmer for 20 minutes or until cooked through, stirring occasionally. Season with salt and pepper.
from North American Hunting Club
TO ROAST THE GOOSE
[1] Preheat the oven to 350 degrees. Remove the goose from the brine, pat dry, and season all over with salt and pepper. In a large sauté pan or Dutch oven, heat the bacon fat on high. Sear the goose on all sides, for about 2 to 3 minutes each, until the skin is seared and lightly golden. Reseason with salt and pepper, making sure to include the inside of the goose this time, and fill it with the stuffing. (If you have any left over, bake it in a greased pan or glass dish alongside the goose for 55 minutes.) Truss the goose’s legs and place it breast side up in a roasting rack.
[2] Pour the chicken stock into a roasting pan until it comes 1/4 to 1/2 inch up the sides. Lower the rack into the pan and roast the goose for roughly 2 hours, until a thermometer placed in the thigh reaches 160. Maintain the liquid level by adding more chicken stock, if necessary. (If the skin begins to get too brown, cover it loosely with a tent of aluminum foil.) Remove from the oven and let the goose sit, uncovered, for 10 to 20 minutes. The center of the stuffing must reach 165 degrees; if it’s not cooked thoroughly, transfer it to a pan and place it back in the oven until done.
from field and stream
Canadian Goose Stew
~ 4 goose breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consomme
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to cover.
Remove and pat dry. Cut into 2" cubes.
In a dutch oven or large pot, saute the onion and celery in butter.
Add the meat, worcester sauce, a liberal amount of garlic powder and hot sauce to taste.
Cook about 10 minutes over medium high to high heat or until brown.
Add the beef consomme and stir together. Salt to taste. Reduce heat and simmer 1 hour. Stir occasionally.
Add your veggies and simmer 30 minutes or until the veggies are tender. Stir occasionally.
from backwoods bound
BAKED GOOSE WITH WINE SAUCE
1 Wild goose
3 Dozen prunes
Chicken broth
1 Onion; chopped
1/2 Stick butter
1 cup Soft bread crumbs
1/2 pound Sausage
1 Egg
Salt and pepper to taste
1/2 teaspoon Sage
1 Tablespoon Minced parsley
WINE SAUCE
3 cups Chicken broth
4 Tablespoons Goose drippings
1 Tablespoon Each wine; brandy & gin
Flour to thicken
Cover prunes with chicken broth. Cook until tender. Drain and remove seeds from prunes. Saute onion in butter. Cook sausage, drain and crumble. Combine all ingredients and stuff goose. Run goose with oil and bake at 350 for 3-4 hours or until tender. Baste occasionally with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining ingredients, except flour. Heat thoroughly, add flour to thicken and simmer 5 minutes. Yield: 6 Servings
from christmas- spike&jamie
CHINESE HONEY GOOSE
1 Whole goose
HONEY SYRUP MIXTURE
1 Lemon
4 cups Water
3 Tablespoon Honey
3 Tablespoon Dark soy sauce
2/3 cup Rice wine or dry sherry
IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours--in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Yield: 6 Servings
from spike&jamie
Roast goose and stuffing
~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper
-In a pan, boil the potatoes until tender. Drain.
-In a sauce pan, melt the butter and saute the onions until soft.
-Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
-Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
-Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
-Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
-Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
-If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking
from backwoods bound
Goose Appitizer
~ goose breast, skinned & deboned
~ sweet onion, roughly chopped
~ bacon, cut into 1 1/2" pieces
-Cube the goose into bite size pieces.
-Place the meat, onions and bacon in a large skillet.
-Cook over medium heat until bacon is crisp.
-Drain on paper towels.
-Place a piece of each ingredient on toothpicks.
-Serve and enjoy.
Note: Also works well with wild duck
from backwoods bound
Turkey Stroganoff
2 lbs. turkey breast sliced 1/8-inch thick, 1-inch wide and 2 inches long
½ c. flour
1 T. paprika
1 T. kosher salt
1 tsp. ground pepper
¼ c. canola oil
2 oz. butter
½ c. chopped onions
1 lb. sliced mushrooms
1 c. white wine
1 c. chicken broth
1 c. sour cream
Method
Skin the turkey breast by removing all tacky membrane. Slice into pieces. Combine dry ingredients. Dredge sliced turkey in flour mixture. Add oil to a hot pan, lightly brown the floured turkey. Remove from the pan. Add butter, sauté onions and mushrooms, deglaze with wine and broth, removing all brown from bottom of pan. Reduce liquid by half. Add turkey back to the sauce, bring to a boil. Adjust flavor and consistency. Finish with sour cream. Do not boil once the sour cream has been added because the cream will curdle and meat will toughen. Serve immediately over buttered egg noodles or rice.
from North american hunter club
WILD TURKEY WITH MUSHROOMS AND CAPERS
1 large turkey breast, deboned, halved, skin removed, cut on the bias into 1/4- to 1/2-inch slices
1 cup flour
salt and pepper
3 tablespoons extra virgin olive oil
1 1/2 cup domestic or wild mushrooms, sliced
2 tablespoons shallot, minced
2 tablespoons capers, rinsed
2 tablespoons fresh Italian flat-leaf parsley, chopped fine
juice of half a lemon (Meyer lemon, if available)
1/2 cup white wine (preferably chardonnay)
1/2 cup chicken stock
3 tablespoons butter
Dredge the turkey slices in flour. Shake off excess. In a medium-size frying pan, heat olive oil over medium-high heat. Season the turkey slices with salt and pepper, and place them in the pan. Saute until golden brown on both sides. You do not need to fry the turkey to death, or you'll end up with dry, unappetizing meat. Set the turkey aside to a plate and keep it warm.
Return the pan to the heat, and add a little more olive oil if needed. Add mushrooms and saute for about 2 minutes. Add shallots and saute for about a minute. Lower the heat and pull the pan away from the fire if the shallots brown too quickly; be careful not to burn them. Next, throw in the capers, parsley, and lemon juice. Deglaze the pan (pick up all the nice, tasty golden pieces on the bottom of the pan left by the turkey) by adding the splash of white wine. Add the chicken stock and reduce the liquid by half. Finally, remove the pan from the heat and swirl in the butter one tablespoon at a time. Wait for each tablespoon to melt into the sauce before adding another. Mixing it in away from the heat will keep your sauce from becoming greasy. Pour the sauce over the golden turkey slices and serve.
This goes great with rice. If you're cooking this up in the springtime, some fresh grilled asparagus would be a perfect complement to the dish.
field and stream
Wild Turkey With Morels And Bacon
-Four slices thick cut bacon
-2 T. olive oil
-2 lbs. wild turkey breast, sliced into 2-inch-by-4-inch strips
-1 T. Kosher salt
-1/2 tsp. ground pepper
-1/2 c. flour
-Four cloves mashed garlic
-1 pt. pearl onions, peeled
-1 pt. morels sliced in half
-1 c. red wine
-1 c. chicken broth
-One bay leaf
Method:
Prepare the turkey by cutting the breast into strips. Combine pepper, salt and flour. Cut bacon into large 1-inch pieces, place in pan and render fat, add oil. Dredge turkey in flour spice mixture, lightly sauté, add garlic, onions, and morels, sauté, add wine broth and bay leaf. Cover and bake in 350-degree oven for 1 hour. Remove from oven. If the sauce it too thin, thicken with cornstarch. Adjust flavor and serve with toasted hearth bread.
from North American Hunting Club
CAJUN DEEP-FRIED WILD TURKEY
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.
(How to make cajun spice at bottom of page)
CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegatable oil as needed
Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings
from North West turkey Federation
Bird Breasts in Gin
-1 pounds boneless breasts skins on or off (I prefer upland game bird breasts)
-1 tblsp olive oil
-3 tblsp finely chopped shallots or onions
-cup gin
-cup heavy cream
-3 tblsp chopped fresh marjoram
-1 tsp freshly squeezed lemon juice
-salt and freshly ground pepper
Season the breasts with salt and pepper. Heat the oil in a skillet over high heat. Sear the breasts for about a minute per side, just enough to brown their exteriors and give them the slightly crisp edge. Remove them to a plate.
Reduce the heat to low, then add the shallots or onions. Stir constantly for about a minute, until they are limp but not brown, then add the gin. Let simmer for about 45 seconds. Add cream and most but not all of the marjoram, bring to a simmer then return the breasts to the pan. Cover. About 2 minutes cut into the thickest part of the breast. Remove them when they still have some juicy pinkness in the center.
Let the cream mixture simmer until its consistency of a sauce, perhaps a minute longer add the remaining marjoram and the lemon juice, salt and pepper to taste and stir. Ladle the sauce over the breasts and serve.
Fried Bullhead
Tom Huntowski
Minong, WI
-Bullheads, cleaned
-Milk
3/4 cup flour
1/2 cup cornmeal
2 tsp. paprika
1/2 tsp. ground black pepper
1 tsp. seasoned salt
Oil
Lemon or lime wedges
Clean bullheads, cover fillets with milk; refrigerate for 3 hours. Mix dry ingredients in plastic bag. Drain and dry fillets. Place fillets in bag; shake to coat fish evenly. Heat oil in skillet. Cook fillets 2 - 3 minutes per side until golden brown. Serve with lemon or lime wedges and tartar sauce.
from North Amercan Fishing Club
Pan - Fried Cajun Catfish
Justin Jankuv
McDonough, NY
11/3 lbs. catfish fillets
Creole seasoning
1 T. olive oil
Sprinkle both sides of fillets generously with Creole seasoning. Heat oil to medium in skillet. Cook fillets in oil, 3 minutes on each side or until just cooked throughout.
from North American Fishing Club
(How to make cajun spice at bottom of page) Beer Battered Catfish
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.
Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.
Whole Fried Catfish with Green Onions and “Dickey Sauce”
This, folks, is the real deal: deep-fried catfish as it’s served at Taylor Grocery. “Dickey sauce” is nothing more than tartar sauce, but some Oxford locals privately renamed it in memory of the late poet and novelist James Dickey (Deliverance), who once dined at Taylor Grocery. When small bowls of tartar sauce were brought to the table, Dickey—famed for his formidable whiskey consumption—grabbed a spoon and lapped up all the sauce in his bowl. “That,” he announced, putting down his spoon, “was the best soup I’ve ever eaten.”
Serves four
4 Mississippi pond-raised or wild catfish, skinned and deheaded (about 11/2 pounds each) - 2 eggs - dash of Worcestershire sauce - dash of hot sauce -21/2 cups milk - 1 cup yellow cornmeal -1/3 cup all-purpose flour -salt and freshly ground pepper, to taste - 1 teaspoon lemon pepper - 2 quarts peanut oil - 8 scallions-3/4 cup Miracle Whip - 1/2 cup mayonnaise - 1/4 cup pickle relish - 1/4 cup finely chopped onion -3 tablespoons fresh lemon juice
[Dickey Sauce] In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.
[Catfish] Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish—one at a time for whole fish (if using fillets, two at a time)—and cook 7–8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.
Hush Puppies
Roland J. Cote III Waterville, ME
1 bottle vegetable oil
1 cup yellow cornmeal
1/3 cup flour
1 tsp. sugar
1 tsp. baking powder
Salt
1/8 tsp. cayenne pepper
1 egg
1/4 cup chopped onion
8 - oz. can cream - style corn
2 T. buttermilk
Heat oil in deep fryer. Mix cornmeal, flour, sugar, baking powder, salt and cayenne. Stir in remaining ingredients until combined. Drop batter by tablespoonful into hot oil. Cook until golden brown, about 4 - 5 minutes. Drain on paper towels
from North American Fishing Club
Pike Thermidor
Kenneth D. Miller
Aurora, CO
5 T. butter
2 lbs. pike fillets
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. seasoned salt
1 1/4 cups milk
3 T. flour
1 cup grated mild cheddar cheese
3 T. sherry or wine
Paprika
Melt 2 tablespoons butter in saucepan; brush over fillets. Sprinkle with salt, pepper and seasoned salt. Roll up each fillet; place seam side down in 9 x 9 - inch baking dish. Pour 1/2 cup milk over fillets. Bake at 350 degrees for 25 minutes or until fish flakes easily with fork. In separate saucepan, melt remaining butter. Stir in flour; gradually add remaining milk. Cook, stirring constantly until thickened. Reduce heat; stir in cheese and wine. Spoon liquid from cooked fish. Stir 1/4 cup liquid into cheese sauce. (If not using wine, increase liquid by 3 tablespoons.) Pour cheese mixture over fish. Sprinkle with paprika. Broil until cheese sauce is golden, about 1 minute.
from North American Fishing Club
Tartar Sauce
James and Cindy Bell Ft. Lewis, WA
1/2 cup mayonnaise
2 dill pickles
1 tsp. lemon juice
1 slice onion
3 sprigs parsley
Mix all ingredients in blender or food processor until well blended.
from North American Fishing Club
Cajun Spice Blend
-Salt, 4 T
-Sugar, 2 T
-Thyme, ground, 2 tsp
-Onion powder, 1 T
-Paprika, ½ C
-Cayenne pepper, 2 T
-White pepper, 1 tsp
-Coriander, ground, 2 tsp
-Oregano, ground, 2 tsp
-Fennel seed, 2 tsp
-Cumin, ground 1 tsp
Combine all spices, rub meat with oil, and then cover with spice blend. For tough cuts, let cure for 24 hours. For grilling tender cuts, rub meat with oil, dredge in spices and grill.
Rabbit Recipe
“This recipe is based on store-bought rabbits, which tend to be larger and have more fat than the smaller, leaner rabbits I hunt in Vermont,” says Kimball. “With smaller, wild rabbits, the forequarters may have too little meat to warrant saving and you will need two rabbits instead of one. I also find that the cooking time may be considerably shorter than 1½ hours. Start checking the meat after a half hour—when it is fully cooked, tender, and moist, it is done.” You can serve this dish with a soft polenta instead of the pasta.
-Two wild rabbits, about 1 pound each (or one store-bought rabbit, about 13/4 pounds), cut up, rinsed, and dried
-Salt and freshly ground black pepper
-¼ cup all-purpose flour
-3 tablespoons olive oil
-2 fresh rosemary sprigs (or 1/2 teaspoon dried)
-1 small onion, minced
-1 medium celery stalk, minced
-1 medium garlic clove, minced
-1 cup dry red wine
-2 bay leaves
-1 tablespoon tomato paste
-1 pound fettuccine
-Grated Parmesan cheese
Cut the hindquarters away from the body using poultry shears or a cleaver; they’re small enough to cook whole. Then cut through the rib cage along the breastbone. Open up the body of the rabbit and lay it flat like a book. Starting at the tail end, use poultry shears or a cleaver to cut it into 2-inch lengths. When you reach the neck, separate each forequarter and discard the neck. As with the hindquarters, leave the forequarters whole. Sprinkle the rabbit pieces with salt and pepper to taste. Place the flour in a shallow bowl and dredge the rabbit pieces, shaking off any excess.
Heat the oil in a 12-inch sauté pan or small Dutch oven over medium-high heat. Add the rabbit and rosemary; sauté until browned on both sides, moving the pieces around to brown them evenly, 8–10 minutes. Remove the rabbit pieces from the pan and set aside.
Discard all but a thin film of fat from the pan but leave in the rosemary sprigs. Add the onion and celery. Sauté, stirring frequently to prevent scorching, until softened, 4–5 minutes. Stir in the garlic.
Return the rabbit and accumulated juices to the pan. Add the wine, bay leaves, and tomato paste; bring to a boil. Lower the heat, cover, and barely simmer, basting 3 or 4 times, until the rabbit is tender, from ½ to 1½ hours. Remove the rabbit from the pot with a slotted spoon and cool slightly. Remove and discard the rosemary sprigs and bay leaves. Take the meat from the bones, shred it into bite-size pieces, and return it to the pot. Discard the bones. Taste for salt and pepper.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon table salt and pasta. Cook until al dente. Reserve ½ cup of the cooking water. Drain the pasta and return it to the cooking pot. To moisten the sauce, mix in ¼ cup of the reserved cooking water, as needed. Serve immediately with cheese passed separately at the table. Serves four.
From Field and stream
Venison Salami
-2 lbs ground Venison
-2 tblsp mountain cure salt
-tsp garlic powder
-tsp onion powder
-tsp ground coarse pepper
-1tbsp mustard seeds
-1 tbsp hot peppers, crumbled sage to taste
Mix ingredients well. Make three rolls 8 inches in length. Wrap in plastic wrap, then wrap in tin foil. Let stand in refrigerator for 24 hours. Place rolls in pan and cover with water boil for 1 hour. Dump water. Remove foil and plastic wrap. Drain then Rewrap in plastic and foil and freeze for a minimum of 3 hours.
Kahlua Coffee Jerky
-1 lb. venison, cut into strips
-1 tsp. kosher salt
-½ c. kahlua
-1 T. brown sugar
-1/4 c. coffee, optional
-1/4 c. soy sacue, optional
Method:
Cut venison into strips. Blend all ingredients to prepare the marinade, and place meat into marinade.
Marinate overnight and then dry in oven, dehydrator or smoker.
from north american hunting club
Mountain Man Jerky
-1 lb. venison, cut into strips
-1 tsp. kosher salt
-1 tsp. onion powder
-1 tsp. garlic powder
-1 T. garlic pepper
-1 T. brown sugar
-1 T. soy sauce
-1 T. Worcestershire sauce
-1 T. liquid smoke (optional)
Method:
Cut venison into strips. Prepare the cure by combining all dry ingredients, and blending the moist ingredients. Then add the moist ingredients to the dry ingredients. Place the meat in the cure and marinate it overnight in the refrigerator. Place the meat on drying racks and dry until it's soft, chewy and pliable.
from north american hunting club
Pepperoni Style Game Sausage
-4 lbs. any combination of game meat
1-½ lbs. pork butt
-2 T. kosher salt
-1/4 c. powdered milk
-3 T. paprika
-1 T. mustard seed
-1 T. anise seed
-1 T. cayenne pepper
-2 tsp. garlic powder
-1/4 tsp. ground allspice
-3/4 c. red wine
-1/4 c. corn syrup
Method:
Grind meat through large die. Blend all dry ingredients together and add to meat. Grind meat through medium die and add wine and syrup. Stuff into casings or store in bulk. Let cure overnight in the refrigerator. Freeze. To prepare, smoke, roast, grill, or use in meatloaf, lasagna or other dishes.
Ground game meat mixture for meatloaf, meatballs, stuffed cabbage and peppers.
-3 lbs. game meat
-1 lb. pork butt
-1/4 c. Worcestershire sauce
-Four whole eggs
-1 T. kosher salt
-1 T. cracked black pepper
Method:
Grind meat through the large die of the grinder. Add remaining ingredients and grind through the medium die of the grinder. Test a sample by frying in a pan for tasting. Add 2 cups cooked rice for use in recipes such as stuffed eggplant, peppers, cabbage, etc. Delete the rice and add 1 c parmesan cheese for meat balls or meatloaf. Add sautéed diced green pepper, red pepper and onions for Salisbury steak.
from north american hunting club
Bear Sausage
30 lbs. ground bear meat
6 tsp. red pepper
12 lbs. ground pork butt
15 tsp. garlic salt
3 lbs. slab bacon, ground
7 1/2 tsp. pepper
Mix all together. Fry in pan for breakfast sausage, good on pizza, and
makes great meatballs as well.
from bowhunting.net
Sweetwater Venison Chili
-2 T. corn oil
-2 lbs. cubed venison
-1 c. diced onion
-2 T. minced garlic
-1 c. diced red peppers
-1 c. diced green peppers
-2 T. chili powder
-1 T. ground cumin
-2 tsp. paprika
-1 tsp. dry oregano
-1/2 tsp. cayenne pepper
-1 pt. crushed tomatoes
-2 T. brown sugar
-1/4 c. flour
-1 pt. beef broth
Method: Brown meat, add onion, garlic, and peppers. Combine spices and add. Add tomatoes, combine flour and brown sugar. Add broth. Let simmer for one hour, if more moisture is needed add more broth. Serve with sour cream, grated cheeses, and chopped chives.
from north american hunting club
Wild Game Noodle Casserole
By Douglas Miller; Bridgewater, Iowa
-1 - 10 oz. package of noodles
-1 onion, chopped finely
-2 pounds of ground wild game meat
-2 t. salt
-1/2 t. black pepper
-1 t. thyme
-1 - 16 oz. can of cream of mushroom soup
-16 oz. of milk
-1 1/2 c. grated sharp cheese
-3 eggs, well beaten
Cook noodles until tender and then drain. Brown meat and onion together, then add soup, milk and seasonings. Refrigerate overnight. When ready to bake, mix noodles and meat mixture together in casserole dish. Pour eggs over the top and then add the cheese. Bake at 350 degrees for one hour or until done. Serve with baked biscuits.
from North american Hunting club
Bear Meat Loaf
3 lbs ground bear meat 1 lb ground beef (fatty)
3 cans Campbell's French onion soup
3 eggs
1 1/2 cups of bread crumbs
1 can mushrooms 8 oz or larger
1/4 cup ketchup
garlic powder (to taste)
black pepper (to taste)
This recipe is very simple heck I invented it so how hard can it be.
First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well.
Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.
Make sure that the meat is thoroughly cooked.
The guys at the dinner loved it I hope it helps somebody out.
Daniel J. Kalagian Milford Ct.
From Bow hunting. net
Bear should be prepared properly or your first meal will undoubtedly be your last. These recipes are proven and come from a friend who is an old timer. For eating purposes we choose a fall kill rather than a spring as the spring bear is quite often parasitic from it's long winter nap. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade, so here goes.
Black Bear Marinade
1 cup dry red wine (cheapest)
1/2 cup olive oil
1 onion chopped
6 cloves garlic crushed
1 sliced carrot
1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste
Place meat in roaster, roast or steaks, in marinade
and cover and refrigerate overnight turning often prior bedtime.
Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.
Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast.
GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.
Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.
GAELIC STYLE-BLACK BEAR
Do not forget marinade, and discard after refrigeration period with this recipe.
You want a 6 lb. roast (boneless, as all bear meat should be).
Rub mixture of dry mustard and butter and flour over entire roast.
Place roast on rack in pan and roast 30 mins. at 425 Deg.
Then reduce heat to 325, and roast about 3 to 31/2 Hrs.
DO NOT BASTE.
Now for the Gaelic Part, my favorite.
SCOTCH WHISKEY GRAVY
Req'd 3 tbs. butter
1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY
Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of scotch but nae i sae Ha! be a man, BOBO SAYS ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND. Guesstimate on measurements as at camp we cook by trial and error and I have tried with my knowledge of kitchen duties over a 20 year period. BON APPETIT
from bow hunting.net
BLACK BEAR STEW
4 to 5 lbs. bear meat cut in 1 inch cubes
1/4 cup flour
1 tbs. italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred..)
5 parsnip sliced (optional)
Here's how Bobo does it Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,
serve with fresh rolls or italian bread.
from bow hunting.net
Bear Lasagna
Sauce:
1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary ) two table spoons
1 tsp. sugar to take acid out of sauce (optional) or baking soda
1/4 cup red wine (optional
mint leaves
pepper (optional)
Italian grated cheese (just a pinch)
Simmer on low heat for at least 6 hours
Bear:
1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear hamburger)
(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)
Take meat out of casings and fry over medium heat till browned
add chopped onion for flavoring with crushed garlic
Fry hamburger till browned
Set aside in a bowl
In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese
2 tlb spoon parsley
4 large eggs
Blend well set aside
Use no bake lasagna noodles 2 boxes
In a large baking dish cover bottom of dish with sauce
then lay noodles then sprinkle the meat out over the noodles
then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)
sprinkle mozzarella shredded cheese (two packages of mozzarella )
continue to layer (I layer one vertical then horizontal just easier to dish out )
top off with noodles and cover with sauce ,cover with foil
Bake at 350 degree oven for 1 hour
Feeds 8 to 10 people
from bowhunting.net
Swedish Elk Stew
2 tablespoons butter or oil
1 1/2 lbs bottom round beef roast or elk roast or reindeer meat, cut into 1-inch cubes (2 1/4 lbs if using bone-in)
3 tablespoons flour
2 1/2 teaspoons salt
2 onions, cut into wedges
10 whole allspice
2 bay leaves
1 2/3 cups water
2 carrots, peeled & sliced
3-4 potatoes, cubed & boiled (to serve)
In a large, heavy pan, melt the butter.
Sauté the meat until browned on all sides.
Sprinkle with the flour and salt; stir well.
Add the onions and sauté for a few minutes with the meat.
Add allspice and bay leaves.
Add water, and stir well, scraping the sides and bottom of the pan well.
Add carrots, cover, and allow to simmer over low heat until meat is tender (1 1/2 hours).
Stir occasionally to keep from sticking, and if needed, add more water.
Serve with boiled potatoes.
from recipezaar
Grilled Elk Steaks
2 elk steaks
1/4-1/2 cup Italian dressing
1-2 teaspoon McCormick's Montreal Brand steak seasoning
Elk
Using a fork or other tenderizing tool, puncture both sides of the elk steaks.
Place elk steaks in a pan or dish.
Sprinkle Italian dressing over the steaks. Turn to coat the opposite side of the steaks. (I use Good Seasons Italian Dressing that I make using red wine vinegar.)
Sprinkle McCormick's Brand Montreal steak seasoning to coat one side of the steaks. (You could sprinkle seasoning over both sides, but if you use too much seasoning, you'll overpower the taste of the meat.).
Cover the steaks with foil and place in the fridge.
*Marinate atleast an hour, Overnight if possible.
Grill steaks over medium heat approximately 5-6 minutes on each side depending on the thickness of the steaks and the desired doneness.
Serve with mushrooms. Enjoy!
*prep time does not include marinating time.
from recipezaar
Busy Persons Elk Roast Recipe
1 Elk Roast
1 package Lipton Onion Soup Mix
2 cans cream of mushroom soup
Bake in crockpot or 250 oven for 6 to 8 hr.. This makes its own gravy.
from badlands elk ranch
This website has a recipe to use our Bamboo shoots toward the bottom of the page! It also has some more great Hawiian recipes!
http://www.northwesthawaiitimes.com/foodjuly06.htm
This Washington Stae University web connection has information about bamboo as well as more recipes for shoots!
http://agsyst.wsu.edu/bamboo.htm
There is a recipe for Squash Lasagna and Orange soup here:
http://www.seattlefarmersmarkets.org/newsletters/newsletter10_4.pdf
Do you have a favorite recipe you would like to share ? You can give it to us at any of our Farmer's Markets or e-mail it to Seanmcd@rockridgeorchards