"FLYING SCOTSMAN" PHEASANT
111british measurements 111brace pheasants; oven ready 222ozozoz flour; plain (all purpose) 222ozozoz butter 111large onion; chopped 111teaspoon thyme 111can wildgame soup; 15oz *or* 3/4 pint wildgame stock 444fl oz vermouth 333fl oz single malt scotch whiskey 111ozozoz beurre manie (kneaded butter 111. and flour paste) 111watercress to garnish
Place the pheasants in a bag with seasoned flour, and shake vigorously until they are well coated. Heat the butter in a large saucepan, add the onion, thyme and pheasants and brown for 5 to 10 minutes. Pour over the soup or game stock and the vermouth, bring to the boil and simmer for 5 to 10 minutes. Remove the birds from the pan, place in a covered dish, breasts down, and pour over the vermouth mixture. Bake at 350øF / 180øC / gas 4 for 2 hours, or until the birds are tender. When ready, reduce the oven temperature to 250øF / 120øC / gas 1/2 and pour the whiskey (minus 1 Tbsp) into the pheasant dish. Cook for a further 15 to 30 minutes to allow the whiskey flavor to be absorbed. Lift the pheasants from the dish, and thicken the sauce, if necessary, with beurre manie. Add a tablespoon of whiskey and stir gently. Pour the sauce over the pheasants and garnish with watercress before serving.
"Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0 7117 0553 4
Scanned and formatted for you by The WEE Scot pol Mac Griogair
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From: Fred Ball Date: 30 Nov 98
Yield: 6 servings Page 2 2 2
"RAMP"AGING CHICKEN CHILI MODERN
111lblblb ramps (leaves and all) cut 111into bite size pieces 333tablespoon crisco hot & spicy cooking 111oiloiloil 222lblblb chicken breast cut into bite 111size pieces 222cloves garlic, minced 222bay leaves 111teaspoon mexican oregano 222teaspoon ground cumin 111teaspoon cayenne 222tablespoon chili powder 2224 oz cans chopped green 111chilies 22216 oz cans kidney beans 111(liquid included) 16 ozozoz can refried beans 16 ozozoz can stewed tomatoes 666ozozoz can tomato paste 22215 1/2 oz. cans beef 111consomme
Cook chicken, ramps and garlic in oil till chicken is slightly browned. Add spices, chilies and stir together. Add remaining ingredients and cook covered for 1 hour. Top finished chili with diced ramps and grated cheese. source unknown From: "Mignonne" Yield: 4 servings Page 3 3 3 #54547 MOOSE STROGANOFF 1 1/2 lblblb moose sirloin steak (cut in 1111/2 strips) 1/2 cup plus 2 tbsp. flour 111teaspoon salt 1/2 lblblb mushrooms, chopped 222small onions, chopped 111clove garlic 333tablespoon fat 111tablespoon worcestershire 111cup canned beef bouillon 111cup sour cream 111steamed rice Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and bouillon. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and heat. Serve over rice. Yield: 4 servings Page 4 4 4 (CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC 222lblblb lean bison chuck or round 111steak, cut into 2 inch cubes 111kgkgkg 111tablespoon balsamic vinegar 15 ml 1/2 teaspoon freshly ground black pepper 222mlmlml 222teaspoon minced fresh sage 10 ml 222tablespoon canola oil 15 ml 111cup chopped onions 250 ml 222cloves garlic, minced 2 222tablespoon flour 25 ml 111cup cabernet sauvignon wine 250 111mlmlml 111cup beef stock 250 ml 1/2 cup dried wild mushrooms, 111rehydrated in 1/2 cup hot 111water 125 ml 111tablespoon chopped fresh sage 111salt and freshly ground 111pepper to taste 111wild rice fritters: 1/4 cup butter 50 ml 1/2 cup chopped onions 125 ml 1/2 cup all purpose flour 125 ml 1/4 cup rye flour 50 ml 111teaspoon baking powder 5 ml 1/4 teaspoon each, salt and pepper 1 ml 111egg 1/2 cup sour cream 125 ml 1/4 cup milk 50 ml 111cup cooked wild rice 250 ml 222tablespoon canola oil This modern interpretation of a traditional Native stew is slow cooked and flavoured with fresh sage, a wild plant on the prairies. Serve it over wild rice fritters for traditional taste. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House). Combine bison with vinegar, pepper and 2 teaspoons of sage and marinate at room temperature for 30 minutes. Heat the oil in a Dutch oven and brown the bison over high heat in batches. Set aside the meat as it@s cooked. Add the onions and garlic to the drippings in the pan and saute 5 minutes, until beginning to brown. Add the flour and stir to combine. Slowly stir in the wine, stock, and wild mushrooms with their soaking liquid. Return the meat to the pan and bring to a boil. Cover, reduce heat to low and simmer the stew for 1 2 hours or until the bison is very tender. Stir in the fresh sage and season with salt and freshly ground black pepper to taste. Serve with wild rice fritters. Serves 4. Wild Rice Fritters: Page 5 5 5 Saute onions in butter until tender. Combine the flours, baking powder, salt and pepper. Whisk together the egg, sour cream and milk. Quickly stir the wet ingredients into the dry to form a batter. Let stand 10 minutes. Fold in the sauteed onion and cooked wild rice. Heat canola oil over medium high heat in a nonstick frying pan. Using 2 3 tablespoons of batter per fritter, cook for 2 minutes a side, until browned and cooked through. Serve the fritters as a base for the braised bison and mushrooms. From: "Lightnin Dave" Yield: 4 servings (NCL) ALETA'S CORN SOUP 333can corn 111hot sauce 111red pepper 111green pepper 111fine sliced onions 111crushed red pepper 111teaspoon salt 111carrot tip if you want you should get a can of mixed vegetables also but still use the corn From: "Maria Moloney" Yield: 4 servings (NCL) ALGONQUIN WILD NUT SOUP (PAGANENS) 24 ozozoz hazelnuts, crushed 666shallots, with tops 333tablespoon parsley, chopped 666cup stock, vegetable, beef, 111venison or chicken 111teaspoon salt 1/4 teaspoon black pepper Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. http://www.thegutsygourmet.net/nut_soup.html From: "Hill8628" Yield: 4 servings Page 6 6 6 (NCL) ANISSABO (PEA SOUP CREE STYLE) 222cup dried peas, soaked 2 1/2 cup hominy 111cup celery leaves 111salt, pepper, and savory to 111taste 16 cup water Soak peas until soft. Put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but still firm. Add the hominy and cook until thickened. Serve hot. From: Mignonne Yield: 12 servings Page 7 7 7 (NCL) AZAFRAN SOUP W/ SPINACH AND CORN DUMPLINGS 111yellow cornmeal dumplings: 111cup ground yellow cornmeal 3/4 cup all purpose flour 222teaspoon baking powder 111teaspoon salt 111teaspoon white pepper 2 1/2 teaspoon sugar 111teaspoon unsalted butter, softened 222cup chicken stock 111azafran soup: 666cup water 222tablespoon azafran (see note) 111teaspoon salt 1/2 teaspoon white pepper 333cup chicken stock 222yellow summer squash, diced 333cup corn kernels 111bunch spinach, washed and stemmed Azafran, also called Native American saffron by American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffron for 2 tablespoons of azafran). Azafran is commonly sold in specialty herb stores. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium high heat. Add squash, reduce the heat and simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. From "Native American Cooking," by Lois Ellen Frank From: Mignonne Yield: 4 servings Page 9 9 9 (NCL) AZTEC CORN SOUP 1/4 cup butter 3 1/2 cup fresh corn; cut from cob 111clove garlic; minced or 111pressed 111cup chicken stock 222cup milk 111teaspoon oregano leaves 444ozozoz can green chilies; diced 444ozozoz monterey jack cheese 111shredded 111salt 111large tomato; cored and diced 1/4 cup fresh cilantro; chopped In a 5 6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato slices and cilantro leaves. From: Mignonne Yield: 4 servings Page 10 (NCL) BEAN TERRINE IN BROWN HERB SAUCE WITH BLUE CORNMEAL 111bean terrine 111lblblb dried small white or pinto 111beans 111tablespoon unsalted butter 1/2 cup yellow cornmeal 222cup water 111teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon red chile powder 111teaspoon ground cumin 111brown herb sauce: 333cup beef stock 444tablespoon unsalted butter, softened 222tablespoon chopped fresh tarragon 333tablespoon chopped fresh chives 222tablespoon chopped fresh dill 222tablespoon chopped fresh basil 32 sprigs fresh chervil, for 111garnish 888whole chives, for garnish 111chips: 888blue cornmeal tortillas 111cup vegetable oil Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5 X 9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into chips (or shapes of your choice)with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla chip into the hot oil, remove and blot with a paper towel. To Serve: spoon some Brown Herb Sauce onto each plate and place 2 slices of the Bean Terrine in the center. Garnish with Blue Cornmeal Page 11 chips, a whole chive, and sprigs of fresh chervil. From: Mignonne Yield: 8 servings (NCL) CATTAIL POLLEN CAKES 111cup sifted cattail pollen 111cup fine white cornmeal or 111cattail flour* 333teaspoon finely chopped dried spice 111bush leaves 111tablespoon honey 222eggs lightly beaten 1 1/2 cup water or broth 222tablespoon sunflower seed oil Thoroughly blend all ingredients together into a smooth batter. On a very hot greased griddle, ladle the batter out into 4 large cakes. Cook for 3 to 5 minute, until bubbles form on the surface, then flip and finish cooking. Serve hot with nut butter** and maple syrup. Cattail Flour: A great many of the botanicals natural to any area may be dehydrated and ground to make flour. The tastiest and most nutritious wild flours are those prepared from nutmeats. Seeds of various botanicals can be used to make flour as well as cereals, gruels, and puddings. The finest flour in nature, which needs no sifting or refining is cattail and bulrush pollen. However, its fine also makes it very hard to wet, so it is easier to mix the pollen with a greater portion of other flour. From: [email protected] Yield: 4 servings Page 12 (NCL) CHILLED SEAGRAPE SOUP 333cup seagrapes,(cocolobo 111uvifera) 111pitted use seagrapes 111when they have just turned 111purple 444cup beef broth 111salt and pepper; to taste 222tablespoon light rum In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes. Source: Seminole Indian Recipes, Joyce LaFray Young From: "Jim Weller" Yield: 6 servings Page 13 (NCL) CHIPOTLE BEEF STEW 1 1/2 lblblb boneless chuck roast, 111trimmed and cut into 1 111cubes 111tablespoon vegetable oil 111medium onion, coarsely chopped 222garlic cloves, minced 111teaspoon ground cumin 16 ozozoz can whole tomatoes, 111including juice 222canned chipotle chiles in 111adobo plus 222tablespoon adobo sauce from can 1/2 cup water 15 1/2 ozozoz can hominy, rinsed 111accompaniment: 111warm flour tortillas Pat beef dry and season with salt and pepper. Heat oil in a 10 inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Puree tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt. Gourmet December 1999 B. Fairbrother, Chicago, IL Sugar and Spice Comments from other cooks: I made this last night with 2 chillies, seeded, and it blew the roof off our mouths I thought I liked spicy foods! Still, once we mellowed it with a little sour cream, we really enjoyed the flavor. I liked the hominy, but my husband was not pleased I'll use some corn next time. A fiery dish! Next time I'll use one pepper. I would also use a better cut of meat for less prep time. For variation and to tame the heat, corn would be a good addition as would pinquitos beans. We thoroughly enjoyed it the second day too. Tasty, hearty and very easy to make. Even the kids cleaned their plates. I used one Chipotle pepper and one tablespoon of adobo sauce. That gave the dish some kick without being too spicy for the kids. No fan of hominy, I substituted a can of corn, drained and rinsed the result was colorful and delicious. I served it over rice. This dish is great to prepare the night before. I got it to the point of adding the corn, then refrigerated it overnight and finished it quickly the next night. I think doing this also mellowed the slightly bitter, smoky taste Chipotle dishes sometimes have. This dish will definitely become a regular at our house. Page 14 From: Mignonne Yield: 4 servings (NCL) CHOCTAW HOMINY SOUP 444strips bacon, diced 1/2 cup chopped onion 111cup boiled hominy, drained 111(canned or frozen can be 111used) 222cup buttermilk 111salt and ground pepper 111tablespoon chopped fresh dill 111(optional) In a heavy sauce pan, cook bacon over medium heat until crisp tender. pour off all but a thin film of drippings from pan. Add onion and saute until transparent and golden. Add hominy and stir gently for 5 minutes. Remove pan from stove and reduce heat to low. Stir in buttermilk and salt and pepper. Heat soup gently for about 5 minutes, being careful not to bring it to a simmer. Sprinkle with dill. Serve warm or tepid. Serves 4 to 6. This Choctaw soup is unusual. Those who like buttermilk or yogurt and hominy will be delighted, but for others it maybe an acquired taste. Posted by John Benjamin to the Primenet Cooking echo 10 92 From: "Cindy Langston" Yield: 4 servings Page 15 (NCL) CLAM CHOWDER 1/2 lblblb bacon, fried and cut in 111pieces 222teaspoon bacon drippings 888small potatoes cut up in chunks 111pint fresh clams with liquor 111(juice) cut in small pieces 111medium onion, cut up 222celery stalks, cut in small 111pieces 4 1/2 cup water 16 ozozoz bottle of clam juice 111salt and fresh ground 111pepper In a large pot, cook onions in bacon drippings. Add all other ingredients to pot and heat to a boil. Reduce heat and simmer for 50 minutes or until potatoes are tender. From: Dove Yield: 4 servings Page 16 (NCL) CORN STEW 111tablespoon vegetable oil 1 1/2 lblblb lean ground beef 1 1/2 cup sweet green peppers,cored, 111seeded, and chopped 1 1/2 cup yellow onion, chopped 222cloves garlic, minced 888large ears of corn (kernels cut 111off) or 4 c. frozen corn 111can (14 oz.) crushed tomatoes 444teaspoon worcestershire sauce 1/2 teaspoon each black pepper and chili 111powder 1/4 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 111or to taste 222cup zucchini or yellow summer 111squash, thinly sliced Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash to the pot. In a 6 quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Note: 1. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. 2. Before Indian Corn can be cooked into corn soup, it must first be put through a process called "lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Native Americans used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the "lyers" of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of Page 17 lye. The Tuscarora reservation has three or four "lyers" who perform the difficult and messy task of "lying". A "lyer" will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my "lyed" corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half. From: Mignonne Yield: 4 servings (NCL) GARBANZO BEAN STEW (CONTEMPORARY) 222lblblb dried garbanzo beans 10 cup water 444lblblb stew beef or venison, cut 111into 1 cubes 111small onion, chopped 111teaspoon salt 1/2 teaspoon white pepper Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked. Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread. From "Native American Cooking," by Lois Ellen Frank From: Mignonne Yield: 4 servings Page 18 (NCL) HA PAH SHU TSE SOUP 111cup dried corn 111lblblb lean ham 555cup water Place corn, ham and water in pot and bring to a boil. Reduce heat and simmer until corn and ham are tender, about 3 hours. Remove meat from bones ( if not boneless) and flake into soup. Skim off excess fat if any. Season to taste with salt and pepper. Add 2 cups water, reheat and serve. NOTE: The original recipe calls for 1 pound beef short ribs. You can substitute your favorite lean meat for flavoring. This was also served with hot fry bread and lots of honey. This is the same recipe or darn close to the Dried Corn Soup my Grandma Black used to make. Recipe By: Mr. Raymond Red Corn From: Lisacooks@j... (Lisa L Dixon) From: "Cindy Langston" Yield: 8 servings (NCL) JERKY STEW 111lblblb jerky, coarsely sliced 222cup dried hominy, soaked at 111least eight hours or canned 111or frozen hominy 1 3/4 cup chopped green onions 111lblblb new or red potatoes, diced 111teaspoon ground sage 111salt and pepper to taste Place jerky, dried hominy, and green onions in a large kettle. (If using canned or frozen hominy, add it during the last hour of cooking.) Cover with water and bring to the boil. Reduce heat to a simmer and cook, covered, for 2 hours, until hominy is just tender. Add potatoes, sage, and salt and pepper and cook an additional 30 40 minutes, until potatoes are tender. Add more water if necessary. Serves 4 6. Spirit of the Harvest From: Narellesapolu@h... Date: Yield: 4 servings Page 19 (NCL) KATHY'S SUCCOTASH CHICKEN SOUP 111lblblb skinless chicken, breasts or 111thighs work the best. 22210 oz packages frozen baby 111lima beans 11115 oz. can whole kernel 111corn 333slice bacon 111chicken bouillon cube 22215 oz cans of tomato sauce 444large red potatoes 222cup water 111flour, to coat the chicken In a large pot, fry the three slices of bacon. Then set them aside for later. Cut the chicken into bite size pieces, coat with flour and fry in the bacon grease. Drain what is left of the grease, and add all of the remaining ingredients. Slice the potatoes very thin and leave the skin on them. Bring pot to boil then simmer until the beans and potatoes are tender. You may need more than 2 cups of water, but that is my starting point. Crumble the bacon on the top of the soup before serving. This recipe will feed 8 10. From: "Maria Moloney" Yield: 4 servings (NCL) KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP) 111green bell pepper, diced 333tablespoon oiloiloil 1/2 cucumber, diced 10 shallots, diced 16 ozozoz green peas, cooked 16 ozozoz corn 16 ozozoz tomatoes, crushed 111cup jerusalem artichokes, 111mashed 111=or= potatoes 111grilled bannock 111salt & pepper Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Fast & easy Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09 02 95 FIDO Gourmet From: "Cindy Langston" Yield: 8 servings (NCL) MIGNONNE'S CORN CHOWDER 111can (15.25 oz.) whole kernel 111corn, drained 111can (14.75 oz.) cream style 111golden sweet corn 111can (14.5 oz.) diced tomatoes 111with garlic & onion 111can (15 oz.) black or red kidney 111beans, rinsed and drained 1/2 cup chicken broth Combine whole kernel corn, undrained cream corn, undrained tomatoes, beans, broth and 1/2 cup water in medium saucepan. Bring to a boil: reduce heat. Simmer, covered, 5 minutes. Sprinkle each serving with shredded cheddar cheese or chopped fresh chili peppers and garnish with fresh cilantro, if desired. From: Mignonne Yield: 4 servings (NCL) MIKODISSIMIN OPINABO (PEA, BEAN AND POTATO SOUP) AB 1/2 lblblb soup beans, dried 1/2 lblblb black beans 444large potatoes 444tablespoon oiloiloil 444tablespoon salt 1/2 teaspoon black pepper 1/2 cup shallots, chopped Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. From: Mignonne Yield: 4 servings Page 21 (NCL) MINESTRONE WITH CUSHAW 888cup vegetable broth 3/4 cup elbow macaroni 14 1/2 ozozoz can diced tomatoes 111cup sliced green beans 3/4 cup chopped yellow crookneck 111squash 111cup frozen green peas, unthawed 111ororor 111can white (northern) beans, 111drained 222cup reserved cooked vegetables 111from vegetable broth 1/2 cup chopped fresh basil 1/4 cup grated parmesan cheese For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans. Note: Chicken or beef broth can be used if desired. Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas or white beans and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve. Bon Appetit October 1998 From: Mignonne Yield: 6 servings Page 22 (NCL) MOHAWK CORN SOUP 111liter (4 cups) lyed white corn or 111canned white hominy 300 mlmlml white navy beans 111kgkgkg (2 lb) side pork or 1/2 kgkgkg side pork and salt pork 111each 111salt and pepper to taste Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. AboriganalTourism Native Cuisine From: "Cindy Langston" Yield: 6 servings Page 23 (NCL) MUTTON STEW 1 1/2 lblblb mutton pieces cut for stew 111(about 6 loin chops) 111kidney cleaned well and 111separated (optional) 444potatoes (approximately) 444carrots (approximately) 666small onions 111mushrooms (optional) 111small head cabbage (or 111with wide noodles) 111salt and pepper to taste 111chilli pepper, seeded 111mint leaves 111rosemary 111bay leaf (crushed) 555tablespoon flour (approximate) 333tablespoon lard, vegetable oil or 111butter Remember, lamb or mutton should be served either very cold or very hot. Never lukewarm. Mutton, or mature sheep can be used in most lamb recipe's but it does take longer to cook to prevent toughness. There is a paper thin sort of covering over the outside of the lamb or mutton carcass. It isn't suppose to effect the flavor unless the meat has been aged for some time. It depends on the cut you use. On chops it should be removed. On the leg, if cooked whole it should be left on. For stew I remove it first since I'm going to be cutting up the meat. Now, if you buy the mutton it will probably be removed before you get it, except on the leg. We usually cut the meat off the neck, shanks and breasts into small pieces for stews. Coat meat with flour. Brown meat in shortening. Cover with water and bring to a boil. Add spices and simmer until tender, approximately 45 minutes. Add carrot pieces, potato pieces. Cook until tender. Add remaining ingredients and cook until done. The cabbage and mushrooms do not take long. If you prefer, thicken with flour for a more gravy like consistency. Please understand I had to approximate amounts. The recipe I have just lists the ingredients and we're suppose to take it from there. Enjoy. Served with bread for "sopping" and a salad it was a good hearty meal. From: Cuttinggal Yield: 4 servings Page 24 (NCL) NAVAJO AVOCADO RICE 111small onion, finely chopped 111garlic clove, minced 111cup regular uncooked rice 1/4 teaspoon each: salt, dried oregano, 111ground 111cumin, and turmeric 111(14 1/2 ounce) can chicken 111broth 111avocado Place butter and oil in 2 quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings. 1 tablespoon each: butter or margarine and olive oil From: "Maria Moloney" Yield: 4 servings Page 25 (NCL) NAVAJO CHEESE AND GREEN CHILI SOUP 222tablespoon butter 222onions, diced 444cloves fresh garlic, 111chopped 15 freshly roasted green 111chilies or 28 ozozoz can roasted diced green 111chilies 555ripe tomatoes, diced 666medium white potatoes, peeled and 111cut into 1 cubes 16 cup water 222lblblb longhorn colby or cheddar 111cheese, shredded 111salt to taste This is the method used to prepare chilies for the Cheese and Green Chili Soup recipe that follows. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. In a large soup pot, melt butter and saute onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 6 servings Page 26 (NCL) NAVAJO DRIED CORN SOUP 333cup dried corn 12 cup water 1 1/2 lblblb cubed pork (or beef) 111diced onion 111clove minced garlic 666crushed red chili pods 1/2 teaspoon oregano 333teaspoon salt 1/2 teaspoon black pepper Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender about 3 1/2 hr. in 6 cups water. Brown meat, add onion and garlic, saute together until tender, drain off excess fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn. Simmer for 1 hour or until the meat and corn are tender. Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 8 servings Page 27 (NCL) NAVAJO DRIED CORN STEW 333cup water 111cup dried corn (can substitute 111cup dry garbanzo beans) 111lblblb beef stew meat 111cup chopped onion 111teaspoon salt 1/8 teaspoon pepper In saucepan, combine water and corn (or garbanzo beans); bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand several hours. Return to boiling; simmer, covered, 1/2 more than an hour if using corn or 1 hour if using garbanzo beans for this recipe. Add remaining ingredients. Simmer, covered, until tender, about 1 1/2 hours. Season to taste. Makes 4 servings. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings Page 28 (NCL) NAVAJO GARBANZO SOUP 111stock: 2 1/2 quart water 555cloves garlic 333fresh oregano sprigs 222whole cloves 111tablespoon salt 111tablespoon ground cumin 111teaspoon black pepper 333bay leaves, broken 222fresh basil sprigs or 111teaspoon dried basil 555chicken bouillon cubes 333lblblb frying chicken; cut up 111vegetables: 111juice of two limes 111medium zucchini, chopped 111yellow onion, chopped 222stalks celery, chopped 111carrot, chopped 111green bell pepper, seeded 111and chopped 111can (17 ounces) garbanzo beans, 111drained 111optional garnishes: 111cooked rice 111sliced avocados 111fresh salsa The modern Navajo eats about the same kind of thing the rest of the inhabitants of the United States eat. In times past, however, they grew just about everything they ate, except for wild game. Aside from the traditional wild fare such as deer and rabbit, they also ate bear, gophers and prairie dogs. They didn't eat snakes as this would give them bad dreams and require a medicine man for a cure. If you will notice; some of these recipes use Garbanzo beans. Although almost all beans are indigenous to this continent and were widely used by Native Americans, Garbanzos and Lentils are two examples of post European contact. At one time I thought these were the only two not native to this country, but recently I have run across a couple others that are from Africa and/or India. Mignonne Some people think this stock is too much trouble. But you can throw all the stock ingredients together one evening, let it simmer while you do something else, then chill the strained broth until you plan to serve it. Stock should be used within two days. To make stock: Bring the water to a boil, and then add all the stock ingredients, including the chicken. Skim the foam from the top as the soup simmers for 1 to 1 1/2 hr.. Remove the chicken, debone it and shred the meat when cool. Strain the stock and chill. This hardens the fat for easy removal. Page 29 To make soup: Remove fat from stock. Reheat and add the juice of two limes. Add all the vegetables except the beans and cook just until tender crisp, about 20 minutes. Add the shredded chicken and garbanzo beans. Heat until chicken and beans are hot throughout. To serve the soup, ladle into large soup bowls. Garnish with sliced avocados and fresh salsa. This soup can be made more substantial by adding a half cup of rice in each bowl before pouring in the soup. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 10 servings (NCL) NAVAJO HOPI CORN STEW 111cup roast beef or ground beef, 111chopped 111tablespoon shortening 111salt and pepper to taste 222cup fresh corn, cut from cobs 111cup zucchini squash, cubed 222cup plus 2 tbs. water 222tablespoon cornmeal This recipe is a good way to use up a bit of leftover roast beef or ground beef. Good served with hard Pueblo style bread. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbs. water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. From: Elaya K Tsosie, a Native Navajo. She teaches Native American History at at two different New York State Colleges. From: Mignonne Yield: 4 servings Page 30 (NCL) OGWISSIMANABO (YELLOW SQUASH SOUP) TUSCARORA 111medium yellow squash, diced 444shallots, with tops, 111chopped 111quart water 222tablespoon maple syrup 555slice cucumber (1/2 thick) 111tablespoon salt 1/4 teaspoon black pepper Place the squash, shallots, water, and syrup into a large soup pot. Simmer for 40 minutes, or until squash is tender. Add cucumber slices. Put everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot and season with salt and pepper. Simmer for 5 to 10 minutes. From: Mignonne Yield: 6 servings (NCL) ONEIDA CORN SOUP 111cup fresh spinach, torn 222cup whole kernel corn 1/2 cup beef, cooked and cut into 111small pieces 1/2 cup long grain rice 111quart water 333teaspoon wild rice 111pepper to taste Mix in medium pot. Simmer until rice is cooked about 25 30 minutes. From: Mignonne Yield: 4 servings Page 31 (NCL) PAN SEARED MAPLE VENISON 111cup maple syrup 111tablespoon kosher (coarse) salt 888(3 oz) venison loin 111medallions (1 1/2 lb.) 222tablespoon olive oil 1/4 cup diced pancetta* or bacon 1/4 cup diced carrot 1/4 cup diced onion 1/4 cup diced celery root or celery 111tablespoon prepared horseradish 111tablespoon minced garlic 111tablespoon crushed juniper berries 222teaspoon chili powder 222cup basic game stock or chicken 111broth 111tablespoon butter, softened In large resealable plastic bag, combine maple syrup and salt; mix well. Add venison; seal bag. refrigerate a minimum of 1 hour or up to 12 hours to marinate, turning bag occasionally. Heat oven to 325*F. Place wire rack in 15x10x1" baking pan. Remove venison from marinade; discard marinade. Pat venison dry. Heat large skillet over medium high heat until hot. Add oil; heat until hot. Add venison; cook 2 to 3 minutes or until browned, turning once. Place venison on rack in pan. Bake 8 to 10 minutes for medium rare to medium. Meanwhile, heat same skillet over medium heat until hot. Add pancetta; cook until browned, stirring occasionally. Add carrot, onion and celery root; cook until vegetables begin to brown, stirring occasionally. Add horseradish, garlic, juniper berries and chili powder; mix well. Add stock; bring to a boil over high heat. Boil 10 to 15 minutes or until vegetables are crisp tender and sauce is slightly thickened. Whisk in butter To serve, place vegetables on serving platter using slotted spoon. Top with venison. Pour sauce over venison and vegetables. *Pancetta is an unsmoked rolled Italian bacon that is cured with salt and spices. From: Plasticava Yield: 4 servings Page 32 (NCL) PAWNEE CORN SOUP 111stew size beef chunks of 111meat 111dried corn 111salt and black pepper 111optional: 111potatoes and 111onions For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30 45 minutes until soft and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10 15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish. This recipe courtesy of Juanita Echo Hawk Neconie, of the Pawnee/Otoe Missouri tribe. From: Mignonne Yield: 4 servings Page 33 (NCL) PEANUTTY VENISON (OR BISON) AND BEAN STEW 1 1/2 cup dried beans 4 1/2 cup venison or bison broth 1/2 lblblb venison or bison stew meat, 111cut into 1 inch cubes 111cup wild carrots or carrots 222stalks celery, sliced (1 111cup) 1/2 cup chopped ramps or onion and 111garlic 111teaspoon dried basil, crushed 1/2 teaspoon ground coriander 1/4 cup peanut butter Soak beans as directed. Drain and rinse. Add broth to beans; bring to boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly tender (see cooking directions, above). Add carrots, celery, ramps or onions and garlic, basil, and coriander. Cover; simmer for 30 minutes or till vegetables and beans are tender. For a thicker stew, mash beans slightly with a spoon. Place peanut butter in a small bowl. Stir in about 1/2 cup of the cooking liquid; stir into stew mixture. Heat through. Makes 4 main dish servings. From: "Mignonne" Yield: 4 servings (NCL) PINON SOUP 1/2 lblblb raw pinon nuts 444cup milk 222cup chicken broth 222crushed coriander seeds 111teaspoon dried mint, crushed 111salt and paper to taste 1/2 cup sliced green onions Put all the ingredients except the green onions, into a heavy saucepan and bring to a boil. Reduce heat to a simmer and cook covered for 20 30 minutes. Puree soup in a blender or food processor until smooth. Reheat gently, at the green onions. [If reheating after refrigeration, add a small amount of milk to thin slightly but it's great as a cold soup too!] Page 34 [Remember: these nuts are a rich source of protein and fat, containing some 3,000 calories per pound. And that's before you add the milk!] From: Real Due South Yield: 4 servings (NCL) PUEBLO POSOLE (FEAST DAY SOUP) 333cup posole (dried corn) 888cup water 1 1/2 lblblb beef or pork ribs; trimmed 111all fat 444red chilies; roasted & 111finely chopped 222teaspoon salt 111medium onion; coarsely chopped 222centiliter garlic; finely minced 222tablespoon fresh epazote, cilantro or 111oregano; chopped Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor From: "Cindy Langston" Yield: 8 servings Page 35 (NCL) PUMPKIN CORN SOUP WITH GINGER LIME CREAM 333cup corn kernels 222garlic cloves, finely 111chopped 3/4 teaspoon salt 3/4 teaspoon white pepper 333cup chicken stock 333cup cooked pumpkin 111garlic cream 222limes, juice and zest only 111tablespoon peeled and grated fresh 111ginger 1/2 cup heavy cream This simple recipe is easy to prepare.... It is a delicious, rich bodied soup, and the Ginger Lime Cream adds a refreshing zest. In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank From: Mignonne Yield: 4 servings Page 36 (NCL) PUMPKIN SOUP 111small pumpkin, about 12 or canned 111(29 oz) 222tablespoon sunflower oil (for fresh 111pumpkin) or peanut oil 333tablespoon maple syrup or honey 1/2 teaspoon ground dried spicebush 111berries or allspice 444cup beef or chicken broth 111thinly sliced green onions 111chopped hazelnuts 111roasted pumpkin and 111sunflower seeds, for 111garnish In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibres from seeds and discard fibres. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15 20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Source: Spirit of the Harvest ... From a file of Carl Berger From: Mignonne Yield: 4 servings Page 37 (NCL) QUAIL IN ROSE PETAL SAUCE 111rose petal sauce 10 fresh chestnuts or 1/2 cup chestnut puree 222tablespoon butter 444garlic cloves, peeled and 111sliced 111teaspoon aniseseed 10 red or pink roses with open 111blooms, petals only 111large red tuna cactus fruit, or 111the meat of 111large or 2 small meat plums, such 111as elephant heart or santa 111rosa, peeled, seeded and 111chopped 111cup chicken stock or water 222tablespoon honey 111salt and pepper to taste 1/4 teaspoon freshly ground white pepper 111red food color 111the quail: 888quail, fresh or frozen and 111thawed, cleaned 1/2 teaspoon salt 111freshly ground black pepper 888garlic cloves, peeled 111small white onion, peeled and cut 111into eighths Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender. Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water. Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered. THE QUAIL: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F. Reheat the sauce if necessary. Add the quail to the sauce and stir, Page 38 covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce. :c.1996, M.S. Milliken & S. Feniger, all rights reserved From: "Mignonne" Yield: 4 servings (NCL) QUAIL WITH ROSES 444quail (semi boneless) 111jalapeno, seeded and 111chopped 111tablespoon rose water 222tablespoon honey 111tablespoon soy sauce 111cup chicken stock 1/4 cup hydroponic rose petals Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator. Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon. Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals. Recipe courtesy Michelle Bernstein From: "Mignonne" Yield: 4 servings (NCL) RABBIT STEW 111rabbit Clean and skin the rabbit. Cut meat into parts include bones. Put meat in a pot. Add water to cover. Add 4 Tbl Lard and 1 tsp salt. Let meat cook for about two hours, adding water as needed. Keep water boiling and gradually hadd 1/2 cup rolled oats, barley or rice, if desired. Cook about another 10 minute. Instead of oats, barley or rice you can add dumplings made like this: 2 cups flour, 4 Tbl Lard, 1 tsp baking powder, 1/2 tsp salt. Make a dough of this. Break and add to top of stew in pieces. Recipe taken from Fort George Recipe Book, 1967. Fort George Quebec. Page 39 :by Maryann Sam, a Cree from Fort George (Chisasibi) Quebec From: [email protected] Yield: 4 servings Page 40 (NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD SHRIMP STUFFI 111tablespoon vegetable oil 111lblblb medium shrimp shelled and 111deveined 1/2 cup unsalted butter 111cup chopped onions 1/4 cup diced celery 1/4 cup diced carrot 444serrano chiles de ribbed, 111seeded and minced 666cloves garlic minced 1/4 cup chopped chayote (optional) 1/4 cup bourbon whiskey 111teaspoon minced thyme 111teaspoon minced sage 222teaspoon chopped cilantro 888cup coarsely crumbled blue corn 111bread 1/2 cup chicken stock or turkey 111stock 111teaspoon salt 111wild turkey 8 to 10 111pounds 111salt to taste 111freshly ground black pepper 111to taste 111unsalted butter at room 111temperature Preheat oven to 350øF. To make the stuffing, heat the vegetable oil in a skillet and saut‚ the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside. In a large skillet, melt the butter and saut‚ the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine. Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper. Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove Page 41 the string and serve the turkey with the stuffing and a gravy made from the giblets. Makes 8 to 10 servings. from The New Texas Cuisine Stephan Pyles Doubleday From: "Mignonne" Yield: 4 servings Page 42 (NCL) SPICY CORN SOUP 333cup corn kernels (fresh, frozen, 111or canned) 111tablespoon olive oil 111yellow onion, diced 111tablespoon finely chopped garlic 111tablespoon dried chipotle chili powder 111*see note 111teaspoon salt 1/2 teaspoon black pepper 666cup chicken stock 111red bell pepper, roasted, 111peeled, seeded and diced 1 1/2 cup heavy cream *Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations. Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium sized saucepan over medium high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately. Page 43 :Source: Lois Ellen Frank 4 ears corn, kernels scraped from the cob, ororor From: "Mignonne" Yield: 4 servings (NCL) SWANSPIRIT'S PUMPKIN SOUP 222cup chicken stock 1/2 green pepper, diced 111large tomato 111green onion 111sprig parsley 1/4 teaspoon thyme 222cup cubed cooked pumpkin 111tablespoon flour 222tablespoon butter 111cup milk 1/2 teaspoon nutmeg 111teaspoon sugar 1/2 teaspoon salt Place 1 cup chicken stock, green pepper, tomato, onion, parsley and thyme in blender container. Cover and use on medium speed, just until vegetables are coarsely chopped. Pour into a saucepan; simmer 5 minutes. Return mixture to blender container. Add pumpkin and flour. Cover and use on high speed until mixture is very smooth. Pour mixture into saucepan. Stir in remaining 1 cup chicken stock and all remaining ingredients. Heat to a boil, stirring frequently. Cook 3 minutes longer. Serve hot. From: "Swan Spirit" Yield: 4 servings Page 44 (NCL) THREE SISTERS STEW WITH DUMPLINGS 1/2 cup anasazi or pinto beans 1/2 cup dried christmas or plain 111white lima beans 1/2 cup dried white beans 1/2 cup dried black beans, (or 2 111cup any beans you wish) 111tablespoon olive oil 1 1/2 cup yellow onion chopped 1 1/2 cup green bell pepper 111chopped 222tablespoon garlic chopped 111fresh jalapeno pepper 111seeded and chopped 222teaspoon cumin seed dry roasted & 111ground 1/8 teaspoon cayenne pepper 111teaspoon chile powder 2 1/2 cup (no. 2 can or 28 oz 111)tomatoes with juice 333quart water 333ears fresh corn (about 3 111cup corn kernel, (may use canned 111or frozen) 111thawed and drained 1/2 cup beer 222cup zucchini, yellow or other 111summer squash diced 111salt and pepper to taste 111dumplings 1/2 cup yellow corn meal 1/2 cup all purpose flour 222teaspoon baking powder 1/2 teaspoon salt 111whole egg 1/3 cup milk 111tablespoon unsalted butter, melted 1/2 cup fresh, thawed frozen or 111drained canned corn kernels For Stew: 1. Place the beans in a large saucepan or Dutch oven. Cover with water by 2 inches and soak two hours or overnight. Drain and set aside. 2. Heat olive oil in a large saucepan or Dutch oven over medium high hear; saute the onions, bell pepper, garlic and jalapeno until soft, about 5 minutes. 3. In a small, dry skillet, toast the cumin seed until aromatic and lightly browned: grind in a spice mill or mini food processor or coffee grinder. 4. Add to the onion mixture. 5. In same small skillet, lightly toast the cayenne and chile powder being careful not to burn 6. Add to the onion mixture. 7. Add the tomatoes to the onion mixture and simmer for 15 minutes. 8. Add the water and drained beans to the pan and bring to a boil. Reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours. 9. Cut the corn kernels off the cob. 10. Add the beer, corn Page 45 kernel and squash and cook until the squash is tender, about 10 minutes. Add salt and pepper to taste. For Dumplings: 1. In a mixing bowl, stir together the cornmeal, flour, baking powder, and salt. 2. In another bowl, whisk together the egg, milk and melted butter. 3. Add the liquid mixture to the dry and mix until just incorporated. 4. Fold in the corn kernels. 5. Drop the batter by heaping tablespoons full into the barely simmering stew, covering the top of the stew (about 16 dumplings) 6. Cover and cook about 15 20 minutes, until a wooden toothpick or skewer inserted into the centers of the dumplings comes out clean. 7. Spoon the stew into bowls and top each with several dumplings. Serve immediately. c2003 Corn Dance Cafe From: "Mignonne" Yield: 4 servings Page 46 (NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT MANGO BR 111carrot mango broth 222cup fresh mango juice or canned 111mango nectar 222cup fresh carrot juice 111tablespoon toasted whole fennel seeds 222tablespoon toasted whole coriander 111seeds 111habanero chile 111salt and freshly ground 111pepper 111crab cake: 666tablespoon olive oil 111medium red onion, diced 222jalapenos, diced 222lblblb lump crabmeat, picked over 333tablespoon prepared horseradish, 111drained 1/4 cup dijon mustard 333tablespoon creme fraiche, sour cream or 111yogurt 111large egg, lightly beaten 111salt and freshly ground 111pepper 222cup finely crushed blue corn 111chips 1/4 cup thinly sliced green onion 111mango green onion relish: 222ripe mangoes, peeled, seeded 111and diced 222green onions, finely sliced 111serrano pepper, finely 111sliced 222tablespoon lime juice 222tablespoon olive oil 111salt and freshly ground 111pepper Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot Mango Broth and Mango Green Onion Relish Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2 inch) patties 1/2 inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some Page 47 of the carrot mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish. Mango Green Onion Relish: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 6 servings Recipe courtesy Bobby Flay From: "Mignonne" Yield: 4 servings (NCL) TRADITIONAL CORN SOUP 1 1/2 quart lyed indian white corn 111water 1 1/2 lblblb pork shoulder butt steaks 3/4 lblblb salt pork 111water 48 ozozoz canned dark red kidney 111beans 111water Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. From: Mignonne Yield: 4 servings Page 48 (NCL) VENISON RAGOUT 111for venison: 1/4 cup flour 1 1/4 teaspoon salt 111freshly ground pepper 222lblblb boneless venison stew meat 111trimmed, cut into 3/4 111cubes 1 1/2 tablespoon vegetable oil 1 1/2 tablespoon butter 111for sauce: 1 1/2 tablespoon vegetable oil 1 1/2 tablespoon butter 111large red onion; thinly sliced 222large cloves garlic; minced 222cup beef broth 111cup dried cranberries 1 1/2 teaspoon sugar 111pinch ground allspice 888ozozoz small mushrooms; trimmed, 111quartered Put rack in center of oven; heat oven to 350 degrees. Have ready 1 1/2 quart capacity casserole. For venison, combine flour, salt and pepper in plastic food bag. Pat meat dry with paper towels. Toss meat with seasoned flour until evenly coated, shaking off excess flour. Set meat on work surface. Put any remaining seasoned flour into casserole. Heat 3/4 T. each butter and oil in 12", non stick skillet. When very hot, sear meat in two batches on all sides, about 1 1/2 minutes, adding remaining butter and oil as needed. Transfer seared meat to casserole. Toss meat with any flour in casserole. For ragout sauce, heat 1 1/2 tsp. each butter and oil in same skillet over medium high heat. When hot, add onion and garlic. Cook until onion is softened, about 4 minutes. Add beef broth, dried cranberries, sugar and allspice. Heat to boil. Pour over venison. Toss to mix. Bake, covered, for 1 1/2 hours. Add mushrooms. Mix well. Continue to bake, covered, until meat is tender, about 30 60 minutes longer. Adjust seasoning. (Can be made a day ahead and refrigerated or frozen up to three months. Reheat gently.) Chicago Tribune 1/23/94. From: Mignonne Yield: 4 servings Page 49 (NCL) ZUNI GREEN CHILI STEW 333lblblb boned lamb cut into 1 1/2 111inch cubes 111flour for dusting 222tablespoon cooking oil 1/4 teaspoon fresh ground black pepper 666dried juniper berries, 111crushed 5 1/2 cup canned hominy (including the 111liquid) 111medium size dried hot red pepper 111(chili) crushed 111tablespoon salt 222cloves garlic, peeled and 111crushed 222teaspoon oregano 1/2 cup minced fresh parsley 666green peppers, washed, cored 111and quartered (include some 111seeds() 111quart water Dust lamb cubes lightly with flour. Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper towel to drain. in the same kettle, saute' the onions until golden. Return the meat to the kettle. Mix in the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. From: "Swan Spirit" Yield: 4 servings Page 50 3 SISTERS SOUP 111cup beans (any dried varity ) 111cup dried sweet corn ( do your own it i; s cheaper) 111cup dried squash ... 222tbs barley, a small handful of dried onion, tbs of garlic powder. 111tototo 1/2 cups dried beef chunks (to tast; e). any other dried veggies you may hav; e around like green beans Salt makes the skins on the beans tough. Add water to cover about 2 inches over dried mixture. Cook a good long time at least 2 hours. If you need to add water, Add hot water as the beans will remain hard if you add cold. This is good to take camping as you would be carrying dried ingredients and just adding water when ready to cook. This also holds up very well to cooking all day over an open fire. Add salt at the table. Serve with hot frybread. Page 51 9756 BRAISED RABBIT RAGU 222frying rabbits cut into 111pieces 111flour 111salt and freshly ground 111pepper 444tablespoon olive oil 1 1/2 cup onions chopped 111cup carrot chopped 1/2 cup celery chopped 111tablespoon garlic chopped 222cup tomatoes chopped < Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices. Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing, prepare mushrooms. Add porcini, shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and Page 52 season to taste with salt and pepper. Set aside and keep warm. Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately. Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse polenta corn meal 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Salt and freshly ground pepper In a heavy saucepan bring stock to a boil. Stir in polenta slowly to prevent lumps. Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Continue stirring and cooking for 15 to 20 minutes or until polenta is tender. Stir in cheese, parsley and season to taste with salt and pepper. Serve immediately. If too thick, stir in a little more stock. Yield: 6 to 8 servings "Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola Cheese" Air date: 02/01/9 Recipe By : JOHN ASH SHOW #JA9756 From: Sherry Zeiss Date: 02 Feb 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 53 9756 RABBIT SAUTEED WITH MUSTARD 1/3 cup dijon style mustard 111tablespoon fresh thyme leaves (1 111teaspoon dry) 111rabbit cut in serving 111piece 111salt and freshly ground 111pepper 444tablespoon olive oil 222cup rich chicken < Mix the mustard and thyme together and generously brush both sides of pieces of rabbit. Season well with salt and pepper. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15 20 minutes. Cover and place rabbit in a casserole in a warm oven as they are finished. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice. Stir in herbs and keep warm. In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color. Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around. Serve immediately. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Air date: 02/01/9 Recipe By : JOHN ASH SHOW #JA9756 From: Sherry Zeiss Date: 02 Feb 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 54 ABENAKI SQUASH SOUP By: [email protected] relatives 444strips smoked bacon, sliced very thin 222medium carrots, peeled and diced 222medium onions, peeled and diced 333quarts chicken stock (homemade) 444big potatoes, peeled and cubed 444acorn squash, peeled and cubed 111tbs. sugar pinch salt pinch hot pepper 1/2 oz. fresh lime juice chopped parsley (if you have it on; hand) In large saucepan, slowly render bacon until crisp. Add carrots, onions. Cook until vegetables are soft. Add chicken stock and simmer for 90 minutes. Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then mush or puree. Add lime juice. Check seasonings and adjust to taste. Serve with chopped parsley, if you have it on hand. ABENAKI SQUASH SOUP FROM FAMILY MEMBERS 444strips smoked bacon, sliced 111very thin 222medium carrots, peeled and diced 222medium onions, peeled and diced 333quart chicken stock (homemade) 444big potatoes, peeled and 111cubed 444acorn squash, peeled and 111cubed 111tablespoon sugar 111pinch salt 111pinch hot pepper 1/2 ozozoz fresh lime juice 111chopped parsley (if you have 111it on hand) In large saucepan, slowly render bacon until crisp. Add carrots, onions. Cook until vegetables are soft. Add chicken stock and simmer for 90 minutes. Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then mush or puree. Add lime juice. Check seasonings and adjust to taste. Serve with chopped parsley, if you have it on hand. source: relatives From: [email protected] Yield: 4 servings Page 55 ABNAKIS TRIBE, MIKODISSIMIN OPINABO, (PEA, BEAN & POTATO 1/2 lblblb soup beans, dried 1/2 lblblb black beans 444large potatoes 444tablespoon oiloiloil 444tablespoon salt 1/2 teaspoon black pepper 1/2 cup shallots, chopped Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. Jaime, 11 15 02 From: "Steven Friedman" Yield: 4 servings Page 56 ACKERMAN AND COOKE'S MOOSE BOURGUIGNON 1/4 lblblb salt diced pork 333strips diced bacon 111flour 111salt and pepper to taste 333lblblb moose round or rump cut in 111cubes 111moose kidney, thinly sliced 111tablespoon brown sugar 111and 1/2 tablespoons currant 111jelly 111teaspoon kitchen bouquet 333bouillon cubes 222onions chopped or two dozen 111pearl onions 444carrots, sliced 111tablespoon worcestershire sauce 222bay leaves 222teaspoon thyme 1/2 lblblb mushrooms, sliced 111butter 3/4 cup cream 333tablespoon chopped parsley 222cloves garlic, sliced 222cup red wine 111can cream of mushroom soup Fry salt pork in skillet and cook bacon. Put aside. Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish. Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2 to 2 and 1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30 40 minutes of cooking. Saute the mushrooms in butter for 2 3 minutes, then add the cream. Cook down until the cream has thickened about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley. Ackerman and Cooke Yield: 4 servings Page 57 ACOMA LAMB STEW WITH CHOLLA BUDS 333tablespoons chopped fresh wild mint* 1/2 cup warm water 1/4 teaspoon azafran*, crumbled 111pc 2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes 222tablespoons (or mo olive oil 111lblblb ramps or leeks, thinly sliced 444garlic cloves, minced 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 111can 14 1/2 oz diced tomatoes in juice 111cup dried cholla buds* 2 1/2 cups (or more) chicken broth 666pcs lemonade berry* or; juice of 1/2 lemon Place 1/2 cup warm water and azafran in small bowl; let stand at least 20 minutes to infuse. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemonade berry juice or lemon juice, garlic, cumin, and chili Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, cholla buds, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth. Bring stew to boil. Reduce heat to medium low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.) Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; Sprinkle with wild mint and place wedge of fry bread alongside each and serve. *Chefs notes: Cholla buds can be obtained from http://www.heritagefoodsusa.com/what_we_sell/fruits_grains.html or you can replace with artichoke hearts, Brussels sprouts or asparagus. If you use any of these replacements add to stew the last 10 minutes of cooking. Azafran can be obtained in any Mexican market spice rack. Lemonade berry juice boil 6 berries in 1/4 cup water strain and discard berries or replace with lemon juice. American wild mint can be replaced with regular mint leaves from the grocers fresh spice shelf. Yield: 6 servings. Page 58 ACORN PEMMICAN: 111lb.lb.lb. lean stewing meat, cut quite small 1/2 cup dehydrated wild plums 1/2 cup acorn meal Boil the lean stewing meat. When it is tender, drain and allow it to dry in a bowl. Grind all of the ingredients together in a meat grinder using a fine blade. Grind again, mixing finely, distributing the ingredients very well. Place in a covered dish and refrigerate overnight. (Or you can eat right away, but like many foods, the refrigerating allows the flavors to blend nicely.) You can serve this on any flatbread, such as a tortilla. It is best served warm, or you can reheat it in the pan in the oven like a meatloaf. Acorn meal can also be used in place of a good portion (or all) of the nuts in most desserts, from brownies to cookies. It does depend on the variety of acorn you have available and the taste after leaching. Some acorn meal never gets “nutty,” only mild, while the meal of other acorns, such as those of the Emory oak, are so sweet that you can eat them without leaching, or with very little leaching. You will have to experiment a bit here. But the end results are usually surprising. ACORN SOUP OR MUSH recipe Southern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit, honey, butter, and cream. Page 59 ACORN SOUP OR MUSH text Northern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit, honey, butter, and cream. ACORN STEW 111lb.lb.lb. stewing meat 1/2 c.c.c. finely ground acorn meal (tannin re; moved) salt and pepper to taste Place meat in heavy pan and add water to cover. Cover with lid and simmer until very tender. Remove from liquid and cut meat into very fine pieces. Return meat to the liquid. Stir in the acorn meal. Add salt and pepper as desired. Heat until thickened and serve. ACORN STEW 333lbs round steak (beef or venison), cut; into bite size pieces 3/4 cup acorn flour (leach first) salt Cook beef or venison in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Yield: servings: 6 ser Page 60 ACORN STEW INGREDIENTS 2 1/2 lblblb stew meat, cubed 1 1/2 quart water, or more as needed 222large onions, coarsely chopped 111salt and pepper to taste 1112 3 pounds acorns (enough to make 1; cup of acorn meal) DIRECTIONS Place meat into a pot with water and onions. Bring to boil, reduce heat and simmer for 3 4 hours or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm. Shell the acorns and grind them in food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place into a glass bowl. Add the acorn meal and blend well. Bring the broth to boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper if desired. Serve immediately with Indian Fry Bread. Serves 6 Yield: 6 servings ACORN STEW 333lbs round steak (beef or venison), cut; into bite size pieces 3/4 cup acorn flour (leach first) salt Cook beef or venison in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Yield: servings: 6 ser Page 61 AJIACO DEL RESTAURANT GARCIA 222tablespoon butter 111teaspoon cayenne pepper 111cup unsalted chicken stock 444ears yellow corn, shucked, 111sliced into 1 wheels 333lblblb chicken breasts, cut up 222teaspoon sweet paprika 111cup onions, finely diced 333cup milk 222large yucca, peeled and diced 111lime, juiced Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. Yield: 4 servings ALASKA WHALE STEW 111(105 ton) blue whale 7,326 lb.lb.lb. potatoes 2,276 lb.lb.lb. carrots 104 lb.lb.lb. salt 52 gal. tabasco sauce 1,896 lb.lb.lb. onions, thinly sliced 1,908 gal. tomato sauce 927 lb.lb.lb. celery 76 lb.lb.lb. black pepper *** Place whale in pot with tomato sauce. Cook at 300 degrees for 4 hours. All remaining ingredients. Simmer for 36 hours. Serves 347,161 Page 62 ALASKAN WILD SALMON WITH MUSTARD MAPLE GLAZE By: August 12, 2005 in the New York Daily News for the egyptian lentil stew: 222tablespoons olive oil 111shallot, finely chopped 1/2 small carrot, finely chopped 1/2 celery stalk, finely chopped 111cup small green lentils 222cups unsalted chicken stock for the wine reduction: 222cups merlot or your favorite red wine 222cups beef stock for the mustard maple glaze: 1/4 cup dijon mustard 1/4 cup whole grain mustard 1/4 cup honey 1/4 cup merlot or your favorite red wine 1/2 cup maple syrup 111tablespoon chopped fresh dill salt and fresh pepper, to taste for the salmon: 4445 6 oz salmon fillets, preferably wild; alaskan salt and fresh pepper, to taste Make the lentil stew: In a 10 inch skillet, heat olive oil over medium heat. Add shallot, carrot and celery and cook, stirring occasionally, until vegetables are very tender. Add lentils and chicken stock. Cook until liquid is absorbed and lentils are tender, about 20 minutes. Make the wine reduction: Pour wine and stock into a saucepan and bring to a simmer over medium low heat. Simmer until liquid is reduced to about 11/2 cups. Make the mustard maple glaze: Combine all ingredients for the glaze in a bowl; mix well. Season with salt and pepper; set aside. To finish the dish, preheat oven to 350 degrees. Season salmon with salt and pepper. Place fish in a baking dish and spoon 2 tablespoons of glaze over each fillet. Bake until salmon flakes easily when tested with a fork, about 10 to 15 minutes. To serve, mound lentil stew on warmed plates. Drizzle 2 tablespoons of the wine reduction over lentils; place salmon on top; serve immediately. Notes to the Cook # Timing. You can make the lentil stew, wine reduction and mustard glaze the day before. When ready to serve, reheat the components of the dish, then make the salmon. # The mustard maple glaze. You will have more glaze than you need for this dish. It will last, refrigerated, for about two weeks. Use it on chicken, Page 63 scallops and grilled vegetables, suggests Mohsen Alam El Din, chef/owner of Plumbush Inn. Yield: serves 4 ALGONQUIAN THREE SISTERS RICE 333cup chicken stock or water 111cup brown or wild rice 111pinch coarse salt 111medium yellow squash; cubed 111medium zucchini squash; cubed 222cup baby lima beans 222cup whole kernel corn 111red bell pepper; roasted & 111. cut into strips 111green bell pepper; roasted & 111. cut into strips 1/2 cup sunflower seed oil 333centiliter garlic; minced 111cup onion; diced 1/2 cup parsley; chopped 1/2 cup scallion; chopped 1/4 teaspoon white pepper 1/4 teaspoon paprika In a large, deep pot over medium heat, bring the chicken stock or water to a rolling boil. Sprinkle in the rice and a pinch of salt, then lower the heat. Cover and steam for 20 minutes. Gradually add the squash, lima beans, peppers, and corn; stir well. Cover and steam for an additional 20 minutes. While this mixture cooks, warm the oil in a medium cast iron skillet over medium heat. Add the garlic and onions, stirring briskly and cooking for about 5 minutes until garlic and onions are just glistening and translucent but not brown. Add the remaining seasonings, stir thoroughly and remove from the heat. Stirring thoroughly, add these ingredients to the steaming rice and balance the seasonings and liquids. Steam for a final 5 minutes, covered. Fluff and serve. Serves 10 to 12 ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor From: Paul Macgregor Date: 03 27 96 Yield: 10 servings Page 64 ALGONQUIN WILD NUT SOUP (PAGANENES) 24 oz. hazelnuts, crushed 666shallots, with tops 333T. parsley, chopped 666cup stock, vegetable, beef, venison or; chicken 111tsp. salt 1/4 tsp. black pepper Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. ALGONQUIN WILD NUT SOUP (PAGANENES) 444oz. hazelnuts, crushed 666shallots, with tops 333T. parsley, chopped 666cup stock, vegetable, beef, venison or; chicken 111tsp. salt 1/4 tsp. black pepper lace all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. The Broth I use Moose Broth I used Hickory Nuts, Leeks and I added Wabado (Wild Mushrooms that I dehydrate) I gathered these from my land... and serve this soup with fry bread. ALGONQUIN WILD NUT SOUP (PAGANENS) 24 ozozoz hazelnuts, crushed 666ea shallots, with tops 333tbl parsley, chopped 666cup stock, vegetable, beef, venison or; chicken 111tsp salt 1/4 tsp black pepper Simple and delicious! Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. Page 65 ALGONQUIN WILD NUT SOUP (PAGANENS) 24 ozozoz hazelnuts, crushed 666ea shallots, with tops 333tbl parsley, chopped 666cup stock, vegetable, beef, venison or; chicken 111tsp salt 1/4 tsp black pepper Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. ALGONQUIN WILD NUT SOUP (PAGANENS) 24 ozozoz hazelnuts, crushed 666ea shallots, with tops 333tbl parsley, chopped 666cup stock, vegetable, beef, venison or; chicken 111tsp salt 1/4 tsp black pepper Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. Page 66 ALIGATOR AND HAM SOUP 222lblblb aligator meat 222tablespoon flour 111ham, small piece 111lemon, piece 111onion, chopped 111cloves 111garlic 111bay leaf 111thyme 111parsley 111salt & pepper to taste Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil aligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2 1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Yield: 1 servings ALLIGATOR AND HAM SOUP 222lblblb alligator meat 222tablespoon flour 111ham, small piece 111lemon, piece 111onion, chopped 111cloves 111garlic 111bay leaf 111thyme 111parsley 111salt & pepper to taste Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add alligator meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2 1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Yield: 1 servings Page 67 ALLIGATOR GRAND CHENIER 444alligator filets 1/4 cup margarine 1/2 cup onions diced 1/4 cup bell pepper diced 1/4 cup celery diced 111teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 111cup water 222chicken bouillon cubes 222teaspoon parsley chopped 1/4 cup scallions chopped 1 1/2 cup bread crumbs from day old 111bread 111egg 111lblblb dark crabmeat 111stuffing Carefully pound alligator filets into hand size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside. In a large skillet, melt margarine and Saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet style." Secure edges with toothpicks if desired. Grill in a pre heated 350 lightly greased skillet. Serve plain or with your favorite seafood sauce. Festival: Carencro Mardi Gras Festival February 25 28, 1995. Recipe By : Cajun Country Recipes From: Bill Date: 06 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 68 ALLIGATOR SAUCE PICANTE 444lblblb alligator meat 444tablespoon flour 333mediun 222medium bell peppers chopped 444cloves garlic minced 333can rotel tomatoes 1118 oz can 444ribs celery chopped 111quart chicken stock 111salt, red pepper, black 111pepper to taste 444tablespoon oiloiloil 1 1/2 bunch green onions chopped 444bay leaves 111stick butter 111slice lemon (thin) 1/4 cup parsley 111onions chopped 111tomato paste With oil and flour, make a roux. Add onions, celery, and bell pepper and simmer for about 3 minutes. Add tomato paste and rotel tomatoes and simmer an additional 30 minutes. Add garlic, meat, and chicken stock. Simmer 25 minutes. Add green onions, bay leaf, salt, red and black pepper and cook 20 minutes. Add parsley, butter and lemon slice and simmer 20 minutes more. (98 minutes total) Serve over rice. Note: To prepare alligator meat for the above recipe, get meat from other than tail. Place in boiling water for 5 minutes. Remove meat from water and flush thoroughly with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, discard oil and use in above recipe. These procedures are said to remove the 'fishy' taste from the alligator meat. Posted on Kitmailbox by [email protected] Recipe By : From Cookbook USA From: Simps Date: 06 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 69 ALLIGATOR SAUCE PIQUANT 1 555lblblb alligator meat trim/cube 111cup olive oil 333cup flour all purpose 555cup onion chopped 222cup green onion chopped 111cup bell pepper chopped 1/2 cup celery chopped 222cup tomatoes fresh/chopped 888cup water cold 222tablespoon garlic finely chopped 222tablespoon worcestershire sauce :::juice of 1 lemon :::salt to taste :::tabasco sauce to taste 2 c White wine dry 6 c Tomato sauce Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooning for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese. Freeze leftovers in serving size containers. This recipe is for a party no one would go to this much trouble if the recipe only fed 4 peoples. Recipe: Justin Wilson's "Homegrown Louisiana Cookbook" ISBN 0 02 630125 3 Recipe By : From: Bill Spalding Yield: 20 servings Page 70 ALSATIAN VENISON 111bottle of good dry red wine 1/2 liter beef stock 111diced smoked bacon 222lblblb diced venison 111bay leaf 111cheese cloth containing: 15 juniper berries 10 peppercorns 555cloves 111(each to 111good noodles or thick pasta Pour a bottle of good dry red wine in a saucepan and bring to a boil, flame it, add 1/2 litre of beef stock. Wilt some diced smoked bacon, saute 2" diced venison in it until no pink remains outside, add the wine, one bay leaf, a piece of cheese cloth containing juniper berries, peppercorns, cloves (each to taste, mine being resp. 15, 10 and 5 for 2+ lb of venison) and let simmer, loosely covered, around 3 hours or until meat is tender and wine reduced to around 2/3 of original quantity. Discard cheesecloth and bay leaf. Serve over good noodles or thick pasta like penne rigate. Yum! : ) [Salt is not needed, due to the great amount of spice, but if you're a salt addict and need some however, then add it only a few minutes before end of cooking] From: Denis Clement Date: 07 Nov 97 Yield: 4 servings AMELIA JESTY EEL CHOWDER By: Native Council of Nova Scotia 333med eels 111onion 444potatoes Method: cut skinned eels into 1 inch pieces Dice potatoes and onions. Boil eels for 10 min. Add potatoes and onions. Boil until cooked. Page 71 AMERICAN INDIAN NAVAJO LAMB/BEAN/BEER/VEGGIE STEW COORS By: From Coors via Nanette Blanchard 1 16 oz can navy beans, drained 1 16 oz can garbanzo beans, drained 111lblblb boneless lamb, cut into 3/4 inch cu; bes 111bottle beer 111ccc chicken broth 1/2 ccc chopped onion 111clove garlic, minced 1/2 tsp salt 1/8 tsp pepper 333medium potatoes or turnips, peeled and cub; es (3 c) 1 8 oz can whole kernel corn, drained 222tbs snipped parsley In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings. AMERICAN INDIAN SLOW COOK STEW 1/2 cup lentils, rinsed 1/2 cup navy beans, rinsed 222cup onions, chopped 222cup celery, sliced 555carrots, scrubbed,sliced 1/4 cup brown sugar 111cup barley 1/2 teaspoon thyme 1/4 teaspoon garlic powder 222bay leaves 111teaspoon black pepper 1/2 cup red wine 111quart v 8=ae vegetable juice 222cup water Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high hea= t or for 8 to 10 hours on low heat. Remove bay leaves before serving. : Posted In: FABFOOD mailing list by [email protected] on 27 Oct 98 Yield: 1 servings Page 72 ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES 111xxx no ingredients 1 1/2 c Dried anasazi beans 1 1/2 c Dried pinto beans 10 c Water 1 ts Salt 3 c Dried indian hominy 3 Green anaheim chiles, for garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes from weddings to Kachina dances while others are used for their day to day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans like anasazi beans that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Yield: 6 servings Page 73 ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES 1 1/2 ccc dried anasazi beans 1 1/2 ccc dried pinto beans 10 ccc water 111tststs salt 333ccc dried indian hominy 333green anaheim chiles, for garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes from weddings to Kachina dances while others are used for their day to day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans like anasazi beans that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Yield: 6 servings Page 74 ANASAZI AND PINTO BEANS WITH HOMINY AND GREEN CHILES 1 1/2 cup dried anasazi beans 1 1/2 cup dried pinto beans 10 cup water 111teaspoon salt 333cup dried indian hominy 333green anaheim chiles, for garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. ***** Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried and stored. Some beans are used for ceremonial purposes from weddings to Kachina dances while others are used for their day to day meals. For suburban and city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans like anasazi beans that are now available commercially. Or you may want to be adventuresome and grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison From: Mike Middleton Date: 12 21 94 Yield: 6 servings Page 75 ANASAZI BEAN AND HOMINY SOUP 111cup dried anasazi beans** 888cups water 444cups cooked hominy (a 30 ounce can, drai; ned) 111anaheim or poblano chili pepper*** salt and pepper to taste Put the beans and water in a large saucepan, bring to a boil, then reduce heat, cover, and simmer for an hour. Add the hominy and chili strips, return to a boil, then reduce heat, cover loosely, and simmer for another hour, until the beans and hominy are tender. When ready to serve, season to taste with salt and pepper and ladle into bowls. ** (cultivated by Anasazi cliff dwelling natives in the Southwest over 1500 years ago; the beans are adorable like tiny maroon and white pinto ponies) or 1 cup pinto or other dried beans, soaked overnight in water. *** roasted under high heat, skinned, seeded, and cut into thin 1 inch long strips Yield: meal for 4 ANASAZI BEANS Ingredients: 2 Cups Dry Beans And Water For Cooking 1 Large Onion Ham (We Cook The Bone After Having Baked Ham, But You Can Use A Ham Hock Or Two) LOTS Of Garlic (To Taste In Other Words)Salt And Pepper Preparation: 1. Cook bend till nearly done keeping them covered with water the whole time. 2. Add ham and the coarsely chopped onion and all the garlic your significant other can stand to smell on you. 3. Continue to cook till the beans are done. 4. The bone cooked till the meat falls off is the best, cause you get all that broth too. Note: we can never know how the Anasazi prepared this. but this is the best beans I have ever tasted in my life! not much gas either, which is a plus! Yield: 10 servings Page 76 ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS 3/4 cup dried kidney beans 111lblblb beef chorizo sausages, 111casings removed 111large onion, chopped 222garlic cloves, minced 333cup water 22214 1/2 ounce cans beef 111broth 333cup 1/2 inch pieces peeled 111seeded butternut squash 111red bell pepper, finely 111chopped 111green bell pepper, finely 111chopped 1 1/4 cup frozen corn kernels 2/3 cup shelled pepitas, toasted Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain. Saut‚ chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; saut‚ until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour. Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Makes 6 servings. Bon App‚tit October 1999 Flavors of the World From: "Mignonne" Yield: 4 servings Page 77 ANDREW GEORGE'S FISH STOCK 444lblblb whitefish, halibut, sole 111turbot etc. bones 555quart cold water 222medium onions; thinly sliced 1/2 cup mushrooms; chopped 1/2 bunch parsley stalks 111bay leaf 12 peppercorns; crushed 111teaspoon fennel seeds 111juice of 1 lemon Method #1: Wash fish bones and place in a large heavy soup pot. Add water and bring to a boil. Skim foam off surface of the stock. Add other ingredients and simmer uncovered for 30 45 minutes, skimming occasionally. Strain through a fine sieve. Will keep for a week in the ridge. Or boil down until starting to thicken, about 3 4 hours. Pour into a large baking dish and chill til set. Cut into gel cubes, wrap in plastic and freeze. Whenever you need stock, take a cube from the freezer and dilute with water. (You can freeze any stock this way.) Method #2; In a large, heavy soup pot saute seasonings in 1 tb butter until onions are transparent. Add lemon juice, fish bones and mushrooms. Add water and simmer 45 minutes, skimming foam occasionally. Strain, cool and sore. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 5 servings ANDREW GEORGE'S STEAMED CLAMS WITH EULACHON BUTTER 50 butter clams 111cup fish stock 1/3 chopped dried seaweed 222teaspoon eulachon butter Preferably use pacific Northwest clams. Rinse clams. Set a large saucepan over medium heat 5 minutes. Add clams, fish stock, seaweed and eulachon butter. Cover and shake pan vigorously. Steam clams 8 10 minutes until they open. Discard any that do not open. Pour clams with their juices onto serving bowls. Serve with bannock or sourdough bread. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 2 servings Page 78 ANISSABO (PEA SOUP CREE STYLE) 222cup dried peas, soaked 20 ozozoz hominy 111cup celery leaves =or= 222pinch thyme 111salt 111pepper 111savory 16 cup water When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but still firm. Add the hominy & cook till thickened. Serve hot. Bernard Assiniwi, "Indian Recipes" Yield: 1 recipe ANISSABO (PEA SOUP CREE STYLE) 222cup dried peas, soaked 20 ozozoz hominy 111cup celery leaves =or= 222pinch thyme 111salt 111pepper 111savoury 16 cup water When the soaking peas are soft, put them in a large pot with the rest of the ingredients. Simmer until the peas are tender but stil firm. Add the hominy & cook till thickened. Serve hot. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09 02 95 Gourmet Yield: 1 recipe Page 79 ANOTHER PUMPKIN SOUP 222medium pumpkins (for recipe) 111large pumpkin (for tureen) 222cup chicken broth 111cup water 1/4 cup maple syrup 111teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 111cup half and half 111toasted pumpkin seeds, 111optional Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds. from: FamilyFun Magazine From: "Mignonne" Yield: 4 servings Page 80 ANTELOPE GINGER STRAPS 222lblblb antelope shoulder straps, cut 1/2; wide, 3 long 12 gingersnaps 1/4 cup olive oil 111can onion soup, condensed 2/3 cup water 1/3 cup cider vinegar 111salt and pepper to taste This is a simple recipe, the gingersnaps gives it a gourmet taste and smell. Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides. Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" Yield: 4 servings Page 81 APACHE ACORN RAVIOLI IN CLEAR BROTH APACHE ACORN RAVIOLI 222green anaheim chiles 111tablespoon unsalted butter 111tablespoon shelled and finely chopped acorns o; r unsalted pistachio nuts 333ozozoz to 4 oz soft white goat cheese 111recipe basic egg ravioli dough 222teaspoon kosher salt 111quart water CLEAR BROTH 666cup chicken stock 111scallion, green part only, diagonal; ly sliced 1/2 teaspoon azafran Roast the chiles then peel, seed, devein and coarsely chop them, Melt the butter in a saucepan over medium low heat and add the acorns. Saute 3 minutes, stirring constantly. Add the green chiles and saute another minute. Remove from the heat, mix together with the goat cheese and set aside. Prepare a stencil by cutting a design out of a piece of cardboard. For the ravioli in the photograph, we cut a stencil 5 inches in length, 3 inches in height, with 1 inch steps. Roll out the ravioli dough as thinly as possible. Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it. Repeat this process 11 times to make 24 identical pieces of dough. Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each. Moisten the outer edges of each piece of the dough. Place the other 12 pieces on top, and press the edges together with your fingers. If the edges are slightly uneven, trim them. Set aside. Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat. Add the ravioli and cook 3 minutes, until tender and translucent around the edges. Drain and set aside. Bring the stock to a boil in a large saucepan over medium high heat. Add the scallions and azafran and simmer, uncovered, over medium low heat 5 minutes. Remove from the heat and pour 1 cup of the broth into each bowl. Add some ravioli and serve. **************************** From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings Page 82 APACHE ACORN SOUP By: TRADITIONAL RECIPIES, PERSONAL BOOK 2 1/2 3 3 3 lbslbs. round steak sweet acorns (enough to make 3/4 cups of acorn f; lour) salt PLEASE USE A PLASTIC BOWL/ OR WOODEN ONLY... CUT THE ROUND STEAK INTO SMALL BITE SIZE PIECES & COOK IN ABOUT ONE QUART WATER.LET IT SIMMER FOR ABOUT 3 HRS. OR UNTIL MEAT IS WELL DONE.SALT TO TASTE,SHELL THE SWEET ACORNS & GRIND THEM INTO VERY FINE FLOUR UNTIL YOU HAVE ABOUT 3/4 CUP FLOUR. STRAIN THE BROTH FROM THE MEAT IT WILL BE USED LATER. SHRED THE MEAT & PLACING IT IN A WOODEN OR PLASTIC BOWL MIX IT WITH THE ACORN FLOUR {{aluminum discolors the flour.}}POUR THE HOT BROTH OVER THIS MIXTURE & STIR.IT IS NOW READY TO SERVE IN INDIVIDUAL BOWLS. **I USUALLY MAKE FRY BREAD TO GO WITH THIS CAN ALSO MAKE ACORN MUFFINS OR A BREAD TO GO WITH THIS...VERY TASTEY... APACHE ACORN SOUP 333lblblb stew beef 111teaspoon pepper 111cup ground acorn meal 222quart water 111teaspoon salt Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored. Formatted for Meal Master by Lori Fuller Yield: 1 Page 83 APACHE ACORN SOUP 333lblblb stew beef 222qtqtqt water 111tststs pepper 111tststs salt 111ccc ground acorn meal Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored. APACHE ACORN SOUP 333lblblb stew beef 222qtqtqt water 111tststs pepper 111tststs salt 111ccc ground acorn meal Cover beef with water and bring to boil in a heavy pot. Simmer until done; add salt and pepper as meat cooks tender. Remove beef and chop on a flat stone until split in shreds. The meat broth continues to cook vigorously while meat and acorn flour (meal) are mixed together. Apaches stress that their food is always well done; no instant cooking. Broth, meat and meal simmer together until the broth bubbles creamy white with yellow flecks, pleasantly acorn scented and flavored. Page 84 APACHE ACORN PINON SOUP WITH WILD FLOWERS By: Foods of the Southwest Indian Nations 111t.t.t. unsalted butter 111c.c.c. pinons (pine nuts) 444t.t.t. acorns, or unsalted pistachios; shelled 666t.t.t. chopped wild onions or leeks 999c.c.c. chicken or rabbit stock 1/4 tsp.. salt 1/2 tsp.. black pepper 1 1/2 qt. half and half snipped wild onions, mint sprigs; and wild edible flowers Traditionally, this recipe is prepared with the small, brown acorns of the Emery oaks that are indigenous to the Chiricahua Mountains in the southeastern part of Arizona. The Apache tribes originally lived in this region before they were relocated northeast to San Carlos. Melt the butter in a large saucepan over medium heat and sauté the pinons, acorns, and onions 4 minutes, until the onions are translucent and the nuts golden brown. Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the cream and reduce the mixture again by half, to 6 cups. Remove from the heat and blend in a blender until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish and serve. Yield: serves 6 Page 85 APACHE ACORN PINON SOUP WITH WILD FLOWERS By: Foods of the Southwest Indian Nations 111ttt unsalted butter 111c.c.c. pinons (pine nuts) 444t.t.t. acorns, or unsalted pistachios; shelled 666t.t.t. chopped wild onions or leeks 999c.c.c. chicken or rabbit stock 1/4 tsp.. salt 1/2 tsp.. black pepper 1 1/2 qt. half and half snipped wild onions, mint sprigs; and wild edible flowers aditionally, this recipe is prepared with the small, brown acorns of the Emery oaks that are indigenous to the Chiricahua Mountains in the southeastern part of Arizona. The Apache tribes originally lived in this region before they were relocated northeast to San Carlos. Melt the butter in a large saucepan over medium heat and sauté the pinons, acorns, and onions 4 minutes, until the onions are translucent and the nuts golden brown. Add the stock, salt, and pepper. Bring to a boil, then reduce the heat to medium and cook until the mixture is reduced by half, about 20 minutes. Add the cream and reduce the mixture again by half, to 6 cups. Remove from the heat and blend in a blender until the mixture is smooth. Push through a fine sieve; discard the contents of the sieve. Garnish and serve. Yield: rves 6 p Page 86 APACHE LAMB SOUP By: Peppers, Peppers, Peppers by Marlena Spieler 555ozozoz lean lamb or beef; shredded 111onion; chopped 555clclcl garlic; sliced thin 111tststs oiloiloil 111ea red and green bell pepper 111ea mild red and green chile 111lglglg carrot; sliced thin 1/2 tststs cumin 444ripe tomatoes; diced 6 1/4 ccc beef, lamb or vegetable 111broth 1/2 tststs mint 14 ozozoz cooked and drained hominy 444ozozoz greens; torn 111salt and pepper Lightly brown the lamb, onion, and half the garlic in the oil; add extra oil if needed. but avoid using too much (traditionally, Apaches did not fry, so their dishes are never greasy). Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few minutes, then add the broth, mint. and hominy, and bring to a boil. Reduce the heat and cook at a low simmer for about 30 minutes or until the meat and vegetables are tender. Just before serving season to taste then add the greens at the last moment, allowing them to wilt briefly in the heat of the pot. Serve each bowlful with lemon wedges if wished NOTES : This filling soup, which can also be served as a stew, is a favorite Apache recipe. It combines the native American traditions of hunting and gathering, being traditionally made with venison or other game, hominy, and whatever wild greens could be found in the fields. scanned by [email protected] http://recipes.chef2chef.net/recipe archive Yield: 4 servings Page 87 APACHE LAMB SOUP By: Peppers, Peppers, Peppers by Marlena Spieler 555ozozoz lean lamb or beef; shredded 111onion; chopped 555clclcl garlic; sliced thin 111tststs oiloiloil 111red and green bell pepper 111mild red and green chile 111lglglg carrot; sliced thin 1/2 tststs cumin 444ripe tomatoes; diced 6 1/4 ccc beef, lamb or vegetable broth 1/2 tststs mint 14 ozozoz cooked and drained hominy 444ozozoz greens; torn salt and pepper Lightly brown the lamb, onion, and half the garlic in the oil; add extra oil if needed. but avoid using too much (traditionally, Apaches did not fry, so their dishes are never greasy). Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few minutes, then add the broth, mint. and hominy, and bring to a boil. Reduce the heat and cook at a low simmer for about 30 minutes or until the meat and vegetables are tender. Just before serving season to taste then add the greens at the last moment, allowing them to wilt briefly in the heat of the pot. Serve each bowlful with lemon wedges if wished NOTES : This filling soup, which can also be served as a stew, is a favorite Apache recipe. It combines the native American traditions of hunting and gathering, being traditionally made with venison or other game, hominy, and whatever wild greens could be found in the fields. Yield: 4 servings Page 88 APACHE LAMB SOUP By: Peppers, Peppers, Peppers by Marlena Spieler 555ozozoz lean lamb or beef; shredded 111onion; chopped 555centiliter garlic; sliced thin 111teaspoon oiloiloil 111red and green bell pepper 111mild red and green chile 111large carrot; sliced thin 1/2 teaspoon cumin 444ripe tomatoes; diced 6 1/4 cup beef, lamb or vegetable 111broth 1/2 teaspoon mint 14 ozozoz cooked and drained hominy 444ozozoz greens; torn 111salt and pepper Lightly brown the lamb, onion, and half the garlic in the oil; add extra oil if needed. but avoid using too much (traditionally, Apaches did not fry, so their dishes are never greasy). Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few minutes, then add the broth, mint. and hominy, and bring to a boil. Reduce the heat and cook at a low simmer for about 30 minutes or until the meat and vegetables are tender. Just before serving season to taste then add the greens at the last moment, allowing them to wilt briefly in the heat of the pot. Serve each bowlful with lemon wedges if wished NOTES : This filling soup, which can also be served as a stew, is a favorite Apache recipe. It combines the native American traditions of hunting and gathering, being traditionally made with venison or other game, hominy, and whatever wild greens could be found in the fields. scanned by [email protected] http://recipes.chef2chef.net/recipe archive Yield: 4 servings Page 89 APACHE STEW 222red bell peppers 555green anaheim chiles 1/4 cup sunflower oil 111lblblb venison, cut into 1 1/2 inch cubes 111onion, diced 333garlic cloves, finely chopped 222carrots, sliced 333cup cooked indian hominy 888cup water 1 1/2 teaspoon salt 111teaspoon white pepper 111cup tumbleweed greens, thoroughly clean; ed, or curly endive Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice. Heat the oil in a large stew pot over medium high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes. Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more. Add the hominy, water, salt, and pepper and bring the mixture ot a boil. Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender. Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls. The Apache people lived in many regions throughout southeastern Arizona and New Mexico. The men hunted the animals that roamed the mountains, and the women gathered and harvested both wild foods and the foods that they cultivated on the land. This recipe is based on a traditional stew that was taught to me by a San Carlos medicine man during one of my visits to his ranch. When I prepare the stew now, I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue. Through his songs, he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum. I still remember the sincerity and yearning of his songs. Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared. This recipe includes the basics of the stew, but you can substitute other vegetables. From "Native American Cooking," by Lois Ellen Frank From: Steve Zielinski Yield: 8 servings Page 90 APPLE NUT STUFFING MODERN 1/2 c.c.c. margarine or butter (1 stick) 333lg.lg.lg. celery stalks, diced 111lg.lg.lg. onion, chopped 333med. apples(about 1 pound), peeled, core; d, and diced 1 1/2 loaves sliced firm white bread, cut into 3; /4'cubes and lightly toas 111can (13 1/4 to 14 chicken broth 1/2 c.c.c. pecans, toasted and chopped 1/2 c.c.c. walnuts, toasted and chopped 222T. sesame seeds, toasted 1/2 tsp. poultry seasoning 1/4 tsp. dried oregano leaves 1/4 tsp. coarsely ground black pepper In 12' skillet, melt margarine or butter over medium heat. Add celery and onion and cook 10 minutes or until tender, stirring occasionally. Add apples and cook 5 minutes longer. In large bowl, combine celery mixture with toasted bread cubes and remaining ingredients; toss to mix well. Spoon stuffing into greased 13' by 9' glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through. Yield: about 12 cups Page 91 ARIZONA TURKEY WITH CHIPOTLE SAUCE 111(12 pound) fresh or frozen turkey, thawed 1 1/2 teaspoons ground cumin 111teaspoon chili powder 111teaspoon dried rubbed sage 3/4 teaspoon garlic powder 1/2 teaspoon ground red pepper 1/4 teaspoon ground turmeric cooking spray 1/2 cup boiling water 111tototo 2 chipotle chiles 3 3/4 cups fat free, less sodium chicken broth; , divided 333tablespoons tomato paste 111tablespoon worcestershire sauce 1/4 cup all purpose flour chile peppers (optional) assorted herb sprigs (optional) Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles. Preheat oven to 350°. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in aaa shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip top plastic bag inside a 2 cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a Page 92 whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired. serving size: 6 ounces turkey and 1/4 cup sauce) Yield: 12 servings ASSINIBOIN BEAR STEW By: Herb Walker 555lblblb bear meat 555md dandelion roots, sliced 333ccc maple or birch sap 25 md arrowhead tubers, sliced 444ccc water 111handful fresh mint leaves 222thumbnails coltsfoot salt 444wild onions 333wild leeks, cut up Trim all fat from the meat and wash well in cold water. Cut the meat into 2 inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. ASSINIBOIN BEAR STEW By: Indian Cookin 555lblblb bear meat 555md dandelion roots, sliced 333ccc maple or birch sap 25 md arrowhead tubers, sliced 444ccc water 111handful fresh mint leaves 222thumbnails coltsfoot salt 444wild onions 333wild leeks, cut up Trim all fat from the meat and wash well in cold water. Cut the meat into 2 inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. Yield: 1 recipe Page 93 ASSINIBOIN BEAR STEW 555lblblb bear meat 555medium dandelion roots, sliced 333cup maple or birch sap 25 medium arrowhead tubers, sliced 444cup water 111handful fresh mint leaves 222thumbnails coltsfoot salt 444wild onions 333wild leeks, cut up Trim all fat from the meat and wash well in cold water. Cut the meat into 2 inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe AUNT IMO'S INDIAN TRIPE SOUP 111calf's foot 1 pound 444quarts of water 444pounds of honeycomb tripe 555large habenero peppers peppers if you lik; e. 222large vidalia onions, chopped 222garlic cloves peeled or you can use garlic; powder to equal 333cans hominy a small handful of whole peppercorn; s, about 6 111teasp. cilantro salt to taste We share this receipe w/our Hispanic friends, called Menudo. However, we called it simply, Aunt Imo's Indian tripe Soup. Chop calf's foot and tripe into small pieces. Boil in water w/onion, whole peppercorns, slat and dried cilantro. Cover, bring to aaa boil, cook 4 hours. Simmer, uncovered 3 hours, or untill meat is tender. This is not a fast food receipe. Toast your peppers. Grind fine. Add to pot. Take Calf's foot pieces and cut off any fat. return to pot. Add hominy, cook another hour to hour and a half. Salt to taste. We also called this an Indian 'Pot du Foi', relating to our french side of our heritage. You can cut cooking time, by about an hour if you marinate meat overnight in wine vinegar w/a little Italian dressing. Page 94 AUNTIE MELBA'S CHESTNUT SOUP 50 chesnuts 111quart veal or beef broth 333pieces of lean ham or bacon 111lblblb veal 111lblblb beef 111pigeon 222onions stuck with cloves 222blades of mace 111bundle of sweet herbs 111cup water 222pigeaons or 111partridge 111pepper and salt Note: If you have a partridge, you may use it instead of the pigeons cut into pieces. Take 50 chestnuts and notch them. Put them in a pan in a warm oven for 1/2 hour. Stew them one hour in a quart of veal or beef broth. In the meantime, take three or four pieces of leam ham or bacon and put them at the bottom of the stew pan, with 1 lb. veal, 1 lb. beef, a pigeon cut into pieces, two onions stuck with cloves, two blades of mace, a bundle of sweet herbs and 1 cup of water. Stew gently until is sticks, but doesn't burn. Pour off boiling water and skim it well. Stew two pigeons in the soup until tender, then take the piegons out and strain the soup to the chestnuts. Season it with pepper and salt to your palate and boil it up for five minutes. Put the pigeons into the tureeen, the chestnuts round them and pour the soup, boiling hot, over them. Add two or three pieces of crisp bread the the top; garnish the edge of the dish with some of the chestnuts, split in two. Note: If you have a partridge, you may use it instead of the pigeons cut into pieces. From: Effiegile@my Dejanews.Com Yield: 4 servings Page 95 AURORA CHILI 1/2 cup veg oil 666lblblb muskox; ground 222onions; fine dice 888centiliter garlic; minced 222tablespoon paprika 12 tablespoon chili pepper 222tablespoon cumin 222teaspoon cajun spice mix 222teaspoon dried oregano 111teaspoon cinnamon 1/4 teaspoon black pepper 111cup tomato paste 111tablespoon honey 222cup canned tomatoes 222red bell peppers; fine dice 222teaspoon salt 222cup beef broth 1/2 cup chopped jalapeno pepper 111hot sauce; optional Heat the oil in a large pan and saute the meat intil browned. Drain off the fat. Add the onion and then the garlic and cook until translucent. Add the spices and cook lightly. Add the tomato paste and honey. Add the tomatoes, broth and diced red peppers and jalapenos. Simmer for three hours. Correct seasonings and add hot sauce if desired during the last hour. First prize winner at the First Annual Caribou Carnival Chili Cook off Yellowknife, NWT, Canada March 22, 1997. Recipe by The Aurora Chili Peppers [Christine Anguttitauruq of Nunavat, Anita Tuharsky Ross, Tuktoyaktuk, Emily Francis, Fort McPherson and Ryan Ireland, Fort Simpson all Aurora College Culinary Arts students.] From Northern News Services www.nnsl.com Posted by Jim Weller Yield: 18 servings Page 96 AUSTRALIAN HARE IN GUINNESS 333cup guinness 333cloves of garlic, crushed 111with 111teaspoon salt 111bay leaf 222medium onions, finely sliced 1/4 teaspoon freshly grated nutmeg 111hare, cut into 8 pieces 222tablespoon plain flour 222teaspoon paprika 1/2 cup mustard seed oil, 111approximately 1 1/4 cup brown stock 111tablespoon red wine vinegar 111carrot, finely diced 111leek, finely diced 111stalk of celery, finely 111diced Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flame proof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Source: Australian Gourmet Traveller July '94 From: Dave Drum Date: 01 Feb 98 Yield: 6 servings Page 97 AZAFRAN SOUP W/SPINACH GREENS & YELLOW CORNMEAL DUMPLINGS YELLOW CORNMEAL DUMPLINGS 111cup ground yellow cornmeal 3/4 cup all purpose flour 222teaspoon baking powder 111teaspoon salt 111teaspoon white pepper 2 1/2 teaspoon sugar 111teaspoon unsalted butter; softened 222cup chicken stock AZAFRAN SOUP 666cup water 222tablespoon azafran (see note) 111teaspoon salt 1/2 teaspoon white pepper 333cup chicken stock 222yellow summer squash; diced 333cup corn kernels 111bunch spinach; washed and stemmed To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium high heat. Add squash, reduce the heat and simmer 5 minutes. Add corn kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron by the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffron for 2 tablespoons of azafran). Page 98 Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Uncle Dirty Dave's Archives From: Dave Drum Date: 04 14 04 Yield: 6 servings Page 99 AZAFRAN SOUP WITH SPINACH GREENS & YELLOW COR YELLOW CORNMEAL DUMPLINGS 111cup ground yellow cornmeal 3/4 cup all purpose flour 222teaspoon baking powder 111teaspoon salt 111teaspoon white pepper 2 1/2 teaspoon sugar 111teaspoon unsalted butter, softened 222cup chicken stock AZAFRAN SOUP 666cup water 222tablespoon azafran (see note) 111teaspoon salt 1/2 teaspoon white pepper 333cup chicken stock 222yellow summer squash, diced 333cup corn kernels 111bunch spinach, washed and 111stemmed To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. Page 100 From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 6 servings AZAFRAN SOUP WITH SPINACH GREENS & YELLOW CORNMEAL DUMPLI YELLOW CORNMEAL DUMPLINGS 111cup ground yellow cornmeal 3/4 cup all purpose flour 222teaspoon baking powder 111teaspoon salt 111teaspoon white pepper 2 1/2 teaspoon sugar 111teaspoon unsalted butter, softened 222cup chicken stock AZAFRAN SOUP 666cup water 222tablespoon azafran (see note) 111teaspoon salt 1/2 teaspoon white pepper 333cup chicken stock 222yellow summer squash, diced 333cup corn kernels 111bunch spinach, washed and 111stemmed To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb Page 101 stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 6 servings Page 102 AZAFRAN SOUP WITH SPINACH GREENS AND YELLOW CORNMEAL DUMP YELLOW CORNMEAL DUMPLINGS 111cup ground yellow cornmeal 3/4 cup all purpose flour 222teaspoon baking powder 111teaspoon salt 111teaspoon white pepper 2 1/2 teaspoon sugar 111teaspoon unsalted butter, softened 222cup chicken stock AZAFRAN SOUP 666cup water 222tablespoon azafran (see note) 111teaspoon salt 1/2 teaspoon white pepper 333cup chicken stock 222yellow summer squash, diced 333cup corn kernels 111bunch spinach, washed and stemmed To make the dumplings, combine the cornmeal, flour, baking powder, salt, pepper, and sugar together in a bowl. Add the butter and milk and mix well to make a batter that is moist but not sticky. If the dough is too moist, knead in a little more flour. Divide the dough into 1" balls, flatten, and shape into small triangles. Pour the chicken stock into a pot and bring to a boil over medium heat. Reduce the heat to a simmer and drop in the dumplings. Cook 3 to 4 minutes, until tender and cooked all the way through. Remove the dumplings from the stock and set aside. For the soup, heat 2 cups of the water and the azafran in a large saucepan over medium high heat until the liquid has reduced by half, about 7 minutes. Pour through a fine sieve, discard the azafran, and return the liquid to the saucepan. Add salt, pepper, stock, and the remaining 4 cups of the water and bring to a boil over medium high heat. Add squash, reduce the heat ans simmer 5 minutes. Add cork kernels and simmer another 5 minutes. Add dumplings and spinach, cook 2 minutes, and serve immediately. **Note** Azafran, also called Native American saffron my the American Indians, is an herb that is actually fine threads from the stigma of the safflower plant. Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank Posted to Page 103 MM Recipes Digest by "Rfm" Yield: 6 servings AZTEC CORN SOUP 1/4 c.c.c. butter 3 1/2 c.c.c. fresh corn; cut from cob 111clove garlic; minced or pressed 111c.c.c. chicken or vegetable stock 222c.c.c. milk 111tsp. oregano leaves 444oz. can green chilies; diced 444oz. monteray jack cheese; shredded salt 111lg.lg.lg. tomato; cored and diced 1/4 c.c.c. fresh cilantro; chopped In a 5 6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor or blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato slices and cilantro leaves. Yield: 4 servings 4 6 AZTEC CORN SOUP 1111/4 c. butter 3 1/2 C. fresh corn; cut from cob 1 clove garlic; minced or pressed 1 C. chicken stock 2 C. milk 1 tsp. oregano leaves 4 oz. can green chilies; diced 4 oz. Monteray Jack cheese; shredded Salt 1 lg. tomato; cored and diced 1/4 C. fresh Cilantro; chopped In a 5 6 quart pan; melt butter over medium heat. Add corn and garlic; sauteing for about 2 minutes. Remove pan from heat. In a food processor ororor blender, whirl stock and 2 cups of the corn mixture until smooth, then add to remaining corn mixture in pan. Stirring constantly; bring milk, oregano and chilies to a boil over medium heat. Remove from heat and stir in cheese. Season to taste with salt. Garnish individual servings with tomato Page 104 slices and cilantro leaves. Makes 4 6 servings. Yield: 6 servings AZTEC FRUIT SOUP 111lblblb dried fruit mixture, diced 111(mixture usually contains 111prunes, apples, apricots, 111peaches, and pears) 555cup water 333tablespoon honey 1/2 teaspoon salt Very gently simmer ingredients for approximately 1 hour in a covered 3 quart pot with a snug lid. Stir occasionally. A garnish of 1/2 teaspoon crumbled dried mint leaves can be added on each serving. The Aztec Way To Healthy Eating by Sonja Atkinson Mignnonne From: Native Cooking [email protected] From: "Mignonne Al" Yield: 4 servings Page 105 BAKED DUCK BREASTS & RICE IN ROAST DUCK STOCK 333ducks 111onions 111head of garlic 111carrots 111seasoning mix: 555parts salt. 111part onion powder 111part garlic powder 111part white pepper 1/4 part cayenne pepper 111part cumin 111part thyme 111part rubbed sage First day (usually a Friday night) Get out a roasting pan and start your oven preheating to 325 degrees. Take 2 or 3 plucked mallards and with a sharp boning or filet knife, remove the breasts. Trim away excess skin and fat but make sure skin remains across at least 50% of each breast. I like a large band of skin that runs long ways but only about an inch thick. Wrap each breast with plastic wrap and refrigerate. Next, make a seasoning mix. The following seasoning mix is made with parts instead of a specific measurement. You can substitute the word cup, or all the way down to teaspoon, in place of the word parts. For a dinner for four people, substitute table spoon for the word parts. You may have some left over but it will keep. Rub the remainder of the ducks down (not the duck breasts; which should be in your refrig), inside and out, with the seasoning. Put in a large roasting pan and place in your preheated oven. Roast ducks until the legs pull away easily (once the skin has been broken) from the body. This could take anywhere from 1 to 4 hours depending on your oven temp; the amount of ducks; and the size. I first check at 1 hour and then every half hour afterwards. Once the ducks have roasted, let them cool in the roasting pan. Once cool, remove the ducks onto a large cutting board or other large surface. Take the fat drippings from the roasting pan and pour into a large sealable container (a mason jar will work well). Now pull the meat from the duck and place into a bowl. Place the remaining carcasses and skin into a large stock pot. Cover the bones, plus about three inches above, with water. Quarter up an onion or two and cut in half a bulb (8 to 10 cloves) of garlic. Put into to stock pot (germ{outer skin} and all). Brake up a few carrots an put them in too. Now bring the stock pot to a slow boil over medium heat and reduce to low heat. Make sure the heat is on *low* a tiny bubble or two should rise to the top every second or so but do not get this too hot. Let this cook overnight. The next morning, run the stock through Page 106 a strainer and place into a container (1 gallon pitcher will work nicely) and refrigerate. I'll make the assumption that you are feeding 4 people and have 2 or 3 mallard ducks (if you have small ducks you may need 4) The night of the meal (usually a Saturday for me), start by preheating your oven to 350 degrees. Chop your pulled duck meat (not the breasts) into very fine pieces. Now, take a large skillet and add about 3 or 4 tbl of the reserved duck fat (it should look like crisco shortening after the refrigeration process). Heat it to medium high heat. Chop up some onion (about a cup) and saute in the duck fat. At this point, I reduce the heat to medium low and add about 3/4 cup of chicken livers (this part could be eliminated if you don't like chicken liver; duck liver is fine for domestic ducks I am not going to recommend wild duck liver to you since I can't personally inspect it). Break these up real fine and sprinkle cayenne pepper over them (use to your heat tolerance level). At this point, add two cups of rice (I personally use Texmati or Basmati). Coat the rice well with the duck fat. Add 4 cups of stock to the mixture and simmer for a couple minutes (3 to 5). Pour into a baking dish and add the chopped duck meat. Mix together well. Cover baking dish with foil and bake for 45 minutes. [email protected] Newsgroups: rec.hunting Yield: 1 servings Page 107 BAKED DUCK BREASTS AND RICE IN ROAST DUCK STOCK 333ducks 111onions 111head of garlic 111carrots 111seasoning mix: 555parts salt. 111part onion powder 111part garlic powder 111part white pepper 1/4 part cayenne pepper 111part cumin 111part thyme 111part rubbed sage First day (usually a Friday night) Get out a roasting pan and start your oven preheating to 325 degrees. Take 2 or 3 plucked mallards and with a sharp boning or filet knife, remove the breasts. Trim away excess skin and fat but make sure skin remains across at least 50% of each breast. I like a large band of skin that runs long ways but only about an inch thick. Wrap each breast with plastic wrap and refrigerate. Next, make a seasoning mix. The following seasoning mix is made with parts instead of a specific measurement. You can substitute the word cup, or all the way down to teaspoon, in place of the word parts. For a dinner for four people, substitute table spoon for the word parts. You may have some left over but it will keep. Rub the remainder of the ducks down (not the duck breasts; which should be in your refrig), inside and out, with the seasoning. Put in a large roasting pan and place in your preheated oven. Roast ducks until the legs pull away easily (once the skin has been broken) from the body. This could take anywhere from 1 to 4 hours depending on your oven temp; the amount of ducks; and the size. I first check at 1 hour and then every half hour afterwards. Once the ducks have roasted, let them cool in the roasting pan. Once cool, remove the ducks onto a large cutting board or other large surface. Take the fat drippings from the roasting pan and pour into a large sealable container (a mason jar will work well). Now pull the meat from the duck and place into a bowl. Place the remaining carcasses and skin into a large stock pot. Cover the bones, plus about three inches above, with water. Quarter up an onion or two and cut in half a bulb (8 to 10 cloves) of garlic. Put into to stock pot (germ{outer skin} and all). Brake up a few carrots an put them in too. Now bring the stock pot to a slow boil over medium heat and reduce to low heat. Make sure the heat is on *low* a tiny bubble or two should rise to the top every second or so but do not get this too hot. Let this cook overnight. The next morning, run the stock through Page 108 a strainer and place into a container (1 gallon pitcher will work nicely) and refrigerate. I'll make the assumption that you are feeding 4 people and have 2 or 3 mallard ducks (if you have small ducks you may need 4) The night of the meal (usually a Saturday for me), start by preheating your oven to 350 degrees. Chop your pulled duck meat (not the breasts) into very fine pieces. Now, take a large skillet and add about 3 or 4 tbl of the reserved duck fat (it should look like crisco shortening after the refrigeration process). Heat it to medium high heat. Chop up some onion (about a cup) and saute in the duck fat. At this point, I reduce the heat to medium low and add about 3/4 cup of chicken livers (this part could be eliminated if you don't like chicken liver; duck liver is fine for domestic ducks I am not going to recommend wild duck liver to you since I can't personally inspect it). Break these up real fine and sprinkle cayenne pepper over them (use to your heat tolerance level). At this point, add two cups of rice (I personally use Texmati or Basmati). Coat the rice well with the duck fat. Add 4 cups of stock to the mixture and simmer for a couple minutes (3 to 5). Pour into a baking dish and add the chopped duck meat. Mix together well. Cover baking dish with foil and bake for 45 minutes. [email protected] Newsgroups: rec.hunting Yield: 1 servings Page 109 BAKED GOOSE WITH WINE SAUCE 111wild goose 333dozen prunes 111chicken broth 111onion; chopped 1/2 stick butter 111cup soft bread crumbs 1/2 lblblb sausage 111egg 111salt and pepper to taste 1/2 teaspoon sage 111tablespoon minced parsley WINE SAUCE 333cup chicken broth 444tablespoon goose drippings 111tablespoon each wine; brandy & gin 111flour 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. MRS W.W. BURKS (ANNA) BEDFORD, VA From the book Yield: 6 servings Page 110 BAKED QUAIL WITH MUSHROOMS SL 11/81 1/3 cup all purpose flour 111teaspoon salt 1/2 teaspoon pepper 666quail; cleaned 222tablespoon butter 1/2 lblblb fresh mushrooms; sliced 1/2 cup butter 1/4 cup plus 1 tbsp all purpose flour 222cup chicken broth 1/2 cup sherry 111hot cooked rice : Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. : Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. : Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1 1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. : Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour. Serve over rice. Yield: 6 servings. Diane J. Rabon of South Carolina, in November, 1981 "Southern Living" Typos by Jeff Pruett Yield: 6 servings Page 111 BAKED SQUASH AND MAPLE SYRUP 3 1/2 lblblb butternut squash 1/4 cup butter 1/2 cup diced onion 1/4 teaspoon ground nutmeg 1/2 cup chicken stock 1/3 cup real maple syrup Preheat oven to 400 degrees F (200 degrees C). Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl. In a medium saucepan, melt butter over medium low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt" Yield: 4 servings BAKED STEAK AND BEANS IN MUSHROOM GRAVY 1 1/2 lblblb venison or elk 111can cream of mushroom soup 111(condensed) 111can green beans french cut 111small onion sliced 111to taste salt and pepper In a large skillet, saute onions in a small amount of vegetable oil until tender. Drain all liquid from the can of green beans, and add to onions. Saute until all excess moisture has been evaporated from mixture. Place onion/bean mixture into the bottom of a greased 9 x 13 inch baking pan, and set aside. In the same large skillet, using a very small amount of vegetable oil, lightly brown steak on each side for 2 5 minutes, seasoning to taste with salt and pepper. Then place steak on top of bean/onion mixture. Cover and bake at 325 degrees F for 30 45 minutes. 240.0 Calories, 8.3 Fat, 34.6 Protein, 4.8 Carb., 94 Chol., 253 Sodium :Recipe By : Real Food for Real People From: Melody Sheline Yield: 4 servings Page 112 BAKERSFIELD BEAR STEW 222lblblb bear meat, cubed to 1 inch 222tablespoon flour 111tablespoon worcestershire sauce 111teaspoon soy sauce 111tablespoon olive oil 1/2 teaspoon season salt 555celery stalks, sliced 111lblblb carrots, sliced 555large potatoes, peeled & sliced in chunk; s 111onion, sliced 111can tomato soup condensed Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours. Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve. NOTE: When I dress out a bear I always have plenty of trimmings to save for this recipe. This is an excellent dish, everyone admits they can't even tell it has wild game for the meat. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" Yield: 8 servings Page 113 BARBECUED VENISON INGREDIENTS 333lblblb venison stew meat, cubed 111bay leaf 111salt and pepper 111medium onion, chopped 111teaspoon vinegar 111small bottle catsup DIRECTIONS 111water 444whole cloves 1/4 green pepper, chopped 111teaspoon sugar 111teaspoon prepared mustard Cover meat with water and add bay leaf and cloves. Simmer until "fork tender". Drain and remove bay leaf and cloves. Add salt, pepper, chopped green pepper, onion, sugar, vinegar, catsup and mustard. Mix well and simmer for another 1/2 hour. Submitted By [email protected] Submitted By [email protected] Yield: 1 servings BASIC BASTE FOR GAME BIRDS OR MEATS 111cup white or red wine 1/2 cup basic game bird stock or basic gam; e meat stock 1/4 cup soy sauce 333tablespoon roasted garlic puree 111teaspoon minced fresh ginger This simple baste can be made in larger quantities and stored in the refrigerator for a couple of weeks. Place all ingredients in a small saucepan and simmer gently for 10 minutes to reduce slightly. Typed by Manny Rothstein 5/98 Source: "American Game Cooking" by John Ash and Sid Goldstein, produced in association with Fetzer Vineyards, Aris Books/Addison Wesley Publishing Co., 1991, ISBN 0 201 57005 X. From: Manny Rothstein Date: 23 May 98 Yield: 1 servings Page 114 BASIC MESQUITE BROTH 444cups broken mesquite pods 888cups water Wet Method) This sweet, caramel like broth is the basis for many delicious recipes. Place the broken mesquite pods in a large pot, cover with the 8 cups of water, cover, and boil for one hour. Cool. Wring and tear the pods in the broth, stirring and mashing the sweet pith into the liquid. Or put one cup of the pods and just a little of the broth into a food processor fitted with a steel blade and whirl until the pods are shredded. Repeat until all pods are shredded. Return the material tototo the broth and stir. The object is to get as much of the pulp into the broth as possible. Drain off the liquid and discard the fiber. Simmer the liquid uncovered until reduced to 3 cups. BASIC MESQUITE BROTH (WET METHOD) 444cup broken mesquite pods 888cup water This sweet, caramel like broth is the basis for many delicious recipes. Place the broken mesquite pods in a large pot, cover with the 8 cups of water, cover, and boil for one hour. Cool. Wring and tear the pods in the broth, stirring and mashing the sweet pith into the liquid. Or put one cup of the pods and just a little of the broth into a food processor fitted with a steel blade and whirl until the pods are shredded. Repeat until all pods are shredded. Return the material to the broth and stir. The object is to get as much of the pulp into the broth as possible. Drain off the liquid and discard the fiber. Simmer the liquid uncovered until reduced to 3 cups. Texas Through Time, recipes using Mesquite Beans by John Igo From: "Hill8628" Yield: 4 servings Page 115 BEAR FILLET IN BURGUNDY 111marinade 444cup chopped mixed onions 1 1/2 cup chopped carrots 1 1/2 minced garlic cloves garlic 2/3 cup chopped celery 222bay leaves 111teaspoon tarragon 555cup dry white wine 111fillet of bear 111fillet of bear, 111salt 888medium onions, peeled 1/2 pkg baby carrots 111cup sliced celery 666cup burgundy 222cup beef stock Combine all marinade ingredients. Marinate bear fillet in a refrigerator for 3 4 days. When preparing to cook, pat the meat dry with paper towels. Preheat oven to 325 degrees. Salt the meat well. Place the fillet in a roasting pan and add vegetables. Pour wine and stock over all and put uncovered roast in oven. Cook for 3 1/2 hours. Baste frequently. Bear Fillet is done when center of roast does not bleed when pierced with two tined fork. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 116 BEAR STEW A L'ESPAGNOLE 333lblblb bear meat 1/4 cup vinegar 111tablespoon salt 444cup water 1/4 cup shortening 111medium onion, sliced 111green pepper, chopped 111centiliter garlic 1/2 cup chopped celery 1117 oz. can tomato paste 222cup canned tomatoes 111dash tabasco sauce 1/2 teaspoon salt 1/4 teaspoon pepper Trim all fat of meat and wash meat well in cold water. Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of water to which has been added 1/4 cup vinegar and 1 tablespoon salt. Drain and pat dry. Melt shortening in a heavy fry pan, add bear meat and brown well on all sides. Add onion, garlic and celery and simmer until onion becomes translucent. Add remaining ingredients, mis well, cover and simmer for 30 minutes or until meat is tender. Serves 4 to 6. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973. Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 6 servings Page 117 BEAVER TAIL SOUP By: Herb Walker bones from a beaver 111beaver tail 444wild onions 444qtqtqt water 444sweet bay leaves 111tbtbtb wild mustard 111tbtbtb bush spice powder 111tbtbtb salt Separate the bones from the meat and break the bones into six pieces. Skin the tail by broiling the tail over the campfire. The scaly skin will come off in a blistered sheet to reveal the white solid meat underneath. Put the bones and pieces of tail in a large kettle, add the water and salt. Bring to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean with a large spoon, then add the sliced onions, bay leaves, wild mustard and spice bush powder. Keep on simmering for another 30 minutes. Remove the beaver tail pieces. Let drain on a plate and set aside to be added to the soup at a later time. Strain the soup through a fine sieve into another large pot and boil down to about a quarter of its original volume. Clarify with the white from an egg. Cut the meat from the tail into cubes about 1/2 inch square, add to the soup and serve hot. You can add to the taste with freshly cut mint, sprinkled over the individual servings. Yield: 1 recipe Page 118 BEAVER TAIL SOUP 111bones from a beaver 111beaver tail 444wild onions 444quart water 444sweet bay leaves 111tablespoon wild mustard 111tablespoon bush spice powder 111tablespoon salt Separate the bones from the meat and break the bones into six pieces. Skin the tail by broiling the tail over the campfire. The scaly skin will come off in a blistered sheet to reveal the white solid meat underneath. Put the bones and pieces of tail in a large kettle, add the water and salt. Bring to a boil, lower the heat and simmer for 30 minutes. Keep the surface clean with a large spoon, then add the sliced onions, bay leaves, wild mustard and sppice bush powder. Keep on simmering for another 30 minutes. Remove the beaver tail pieces. Let drain on a plate and set aside to be added to the soup at a later time. Strain the soup through a fine sieve into another large pot and boil down to about a quarter of its original volume. Clarify with the white from an egg. Cut the meat from the tail into cubes about 1/2 inch square, add to the soup and serve hot. You can add to the taste with freshly cut mint, sprinkled over the individual servings. Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe Page 119 BECSINALT FOGOLYLEVES (QUAIL SOUP) 333quail 111tablespoon butter, unsalted 111tablespoon lard 222carrots; sliced 111small onions; sliced 111cup peas; shelled 444mushroom caps; sliced boletus if possib 222tablespoon flour, all purpose 111teaspoon parlsey, flat; chopped 111pinch salt 666cup stock, meat 1/4 cup sour cream Clean quail and cut into serving pieces. Melt butter and lart in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms and 1/2 cup water. Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done. Add flour, parsley and salt; stir well. Add meat stock; bring to a boil. Cook over very low heat for a few more minutes. Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup. MM and upload by [email protected] / CH Yield: 6 servings Page 120 BEEFY NACHO FRYBREAD BAKE 111pound lean ground beef 1/2 cup chopped onion 1/4 teaspoon salt 1/8 teaspoon black pepper 111tablespoon chili powder 111teaspoon ground cumin 111teaspoon dried oregano leaves 111can (11 ounces) condensed nacho cheese soup, undilu; ted 1 cup milk 111recipe frybread 1/4 cup shredded cheddar cheese chopped fresh cilantro (optional) salsa (optional) Preheat oven to 375°F. Spray 13×9 inch baking dish with nonstick cooking spray. Place beef and onion in large skillet; season with salt and pepper. Brown beef over medium high heat until no longer pink, stirring to separate meat. Drain fat. Stir in chili powder, cumin and oregano. Cook and stir 2 minutes; remove from heat. Combine soup and milk in medium bowl, stirring until smooth. Pour soup mixture into prepared dish, spreading evenly. Separate frybread dough into 4 rectangles; press perforations together firmly. Roll each rectangle to 8×4 inches. Cut each rectangle in half crosswise to form 8 (4 inch) squares. Spoon about 1/4 cup beef mixture into center of each square. Lift 4 corners of dough up over filling to meet in center; pinch and twist firmly to seal. Place squares in dish. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts. To serve, spoon soup mixture in dish over each serving; sprinkle with cilantro, if desired. Serve with salsa, if desired. Yield: makes 4 serving Page 121 BELLA COOLA POACHED SALMON 666(1(1(1 in.) cross cut salmon steaks 666med. mushrooms (wiped & sliced) 222tsp. parsley (minced or flakes) 222scallions (finely 111sweet red pepper (cored & finely chopped) 111qt. chicken broth 1/4 tsp. black pepper 222tsp. salt lemon wedges Simmer mushrooms, parsley, scallions, and red pepper in chicken broth for 10 min. Season with salt and pepper. Cool broth to room temp. Place salmon steaks in lg. skillet, cover with broth and simmer (not boiling) for 15 20 min. Serve each salmon steak topped with a little broth. Garnish with lemon wedges. Poached salmon can be served hot or cold. BENAO'S BORAGE SOUP 222cup chicken broth 111cup buttermilk 1 1/2 tablespoon chopped onion 1 1/2 tablespoon lemon juice 666borage leaves 222cucumbers, seeded and peeled 111chopped 111cup sour cream 666borage flowers 111salt and 111pepper Put broth and buttermilk into blender with onion, lemon juice, salt and pepper, borage leaves, and cucumbers. Blend well. Add sour cream, blending again. Chill well. Garnish with a flower. Valentine Recipes From: Benao Yield: 4 servings Page 122 BENAO'S YUCCA SOUP 333cup soup stock 222cup chopped tomatoes 111small onion, chopped 222tablespoon green pepper, chopped 111clove garlic, minced 111salt and pepper to taste 222cup yucca flowers 111tablespoon sugar 1/2 cup peas Combine the soup stock, tomatoes, onion, green pepper, garlic, salt and pepper. Simmer 30 minutes. Add yucca, sugar, and peas, simmer another 10 minutes. Serve. From: Benao Yield: 4 servings BERRY SOUP (SIOUX) 111xxx no ingredients 1 1/2 lb Chuck steak; 1" thick Boned and trimmed; of excess fat Or optional buffalo 3 tb Peanut oil 1 md White onion; peeled and sliced 2 c Beef stock 1 c Fresh blackberries 1 tb Light honey Salt; to taste Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite sized pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart, add honey to taste, add salt and serve in bowls. Posted by bobbi744 Yield: 4 servings Page 123 BERRY SOUP (SIOUX) 1 1/2 lblblb chuck steak; 1 thick 111boned and trimed; of excess fat 111or optional buffalo 333tablespoon peanut oil 111medium white onion; peeled and sliced 222cup beef stock 111cup fresh blackberries 111tablespoon light honey 111salt; to taste Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite sized pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart, add honey to taste, add salt and serve in bowls. Posted by [email protected] Yield: 1 servings BERRY SOUP, SIOUX 1 1/2 lblblb chuck steak, 1' thick, boned trimed; or use buffalo 333tbs peanut oil 111medium white onion, peeled and sliced 222cups beef stock 111cup fresh blackberries 111tbs light honey salt to taste Broil or grill the meat until browned on both sides, allow to cool. In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite sized pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart, add honey to taste, add salt and serve in bowls. Page 124 BERRY STEW 1 1/2 lblblb buffalo or beef chuck steak (1 th; ick), boned, and 111trimmed of excess fat 333tablespoon peanut oil 111medium onion; sliced 333cup beef broth; fresh or canned 111cup blackberries; fresh or frozen 111tablespoon light honey 111salt; to taste Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might want to quickly barbecue the meat in order to increase the flavor. Set the meat aside to cool. In a dutch oven heat the oil and brown the onions. Cut the meat into bite size pieces and add to the pot. Add the blackberries and enough beef stock barely to cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt to taste and serve in bowls. This recipe serves 4 to 5. Comments: This unusual dish would have been quite familiar to a Sioux family. It is actually a buffalo and blackberry stew, though good results can be obtained with a beef steak. I have tried to eliminate the heavy animal fat that would have been used in this dish by substituting peanut oil. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09 11 1991 issue The Springfield Union News Formatted for MasterCook by Joe Comiskey, aka MR MAD [email protected] or MAD [email protected] 07 17 1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l. Yield: 4 servings Page 125 BIG BEAR STEW 444lblblb bear meat 1/4 cup all purpose flour 111teaspoon dried oregano 111teaspoon salt 111teaspoon ground black pepper 444tablespoon margarine 222tablespoon olive oil 111onion, chopped 111cup beef broth 444bay leaves 222lblblb red potatoes, diced 111lblblb fresh mushrooms 555carrots, sliced 222turnips, cubed Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium high heat for 2 to 3 hours. Add more wate as needed. From: "Brenda Brown Starling" Yield: 4 servings Page 126 BIG BOB'S SHOULDER OF VENISON 1115 lb. shoulder of venison 111teaspoon pepper 111teaspoon allspice 1/4 cup butter [softened] 111large onion [chopped] 111can (12 oz) beer 111cup sour cream 111can cream of mushroom soup 1) Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely. Place the roast in a 8" x 13" roasting pan and cover with the onions... 2) Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast... 3) Bake in a 300ø oven for 1« hours `til meat is fork tender (adding small amounts of water if necessary) * Thicken the pan drippings for gravy if desired... Serve with noodles, rice or potatoes. ** This recipe makes a tough cut very tender, and leftovers make great sandwiches... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY at (315) 786 1120 Yield: 6 servings BIG BUCK STEAK #1 111round steak, 1 1/2 to 2 in. 666tablespoon flour 111can mushroom soup 111salt & pepper to taste 222tablespoon frying fat If you kill a big buck and know he will not be as tender as my spikehorns, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot, lightly greased skillet or black iron pot. Now pour the can of soup directly onto the center of the steak, then add enough hot water to cover the meat. Cover the pot or skillet, cook in a moderate (375) oven for about 2 hours or until tender. Suggestions: TRY adding cutup turnips and fresh green beans around the meat, just before pouring the mushroom soup on. Recipe date: 01/15/87 Yield: 1 servings Page 127 BIG SKY CAFE VEGETARIAN POZOLE 222cups dried white pozole corn 222cups dried blue pozole corn 444tablespoons baking soda, divided 444dried chiles, a combination of pasilla, a; ncho and guajillo 333tablespoons olive oil 333cups diced onions 222tablespoons minced garlic 111teaspoon salt 111teaspoon black pepper 222teaspoons dried oregano 111teaspoon cumin seeds, toasted in a dry skill; et and ground 111teaspoon coriander seeds, toasted in a dry s; killet and ground 333(14 ounce) cans diced tomatoes in juice 111pound tomatillos, husked and quartered 16 cups (1 gallon) vegetable stock 1/2 cup lime juice 1/2 cup chopped cilantro, divided 1/2 cup queso fresco 1/2 cup toasted pumpkin seeds 3 1/2 hours plus overnight soaking Note: Dried pozole corn is available in Latino markets. 1. Soak each color of pozole corn overnight in separate bowls of water. 2. Drain the pozole corn. Place each color of corn in a separate medium saucepan and add enough water to each to cover. Add 2 tablespoons baking soda to each pot. Bring both to a boil, reduce the heat and simmer for about 2 hours, or until tender, adding more water as needed and skimming foam from the surface. Drain off the cooking water and rinse the corn. 3. While the pozole is cooking, soak the dried chiles in hot water. When soft, remove the seeds and dice. 4. In a separate stock pot, heat the olive oil. Add the onions, garlic, salt, pepper, oregano, cumin and coriander and cook until the onions are translucent. 5. Add the tomatoes, tomatillos, diced chiles, vegetable stock and cooked pozole corn. Bring to a boil, reduce the heat and simmer about 1 1/2 hours. The stew is done when the corn is cooked through. 6. Add the lime juice, cilantro and salt and pepper to taste. 7. Spoon the pozole into bowls and garnish with queso fresco, toasted pumpkin seeds and the remaining cilantro. Yield: servings: 10 to Page 128 BIGOS POLISH HUNTER'S STEW 1/2 lblblb each of pork, veal, beef and lamb 1/2 lblblb venison (optional) 111large onion 1/2 lblblb mushrooms, cooked 1/4 lblblb bacon 1/2 lblblb polish sausage, cut in small pieces 111quart sauerkraut 111vegetable stock 111salt & pepper to taste Wash sauerkraut & cook till tender. Cut bacon & fry. Add onion and meat and fry until meat is slightly brown. Add vegetable stock and cook until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. Simmer gently for additional 1/2 hour. Can be frozen and prepared ahead of time. From Melanie's Sweets Unlimited, in "Taste of Buffalo Cookbook 1998". Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 06 Aug 98 Yield: 6 servings Page 129 BIRD DOG RETRIEVER NEWS GERMAN QUAIL 444quail, cut in pieces 444whole carrots, cut in 2 inch 111pieces 444stalks celery, cut in 2 inch 111pieces 111onion, sliced 555tablespoon oiloiloil 333tablespoon flour 111salt and pepper 111bay leaf 1/2 teaspoon rosemary 111chicken bouillon cube 111cup apple juice Heat oil to 350 degrees and brown quail in skillet. Place quail in casserole dish and top with onion rings, carrots and celery. Add all remaining ingredients to drippings in skillet and stir. Simmer 15 minutes. Pour drippings over quail and bake at 325 degrees for one hour. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 130 BIRD DOG RETRIEVER NEWS GRILLED QUAIL 222quail 111tablespoon peanut oil 333tablespoon butter 1/2 bay leaf 111salt 111freshly ground black pepper 111thin sheets of fresh pork 111fat 111cup bread crumbs 111cup game stock Split the birds open, and flatten them a little. Heat the oil and the butter in a casserole and brown the birds in it. Add the bay leaf, season with salt and pepper, cover the birds with the sheets of pork fat, and simmer for about 5 minutes. Remove the quails. Dip them into the bread crumbs, broil or grill them for about 3 minutes on each side, and put them on a hot serving dish. Add the stock to the pan juices in the casserole, bring to the boiling point, and strain the sauce into a sauceboat. Serves 1. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 131 BIRD DOG RETRIEVER NEWS GROUSE IN RED WINE 222grouse quartered or 111filleted 222tablespoon margarine 222medium onions sliced 1/2 cup chicken broth or bouillon 111cup red wine 111tablespoon cornstarch 111salt pepper to taste. Melt margarine in bottom of small roasting pan. Brown onions and grouse pieces. Add chicken broth and red wine. Cover and roast at 350 degrees for 45 minutes to 1 hour until tender. Turn grouse occasionally so all parts are submerged in liquid. Meat surfaces will turn dark purple in color. Remove grouse. Thicken pan juices with corn starch mixed with water. Season to taste. Serve sauce on the side with buttered noodles. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 132 BIRD DOG RETRIEVER NEWS GROUSE LENTIL SOUP 222tablespoon olive oil 333carrots 222onions 111cup lentils 333stalks celery 111small rudy or parsnip 222grouse 444cup chicken broth 333cup tomatoes 111dry sherry wine 111parsnip 111rosemary 111allspice 111salt 111pepper In your soup pot put about 2 tbls of olive oil, add three diced carrots, 2 onions cut up, three stalks of celery sliced and a small rudy or parsnip. Cook this with a cover for about 15 minutes, stir occasionally. Add about 4 cups of chicken broth, three cups of tomatoes and a cup of lentils. Put in 2 pounds of meat cut into cubes, add some parsley, a little rosemary, allspice, salt and pepper. Simmer all of this for an hour and a half. Just before serving add about a cup of dry sherry wine and a little more parsley. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 133 BIRD DOG RETRIEVER NEWS PHEASANT PIE 111pheasant, boiled and 111deboned 1/4 cup chopped onions 1/4 cup mayonnaise 222cup broth from cooked pheasant 111pie crust 111stick of butter or margarine 111melted 111cup buttermilk or plain milk 111cup self raising flour. Cut up pheasant and put in bottom of large baking dish, sprinkle onions and celery over pheasant. Slice eggs over this mixture and season with pepper. Mix mayonnaise and soup together and spread over top. Pour broth over mixture, let stand a few minutes before putting on crust. Pie crust Beat all together until smooth and spread on top of pie with spoon. Bake at 350 degrees for 30 minutes or until crust has browned and pie is bubbly. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 134 BIRD DOG RETRIEVER NEWS ROAST DUCK WITH PECAN STUFFING 222whole dressed ducks 222tablespoon lemon juice 222stalks celery chopped 222cup dry bread crumbs 1 1/2 sticks margarine 1 1/2 teaspoon salt 1 1/4 teaspoons 111black pepper 111onion diced 111cup chicken bouillon 1/2 teaspoon thyme 1/2 cup pecans; chopped First make the stuffing by cooking the celery and onion in a skillet with one half stick of margarine until onion becomes limp, then combine the breadcrumbs, pecans, one half teaspoon salt, one fourth teaspoon pepper, thyme and enough bouillon to obtain the desired moisture to the skillet ingredients. Now rub the ducks inside and out with the remaining margarine, salt, pepper and lemon juice then place the stuffing inside the ducks and wrap them in foil. Next Place the ducks in a 325 degree oven and bake them for one and one half hours, then uncover and baste them with margarine and bake another one half hour uncovered, or until the ducks become golden brown. the Bird Dog Retriever News Cookbook Dennis Guldan publisher@Bird Dog News.Com Bird Dog Retriever News, 563 17th Ave NW, New Brighton, MN 55112, Ph/Fx 612 636 8045ÿ Yield: 4 servings Page 135 BISON AND SWEET POTATO STEW 111lb.lb.lb. bison stew meat 1/2 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. oiloiloil 333c.c.c. peeled sweet potatoes, cut into 1'; pieces 222tsp. finely chopped garlic 222whole cloves 111dried bay leaf 111stick cinnamon 111lg.lg.lg. onion, cut into eighths 3 1/4 c.c.c. stewed tomatoes, undrained 888wild plums, cut in half chopped fresh cilantro or parsley Cut bison into 1' pieces. Sprinkle with salt and pepper. Heat oil in large skillet over medium high heat. Brown meat, stirring occasionally, until browned on all sides. Mix meat and remaining ingredients except plums and cilantro or parsley, in 4 to 5 quart crockpot. Cover and cook on Low 8 hours or until meat is tender. Stir in wild plums. Cover and cook on Low about 15 minutes, or until plums are tender. Discard cloves, bay leaf and cinnamon stick. Sprinkle cilantro or parsley over stew for garnish. Page 136 BISON STEAK WITH WILD RICE DRESSING By: Dave Carter 111cup wild rice, uncooked 222cups water 111tsp. salt 111lb.lb.lb. ground buffalo 1/2 cup onions, finely chopped 1/2 cup mushrooms, sliced 555tbsp. oiloiloil 666slices french bread, crusts removed and cu; bed 111cup hot beef stock or bouillon 1/4 tsp. sage freshly ground pepper 666buffalo t bone or rib steaks 222cups red wine 666tbsp. butter Wash rice, cover with water, add 1/2 tsp. Salt, bring to a boil, cover and cook over low heat about 45 minutes. Drain well. Preheat over to 300 degrees F. Brown ground buffalo, onions, and mushrooms in 2 tbsp. oil. Place bread in bowl, cover with stock and let stand till soft. Stir in rice, meat mixture, remaining 1/2 tsp. salt, sage and pepper. Place in greased 2 quart casserole, cover and bake 1 hour. Par broil buffalo steaks quickly in heavy skillets over medium high heat. Transfer steaks to a hot platter. Deglaze skillet with the wine, add butter. Stir thoroughly and pour over steaks. Serve with dressing and fresh cranberries. Page 137 BISON STEW 222lblblb cubed bison meat 333medium potatoes, peeled 666carrots, peeled and sliced 888ozozoz can peeled tomatoes 12 ozozoz can tomato sauce 222tablespoon cooking oil 222onions, chopped 1/2 teaspoon pepper 222teaspoon salt 1/2 cup water (if needed) Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook one hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat. (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425 F until biscuits are toasty brown.) From: Sallie Krebs Yield: 1 batch Page 138 BISON STEW WITH WHITE BEANS AND WILD RICE 111lblblb bison stew meat (or beef) 1/2 cup red wine (australian shiraz 111works well) 222cup beef broth 111bay leaf 111tablespoon red chile paste (thai) 222cloves garlic (minced) 111tablespoon tomato paste 111cup shiitake mushrooms 3/4 cup white onions (diced) 1 1/2 cup cooked white beans 111cup cooked wild rice (i prefer 111potatoes) 3/4 cup diced turnip (i prefer 111carrot) 3/4 cup diced parsnip 111large tomato (diced) Place Bison for stew in soup pot and add wine, tomato paste, chili paste, broth and garlic. Simmer, covered until meat is tender. Medium heat, approximately 45 minutes. Add vegetables and starches, simmer until just cooked. Finish with salt and pepper to taste and chopped Marjoram. by: Lofton Ridge Deer Farm, Chicago City, MN 1 Tbsp. fresh Marjoram (or dry essential ingredient, best if fresh) From: "All About Computers" <@bigpond.C Yield: 4 servings Page 139 BISTECCA CON ZUCCHINE MARINATE E CIPPOLE 333medium zucchini 222medium onions white 1/2 cup vinegar balsamic 1/2 cup vinegar balsamic: 111raspberry 1/2 cup vinegar red wine 1/2 cup olive oil extra virgin 222cup beef stock 222large beef or buffalo steaks (Steak With Zucchini Marinated in Balsamic Vinegar) PREPARING THE MARINATED ZUCCHINI, ONIONS AND MEAT Peel and cut the zucchini into 1/2 inch rounds. Slice the onions as thinly as you can. Place both in a stainless steel mixing bowl to which is added all of the ingredients except the beef stock and the meat. Mix to coat the vegetables. Cover with plastic wrap and let marinate in the refrigerator for 12 24 hours. Mix the marinade every 3 hours or so. While the vegetables are marinating, place the meat in a shallow pan and coat with olive oil. Press freshly ground pepper into each side and add 1/4 cup of balsamic vinegar to the pan. One side of the meat should be in the marinade. Refrigerate and turn every 4 6 hours PREPARING THE DISH Strain the marinated vegetables, reserving the liquid. Pat them dry and place them in a heavy fry pan to which 3 4 tablespoons of olive oil have been added. Cook over high heat for 6 7 minutes, stirring during most of this time. Remove from the pan and set aside. Using the same fry pan, add 2 Tablespoons of olive oil and sear the meat for 2 minutes on each side. At the end of this time, add the zucchini, the onions and the marinade to the pan and continue cooking over medium high heat for 5 minutes. Turn the meat over and cook an additional 5 minutes. Depending upon the thickness of the meat, the meat should be medium to medium rare at the end of these cooking times. Lengthen or shorten the time according to your taste. Place each steak on a heated plate, and spoon half of the now reduced marinade and vegetables over each one. Serve. From: Karen Kas Yield: 4 servings Page 140 BLACK BEAN SOUP & CHIVE BLOSSOMS W/ HOMEMADE TORTILLA CHI BLACK BEAN SOUP 111lblblb dried black beans 111tablespoon unsalted butter 111cup finely chopped wild onions 333garlic cloves, peeled and 111crushed 111teaspoon salt 1/4 teaspoon black pepper 10 cup water HOMEMEADE TORTILLA CHIPS 444corn tortillas (6 111diameter) 111cup sunflower oil 1/2 cup coarsely ground blue 111cornmeal 111purple chive blossoms, 111chopped chives and sour 111cream for garnish Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans. Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally. Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm. While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles. Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas. Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil. Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side. From "Native American Cooking," by Lois Ellen Frank From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 6 servings Page 142 BLACK BEAN SOUP AND CHIVE BLOSSOMS W/ HOMEMADE TORTILLA C BLACK BEAN SOUP 111lblblb dried black beans 111tablespoon unsalted butter 111cup finely chopped wild onions 333garlic cloves, peeled and 111crushed 111teaspoon salt 1/4 teaspoon black pepper 10 cup water HOMEMEADE TORTILLA CHIPS 444corn tortillas (6 111diameter) 111cup sunflower oil 1/2 cup coarsely ground blue 111cornmeal 111purple chive blossoms, 111chopped chives and sour 111cream for garnish Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans. Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally. Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm. While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles. Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas. Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil. Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side. From "Native American Cooking," by Lois Ellen Frank From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 6 servings Page 144 BLACK LAVA VENISON SOUP 1/2 cup corn oil 111lblblb chorizo sausage; chopped 111lblblb venison back roast; chopped 111teaspoon salt 222medium onions; chopped 444centiliter garlic; roasted & chopped 111tablespoon celery seeds 666cup water 222cup black turtle beans; cooked 222cup tomatoes; cooked & chopped 222bay leaves 111any combination of the 111. following to suit your 111. taste: 111small negro, ancho or pasilla 111. pepper; roasted & chopped 222medium poblano or mulato peppers 111. roasted & chopped 111small jalapeno pepper; roasted & 111. chopped 222tablespoon ground cumin 111tablespoon chili powder; roasted 1/2 tablespoon freshly ground pepper 222tablespoon epazote or oregano; chopped Heat the oil in a large skillet over medium high flame, and add the chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet, and add the venison bits, stirring and cooking quickly. Add half of the salt to the cooking meat, stir well, and spoon to one side. Add the onions, garlic and celery seeds. Cook thoroughly, stirring well. Cover and rest this while you prepare the next part. In a deep pot, place the water, beans, tomatoes and bay leaves, and cook over medium heat, moderating it to a slow, bubbling boil for 20 minutes, covered. Stir occasionally. Add the hot meat mixture to the vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Serve hot with additional hot sauce, cold sour cream, spicy popcorn or your favorite salsaa and breads. This soup is even better made in the morning and served in the evening, as the flavors mingle and develop a wonderful fragrance. The "hot lava" look of this soup is wonderfully enhanced by surrounding it with bright bowls of diced, colorful bell peppers, red onions, diced celery and whole, fresh cranberries that can be used as garnishes. Makes about 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Page 145 Connecticut ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor Yield: 10 servings BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED POTATO BASKET 333large russet potatoes, peeled and 111julienned 444cup vegetable oil 1/2 teaspoon salt BLUE CORN DUMPLINGS 111cup blue cornmeal 222teaspoon baking powder 1/2 teaspoon salt 222tablespoon sugar 111teaspoon unsalted butter, melted 3/4 cup milk 222cup chicken stock 111cup water 333cup red chile sauce Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 18 servings Page 146 BLUE CORN DUMPLINGS IN POTATO NESTS WITH RED CHILE SAUCE POTATO BASKET 333large russet potatoes, peeled and 111julienned 444cup vegetable oil 1/2 teaspoon salt BLUE CORN DUMPLINGS 111cup blue cornmeal 222teaspoon baking powder 1/2 teaspoon salt 222tablespoon sugar 111teaspoon unsalted butter, melted 3/4 cup milk 222cup chicken stock 111cup water 333cup red chile sauce Line the larger basket in a set of long handled potato nest baskets with potato strips and then place the smaller basket inside, on top of the potatoes. Heat the oil in a large pot over high heat and sumberge the baskets in oil. Fry about 1 minute, or until the potatoes turn golden brown. Remove the top basket and carefully remove the potato nest. Drain on paper towels. Repeat the process until you have 6 potato baskets, or until all the potato strips have been used. Sprinkle with salt and set aside. To make the dumplings, sift the blue cornmeal, baking powder, salt and sugar together in a bowl. Add the butter and milk and mix well, making a stiff but moist batter. Let rest 10 minutes. Meanwhile, in a saucepan, boil together the chicken stock and water over high heat, then reduce the heat to a low simmer. After the batter has rested, make almond shaped dumplings with 2 tablespoons, evening off each side of the dumpling with one of the spoons. Dropthe dumplings into the simmering stock, cover the pot, and cook 3 to 4 minutes, until tender and thoroughly cooked. Drain. Heat the Red Chile Sauce over moderate heat. Spoon about 1/2 cup onto each place, place a potato basket on top, and 2 to 3 dumplings inside. From: Sam Lefkowitz Date: 09 04 95 Home Cooking Yield: 18 servings Page 147 BOILED CORN PUDDING 444cup chicken or fish broth 222tablespoon butter 111cup oatmeal 1/2 cup all purpose flour 222tablespoon baking powder 111tablespoon sugar 111teaspoon salt 111can corn niblets or lye corn 111egg 111milk Bring the chicken or fish broth to boil with the butter. Stir together the cornmeal, flour, baking powder, sugar and salt. Stir together the undrained corn niblets or lye corn, egg and milk. Add all at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve the thick pudding to replace potatoes. NOTES : A fish head stock is equally as good as a chicken broth. A surprising recipe I learned from a Manitoba Indian. We eat it as a lunch with green salad or coleslaw or as a vegetable with roast pork or goose. Lei's Note: I believe lye corn is called hominy in USA. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries Yield: 1 servings Page 148 BRAISED BREAST OF WHITEBILL 111breast meat of 6 whitebills 111tablespoon flour 3/4 cup chopped onions 111teaspoon black pepper 1/4 cup chopped mushrooms 1/8 teaspoon nutmeg 1/4 cup chopped celery 111pinch thyme 111tablespoon chopped parsley 333tablespoon butter or oil 111large ripe tomato 333tablespoon sherry wine 1 1/2 cup clear consomme Soak meat 15 minutes in cold salted water, dry, dredge in well seasoned flour, place in hot skillet with melted butter, and brown quickly (5 to 6 minutes). Add consomm=E9, onions, celery, parsley and tomato. Reduce heat, and cook 2 to 5 minutes or until all ingredients are tender. Add sherry wine, and salt to taste. Serves four. Karl Saarni [email protected] rec.hunting Yield: 1 servings Page 149 BRAISED CARIBOU IN SOUR CREAM 555lblblb 2 1/2 thick rump or bottom 111round of caribou 333tablespoon lard or bacon fat 111onion 444carrots, sliced thick 1 1/2 cloves garlic, sliced 222cup red wine 111cup bouillon 222bay leaves 111teaspoon rosemary 1/2 teaspoon savory 1/2 teaspoon thyme 222tablespoon catsup 222tablespoon butter 222tablespoon flour 1 1/2 cup sour cream 111salt and pepper to taste Brown the caribou well in the fat on both sides over medium heat in a casserole dish. When second side is nearly browned, add the onions, carrots, and garlic and saute until onions are soft. Add the liquids, the herbs, and catsup, and bring to a boil. Turn down the fire and simmer for 1 1/2 hours or until meat is done. Add water if it cooks down too much. In a skillet melt butter, stir in the flour, and cook gently a minute or two. Pour off the liquid from the casserole, and off heat stir into the butter flour mixture. Return to a medium flame, let it slowly thicken, stirring all the while. Stir in the sour cream and heat but do not allow the sauce to boil. Season with salt and pepper. Serves about 6 Bon Appetit... Karl(KE3NF) From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 150 BRAISED GAME BIRDS 222tablespoon olive oil 222lblblb to 3 lb game birds, cut in pieces 111cup wildfowl stock, cooled slightly fro; m boiling * 1/4 cup wild onions, sauteed and chopped 222tablespoon honey 1/4 teaspoon rosemary 1/2 cup yogurt 222tablespoon flour 1/4 cup milk 111pepper to taste 111* {i've posted this in another mess; age} Here's another recipe designed to reduce the toughest and oldest game birds to tender, succulent meat. Whenever Parp comes home with an odd assortment of game birds, this is how he prepares them. Preheat oven to 325F. Heat olive oil in a heavy skillet, 1 tablespoon at a time, and lightly brown the game bird pieces. Place the browned pieces in a baking dish. Add Wildfowl Stock, sauteed onions, and honey. Sprinkle Rosemary in top. Cover and bake for 1 hour. Remove cover and add yogurt by the spoonful. Return to oven and bake, uncovered, for an additional 20 minutes. Remove meat from baking dish. Blend flour and milk in a jar. Blend this mixture into the pan liquid. Simmer over moderate heat for 5 minutes. Pour sauce over meat and serve with Steamed Wild Rice. Yield: 4 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 2 servings Page 151 BRAISED RABBIT BRUNSWICK STEW 111small rabbit (1 to 2 lb.) 1/2 teaspoon basil chopped 1/2 teaspoon chervil chopped 1/2 teaspoon lemon thyme chopped 111salt and pepper to taste 222tablespoon butter clarified 111red onion pared, halved 111carrot (batonette) 111celery rib (batonette) 222red potatoes cut in 111quarters 111quart brown chicken stock 444ozozoz lima beans shelled 111tablespoon tomato concassee * see 111note * tomato concassee skinned, seeded, finely chopped tomato pulp basil, chervil, lemon thyme, chopped, to taste Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. Serves: 2 TO SERVE: Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread. NOTES: Season: Fall, WinterFood Cost: Low History: Braised Rabbit Brunswick Stew was a restaurant platter for two prepared by Team USA Southeast for the IKA cold food competition at Frankfurt. Recipe By : "Jessica A. Walton" Yield: 2 servings Page 152 BRAISED RABBIT IN REISLING WITH TOMATOES, RAPINI AND CREM 222rabbits 111marinade: 222shallots; peeled and thinly sl 333tablespoon dijon mustard 1/2 cup reisling wine 222bay leaves 333tablespoon chopped basil 111braise: 111salt and freshly ground pepp er 111flour 1/2 carrot; peeled and thinly sl 111celery, thinly sliced 1/2 leek; thinly sliced 1/4 cup chopped tomatoes, fresh or canned 111cup reisling wine 111half a split pigs foot 222cup or so rabbit or chicken stock 111garnish: 444ozozoz blanched rapini 12 red teardrop or cherry tomatoes, cu; t in ha 1/2 teaspoon chopped garlic 1/4 cup creme fraiche Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN Marinating the rabbit: Butcher the rabbit into 2 legs, 2 forearms and 2 loi Combine the marinade ingredients together and add the rabbit pieces. Marinate overnight. Save the bones for a stock. Braising the rabbit: Heat large frying pans with oil. Drain the rabbit piec and save the marinade. Set the loins aside. Season the legs and forearms with salt and pepper and sprinkle with flour. Sear on each side until browned. Put the pieces in a braising pan. Wipe out the frying pans, add a little more oil and cook the vegetables until golden. Deglaze with the wine. Add the vegetables and wine to the rabbit. Add remaining marinade, the tomatoes, pigs foot and enough chic stock to come 1/2 way up the meat. Braise 30 40 minutes or until the legs are tender. Rem the legs and set aside. Strain the braising juices. Sear the loin and slice on the diagonal into 1 inch slices. Reheat legs and forelegs in the braising juices. Meanwhile, heat a frying pan over high heat. Add olive oil and sear the rapini. Season with salt and pepper and cook 10 minutes. Add the tomatoes and garlic and cook an additional 5 minutes To serve, arrange a foreleg and a back leg on each of warm plates. Distribute the loin pieces around the legs and top with the rapini and tomatoes. Pour the sauce over t meat. Finish with a spoonful of creme fraiche. Note: Roasted red bliss potatoes are a nice accompaniment Yield: 1 servings Page 153 BRAISED RABBIT IN WINE SAUCE 2 3/4 lblblb rabbit; in serving pieces 111cup flour 222tablespoon butter 1 1/4 cup chicken stock 1/4 lblblb chopped pancetta (italian bacon) 111tablespoon olive oil 222centiliter garlic; crushed 111cup mushrooms; sliced 1/3 cup dry red wine 222tablespoon parsley; chopped 111teaspoon dried marjoram 111tablespoon tomato paste Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a large frying pan and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6 quart casserole. Deglaze the pan with 1/4 cup of the chicken stock and add to the casserole. Heat the frying pan again and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 minutes, and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over every thing in the casserole. Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a couple of times. Turn off the heat and leave covered for ten minutes to allow the meat to relax. Add salt and pepper to taste if needed. Option: debone any leftover meat and sauce and use as a sauce for pasta. "The Frugal Gourmet Cooks Italian", Jeff Smith, 1993 Typos by Jeff Pruett Uncle Dirty Dave's Archives From: Dave Drum Date: 02 03 04 Yield: 2 to 4 svngs Page 154 BRAISED RABBIT IN WINE SAUCE FGCI 2 3/4 lblblb rabbit; cut into serving pieces 111cup flour 222tablespoon butter 1 1/4 cup chicken stock 1/4 lblblb chopped pancetta (italian bacon) 111tablespoon olive oil 222centiliter garlic; crushed 111cup mushrooms; sliced 1/3 cup dry red wine 222tablespoon parsley; chopped 111teaspoon dried marjoram 111tablespoon tomato paste : Season the rabbit with salt and pepper to taste. Place the flour in a bowl and dredge the pieces of rabbit in the flour. Pat off the excess flour, leaving a thin coating of flour on the meat. Heat a large frying pan and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a 6 quart casserole. Deglaze the pan with 1/4 cup of the chicken stock and add to the casserole. : Heat the frying pan again and brown the pancetta until clear. Add the pancetta to the casserole. Heat the pan again and add the oil, garlic, and onion. Saute until the onion is tender. Add the mushrooms, saute 2 minutes, and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole. Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a couple of times. Turn off the heat and leave covered for ten minutes to allow the meat to relax. Add salt and pepper to taste if needed. Option: debone any leftover meat and sauce and use as a sauce for pasta. "The Frugal Gourmet Cooks Italian", Jeff Smith, 1993. William Morrow & Co. ISBN 0 688 07591 6. Typos by Jeff Pruett. From: Jeff Pruett Date: 12 Jan 97 National Cooking Echo Ä Yield: 2 to 4 svngs Page 155 BRAISED RABBIT RAGU 222frying rabbits; cut into 111pieces 111flour 111salt and freshly ground 111pepper 444tablespoon olive oil 1 1/2 cup onions; chopped 111cup carrot; chopped 1/2 cup celery; chopped 111tablespoon garlic; chopped 222cup tomatoes; chopped < "Braised Rabbit Ragu w/Wild Mushrooms Over Soft Polenta w/Gogonzola Cheese" Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices. Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing, prepare mushrooms. Add porcini, Page 156 shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm. Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately. Polenta: 1 quart chicken or vegetable stock, or water 1 cup coarse polenta corn meal 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley Salt and freshly ground pepper In a heavy saucepan bring stock to a boil. Stir in polenta slowly to prevent lumps. Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Continue stirring and cooking for 15 to 20 minutes or until polenta is tender. Stir in cheese, parsley and season to taste with salt and pepper. Serve immediately. If too thick, stir in a little more stock. Recipe by: JOHN ASH SHOW #JA9756 Yield: 6 servings Page 157 BRAISED RABBIT WITH POLENTA 1/4 cup olive oil 111large onion; sliced 222slice bacon; diced 333bay leaves 444fresh sage leaves; chopped 111teaspoon fresh rosemary; chopped 444whole cloves 111large rabbit 3 4 lb; in serving 111pieces 111; s&p 1 1/2 tablespoon tomato paste 111cup dry white wine 222cup chicken stock; or canned 111chicken broth 111polenta (recipe follows) In large casserole, heat olive oil; add onion, bacon, bay leaves, sage, rosemary, and cloves. Saute, stirring, until onion is wilted, about 4 minutes. Season rabbit pieces to taste. Add rabbit to casserole; brown lightly, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 min. Remove rabbit to a platter and keep warm. Strain sauce and return it to a clean pan. Bring it to a boil, and reduce for 5 min. Adjust seasonings. Pour sauce over rabbit, and serve with polenta. Adapted from Lidia Bastianich, Felidia, Manhattan New York Times, 10 29 97 From: Michael Loo Date: 08 Dec 97 Yield: 4 servings Page 158 BRAISED VENISON PEPPER STEAK 1 1/2 lblblb venison steak shoulder or 111round steak 222tablespoon cooking oil 444ozozoz can mushrooms 111cup water 111beef bouillon cube 222tablespoon soy sauce 111tablespoon sugar 1/4 teaspoon garlic salt 1/4 teaspoon pepper 111green pepper, cut in strips 1 1/2 tablespoon flour 1/4 cup water Marinate meat overnight, remove from refrigerator, cut steak into 1/4 inch thick strips, brown meat in cooking oil. Add mushrooms, one cup water, bouillon cube, soy sauce, sugar garlic salt, and pepper, Cover and cook five minutes. Add green pepper strips, cover, and cook an additional 3 min. Mix flour and 1/4 cup water, add to skillet and stir until thickened. Serve over noodles or rice. Serves 4 From: Helen Yield: 4 servings Page 159 BRAISED WILD DUCK BREASTS 444duck breasts; whole 444bacon strips 111teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon marjoram 111salt 111freshly ground coarse black pepper 111bay leaf 1/2 cup onion; coarsely chopped 10 ozozoz can mushrooms and juice 1/2 cup sven's glogg* 1/2 cup chicken stock * A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 45 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller. Yield: 4 servings Page 160 BRAISED WILD DUCK BREASTS IN A SPICED WINE SAUCE 444duck breasts; whole, with ribs and back 444bacon strips 111centiliter garlic; finely minced 111teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon marjoram 111salt 111freshly ground coarse black pepper 111bay leaf 1/2 cup onion; coarsely chopped 10 ozozoz can mushrooms and juice 1/2 cup sven's glogg* 1/2 cup chicken stock * A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it. Pre heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half strips of bacon over each breast. Sprinkle the seasonings over the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further 55 minutes. This dish tastes even better if it is allowed to cool slowly with the breasts marinading in the stock and re heated the next day for serving. Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast. An original recipe by Jim Weller. Yield: 4 servings Page 161 BRASILEIRA PICADILLO 3/4 lblblb ground ostrich 1/4 lblblb lean ground pork 1/2 cup raisins 1/2 cup beef broth 111clove garlic, minced 1/2 scallions, finely chopped 111teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cup stewed tomatoes 111tablespoon vinegar 111small hot pepper, finely chopped 1/4 teaspoon ground cumin 111pinch of cloves 1/2 cup blanched almonds, slivered Soak raisins in heated beef broth. Heat 2 tbsp vegetable or olive oil in a saucepan and saute the garlic, scallions, ostrich and pork for five minutes. Add the remainig ingredients, except the almonds, to the broth. Simmer for 30 minutes. Add the meat mixture, stir in the almonds. Serve hot with rice. From: Scott Jones Date: Sun, 06 0 Yield: 1 servings Page 162 BREAST OF PHEASANT WITH GRAPES AND PINE NUTS 3332 pound 1/2 cup olive oil 666cloves garlic; peeled and 111chopped 111tablespoon soy sauce 111cup heavy cream 222can cream of mushroom soup, 111condensed; (10 ounce 111cans) 888ozozoz fresh mushrooms 888ozozoz butter 444ozozoz flour 444ozozoz pine nuts 888ozozoz green grapes; cut in 111halves 444shallots 444fluid ounces dry sherry 111pheasants STEP ONE: Preparation of the Pheasant With a sharp knife, remove the two breasts from the center bone and also all the meat from the legs. Remove all the skin and excess fat. Place the pheasant breasts and legs in a ceramic dish. Reserve the bones for another dish. Marinate with the garlic, soy sauce, and olive oil, overnight if possible. STEP TWO: Preparation of the Dish Melt the butter in a heavy skillet, season the pheasant with salt and pepper, dip in flour, and saute over low heat until light brown. Remove from skillet and place pheasant on a heated platter. Add more butter to the pan, if necessary, and add the onions and simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes and bring to a boil. Garnish with pine nuts and ladle over the pheasants. Serve with fettuccine. Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Yield: 6 servings Page 163 BREAST OF PHEASANT WITH ORANGE AND GINGER SAUCE 444boned and skinned pheasant 111breasts 666ozozoz thinly sliced fresh 111mozzarella 444ozozoz thinly sliced prosciutto or 111other good ham 1/3 cup mixed chopped herbs such as 111parsley, chives and/or 111basil 111salt and freshly ground 111pepper 333tablespoon unsalted butter 1/4 cup chopped shallots or green 111onions 3/4 cup chopped mushrooms 333cup rich chicken stock 111cup dry white wine 3/4 cup fresh orange juice 222tablespoon chopped fresh ginger 3/4 cup heavy cream 111tablespoon grated orange zest 111drop fresh lemon juice Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and prosciutto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside. Prepare the sauce by sauteing the shallots and mushrooms in 1 Tbs of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm. Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around. Yield: 4 servings SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #JA9759 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä Yield: 1 servings Page 164 BRENDA'S BRAISED BEAR 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 111dash pepper 1/2 teaspoon chili powder 444onions sliced 222can tomato soup Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease. Add garlic salt, onion salt, pepper and chili powder. Cover and simmer for 2 to 3 hours, until tender. Add: onions and soup. Simmer 15 to 20 minutes more. If you wish to thicken juice for gravy, add flour. From: "Brenda Brown Starling" Yield: 4 servings BRIAN'S VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE 85 g/3oz venison steak 222tablespoon olive oil 333spring onions, chopped 444mushrooms, chopped 1/2 beef stock cube 111glass of red wine Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a medium frying pan. Take the venison steak and bash it flat using a meat mallet or rolling pin. Heat a little olive oil in the small frying pan. Add the venison and fry for 2 minutes, either side. Transfer to the oven for 6 8 minutes to complete cooking. Heat the remaining oil in the medium frying pan. Add the spring onions and mushrooms and saute for 3 minutes. Crumble in the beef stock and add the red wine. Turn up the heat to reduce and thicken the sauce. If the sauce is too thick or the flavour too intense, add a little boiling water. Remove the venison steak from the oven. Place on a serving plate. Pour over the mushroom and red wine sauce and serve. :by Brian Turner from Ready Steady Cook From: "Shazza" Yield: 4 servings Page 165 BRICKED CHICKEN WITH WILD CHANTERELLE AND ASPARAGUS 222whole chickens, about 3 111lblblb each 222masonry bricks, 2 or 3 111lblblb each, wrapped in aluminum 111foil 111unpeeled orange, sliced into 111eight crescents 222tablespoon chopped fresh sage 111tablespoon fresh orange zest 222cloves of garlic, minced 111fine 1/8 teaspoon cayenne pepper 111teaspoon ground cumin 1/2 cup olive oil 111sauce: 1/2 cup orange juice 1/2 cup dry sherry or vermouth 444cup chicken stock 222tablespoon olive oil 222bunch fresh asparagus spears, 111sliced diagonally, about 222inches long 1 1/2 lblblb fresh chanterelle mushrooms, 111cleaned with a damp cloth 111and chopped into 1/2 inch pieces Preheat oven to 400 degrees. Using kitchen scissors, remove the first and second joints from the wings of the two chickens and set aside. Stand the chicken upright, and using the scissors, cut down the length of the backbone on either side. Now lay the chicken flat and cut down the center of the breastbone. Now you should have two chicken halves. Repeat with the other chicken. Mix the chopped sage, orange zest, cumin, cayenne and olive oil together to make the marinade. Coat all sides of all the chicken pieces with the marinade. Stack them, placing a crescent of fresh orange between each piece. Marinate in the refrigerator for at least three or four hours, or overnight. In the meantime, roast the chicken backs and wing joints in a 325 F oven until they are golden brown. Depending on how high the sides of your roasting pan are, this may take anywhere from 30 minutes to an hour. The lower the sides of your pan, the faster your chicken will brown. While the chicken is roasting, place the orange juice in a heavy saucepan over medium heat to simmer. Let it reduce in volume until it is syrupy. Add the sherry or vermouth, stirring constantly, and continue cooking for about five minutes. Add the chicken stock and bring to a boil. Add the roasted chicken backs and wings, lower to a simmer, and cook for one hour. Strain and reserve the sauce. Page 166 Place two twelve inch skillets on the stove at high heat. Add 1 tablespoon of olive oil to each skillet, then place two chicken halves in each pan, skin side down. Cover each pair of chicken halves with one brick, then place in the oven. Roast for about 20 minutes, remove the bricks, and turn the chickens. Replace the bricks and roast for about 20 minutes more. Remove from the pan. pide the chanterelles into two halves, placing half of them in each of the two hot pans which were just used for the chickens. Saute the mushrooms for a few minutes, until they begin to soften, then add the sauce. When the sauce boils, add the asparagus tips, cook for two minutes, and add salt if necessary. Using a slotted spoon, place the mushrooms and asparagus onto four inpidual plates. Place one half chicken on each plate, then spoon the sauce equally over each. Serve immediately. From: Hill8628 Yield: 4 servings BRIDGET JONES'S NATIVE MAIZE SOUP By: Native American Recipes by Bridget Jones 1 1/2 ccc dried kidney beans or 111lblblb can kidney beans 1/2 ccc hominy 1/2 ccc maize/corn kernels 1/2 lblblb smoked ham or fatback 111bay leaf 111sm sliced onion or 2 3 scallions water Soak dried beans overnight in water to make them soft. Put beans and fatback in a saucepan with enough water to reach about 2' above the beans. Cook for 1/2 hour. Add the hominy and stir. Cook for 15 minutes. Add the corn and stir. Slice onion to make rings. Push out the rings and lay them on top of the mixture. Put bay leaf on top of the onions and push under the liquid with a spoon. Cook for about 20 minutes then take bay leaf out and stir well. Cook for 1 1/2 hours more. Serve with corn bread or spoon bread. Yield: 6 servings Page 167 BRILL'S NETTLE PILAF 222tablespoon olive oil or corn oil 111cup quinoa seeds 111cup amaranth seeds 222large cloves of garlic, chopped 444cup boiling vegetable stock 222cup stinging nettle leaves, 111chopped 222teaspoon vege sal 1/2 teaspoon nutmeg, ground 1/4 teaspoon black pepper, ground Here's a simple grainless grain dish (amaranth and quinoa are really seeds, not grains) flavored with stinging nettles you'll want to make whenever this detested delicacy is in season. Saute the quinoa and amaranth seeds in the olive oil in a skillet over medium heat 5 10 minutes, or until they begin to pop. Add the garlic and cook another 2 minutes or until fragrant Combine with the remaining ingredients in a saucepan, reduce the heat to low, and simmer 35 minutes or until all the stock is absorbed. From: "\"Wildman\" Steve Brill" Yield: 6 cups Page 168 BROILED ALLIGATOR TAIL WITH LEMON BUTTER SAUC 222lblblb alligator tail; trim and>>> slice thin. LEMON BUTTER SAUCE 1/4 lblblb butter/margarine 1/2 teaspoon onion powder 1 1/2 teaspoon salt 111cayenne pepper to taste 1 1/2 teaspoon lemon juice 111tablespoon parsley; fresh choped or >>> 1 1/2 teaspoon parsley; dried LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup ++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++ BROILED ALLIGATOR TAIL: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element. Broil for 10 to 15 minutes or until done. Remove the pan from the oven and brush the top of the meat with the lemon butter sauce, making sure to coat the entire surface. Serve immediately. Source: Justin Wilson's "Homegrown Lousiana Cooking" : ISBN 0 02 630125 3 Submitted By BILL SPALDING Yield: 4 servings Page 169 BROKEN ARROW RANCH ANTELOPE WITH ACHIOTE HONEY GLAZE, By: Chef Dean Fearing 4 7 ounce antelope filets 12 ounces panhandle vegetable stew (recipe fo; llows) 444ounces chili apple tequila chutney (recipe; follows) 4 1 1/2 ounce pecan tortillas (recipe follows) 444avocado fans, medium size 444ounces vegetable oil 1/2 tablespoon salt 1/2 tablespoon pepper homemade pecan tortillas 1 cup all purpose flour 3 ounces toasted and ground pecans 1 teaspoon salt 8 ounces warm water Chili Apple Tequila Chutney 3 ounces whole butter 2 apples, peeled and diced 1 teaspoon small diced ginger, peeled 1 ounce brown sugar 2 teaspoon chili powder 3 ounces tequila 12 ounces apple cider salt and lime juice to taste Panhandle Vegetable Stew 4 ounces diced country smoked ham 1 ounce olive oil 1 medium onion, peeled and diced 3 garlic cloves, minced 2 celery stalks, peeled and diced 2 ounces roasted corn kernels 1 1/2 ounces cuitlacoche (corn mushrooms) 1 large tomato, diced 1 teaspoons chopped fresh cilantro 1 cup brown sauce Season antelope filets with salt and pepper. Heat oil in a large ovenproof sauté pan over medium high heat until small wisps of smoke appear. Carefully place antelope in pan, with the side to be presented down. Cook for 3 minutes or until crusty and brown. Turn antelope and drain oil off and glaze each side with Achiote Honey Glaze. Place pan in hot oven. Cook for 6 to 8 minutes or until filets reach desired temperature of doneness. Remove pan from oven and place antelope on warm platter until ready to serve. Ladle 3 ounces of Panhandle Vegetable Stew in the bottom of each of four hot serving bowls. Then slice 3 thin slices of antelope; make sure to leave the remaining part whole. Place the whole piece on top of the vegetable Page 170 stew in the center of the serving bowl. Then place the sliced meat against and around the whole piece. Cook tortillas on a hot griddle 1/2 minute on each side. Cut tortillas in half, then roll up each piece forming a cone. Place two cones against the antelope and spoon the Apple Chutney between the antelope and the tortillas. Place the avocado fan in the middle of all components sticking out and garnish with cilantro sprig. Repeat and serve immediately. Preparation: tortilla In a Hobart mixing bowl, place all purpose flour, salt, and toasted pecans. Slowly start whipping together, adding the warm water slowly until it makes a smooth dough. The dough should be smooth and lightly sticky. Let rest for 2 to 3 minutes. Make into 2 ounce portions when ready to roll out tortillas. Make sure to flour the surface to avoid the tortillas sticking. Place the ball of the dough on the floured surface and roll into 6 inch round tortillas. Preparation: chutney In a heavy sauté pan, place whole butter. When lightly starts to smoke, add diced apples, ginger and brown sugar. Cook for 5 minutes, then add chili powder, tequila and apple cider. Cook for 15 more additional minutes or until apple cider has reduced completely. Season with salt and lime juice to taste. Preparation: stew Heat olive oil in a sauté pan over medium high heat. When oil starts to lightly smoke place ham and cook for 1 minute until lightly crispy. Then add onion, garlic, celery, corn kernels, and cuitlacoche. Cook for 2 minutes and add tomatoes, fresh chopped cilantro and brown sauce and cook stew for 3 more additional minutes. Finish with salt and lime juice to taste. Serve hot. Yield: 4 servings Page 171 BROPHY'S ROAST RACCOON 111raccoon (4 5 lb.), dressed 111whole, all fat removed 444large green apples, quartered 222cup beef or chicken stock 444wide strips fat salt pork, 111cut 1/4 inch thick 444medium onions, peeled 222tablespoon instant minced chives 222tablespoon chopped fresh parsley 111tablespoon instant flour 111salt, pepper to taste Raccoon is good only when caught in cold, freezing weather. To prepare it for roasting, remove all fat and the scent glands along either side of the backbone and in the small of the back, as well as under each front leg. Soak it in cold water for at least 3 hours, drain and parboil in water for at least 1 hour. If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Skim excess fat from pan juices and add chives, parsley, and flour. Stir over medium heat till thickened and serve on side as gravy. Serves 6 8 Serve with: baked yams or candied sweet potatoes. Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN 087140 595 4 From: [email protected] Yield: 4 servings Page 172 BRUNSWICK STEW #3 222rabbits 222lblblb venison 444potatoes, diced 1/2 cup butter 16 ozozoz lima/butter beans, can 111can okra (if available) 222bay leaves 111teaspoon peppercorns 444squirrels 444onions, med, diced & sauteed 888cup broth (from parboil) 888ozozoz cream style corn 222can tomatoes 222tablespoon worcestershire sauce 222teaspoon salt 111teaspoon red pepper, dried Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63 Yield: 1 servings Page 173 BUDIN AZTECA azteca sauce: 111can (28 oz.) plum tomatoes, undrained 111can (4 oz.) roasted green chiles, chopped, undr; ained 1/2 T. corn oil 111c.c.c. white onion, finely chopped 111garlic clove, minced 111c.c.c. defatted chicken stock 1/2 tsp. salt 1/4 c.c.c. chopped cilantro tamal: 888corn tortillas 111c.c.c. zucchini, diced 222pkg. (10 ozz) frozen chopped spinach, thawed and; drained 888oz. monterey jack cheese, grated 111pkg (10 oz.) frozen corn, thawed 1/4 c.c.c. chopped cilantro 444c.c.c. azteca sauce Azteca Sauce: To make sauce, combine tomatoes and chiles in a blender and make a coarse puree. Heat the oil in a skillet over medium heat. Add onion and cook until lightly browned. Increase heat to medium high, add Garlic and cook 1 minute. Add tomato and chile mixture and cook, stirring frequently, until reduced and thickened, about 8 minutes. Add stock, reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in salt, remove from heat and stir in 1/4 cup of cilantro. Makes 4 cups of sauce. Tamal: Preheat oven to 350 degrees F. Spread tortillas out on two baking sheets coated with vegetable oil spray. Lightly coat tops of tortillas with cooking spray and place them in preheated oven for 10 minutes. Turn over and bake 3 minutes more. Remove from oven and set aside, leaving oven on. Steam diced zucchini until just crisp tender, about 2 minutes. Remove from steamer and set aside. Lightly coat a 7 by 11 inch baking dish with cooking spray. Spread a thin layer of sauce evenly over the bottom. Cover sauce with 2 toasted tortillas. Evenly spread the chopped spinich over the top of the tortillas. Top with one fourth of the remaining sauce and one fourth of the cheese. Place 2 more tortillas over the top and press down. Spread the corn on top and cover with one third of the remaining sauce and one third of the remaining cheese. Top with 2 more tortillas, again pressing down. Top with zucchini, one half the remaining sauce and Page 174 one half the remaining cheese. Top with the 2 remaining tortillas and press down. Spread remaining sauce evenly over the top and sprinkle on remaining cheese. Cover tightly with foil and place in preheated oven for 25 minutes. Uncover and bake about 10 minutes more, or until lightly browned. To serve, sprinkle 1/4 cup of chopped cilantro over the top. Yield: 4 servings BUFFALO AND BEANS 1/4 cup vegetable oil 111green pepper, chopped 111red pepper, chopped 222cup mushrooms, sliced 444medium onions, sliced 1 1/2 lblblb lean beef, ground 1 1/2 lblblb buffalo meat, ground 28 ozozoz kidney beans (2 cans) 28 ozozoz tomatoes crushed or stewed 222cloves garlic, crushed 1/4 cup chili powder 111spices & herbs to taste Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8 12. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook Off fund raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93 Yield: 12 servings Page 175 BUFFALO CHILI 1/4 cup sunflower oil 666lblblb ground buffalo meat 1/2 cup flour 333cup water 1/4 cup minced garlic 3/4 cup green bell pepper 3/4 cup red bell pepper 1/2 cup green chili peppers 3/4 cup jalapeno peppers 555cup tomato sauce 333diced onions 1/2 cup beef broth 1/2 cup paprika 1/2 cup chili powder 666tablespoon ground cumin 111teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 444teaspoon salt 222tablespoon oregano 222teaspoon dried chilies Saute Buffalo meat, sunflower oil and flour together until meat is cooked. Add remaining ingredients and simmer for 1 hour. Recipe By : Yield: 36 servings BUFFALO MEDALLIONS 4442 oz. buffalo medallions 111cut from tenderloin 111tablespoon butter 111jigger jack daniel's whiskey 1/4 cup reduced veal stock 222teaspoon heavy cream 111salt & pepper to taste In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3 4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions. Source: N.A.H.C. Wild Game Cookbook Author: Mark Schultz, Bronson TX Yield: 2 servings Page 176 BUFFALO POT ROAST 222lblblb boneless buffalo chuck roast 111teaspoon vegetable oil 111salt and pepper 111onion 111; quartered 16 baby carrots 10 3/4 ozozoz condensed cream of mushroom 111soup 444cloves garlic 111; minced 222tablespoon chopped fresh parsley In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat. From: Duckie Yield: 4 servings Page 177 BUFFALO PRIME RIB 888lblblb roast 444cloves garlic 111; finely sliced 111salt 111freshly ground pepper 1/2 cup white wine 333cup beef stock Preheat oven to 400 degrees. Allow meat to warm to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a knife, poke small holes in the meat and insert the garlic into them. Coat roast with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice meat and pour on some of the sauce. Sunday Dinner Recipe Site http://www.geocities.com/sundayliving From: Duckie Yield: 4 servings Page 178 BUFFALO ROAST WITH SOUR CREAM GRAVY 333lbs buffalo roast 333tsp olive oil 222cup sour cream 222tsp dill seed 111pkg onion soup mix 111tsp salt 1/4 tsp freshly ground black pepper 111cup water** Brown roast on all sides in olive oil. Season with dill seed, salt, pepper, onion soup. Add water. Cook covered in Dutch Oven approx. 3 hours at 275 degrees, turning occasionally to keep moist. When the meat is fork tender remove from the pot, do not overcook. Reduce pan drippings or add water to make 1 1/2 cup liquid. Add flour (if needed, put in blender to make smooth) and stir until thickens. Add sour cream. Slice roast and serve with sour cream gravy. Variations: Add mushrooms, carrots, potatoes the last 60 minutes of cooking. When done remove roast and vegetables. Add flour to pan drippings and stir until thickened, season as needed. Slice roast and pour gravy over meat, serve with the vegetables. **Note: Red wine or tomato juice can be substituted for the water. This roast can easily be cooked in a crock pot and have dinner ready when you come home. Page 179 BUFFALO STEAK 111lb.lb.lb. buffalo steak morton's season blend 111medium onion, chopped 111medium bell pepper, chopped 111cup water 111small can chopped mushrooms 111beef bouillon cube flour Steak may be cut into serving portions, into strips or left whole. Sprinkle meat with Morton's season blend. Also, mix some with flour and flour each piece of meat, patting flour into meat. Place in skillet with medium hot oil. Brown lightly; remove meat. In same skillet, sauté onion and pepper until done. Add 1 heaping tablespoon flour to skillet. Stir and cook. Slowly add 1 cup water while stirring. Return meat to skillet; add mushrooms and bouillon cube. Cover and simmer, stirring often until gravy is formed. Can be served on cooked rice. Page 180 BUFFALO STEAK WITH WILD RICE DRESSING 111cup uncooked wild rice 222cup water 111teaspoon salt 111lblblb ground buffalo, crumbled 1/2 cup finely chopped onion 1/2 lblblb mushrooms, 111sliced 222tablespoon salad oil 333cup (about 6 slices) cubed 111french bread 111cup hot beef broth 1/4 teaspoon sage 111dash pepper 666buffalo t bone, rib, or 111chuck steaks 111salt Wash rice, cover with water, and add 1/2 teaspoon of the salt; bring to a boil, cover, lower heat, and cook for about 30 minutes or until tender. Drain well.Meanwhile, brown ground buffalo, onion, and mushrooms in oil, stirring frequently. Place bread in bowl, cover with broth, and let stand until soft. Stir in rice, ineat mixture, remaining 1/2 teaspoon salt, sage, and pepper. Place in a greased 2 quart casserole, cover, and bake in a moderate oven (350") for I hour. About 15 minutes before serving, quickly broil or barbecue steaks to stage desired. Salt on both sides. Place on a hot platter, top if you wish with slices of herb butter; serve with dressing. Makes 6 servings. From: Joell Abbott Date: 17 Sep 98 Yield: 4 servings Page 181 BUFFALO STEW 333lblblb buffalo; cut up for stew 111salt & freshly ground black pepper; to taste 1/4 cup peanut oil for browning 333cloves garlic; sliced 111large yellow onion; chopped 222bay leaves 1/2 cup dry red wine 1/4 cup catsup 111kitchen bouquet to taste 111cup mushrooms; sliced and sauteed SERVES 6 8 It was necessary for the emigrants to supplement their diet with whatever could be found along the trail. When buffalo meat was available, it was eaten boiled, fried, roasted, and dried. It proved to be a lifesaver in desperate times, and it was quite good besides. The great move to the frontier practically wiped out the buffalo. However, the animals have been saved from extinction and are now being farm raised for food. Isn't that an interesting turn of events? The following stew recipe is quite delicious. It was given to me by Lorraine Czimer, of Czimer's Meat outside Chicago. They carry buffalo and a terrific assortment of other specialty meats, including bear. If you can track down a buffalo, you will like this dish. It is a bit more elaborate than would have been possible on the trail. The meat tastes a bit sweet and it is very good. Lightly salt and pepper the meat. Heat a large Dutch oven and add the oil. In two different batches, brown the meat on all sides. Add the remaining ingredients to the pan and stir well. Cook slowly, covered, over low heat. A good gravy should form in this dish. If you wish more gravy, Lorraine suggests you add a bit of water and some water flour mixture for thickening. If the color ofthe gravy is too light, add some Kitchen Bouquet to taste. Cover the meat and bake at 325ø for 1 1/2 hours, or until tender. Serve this with Bacon Corn Bread and Creamed Cornmeal Timbales (see recipes). They wouldn't have had timbales on the trail, but they sure are good with this stew. From Yield: 6 servings Page 182 BUFFALO VEGETABLE STEW 222lb.lb.lb. buffalo 1/4 c.c.c. oiloiloil 222lg.lg.lg. chopped onions 222cloves of minced garlic 222c.c.c. corn 888c.c.c. water 111tsp. salt 111tsp. oragano 1/2 tsp. pepper 444carrots, sliced 333potatoes, cubbed 111green pepper (optional) Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender. Add the vegetables and continue to cook until done, about 30 minutes. BUFFALO, TURNIP, AND BERRY RAGOUT By: Food Journal of Lewis and Clark: Recipes for an Expedit 111pound buffalo stew meat, cut into 1 1/2 i; nch cubes 1/3 cup stone ground cornmeal 111tototo 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 111tototo 3 tablespoons vegetable oil or othe; r fat 333tototo 4 turnips, peeled and cut into eigh; ths 111medium onion, peeled and quartered 1/2 cup dried blueberries Lewis’s mention of ragouts and truffles morella reminds us that thoughts of home and familiar surroundings and food did cross the travelers’ minds. Or Lewis may have wished to return with something new for President Jefferson and other epicures. Prairie turnips are not available commercially. This recipe substitutes the common turnip. Toss the buffalo cubes in a mixture of cornmeal, salt, and pepper. Heat 1 tablespoon of oil in a heavy 3 quart Dutch oven over medium high heat. Add the buffalo and brown well on all sides, stirring often, for 5 to 7 minutes, adding additional oil if needed. Reduce the heat to medium if browning too fast. Stir in 2 cups of water, the turnips, onions, and blueberries. Bring to a boil. Cover and turn the heat to low. Simmer for 1 to 1 1/2 hours, stirring and basting regularly. Serve immediately. by Mary Gunderson Page 183 History Cooks® 2003 ISBN 0 9720391 0 4 Yield: 4 to 5 servings BUFFALOAF CORDON BLEU By: Kellie 222eggs 1/4 cup minced parsley – divided 1/2 cup bread crumbs 222cloves garlic – pressed 222teaspoons salt* 111teaspoon tarragon 111teaspoon dry mustard 1/4 teaspoon ground black pepper 111bunch green onions (include green tops) –; chopped 111tablespoon butter 111cup swiss cheese – shredded 222ounces smoked ham – chopped 222pounds ground bison 1/2 cup chicken broth Preheat oven to 350°. Beat eggs in a large bowl. Add 2 tablespoons parsley, bread crumbs, broth, garlic, salt, tarragon, mustard, and pepper. Beat well. Mix in ground bison. Set aside. Sauté onions in butter until soft. Blend cheese, ham, remaining parsley and onions in a medium bowl. Set aside. Divide the meat mixture into two equal parts. Pat one part into the stoneware loaf pan to form a layer. Top with cheese mixture. Pat remaining meat mixture on top of cheese. Bake for 45 minutes. Remove stoneware loaf pan from oven and drain off fat. Bake an additional 30 minutes. Cool for 15 minutes in stoneware loaf pan, then remove from pan and cool completely in refrigerator. Cut into thin slices for sandwiches. May also be served hot. This is a recipe I got from a local bison ranch. It's SOO good, even my young boys love it! It also freezes well, and a little goes a long way. Page 184 BULLARD'S BEST YET CHILI 1/4 lblblb pinto beans 11114 oz. can 3/4 lblblb onion chopped 1/2 lblblb green bell pepper 111chopped 111tablespoon salad oil 222garlic clove 1/4 cup cilantro 1/4 cup butter 1 1/4 lblblb venison get butcher to 111mix 111beef and pork, then chili 111grind 1/2 lblblb pork 1/4 cup chili powder (your 111favorite kind) 111tablespoon salt 111teaspoon black pepper 111teaspoon cumin seeds 111canned stewed tomatoes "Wash beans and soak overnight in water 2" above beans. Cook in same water until done; do not drain. Add tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions and cook until tender, stirring often. Add garlic and cilantro. Melt butter in large skillet and saute meat for 15 minutes. Add meat to onion mixture and stir in chili powder. Cook 10 minutes. Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes. "Place beer near chili pot and call me." Lou's notes: This is my brother in law Marvin's recipe. It was published in Southern Living! Marvin's original recipe called for 2 cans of Rotel tomatoes, but that was really, really too hot. Also, I replaced the parsley originally called for in the recipe with cilantro and added an extra garlic clove. Lean beef can be substituted for venison. Recipe By : Marvin Bullard From: Lou Parris Date: 31 Aug 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 185 BURNETTS WOODCOCK 444woodcock, properly hung 115 gm butter 111rasher of bacon per bird FOR THE POTATO CAKES 750 gm waxy potatoes 222egg whites 111egg yolk 111tablespoon capers, chopped 150 mlmlml whipping cream 25 gm butter FOR THE SAUCE 444pigeon livers (use pheasant 111or chicken if not available) 55 gm butter 222tablespoon beef stock 10 juniper berries, crushed 111salt and fresh ground pepper 111small glass white wine 111squeeze lemon juice First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown. Spread each woodcock generously with butter and cover with a bacon rasher. Roast in a preheated very hot oven at 220 deg C for 10 15 minutes, depending on how you like them, more if you must. For the sauce, saute the livers in butter until just cooked, mash and sieve them. Put the purJe in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes. Place the cooked woodcock on the potato cakes and serve with the sauce. Source: "Two Fat Ladies", SHOW #FL1CO6 LOCK KEEPERS From: Scott Jones Date: 07 Sep 99 Yield: 1 servings Page 186 BUSH TOMATO SOUP 111medium onion (finely diced or 111brunoise as the trade calls 111salt & pepper to taste 666medium tomatoes very ripe (peeled 111seeded & chopped, or use an 810 gm or 2lb tin of crushed 111tomatoes 333cup water. 222tablespoon tomato paste. 111tablespoon lacewoods bush tomatoes or 111tamarillo (peeled, seeded & 111chopped) 111teaspoon basil(chopped) Well I thought it was about time we did some Aussie bush food. Now, from the out set lets be clear on this point, that most aussies have never tried many of the bush items I will do in this column. We don't all eat kangaroo & EMU every week either. Many of these things are an acquired taste, and are mainly sold in specialty restaurants. Like everything in this great country of mine, more people are trying new foods every day. Now bush tomatoes taste not unlike Tamarillo, (tomatillos) with a pronounced caramel after taste. So if you cant get any bush tomatoes use tamorillos instead. Now like most of the recipes I will post; this is MY SITE, people are going to say "that's not how you prepare that", But that's what I love about cooking, there are many different ways and styles to accomplish the same thing. Right here we go! In a pot Saute the onion with out color for a few in the oil . Add the tomatoes cook for a while longer add the water, salt and pepper and tomato paste. Bring to near boiling and then simmer for 10 mins.enough time for a beer or a glass of wine. Add the bush tomatoes that have been soaked or the Tamarillo and cook another 10 mins. Cool for a while, then either uses a hand blender or a food processor and blend smooth. Add the basil reheat and serve with some Damper or other crusty bread Note: If neither of these are available use sundried tomatoes instead. Page 187 Onto the main course: Sirloin Steak with Roasted Peppers & Olive Butter http://www.kitchenproject.com/html/oz2bsoup.html From: Dave Drum Date: 08 02 03 Yield: 4 servings BUTTERNUT & TOMATO SOUP (MODERN) 111med.. butternut squash, peeled & diced 222c.c.c. soy milk 2 14.5 oz. cans diced tomatoes 1 2 Tsp salt (to taste) 111t.t.t. fresh ginger, grated Place squash in saucepan with soy milk. Simmer until squash is soft. Add 1 can diced tomatoes & puree with squash. Add second can of diced tomatoes, leaving in chunks. Heat; add salt & ginger. Serve warm, garnished with croutons & sliced scallions. Suggestion: Use home canned tomatoes or fresh Page 188 BUTTERNUT SOUP WITH HERBS 666scallions 222teaspoon fresh, peeled, grated 111ginger 111tablespoon light oil (corn or 111safflower) 333cup vegetable broth 222cup pureed squash (butternut, 111acorn, or other sweet meat 111squash; fresh, frozen, or 111canned) 444ozozoz cream cheese 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon rosemary 1/4 teaspoon basil 1/2 teaspoon parsley 111lime (a small sqeeze for 111serving) Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice. from THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson I personally liked a bit more than just a splash of lime. Mignonne From: Native Cooking [email protected] From: "Mignonne Al" Yield: 4 servings Page 189 BUTTERNUT SOUP WITH HERBS By: THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson 666scallions 222tsp. fresh, peeled, grated ginger 111T. light oil (corn or safflower) 333c.c.c. vegetable broth 222c.c.c. pureed squash (butternut, acorn, or; other sweet meat squash; fresh, frozen, or canned) 444oz. cream cheese 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. rosemary 1/4 tsp. basil 1/2 tsp. parsley 111lime (a small sqee Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice. BUTTERNUT SOUP WITH HERBS 1116 scallions 2 tsp. fresh, peeled, grated ginger 1 T. light oil (corn or safflower) 3 C. vegetable broth 2 C. pureed squash (butternut, acorn, or other sweet meat squash; fresh, frozen, or canned) 4 oz. cream cheese 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. rosemary 1/4 tsp. basil 1/2 tsp. parsley 1 lime (a small sqeeze for each serving) Saute scallions and ginger in the tablespoon of oil. Add the broth and let it steep while you puree the squash with the cream cheese. Add to the broth. Add the remaining ingredients. Heat slowly until barely simmering. Just before serving, splash each individual serving with a small squeeze of lime juice. Page 190 from THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson I personally liked a bit more than just a splash of lime. Mignonne * About eGroups | Privacy Policy | Terms of Service | No Spam! | International | Contact Us BUTTERNUT SQUASH SOUP WITH CHESTNUT DUMPLINGS By: Scott Carsberg 222pounds butternut squash, peeled and cut in; to chunks* 111vanilla pod or 1 teaspoon vanilla extract salt 555ounces fresh ricotta ( 1/2 cup plus 2 tabl; espoons), drained if nece 222tablespoons puréed chestnuts 222tablespoons grated parmesan 111large egg 777tablespoons flour ricotta salata (or more parmesan) f; or garnish. * (weighed after cutting) 1. Put squash in a heavy saucepan with water to cover, about four cups; bring to a boil over high heat. Split vanilla pod lengthwise and scrape seeds into pot and add pod. Turn heat to low, cover, and simmer until squash is quite tender, 20 to 30 minutes. Cool if time allows. 2. Remove pod, let cool a bit, and transfer squash and liquid in batches to a blender; purée, and add salt to taste. 3. Weigh 5 ounces of the purée, or measure 1/2 cup plus two tablespoons, and combine in a bowl with ricotta, chestnut purée, Parmesan, egg, and a little salt. Gently fold in flour; a spoonful of the mixture should just hold its shape on a plate. (If it does not, add a little more flour.) Put batter in a pastry bag with a No. 5 tip, and pipe dumplings onto parchment or waxed paper, or simply make dumplings with a spoon. Refrigerate for at least an hour. 4. Reheat soup, thinning with water if necessary. Put dumplings in boiling salted water, a few at a time; they're ready about 2 or 3 minutes after they rise to the top. (Taste to make certain.) Serve soup with dumplings, grating a bit of ricotta salata over the top. Yield: 6 servings. Page 191 BUTTERNUT SQUASH SOUP WITH FRIED SAGE LEAVES 333tablespoon butter 111onion, coarsely chopped 111tablespoon chopped fresh sage pound butternut; squash, 111halved, peeled, seeded, 111chopped (about 5 cups) 555cup canned low salt chicken 111broth 24 fresh sage leaves Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and saut‚ed vegetables. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saut‚ until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves. Makes 8 servings. Bon App‚tit November 2001 Flavors of the World TRY: carmelizing the two onions add 1 apple add a few toasted pomegranite seeds From: "Mignonne" Yield: 4 servings Page 192 BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS 222large butternut squashes, skin and seeds removed, cut into 2 inch pieces salt honey 1/4 cup pumpkin seeds chopped chives Place the squash meat into a heavy saucepan and cover with water. Cook until fork tender; drain and reserve liquid. Place some of the squash in a food processor (Be careful the squash is hot!) Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds. Ribbons of Summer Squash with Sage Pesto Julienne of zucchini and yellow summer squash (prepare on a mandolin or with a grater do not peel) Cooked heirloom beans (anasazi, appaloosa, black, butterscotch, calypso, tepary, chestnut lime or any variety) chopped fresh tomatoes roasted corn kernels canola oil In a large sauté pan, heat just a bit of oil to keep from sticking, or use a non stick pan. Add 2 cups of mixed squash julienne to hot pan. Add 1 cup corn, 1 cup tomatoes, 1 cup mixed beans and 1 heaping tablespoon of sage pesto (see below). Toss quickly. Do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately. Page 193 BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS 222large butternut squash, skin and 111seeds removed, cut into 222inch pieces 111sea salt to taste 111tablespoon honey 1/2 cup pumpkin seeds 1/3 cup chopped chives or parsley Squash is a staple for many Native American tribes. Young squash are baked or boiled, blossoms are battered and fried, and leaves are wrapped around other foods for cooking. Pumpkin seeds are often formed into balls with dried fruits, nuts and maple syrup in what1s known as pemmican, the "trail mixý of many tribes. Place squash in a heavy saucepan and cover with water. Cook until tender, about 20 minutes; drain and reserve .liquid. 2. Pur‚e squash, in batches, in a food processor or blender until smooth. (Be careful < the squash is hot!) Add some reserved liquid to the processor if the squash becomes too thick to pur‚e. 3. Return pur‚ed squash to saucepan in which it was cooked and slowly reheat. If soup is too thick, stir in some of reserved cooking liquid. Season to taste with a pinch of salt, and sweeten with honey if necessary (sometimes the squash is not as sweet as it should be). 4. Place pumpkin seeds on a baking sheet in a 350oF oven and roast about 10 minutes until fragrant. 5. Ladle soup into warm bowls and garnish with pumpkin seeds and chives. Native American Harvest Feast Recipes by Loretta Barrett Oden Owner of the Corn Dance Caf‚ in Santa Fe, N.M. From: "Hill8628" Yield: 4 servings Page 194 BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS 222large butternut squashes, skin and seeds; removed, cut into 2 inch salt honey 1/4 cup pumpkin seeds chopped chives Place the squash meat into a heavy saucepan and cover with water. Cook until fork tender; drain and reserve liquid. Place some of the squash in a food processor (Be careful the squash is hot!) Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds. BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS (MODERN) 222lg.lg.lg. butternut squash, skin\seeds remove; cut into 2 inch pieces salt honey 1/4 cup pumpkin seeds chopped chives Peeling a winter squash can be tricky business. I use a potato peeler for most of them and it works well. It's just a slow process. I have run into a few types of squash that cook first then removing the outer flesh was a lot easier. Butternut squash shouldn't be a problem though. Min Place the squash meat into a heavy saucepan and cover with water. Cook until fork tender; drain and reserve liquid. Place some of the squash in a food processor. Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste. Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds. Page 195 BYERLY'S WILD RICE SOUP A LA GINNY 111xxx no ingredients 2 TB butter 1 TB chopped onions 1 TB sliced green onions 3 TB slivered almonds 1/3 c finely diced carrots 1 TB finely chopped celery 2 c cooked wild rice (about 1/2 : c raw) 1/2 ts sugar 1 ts MSG (optional) 1/2 ts turmeric 2 bay leaves 4 c low sodium chicken broth 1 bouquet garni (1 sprig each : fresh, or : parsley/ marjoram/ thyme and : basil) 1 ts dried herbs, tied in : cheesecloth : Pepper to taste 1/3 c chopped ham 1 skinless boneless chicken : breast, chopped "This soup comes from Byerly's, a store in Minneapolis," Dorothy Megarry says. "A friend tried to duplicate it and developed this recipe. I've seen the original and I think this is better. We serve this on Christmas Eve." The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time. Megarry likes to make it a day before serving so the flavors have time to meld. Megarry likes the recipe as is, but the original recipe called for 1/2 cup half and half and 2 tablespoons sherry added in at the end and heated until warmed through. In a stockpot, melt butter. Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3 to 5 minutes. Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth, bouquet garni and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garni. Add ham and chicken breast and cook for 10 minutes. Source: "Atlanta Journal Constitution" Posted to eClix Food BB by Susan W. Copied by Tom Shunick A Westminster Receptarist Recipe By : Dorothy Megarry, 1982 From: [email protected] Date: 08 03 03 Yield: 6 servings Page 196 CABBAGE ROLLS WITH RAISIN SAUCE 12 cup water 666large cabbage leaves 111lblblb ground venison 111small onion; chopped 111cup cooked wild or brown rice 111cup fresh white bread crumbs 1/2 cup fresh mushrooms; chopped 222eggs; beaten 1/4 cup tart apple; chopped 111teaspoon salt 1/2 teaspoon pepper 111sauce: 10 ozozoz beef consomme 888ozozoz tomato sauce 3/4 cup golden raisins 222teaspoon paprika 111teaspoon sugar 1/2 teaspoon white pepper Preheat oven to 375 F. In a 4 qt saucepan, bring water to a boil over high heat. Immerse cabbage leaves for 1 minute or until colour brightens. Remove and drain. In a 10 in skillet, combine venison and onion. Cook over medium heat 6 8 minutes til no longer pink, stirring occasionally. Drain. Stir in rice, bread crumbs, mushrooms, eggs, apple, s&p. Mix well. Spoon approx 2/3 c venison mixture onto centre of each cabbage leaf. Roll leaves tightly, folding in sides. Place rolls seam side down in an 8 in baking dish. Set aside. In a 4 cup measure, combine the sauce ingreds. Pour sauce over the rolls. Cover with foil. Bake for 30 40 minutesor until sauce is bubbly and centres of the rolls are hot. >From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 6 servings Page 197 CACTUS STEW 111cactus paddle (about 8 oz.) salt 1/2 onion 111garlic clove several sprigs cilantro dry husks from 4 tomatillos, opt. 222lb.lb.lb. finely diced venison, bison, elk, m; oose, etc. 333garlic cloves, minced 111can enchilada sauce 222tsp. oregano 222tsp. toasted cumin seed, crushed or grou; nd 222T. masa harina 1/4 c.c.c. water 1/4 c.c.c. minced cilantro 111toasted japones chile, ground, opt. Use a sharp paring knife to slice off the spine nodes. Trim around the edge of the paddle where the spines are closer together. It is not necessary to peel the cactus, only to remove the nodes and spines on both sides. Trim off the blunt end where the paddle was cut from the plant. Cut the paddle into 1/4' strips about 2' long. Bring 4 quarts water with 1 tablespoon salt, the onion, garlic, cilantro and tomatillo husks to a boil; drop in the cactus strips. (Tomatillo husks help retain the bright green color of the cactus.) Blanch the cactus until just crisp tender, about 8 to 10 minutes. Drain strips in a colander and rinse with cool water. Place the meat in a pot with 3 cups of water. Simmer, covered, until the water is just about gone. Drain off the fat. To the drained meat, add minced garlic, the red chile sauce and spices. Simmer about 30 minutes. Taste and adjust salt as needed, then stir in the drained nopalitos. Simmer for 20 minutes. Blend the masa harina and water to make a paste; whisk it into the stew for a thickener. Simmer 5 minutes longer, then stir in the cilantro. IfIfIf you like a spicy stew, add the japones chile. Serve in bowls accompanied by warm tortillas. Page 198 CALICO WILD RICE SOUP 222cups wild rice 666cups water 444cups chicken broth 111cup frozen corn kernels 0.5 cup chopped green onions 222tablespoons red bell pepper, chopped 222tablespoons chopped green bell pepper 111tablespoon chopped fresh parsley 111teaspoon dried tarragon 222tablespoons cornstarch 222tablespoons water 1. In a medium sauce pan cook rice in 6 cups water until cooked through and tender. 2. In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender. 3. In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened Yield: serves 6 servin CAMPBELL SOUP PORK CHOPS A L'ORANGE 888pork chops (2 lbs) 111pepper 222can cream of chicken soup 111cup fresh orange juice 1/2 cup sliced celery 1/4 cup chopped cashews 111ground cloves 888fresh orange slices, 1/2'd Use 1 large frying pan or prepare in 2 frying pans. Prepare by dividing ingredients equally; brown chops. Season with pepper; pour off fat. Stir in remaining ingredients, except oranges; cover. Cook over low heat 40 minutes; stir occasionally. Add orange slices, cover. Cook over low heat minutes more or until tender. Submitted By JANE KNOX On 09 11 94 Yield: 6 servings Page 199 CAMPBELL SOUP ROAST PORK PARTY STYLE 333lblblb loin of pork 555sl onion 333sl apple, cut in h alf 1/4 teaspoon sage 111can cream of chicken soup 1/4 cup sherry or substitute 1/2 cup water Make 6 slits almost to bone in pork loin. Place a slice of onion and applie in each slit. Rub roast with sage; tie securely. Roast fat side up at 325 degrees for 2 hours; pour off fat. Combine soup and wine, pour over meat. Roast 30 minutes more or until done, baste often with soup (total roasing time 35 40 minutes per pound). Remove meat from pan. On to of range, in roasting pan, add water to soup. Heat stirring to loosen browned bits; serve with roast. Submitted By JANE KNOX On 09 11 94 Yield: 6 servings CANADIAN INDIAN (SIOUX) FISH CHOWDER 111cup chopped onion 444cup cubed potatoes 111tablespoon salt 1/8 tablespoon pepper 555cup raw fish; 3/4 cubes 111quart boiling water 222cup milk 111cup half & half cream 111parsley or chives Add potatoes, onions, salat and pepper to water. Cook about 10 min, until veg are soft, but not completely cooked. Add fish and cook 10 min. Add milk and light cream, stir and heat 15 min longer. DO NOT BOIL. Serve with parsley or chives. Posted by [email protected] Posted to MC Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina Yield: 1 servings Page 200 CANADIAN LYNX STEW 222lblblb lynx meat 444tablespoon fat 111small onion, chopped 111teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon summer savory 1/4 teaspoon oregano 444potatoes, quartered 444carrots, diced 1/2 celery, chopped 222tablespoon flour 1/2 cup cold water 111teaspoon worcestershire sauce Wash meat well, pat dry, and cut into 2 inch cubes. Melt fat in a heavy pot, add meat and cook until nicely browned. Add onions and seasoning. Cover with cold water, bring to a boil then reduce heat, place a lid on the pot and simmer for 1 1/2 hours. Add cut potatoes, carrots and celery and continue cooking for 1/2 hour or until meat and vegetables are tender. Make a paste of the flour and water and add to the stew, stirring gently until thickened. Just before serving add the Worcestershire sauce. Serve hot. Serves 4. From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973 Typos by Bert Christensen http://www.interlog.com/~rosewood [email protected] Yield: 4 servings Page 201 CANNED RABBIT STEW 555large rabbits cooked and deboned 15 lblblb potatoes 111large celery stalk 555lblblb carrots 222lblblb onions 12 chicken bullion cubes 222quart homecanned peas Add water to your liking. When the vegetables are soft, have canning jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes. Makes about 25 quarts. Recipe By : Michelle Heath Yield: 1 servings CARIBOU AND CHANTERELLES 111lblblb caribou, cut into cubes 222tablespoon olive oil 222fresh green chilies, 111roasted 111medium onion, chopped 222cloves garlic, crushed 222cup sliced wild mushrooms, 111chanterelles 222cup tomato chunks 222bay leaves 111cup game stock 111garnish: 2 tsp chopped fresh 111coriander 111salt to taste In a stew pot, heat half of the oil in hot pan and saut‚ meat in batches. Cook, stirring until caribou is just tender, about 7 to 8 minutes. Set aside in a bowl. Peel, seed and chop chilies. Heat remaining oil in same pan. Add onion, garlic and mushrooms and saut‚ until onion is soft. Add chilies, tomato chunks and bay leaves. Cook, stirring, about 5 minutes or until tomatoes are pulpy. Stir in stock and coriander. Simmer uncovered for 15 minutes or until sauce thickens slightly. Remove bay leaves. Add caribou, stir until heated through. Season with salt to taste. Serve with wild rice. Makes 4 to 6 servings. From: Godbless777 Yield: 4 servings Page 202 CARIBOU BOURGUIGNON 1/4 lblblb salt diced pork 333strips diced bacon 111flour 111salt and pepper to taste 333lblblb moose round or rump cut in 111cubes 111moose kidney, thinly sliced 111tablespoon brown sugar 1 1/2 tablespoon currant jelly 111teaspoon kitchen bouquet 333bouillon cubes 222onions chopped or two dozen 111pearl onions 444carrots, sliced 111tablespoon worcestershire sauce 222bay leaves 222teaspoon thyme 1/2 lblblb mushrooms, sliced 111butter 3/4 cup cream 333tablespoon chopped parsley 222cloves garlic, sliced 222cup red wine 111can cream of mushroom soup Fry salt pork in skillet and cook bacon. Put aside. Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish. Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth). Sir in bay leaves and thyme and smooth out the liquid. Set aside. Cover and simmer for 2 21/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30 40 minutes of cooking. Saute the mushrooms in butter for 2 3 minutes, then add the cream. Cook down until the cream has thickened about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley. This is excellent served with noodles. Serves 6 From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 203 CARIBOU CHILI 444lblblb caribou, chunked preferred or groun; d 111large onion, chopped 222garlic cloves, minced 111teaspoon oregano 222teaspoon cumin 111cup red wine, beef broth or beer 666teaspoon chili powder 1 1/2 cup canned tomatoes and juice or small; can tomato paste 222teaspoon liquid hot pepper sauce or 1/2 teaspoon cayenne pepper salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1 2 tb.) Masa or Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* Yield: 8 servings Page 204 CARIBOU GOULASH 222lblblb boneless stewing meat 111marinade: 1 1/4 cup red wine 222tablespoon olive oil 111onion; chopped 111medium carrot; sliced thin 666black peppercorns 111bay leaf 111flour for coating 222large sweet red bell peppers; cubed 111medium onion; chopped 222centiliter garlic; minced 111rib of celery; sliced 333tablespoon olive oil 14 ozozoz canned tomatoes 222tablespoon tomato paste 222tablespoon paprika 111teaspoon caraway seeds (opt'l) 111salt 111fresh ground black pepper 111lblblb potatoes 1 1/4 cup plain yoghurt or sour cream In a shallow dish, combine all the marinade ingredients and add the cubed caribou. Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade. Pat dry and roll in a little flour. Strain the marinade and reserve. Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat the oil in a large frying pan, and brown the caribou quickly. Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown. Put the caribou and fried vegetables into a flameproof casserole. Add the tomatoes, roughly chopped, and the tomato paste. Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid. Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1 1/2 2 hours. 25 minutes before the goulash is ready, add the potatoes, peeled and cubed. Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked. Yield: 6 servings Page 205 CARIBOU PEPPER STEAK 222lblblb caribou steak, cut in strips 1/2 cup flour 1/4 teaspoon pepper 1/2 cup shortening, lard or bacon grease 111can stewed tomatoes, save juice 222cup water 222beef bouillon cubes 222teaspoon worcestershire sauce 3/4 teaspoon salt 3/4 cup chopped onion 1/2 teaspoon garlic powder 333green peppers, cut in strips 111steamed rice Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2 2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice. Yield: 8 servings Page 206 CARIBOU ROAST IN GIN 111caribou roast 111strips of bacon 111marinade: 111medium onion; chopped 666peppercorns 222centiliter garlic; minced 111medium parsnip; diced 222ribs celery; chopped 111cup cider vinegar 111cup beef bouillon 111cup gin Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more. Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings. Remove the roast and let sit 5 10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade. The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don't have any whole juniper berries available. Yield: 1 roast Page 207 CARIBOU SOUP 111lblblb caribou 111oil; for browning meat 888cup water or stock 222bay leaves 444juniper berries 222cloves 1/2 cup white wine 111tablespoon worcestershire sauce 444small potatoes, quartered 111carrot; peeled and sliced 111parsnip: peeled and diced 1/2 cup turnip; peeled and diced 1/2 cup cabbage; shredded 222celery ribs; chopped 222medium banana peppers, chopped 1/2 cup green peas Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot. In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving. This soup is best re heated the second day. Yield: 8 servings Page 208 CARIBOU STEAK, GARLIC STIR FRY 222lblblb caribou steaks 1/4 cup soy sauce 111cup beef bouillon 1/4 teaspoon ginger 222centiliter garlic; minced 1/4 cup sherry 444tablespoon peanut oil 222centiliter garlic; minced 333large green bell peppers cut into 1/2 str; ips 111cup water chestnuts 333tablespoon cornstarch 111sherry 111sesame oil 111hot steamed rice Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while it's browning). Set aside. Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice. Yield: 8 servings Page 209 CARIBOU STEW 222lblblb caribou (boneless) flour; for dredging salt and pepper to taste oil; for browning meat 1/2 ccc red wine 1/8 ccc worcestershire sauce 111ccc lentils 444small potatoes, quartered 111carrot; peeled and sliced 111celery rib; chopped 1/2 ccc parsnip or turnip; diced 111jalapeno pepper, diced or 222md banana peppers, chopped 111bay leaf spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve. CARIBOU STROGANOFF 1 1/2 lblblb caribou steak or boneless stewing m; eat (cut in 1/2 strips) 1/2 cup flour 1/2 teaspoon salt 1/2 lblblb mushrooms, chopped 222small onions, chopped 111centiliter garlic; minced 333tablespoon lard or bacon fat 111tablespoon worcestershire sauce 111beef bouillon cube 111cup water 111cup sour cream 111steamed rice or noodles 111paprika Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worcestershire and the bouillon dissolved in hot water. Cook until thickened. Add sour cream. Heat until gravy just barely simmers. Add the cooked meat and vegetables and heat. Serve over rice or noodles. Sprinkle with paprika to accent. Yield: 4 servings Page 210 CARIBOU TENDERLOIN STEAK WITH CHANTERELLE MUSHROOMS AND C 444caribou tenderloin steaks (5 111to 6 ounces each, about 3/4 111inch thick) 111tablespoon vegetable oil 111tablespoon butter 2/3 cup rich beef stock 1/2 cup dry white french vermouth 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 111teaspoon freshly squeezed lemon 111juice 222tablespoon finely chopped fresh 111tarragon leaves 111cup cooked chanterelles 111cup cooked chanterelles: 3/8 lblblb chanterelles 111freshly ground black pepper 222tablespoon butter 111small minced shallot 1/4 teaspoon salt 1/2 teaspoon chopped fresh tarragon Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan. Pat the caribou steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm. Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately. From New Cooking from the Old West / Greg Patent From: Hill8628 Yield: 4 servings Page 211 CARIBOU VEGETABLE SOUP 333quart water 333potatoes, diced 2223 lb. shank meat (or any 111stew meat) 222ribs celery with leaves 29 ozozoz can tomatoes 111shank bone sawed in pieces 111salt and pepper to taste 1/2 cup chopped parsley 222beef bouillon cubes 111(optional) 1/2 teaspoon thyme 333carrots, cut up in chunks 222bay leaves 111onion, sliced 1/4 teaspoon savory Boil water, put in meat, bone, and bouillon cubes. Bring to a boil, and cook for 2 1/2 hours. When cooled discard the congealed fat. Bring broth to boil again. Add the vegetables, salt, pepper, and the herbs and simmer covered for 20 30 minutes depending on how large the carrot and/or potato chunks have been cut. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 212 CARROT & CHAYOTE SQUASH SOUP 111chayote squash, cut into ½ inch cubes and; brushed lightly with oli oil* 1 16 oz. package of frozen carrot coins 111teaspoon (2 cloves garlic, minced 1 16 oz. can low sodium chicken broth 1 16 oz. can evaporated skim milk 1/8 teaspoon black pepper CHAYOTE SQUASH was once a staple of the Aztecs and Mayas, and got its name from the Aztec language Nahuatl, who called it chayotli. Roast squash in a preheated 400 F. oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside. In a medium pot on medium low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup tototo a simmer. Ladle the soup into bowls. For garnish, add a spoonful of roasted chayote squash to the center of each bowl. *Chayote squash is pale green and firm, with a mild white flesh. If you cannot find it, a summer squash such as pattypan or yellow zucchini would be a good substitution. Yield: serves 4 Page 213 CASSEROLED DOVE BREASTS AND WILD RICE 10 dove breasts 111juice from 1/2 lemon 111salt 111pepper 111rib celery 1/2 lblblb mushrooms (that's one half 111pound) 444scallions (green onions) 333tablespoon butter 1/4 teaspoon tarragon 1/2 cup white wine 1 1/2 cup chicken stock (that's one 111and one half cups) 2/3 cup wild rice (that's two thirds 111cup) I tried a new dove recipe this past weekend and thought I would pass it along. This has to be one of the best recipes for doves I have ever used. Rinse the wild rice, drain, and set aside. Skin the dove breasts, wipe with lemon juice, and salt and pepper the breasts. Chop the mushrooms, scallions and celery. Sautee them in the butter lightly (3 5 minutes). Put the wild rice in the bottom of a casserole dish. Arrange the dove breasts on top of the wild rice. Pour celery, mushroom, and scallion mixture over doves. Add rest of ingredients (tarragon, white wine, and chicken stock). Place the dish, covered, in a 325 degree preheated oven and let cook for one and one half to one and three quarter hours (90 105 minutes). This recipe keeps the dove breasts moist and tender!!! Keith This sounds like a good recipe. However, if you really want to go all out, here are few suggested changes: Pluck and draw the dove and use the back, leg and thigh too. In a roasting pan, baste the little babies with chicken or duck fat (butter will do in a pinch but be liberal with the fat so the birds remain moist). pre heat the oven to 300 degrees and roast them. Baste every 20 minutes and check to see if they're done everytime you go to baste (you can tell by proding at the breast meat with a fork. If it pulls away from the sternum fairly easily then it is done. It's best to undercook slightly at this point because you will be cooking them again with the rice). Now take and pull the meat from the birds and set aside. Take the remaining bones and put into a stock pot and cover with cold water until about two inches above the bones. Add a quartered onion to the pot along with a bulb of garlic (around 8 cloves cut in half and use germ too). Add a carrot (broken into two or three pieces). Bring the stock to a boil and reduce heat to low and let slowly simmer for two hours minimum (I'd suggest 4 hours). Page 214 Add water if it drops below the bones. Substitute dove stock for the chicken stock below. Now take the pan drippings from the roaster and pour into a skillet (add duck/chicken fat or butter until you have about 3 or 4 tablespoons of fat (total) in the skillet. Saute chopped veggies in this mixture. Add wild rice to the skillet and coat well with the fat (stir for about 3 minutes). Now add the dove stock (see amount below) directly to the skillet and bring to a simmer for 3 or 4 minutes. Now add to the casserole dish along with the meat, wine (see amount below) and tarragon (personally, I'd use sage here but it's because I hate tarragon). The cooking times listed below will need to change for this recipe as well. Cover dish and bake at 350 degrees for 45 minutes. I hope my modifications don't offend you Keith. Your recipe really is one of the better ones I've seen on this group. Ken Ihrer The Cajun Game Chef Yield: 1 servings Page 215 CASSEROLED PIGEON W/ HERBS AND SPICES (SCOTTISH MEDIEVAL) 111** british measurements ** 444pigeons; oven ready 12 centiliter garlic 444teaspoon fresh thyme; chopped 222tablespoon fresh parsley; chopped 111salt and pepper to taste 111drippings or lard for frying 1/2 pint chicken stock 1/2 lemon; juiced 111pinch ground ginger 111pinch saffron threads 1/2 teaspoon ground cinnamon 111fresh herbs for garnish Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp fresh parsley. Season with a little salt and freshly milled black pepper, then brown the pigeons all over in a little dripping or lard in a heavy flameproof casserole which is just big enough to take them. Pour over the stock, then add the lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (350øF / 180øC / gas mark 4) for about 1 to 1 1/2 hours or until very tender. Taste the gravy and adjust the seasoning as necessary. Serve each person with a pigeon arranged on a slice of wholemeal toast with a little gravy poured over. Garnish with fresh herbs. Makes about 4 servings. ** A Book of Historical Recipes ** : by Sara Paston Williams The National Trust of Scotland, 1995 ISBN = 0 7078 0240 7 Scanned and formatted for you by The WEE Scot pol mac Griogair ORIGINAL RECIPE:: Peiouns ystewed (dated 1390) "Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and with gode erbis ihewe (chopped herbs), and do hem in an erthen pot; cast therto gode broth and whyte grece (lard), powdour fort (a mixture of hot spices such as pepper and ginger), saffron, verious (verjuice) and salt." From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä Yield: 4 servings Page 216 CHAR GRILLED KANGAROO W' WILD ROSELLA FLOWER/NATIVE PEPPE 444kangaroo fillets, 200gm each 250 mlmlml beef stock, or water 888rosella flowers 444native pepper leaves 111teaspoon cornflour, mixed to a thin paste wi; th cold water Make a small pocket in the centre of each fillet and insert rosella flower. Char grill fillets to desired state. While fillets are cooking, heat stock, add remaining rosella flowers and pepper leaves. When fillets are cooked, add to the stock. Leave for a minute or two to allow some juices to flavour the sauce, then thicken sauce with cornflour. Serve with brown rice or potatoes. [Substitute the Rosella flowers with hibiscus, [I have used Szechuan pepper to substitute the native pepper taste originally from KANGAROO COOKIN', by Peter Winch From: Kevin Jcjd Symons Date: 24 Nov 97 Yield: 4 servings CHARLIE'S DEER STEW 333venison (to 4 lb) 111flour 333tablespoon bacon fat 1 1/2 cup hot water 111cup wine, dry red 111teaspoon mixed thyme, basil, marjoram 111teaspoon dried parsley 111onion, large 1 1/2 teaspoon salt 1/2 teaspoon coarse red pepper 333carrots, scraped/quartered 333potatoes, scraped/quartered Remove sinews and bones from deer; cut meat into bite sized pieces & roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and and bring to a boil. Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread. Recipe date: 11/28/87 From: Dale Shipp Date: 07 Dec 96 Home Cooking Ä Yield: 1 servings Page 217 CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE 111tablespoon olive oil 111tablespoon unsalted butter 444tenderloin medallions of 111buffalo, 6 oz each 111salt and pepper 111small vidalia onion, cut into 111medium dice 1/4 cup gold tequila 1/4 cup lime juice 111cup rich beef or veal stock 1/2 cup black coffee barbecue sauce 111(recipe follows) In a large saute pan over medium heat, combine the oil and butter. Season the buffalo medallions to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1 2 min/side for rare, 2 3 min for medium. Remove to warm platter, cover with foil and set aside. Add onions to the pan, and saute over medium low heat until softened and caramelized, 5 min. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze. When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 min; correct seasoning. Serve the medallions in a pool of sauce. Adapted from Michael Lomonaco, Cellar in the Sky NY Times 1/14/98 Yield: 4 servings Page 218 CHARRED PORK POSOLE, ROASTED GREEN CHILI, 666### pork shoulder: deboned into “steaks; ” for marinating and gril white hominy (#10 can) 333large onions three 4 oz. cans of medium green ch; ilies 222cloves garlic, 2 ea limes 111bunch cilantro tomato product: paste, chopped, and; sauce spices: paprika, cumin, chili powde; r (mexican oregano opt.) kosher salt and fresh cracked black; pepper two and a half gallon soup/stock po; t Tomatoes and Spiced Tomato Broth There are steps to be taken for this seemingly simple pot of stew. It is CRUCIAL that you fabricate your pork shoulder and cut the meat off the bone producing 1/2 inch “steaks”. There is a bone deep inside the meat of the pork shoulder. This bone must be removed, reserved and put into a small pot with salt, ground pepper, and 1/4 cup diced onion. Allow this to come to a boil and then reduce to a slight rolling boil until ALL your prep is complete. CHEAP AND EASY BEAN AND HOMINY STEW 111cncncn hominy, canned 111cncncn pinto beans 111cncncn garbanzo beans 111cncncn kidney beans 666ozozoz tomato sauce 111pk chili/taco/mexican seasoning Mix and heat. Page 219 CHEESE AND GREEN CHILI SOUP 111xxx no ingredients Recipe by Elaya K Tsosie Fresh Green Chilies in Olive Oil This is the method used to prepare chilies for the Cheese and Green Chili Soup recipe that follows. Dip each chili in olive oil and place on a cookie sheet. Place under broiler, about 3" from heat source. Broil until chilies are slightly scorched. Turn chilies and repeat process. It will take only 3 to 4 minutes on each side. Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies. Remove seeds and membranes. Use with any recipe calling for green chilies. Cheese and Green Chili Soup o 2 tbs. butter o 2 onions, diced o 4 cloves fresh garlic, chopped o 15 freshly roasted green chilies (see previous instructions) You may use 1 large can (28 ounces) roasted diced green chilies if roasting your own is not an option o 5 ripe tomatoes, diced o 6 medium white potatoes, peeled and cut into 1" cubes o 16 cups water o 2 pounds Longhorn Colby or Cheddar cheese, shredded o Salt to taste In a large soup pot, melt butter and saut‚ onions and garlic over medium heat. When onions are soft, add green chilies and tomatoes. Simmer 10 minutes, stirring every minute or so. Add potatoes and water. Cook over medium heat until potatoes are done, 10 to 20 minutes. Add cheese. On very low heat, simmer about 30 minutes. Add salt to taste. For best results, allow to cool overnight and serve the next day. Makes 6 servings. Yield: 6 servings Page 220 CHEF'S RABBIT 111rabbit or 222pheasants (cut in pieces) 111salt and white pepper 111flour 666bacon slices, cut into lg 111squares 111onion, chopped fine 888extra large mushrooms, whole 111or quartered 666ozozoz beef stock 111cup sour cream Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat. Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN Yield: 2 servings CHEROKEE CASSEROLE * 111lblblb ground beef 111tablespoon olive oil 3/4 cup bermuda onion; chopped 1 1/2 teaspoon salt 111pepper to taste 111bay leaf 1/8 teaspoon thyme 1/8 teaspoon garlic powder 1/8 teaspoon oregano 222cup crushed tomatoes 111can cream of mushroom soup 111cup minute rice 333slice american cheese; cut in 1/2 strips Brown meat in olive oil. Add onion; cook over medium heat until onion is tender. Stir in seasonings, soup, tomatoes and rice. Simmer 5 minutes, stirring occasionally. Spoon into a baking dish. Top with cheese. Broil until cheese is melted. Yield: 6 servings Page 221 CHEROKEE CASSEROLE 2 111pound of ground beef 1/2 teaspoon of salt pepper 111onion, chopped 111cup of instant rice 222small cans of tomato sauce 111can cream of mushroom soup dash oregano 1/2 bay leaf Brown meat in skillet. Add other ingredients and mix well. Pour into casserole and bake 325 degrees for 45 minutes. Put triangles of American cheese around outside of casserole and heat until melted. Yield: serves 4 6. CHEROKEE KANUCHI STEW WITH ROOT VEGETABLES 111cup pecans 111cup hazelnuts 222quarts water 222cups chopped onion 111lb.lb.lb. carrots, cut into 1 inch pieces 888oz. sunchokes (see glossary), scrubbed; and sliced into 1/2 inch 111lb.lb.lb. sweet potatoes, peeled and cut into; 1 inch cubes 111cup canned hominy 222cups frozen corn 222cups fresh green beans, cut into 1 inch; pieces salt and pepper to taste Use hickory nuts if possible, as they provide the most authentic flavor. A mixture of hazelnuts and pecans is a good substitute. Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by rubbing with a terry cloth towel. Place immediately in food processor or blender; grind to a paste. Add pecans; continue grinding. Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will rise to surface; stir down occasionally. Add sunchokes, sweet potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add salt and pepper. You can make this up to 2 days ahead. Serve with cornbread. Makes 8 servings. Page 222 CHEROKEE PEPPER POT SOUP 111lblblb venison or beef short ribs or shank; s 222qtqtqt water 222lglglg onions, quartered 222ripe tomatoes, seeded and diced 111lglglg sweet bell pepper, seeded and diced 111ccc fresh or frozen okra 1/2 ccc diced potatoes 1/2 ccc sliced carrots 1/2 ccc fresh or frozen corn kernels 1/4 ccc chopped celery salt and ground pepper to taste A hearty meat and vegetable soup! Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: serves 4 to 6. CHEROKEE PEPPER POT SOUP 111lblblb venison or beef short ribs or shank; s 222qtqtqt water 222lglglg onions, quartered 222ripe tomatoes, seeded and diced 111lglglg sweet bell pepper, seeded and diced 111ccc fresh or frozen okra 1/2 ccc diced potatoes 1/2 ccc sliced carrots 1/2 ccc fresh or frozen corn kernels 1/4 ccc chopped celery salt and ground pepper to taste Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: serves 4 to 6. Page 223 CHEROKEE PEPPER POT SOUP 111lblblb venison or beef short ribs or shank; s 222qtqtqt water 222lglglg onions, quartered 222ripe tomatoes, seeded and diced 111lglglg sweet bell pepper, seeded and diced 111ccc fresh or frozen okra 1/2 ccc diced potatoes 1/2 ccc sliced carrots 1/2 ccc fresh or frozen corn kernels 1/4 ccc chopped celery salt and ground pepper to taste Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Yield: 4 to 6 servings CHEROKEE PEPPER POT SOUP (AI) 111lblblb venison or beef short ribs 111or shanks 222quart water 222large onions, quartered 222ripe tomatoes, seeded and 111diced 111large sweet bell pepper, seeded 111and diced 111cup fresh or frozen okra 1/2 cup diced potatoes 1/2 cup sliced carrots 1/2 cup fresh or frozen corn 111kernels 1/4 cup chopped celery 111salt and ground pepper to 111taste Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92 From: Robert Miles Date: 09 02 95 Cooking From: Page 224 Dale Shipp Date: 07 Dec 96 Home Cooking Ä Yield: 1 servings CHEROKEE RABBIT CHOWDER 666slice bacon 111large rabbit, cleaned and cut in 111pieces 111frying chicken, cleaned and 111cut in pieces 222large onions, peeled and cut in 111wedges 222large green peppers, seeded and 111cut in 1/2 inch pieces 111whole red cayenne pepper 1/2 lblblb sliced mushrooms (or sliced, 111pieced, puffball) 111lblblb carrots, peeled and sliced 333medium potatoes, peeled and cut in 1/2 inch chunks 222cup corn kernels In a large stew pot cook bacon until done but not crisp. Add rabbit and chicken and cover completely with water. Cook, covered, until meat comes off the bones (about 1 hour and 20 minutes). Remove meat from stock and set aside to cool. Meanwhile, bring stock back to a boil and add onion, green pepper, cayenne, mushrooms, carrots, potatoes and corn. Cook until potatoes are done, about 25 30 minutes. While vegetables cook, remove meat from bones. Discard bones and shred meat. As soon as potatoes are tender, remove about half of them from the broth and finely mash. Add shredded meat to broth, stir in mashed potatoes to thicken. Season with salt and pepper to taste. Serves: 8 10 From: Richard Lee Holbert Yield: 4 servings Page 225 CHESTNUT SOUP 333tablespoons unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 1/2 cup finely chopped onion 333fresh flat leaf parsley sprigs 222whole cloves 111turkish or 1/2 california bay leaf 666cups low sodium chicken broth 333cups chestnuts, cooked, peeled; crumbled (15 oz jar) 1/4 cup sercial madeira 1/4 cup heavy cream 1/4 teaspoon black pepper Special equipment: cheesecloth; kitchen string Melt butter in a 3 quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften). Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni. Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes. Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3 to 4 quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally. Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered. Yield: makes 6 to 8 se Preparation Time (hh:mm): 30 mi Page 226 CHESTNUT SOUP recipe Scald, peel and scrape 50 large chestnuts; put these into a stewpan with 2 OZ. of butter, an onion, 4 lumps of sugar, and a little pepper and salt, and simmer the whole over a slow fire for three quarters of an hour; then bruise the chestnuts in a mortar; remove the pulp into a stewpan, add a quart of good brown gravy, and having rubbed the purée through a Tammy, pour it into a stewpan; make it hot and serve with fried crusts. CHESTNUT SOUP NATIVE 222lbs. fresh chestnuts, or 4 1/2 cups cann; ed chestnuts 222T. butter 333ribs celery, strings removed 222onions, peeled and cut in half 222leeks, white part only 111garlic clove, crushed and peeled 777cups chicken or vegetable stock 1/2 cup heavy cream salt and freshly ground white peppe; r, to taste to shell and peel fresh chestnuts,; make a slit in the convex chestnut with a sharp, sturdy knife; . place in a saucepan wit to cover. bring to a boil. remove f; rom heat and allow chestn liquid. when cool, take chestnuts f; rom pan, one by one, remo inner skins. if using canned chestn; uts, omit this step. thinly slice celery, onions and lee; ks. melt butter in a larg add celery, onions, leeks and garli; c. cook over low heat unt are soft and translucent. add peele; d chestnuts and cook for add chicken or vegetable stock to c; over, season with salt an taste, then cover saucepan and cook; over low heat until vege tender. remove some of the larger p; ieces of chestnut for gar strain solids, reserving liquid in; saucepan. puree solids, t the liquid as soon as the puree is; smooth. return puree to l saucepan, then add the remaining ch; icken stock. reheat soup point, remove from heat and slowly; stir in cream. reheat sou serve, garnishing with larger piece; s of chestnut. Yield: serves 8 to 10 Page 227 CHESTNUT SOUP WITH GREENS 222cups finely diced onion 111lb.lb.lb. chestnuts* 15 1/2 oz. can unsweetened chestnut puree 666cups water 222tsp. salt 111bunch watercress, washed and stems remove; d 222cups dandelion greens or arugula 111bunch scallions, sliced (green part only) Native Americans used acorns for this soup, but because they are not commercially available, we've substituted chestnuts. Canned, unsweetened chestnut puree is easy to use, as are fresh chestnuts. In Asian grocery stores you also can find dry chestnuts. These can be used by soaking overnight and then simmering until tender. * roasted, peeled and ground in food processor Combine onions, chestnut puree and water in 4 quart stockpot. Simmer 15 minutes; add salt. Just before serving, add greens and scallions; cook briefly until wilted. Makes 8 servings. Variations: A wider variety of fresh greens may be added, but they should be very tender leaves that could be used in a salad. You also can add edible flowers. Page 228 CHESTNUT SOUP WITH PINE NUTS AND CURRANTS 333pounds fresh chestnuts or 5 cups cooked, p; eeled chestnuts (fresh, f vacuum packed; see notes) 111cup chopped onion 111cup chopped celery 222teaspoons fennel seed 11/2 tablespoons olive oil 777cups fat skimmed chicken broth 111cup half and half (light cream) ¼ cup dried currants ¼ cup pine nuts salt and pepper PREP AND COOK TIME: About 2¼ hours (about 1 hour if using cooked, peeled chestnuts) NOTES: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill. 1. Cut an X about ½ inch long through the flat side of each chestnut shell. Place nuts in a 12 by 17 inch pan. 2. Bake in a 4000 oven until shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 minutes. Hold 1 hot nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Discard any moldy or hard, dried nuts. 3. Meanwhile, in a 5 to 6 quart pan over medium high heat, frequently stir onion, celery and fennel seed in 1 tablespoon oil until vegetables are limp, 8 to 10 minutes. 4. Add broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer until chestnuts mash easily, about 40 minutes. 5. Whirl mixture, a portion at a time, in a blender or food processor until smooth. 6. Return purée to pan and add half and half. Stir over medium high heat until steaming, about 3 minutes (about 8 minutes if chilled). 7. Meanwhile, in a 10 to 12 inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 tablespoon oil until nuts are golden, 3 to 5 minutes. Pour into a small bowl. 8. Ladle soup into bowls and top equally with currant pine nut mixture. Season to taste with salt and pepper. Yield: 3 quarts; 8 ser Page 230 CHICKEN AND APPLES WITH DIJON CREAM 111cup minute rice; prepared 333chicken breast halves; boned and skinned 111teaspoon vegetable oil 111teaspoon butter 1/2 cup chopped onion 222red cooking apples (mcintosh) 111pkg (8 oz) sliced mushrooms 3/4 cup apple juice 1/2 cup white wine 1 1/2 teaspoon sugar 111teaspoon chicken bouillon crystals 111tablespoon dijon mustard 1/4 cup half and half Place 2 cups of unsalted water in a 2 quart or larger saucepan over high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat to summer, and steam for 17 minutes. Meanwhile, if the chicken is frozen, place it on a microwave safe plate and microwave 3 minutes, uncovered on high, to begin defrosting. While chicken is microwaving, heat the oil and butter on medium in a 12 inch, nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Slice the chicken into 1/4 inch strips throuht the width, adding them to the pan as you slice. When all the chicken is added, raise heat to medium high and cook for 3 minutes, stirring from time to time, until the chicken just begins to brown. Meanwhile, cut apples in half and remove the core. Slice unpeeled apples into 1/4 inch slices. When all of the apples are sliced, add them to the pan with the mushrooms. Stir and cook for 1 minute. Add apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Brint to a boil and cook for 4 minutes. Stir in the Dijon mustard and half and half. Cook for 2 more minutes. Serve at once over a bed of steamed rice. Serves 4 Source: Palm Beach Post, Food Section [email protected] Recipe by: Palm Beach Post 10/23/97 Posted to MC Recipe Digest V1 #860 by Bill Spalding Yield: 4 servings Page 231 CHICKEN AND CORN STEW WITH CORN WAFERS for the corn wafers 1/2 stick (1/4 cup) unsalted butter, softened 222teaspoons sugar 111large egg white 1/2 teaspoon salt 333tablespoons yellow cornmeal 111tablespoon all purpose flour 222tablespoons freshly grated parmesan 111tablespoon vegetable oil 222whole boneless chicken breasts (about 2 p; ounds) 111tablespoon unsalted butter 333tablespoons all purpose flour 111small onion, chopped fine 111small green bell pepper, chopped fine 111rib of celery, chopped fine 1 1/4 cups chicken broth 444fresh or canned plum tomatoes, chopped 111teaspoon chili powder 111cup fresh corn kernels including the pu; lp scraped from the cobs about 2 ears of corn) 1/2 cup thinly sliced scallion greens 1/4 cup loosely packed fresh basil leaves,; chopped fine Make the corn wafers: In a bowl with an electric mixer cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the egg white and the salt and beat the mixture at low speed for 5 seconds, or until it is just combined. (The mixture will be lumpy.) Add the cornmeal, the flour, and the Parmesan and stir the mixture until it is just combined. Transfer the mixture to a small bowl and chill it, covered, for at least 4 hours or overnight. Arrange rounded teaspoons of the mixture 3 inches apart on buttered baking sheets and with a fork dipped in cold water flatten them carefully to form 2 inch rounds. Bake the wafers in batches in the middle of a preheated 425°F. oven for 5 to 6 minutes, or until the edges are golden brown, with a spatula transfer the wafers immediately to racks, and let them cool. In a 9 inch cast iron skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a bowl. To the fat remaining in the skillet add butter and the flour and cook the roux over moderately low heat, stirring constantly, until it is the color of peanut butter. Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring occasionally, until the vegetables are softened. Add the broth, the tomatoes, the chili powder, and the chicken with any juices that have accumulated in the bowl, simmer the stew, covered, for 15 to 20 minutes, or until the chicken is cooked through, and stir in the corn. Transfer the chicken to a work surface and let it cool until it can be handled. Cut the chicken into bite size pieces and stir it into the Page 232 stew. The stew may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallion greens and the basil, season the stew with salt and pepper, and serve it in bowls topped with the corn wafers. Yield: serves 4 to 6. Page 233 CHICKEN CURRY CREPES CIRCA 1983 111 111shared by dorothy hair 6/94 CHICKEN CURRY CREPES 111cup onion chopped 111cup apple tart 111unpeeled chopped 1/3 cup butter 1/3 cup flour 111bouillon cube chicken 111tablespoon curry powder 1/2 teaspoon salt 1/2 teaspoon ginger ground 1/2 teaspoon pepper white 333cup milk non fat 222cup chicken cooked 111coarsely chopped 1/3 cup peanuts 1/3 cup raisins 1/4 cup coconut flaked 12 crepes CONDIMENTS 111chutney 111onions green 111coconut 111raisins 111peanuts CREPES water 222eggs 3/4 cup flour 1/3 cup dry milk non fat 222tablespoon oiloiloil 1/4 teaspoon salt > source < ======> Chicken <====== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired. ======> Crepes <====== Reply 4 of Note 1 ====== Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z MM MISC MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM Page 234 Recipe By : From: Terri Woltmon Date: 04 15 94 (20:09) Number: 208 From Ned's Opus Date: 04 15 94 (20:09) Num (4) Cooking Yield: 4 servings CHICKEN IN GREEN SAUCE (POLLO EN MOLE VERDE) 222 3 lbs. chicken pieces** 222cups chicken or vegetable stock 888poblano chilies 111cup pumpkin seeds* or pine nuts (pignol; i) 1/2 cup walnuts 1/2 cup almonds 111large onion, chopped 2 4 cloves garlic, chopped 222cups coarsely chopped tomatillos 111bunch cilantro (coriander leaves) salt and freshly ground pepper to t; aste 222T. vegetable oil This green version is just one example of the many 'moles' of Mexican cuisine. A mole (from the Nahuatl word 'molli' for sauce) doesn't necessarily include chocolate as some would have us believe, but some sort of chili pepper is always among the ingredients. * Also called 'pepitas,' pumpkin seeds are available in many supermarkets and Hispanic specialty shops. **Turkey, Quail, Pheasant, etc. could be used. Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Yield: serves 4 to 6. Page 235 CHICKEN POZOLE CHILI for the chile sauce combine and sa; ute: 333cups tomatoes, chopped 222cups yellow onion, chopped 888cascabel chiles, crushed, stems and seeds re; moved 666cloves garlic,smashed 1/4 cup olive oil 222T. chopped fresh oregano 1/2 t.t.t. kosher salt add and simmer; puree: 2 6 inch corn tortillas, chopped 222cups low sodium chicken broth for the chili saute in 2 t. olive oil: 222cups yellow onion, sliced stir in: 111T. garlic, minced 111T. chili powder 222t.t.t. ground cumin 111t.t.t. ground coriander 111t.t.t. kosher salt 1/4 t.t.t. cayenne add and simmer: 333cups low sodium chicken broth 222cups cooked chicken breast, shredded 222cups romaine lettuce, chiffonade 111can (15.5 oz.) yellow hominy, drained, rinsed chil; e sauce for the avocado salad combine: 111ripe avocado, peeled, pitted, diced 1/4 cup scallions, minced 222T. chopped fresh cilantro 1/2 t.t.t. kosher salt juice of 1/2 a lime Chili refers to the stew while chile is a pepper. Most chilies have chiles as an ingredient. And here's another word to add to your vocabulary: pozole. Pozole [poh SOH leh] is a traditional Mexican stew (and also the Spanish word for hominy). Pozole includes hominy dried corn that''s been soaked in slaked lime until its skin comes off, causing the kernels to swell. Hominy is excellent in stews, and is sold in cans at your grocer. Pozole is typically made with a flavorful chile sauce. Commercial brands tend to be full of preservatives and salt, so make your own using dried chiles. But don't get freaked out the chiles are easy to find and the sauce is quick to prepare. Make it ahead and chill it until you're ready to make the pozole. It's also great on enchiladas. This chili, like most, is better the second day. If you're planning to make it ahead, put off adding the lettuce until right before serving. Garnish Chili with: Avocado Salad Crumbled feta cheese Combine tomatoes, onion, chiles, garlic, oil, and seasonings for the Page 236 sauce. Saute over medium high heat for 10 minutes. Add tortillas and broth; simmer 20 minutes. Puree in blender. Saute onion for the chili in olive oil in large pot over medium heat until softened, about 5 minutes. Stir in garlic and seasonings. Cook for 2 minutes. Add broth, shredded chicken, lettuce, hominy, and chile sauce. Simmer 10 minutes. Combine all of the ingredients for the salad. Garnish servings of chili with Avocado Salad and feta cheese. Yield: about 8 cups Page 237 CHICKEN WITH PUMKIN SEED SAUCE 444lblblb roasting chicken 444cup hot chicken stock, or more 111if needed 3/4 cup pumpkin seeds 888black peppercorns 1/8 teaspoon cumin seeds 333tomatillos or green 111tomatoes 444hot green chilies (jalapeno 111or serrano), roasted, peeled 111seeded 444green onions, with tops 222cloves garlic, mashed 222tablespoon chicken fat or lard 111bunch young radish leaves or 111mustard greens 222large romaine lettuce leaves 444sprigs fresh coriander 111(cilantro) Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and poach chicken just below the simmering point over very low heat or in a very low oven (275 degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it. Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine. Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the skillet and simmer about 10 minutes to evaporate some of the liquid. Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room temperature. If the Indians of the Americas gave Spain its first turkey, Spain gave the Indians their first domesticated chicken. The results of such culinary crossing are birds of both kinds simmered in rich sauces called mole. The word means a mixture of any kind, and one of the best mixtures is made of Indian squash or pumpkin seeds to flavor Spanish chicken. The sauce below would be called a green mole, or mole verde, because it has everything green about it: green pumpkin seeds, green chilies, green Mexican tomatillos, and even radish and romaine greens. The flavor is as gentle and unusual as the color. Page 238 From: "Kal" Yield: 4 servings CHILEAN CRANBERRY BEAN STEW 1 1/2 cup dried cranberry beans 222large onions, chopped 444cloves garlic, minced 222tablespoon oiloiloil 111teaspoon dried basil, crushed 111teaspoon salt 1/2 teaspoon crushed red pepper 111lblblb winter squash, peeled, 111seeded, chopped 444ears fresh corn* or 222cup frozen whole kernel corn Rinse beans in a colander. Bring beans and 4 1/2 cups water to boiling in a Dutch oven; reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and discard the liquid. Add 4 1/2 cups fresh water; bring to boiling. Reduce heat and simmer about 2 hours or until beans are tender. Meanwhile, cook onion and garlic in hot oil until tender. Add basil, salt, and red pepper. Stir onion mixture into beans. Add squash and corn; cover and cook 15 minutes more or until squash is tender. Makes 6 to 8 servings. *Note: If using fresh corn, remove husks. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob. :Source: Better Homes and Gardens From: "Mignonne" Yield: 4 servings Page 239 CHILLED RED PEPPER & NOPALES SOUP 42 oz. roasted red peppers 333lg.lg.lg. garlic cloves, peeled and split 444c.c.c. stock 2 1/2 c.c.c. bbuttermilk 1/4 c.c.c. sugar 111T. salt, or to taste 444c.c.c. corn 3/4 c.c.c. minced pickled nopales 111T. finely chopped fresh oregano 333dashes tabasco sauce, or to taste 888oz. low or nonfat yogurt 222tsp. minced fresh oregano for garnish herbed tortilla crisps 333lg.lg.lg. flour tortillas, cut into 12 sectio; ns each 222T. oiloiloil 1/2 tsp. dried oregano 111T. grated parmesan cheese In the bowl of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non aluminum bowl. Add the stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. Turn on your broiler, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. Page 240 CHILLED SEAGRAPE SOUP 111xxx no ingredients 3 c Seagrapes,(cocolobo uvifera) pitted. Use seagrapes when they have just turned purple 4 c Beef broth Salt and pepper; to taste 2 tb Light rum In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes. Source: Seminole Indian Recipes, Joyce LaFray Young Yield: 6 servings CHILLED STRAWBERRY SOUP Ingreadients: 1 quart fresh strawberries 1 C. orange juice 1/8 tsp. ground cinnamon 1 1/2 tsp. quick cooking tapioca 1 C. buttermilk 1/2 C. sugar 2 tsp. lemon juice 1 tsp. grated lemon peel Whipped cream or yogurt and fresh mint, optional Instructions: In a blender, combine strawberried, orange juice and cinnamon; cover and process until smooth. Transfer to a medium saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in the buttermilk, sugar, lemon juice and peel. Refrigerate. Garnish with whipped cream or yogurt and mint if desired. Yield: 4 6 servings Page 241 CHIPOTLE AND CORN RISOTTO 111tablespoon olive oil 1/2 aaa small onion, minced 111111 tablespoon minced garlic 1/2 1 chipotle pepper, minced 111can corn, drained or similar amount fre; sh or frozen 1 1/2 cup arborio rice 666cups ofofof simmering vegetable stock 1/4 cup parmesan cheese butter to taste salt and pepper to ta ste InInIn a pot over medium heat saute the onions, the garlic and the pepper in the olive oil until soft. Add the drained corn. Add the rice and toss to coat evenly... saute briefly. Add 1 cup of the simmering stock, bring to a boil and simmer until most of the stock has cooked out. Unlike other rice recipes you want to stir the risotto...and don't be tempted to throw in all the broth at once...Continue adding the broth, 1 cup at a time, and stirring the rice until it is al dente (about 20 minutes). Remove from the heat and toss with the parmesan cheese, the butter and the salt and pepper. **Risotto should have a creamy quality to it due to how the starches are released... it is not a fluffy rice...it is ok if it is somewhat sticky. Page 242 CHIPOTLE SWEET POTATO SOUP 111xxx no ingredients SALSA 4 slices bacon 1 small red onion, cut into 1/4 inch dice 1 red bell pepper, cored, seeded, and cut into 1/4 inch dice Salt and freshly ground black pepper Juice of 1 lime 5 garlic cloves, smashed 1/2 teaspoon finely chopped fresh ginger 2 small white or yellow onions, roughly chopped 2 tablespoons dark brown sugar Salt and freshly ground black pepper 1 teaspoon pureed chipotles in adobo 3/4 cup dry white wine 3 large sweet potatoes, peeled and cut into 1/2 inch dice 6 cups Chicken Stock or low sodium canned broth 6 tablespoons butter, chilled and roughly chopped Juice of 1/2 lime 1. To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes. Crumble the bacon and reserve. Pour most of the bacon fat into a heat proof container, leaving only enough to coat the pan lightly, and reserve. 2. Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes. Season to taste with the salt and pepper. Add the reserved bacon and the lime juice. Correct the seasonings, transfer to a small bowl, and set aside at room temperature. 3. To make the soup, return the reserved bacon fat to the same pan and place over medium heat. Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes. Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three fourths, approximately 6 minutes. Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes. 4. Using a hand blender or food processor, puree the soup mixture. Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly. Stir in the lime juice and correct the seasonings. Immediately ladle into bowls, spoon a portion of the salsa onto each and serve. Ming’s Tip: You can make a vegetarian version by omitting the bacon and using vegetable stock in place of the chicken stock. Substitute canola oil for the rendered bacon fat. I created this spicy, robust soup with one of my sous chefs, Tom Page 243 Berry. We were aiming for a Southwestern style dish that was just sweet enough and had some zing, and this bacon flavored sweet potato mélange was the very tasty result. Served with a red pepper based salsa that reinforces the soup’s bacon flavor, this dish will satisfy but not overburden cold weather appetites. Yield: serves 6 CHIPOTLE SWEET POTATO SOUP WITH RED PEPPER BACON SALSA for the salsa: 444slices bacon 111small red onion, cut in ¼' dice 111red bell pepper, cut in ¼' dice salt and freshly ground pepper to t; aste juice of 1 lime for the soup: 555garlic cloves, smashed 1/2 t.t.t. finely chopped fresh ginger 222small onions, coarsely chopped 222T. dark brown sugar salt and freshly ground black peppe; r to taste 111t.t.t. puree from tin of chipotles in adob; o 3/4 c.c.c. dry white wine 333large sweet potatoes, cut in ½' dice 666cups chicken or vegetable stock 666T. butter (not oleo), chilled and cut; into t. portions 1/2 aaa lime juice of Cook bacon in large, heavy skillet over medium heat until crisp, about 10 minutes. Crumble and reserve. Pour off bacon fat except for just enough to coat the skillet and reserve. Add the onion and red pepper to skillet and sauté over medium heat, stirring, until brown about 6 minutes. Season to taste with the salt and pepper. Add reserved bacon crumbles and lime juice. Correct seasoning, transfer to small bowl and set aside. Return reserved bacon fat to same skillet and place over medium heat. Add garlic, ginger, onions, brown sugar, salt and pepper to taste; sauté, stirring, until brown about 6 minutes. Stir in the chipotle puree and wine; cook until mixture is reduced by about three fourths, appx. 6 minutes. Add sweet potatoes and stock; simmer until potatoes are very soft, about 20 25 minutes. Using hand blender or food processor, puree soup mixture. Add the butter, one piece at a time, blending again after each addition to thicken soup slightly. Stir in lime juice and correct seasonings. Immediately ladle into bowls, spoon a portion of salsa into each and serve. Serves six. (Note: soup may be made ahead and reheated gently do not boil.) Page 244 CHIPPEWA BUFFALO & WILD RICE CASSEROLE 1/2 lb.lb.lb. ground buffalo 1/2 lb.lb.lb. ground pork 111lb.lb.lb. mushrooms (sliced) 111c.c.c. onions (chopped) 1/4 c.c.c. flour 1/2 c.c.c. heavy cream 2 10 oz. cans chicken broth 222c.c.c. wild rice (cooked & drained) 111pinch dried oregano 111pinch dried marjoram 111pinch dried thyme 111tsp. salt black pepper & tabasco sauce to tas; te 1/2 c.c.c. slivered blanched almonds (for garn; ish) Preheat oven to 350. Saute the buffalo and pork meats until all the fat has cooked out into the pan. Remove meat and break into small pieces. Set aside and keep warm. Saute mushrooms and onions in the fat and return buffalo and pork meat. Put flour and cream into small bowl and mix until there is no lumps. Add to meat and vegetables. Stir, add the chicken broth and cook until consistency is that of thick soup Add the cooked rice, herbs and seasonings. Transfer to 2 qt. casserole dish and bake for 25 30 min. Sprinkle with almond slivers and serve. Yield: 6 servings. Page 245 CHOCTAW HOMINY SOUP 444strips bacon, diced 1/2 cup chopped onion 111cup boiled hominy, drained 111(canned or frozen can be 111used) 222cup buttermilk 111salt and ground peper, to 111taste 111tablespoon chopped fresh dill 111(optional) In a heavy sauce pan, cook bacon over medium heat until crisp tender. pour off all but a thin film of drippings from pan. Add onion and saute until transparent and golden. Add hominy and stir gently for 5 minutes. Remove pan from stove and reduce heat to low. Stir in buttermilk and salt and pepper. Heat soup gently for about 5 minutes, being careful not to bring it to a simmer. Sprinkle with dill. Serve warm or tepid. Serves 4 to 6. This Choctaw soup is unusual. Those who like buttermilk or yogurt and hominy will be delighted, but for others it maybe an acquired taste. Posted by John Benjamin to the Primenet Cooking echo 10 92 From: Robert Miles Date: 28 Feb 99 Yield: 4 servings CHOCTAW HOMINY SOUP 444lbs salt pork, diced 111medium yellow onion; sliced thin 58 ozozoz hominy corn; drained 111qtqtqt butter milk 1/2 Tsp Salt 1/4 Tsp pepper Fry salt pork througherly and drain. Add onion and saute slowly until golden and transparent. Mix in hominy and heat gently stirring for about 5 min. Add buttermilk, salt, pepper and heat very slowly for about 5 min. Page 246 CHOCTAW HOMINY SOUP 1/4 lb.lb.lb. salt pork (cut in small pieces) 111med. yellow onion (peeled & sliced thin) 58 oz. hominy (drained) 111qt. buttermilk 1/2 tsp. salt 1/4 tsp. pepper Fry salt pork thoroughly and drain. Add onion and saute slowly until golden and transparent. Mix in hominy and heat gently stirring for about 5 min. Add buttermilk, salt, pepper and heat very slowly for about 5 min. CHOCTAW HOMINY SOUP By: John Benjamin to the Primenet Cooking echo 10 92 444strips bacon, diced 1/2 ccc chopped onion 111ccc boiled hominy, drained (canned or frozen can be used) 222ccc buttermilk salt and ground pepper 111tbtbtb chopped fresh dill (optional) In a heavy sauce pan, cook bacon over medium heat until crisp tender. pour off all but a thin film of drippings from pan. Add onion and saute until transparent and golden. Add hominy and stir gently for 5 minutes. Remove pan from stove and reduce heat to low. Stir in buttermilk and salt and pepper. Heat soup gently for about 5 minutes, being careful not to bring it to a simmer. Sprinkle with dill. Serve warm or tepid. Serves 4 to 6. This Choctaw soup is unusual. Those who like buttermilk or yogurt and hominy will be delighted, but for others it maybe an acquired taste. Yield: 4 servings Page 247 CHOCTAW HUNTER'S STEW 222lblblb deer meat 222tablespoon beef suet 222teaspoon salt 2 potatoes 1/2 teaspoon pepper 666carrots 333stalks celery 333medium onions 111large can tomatos Cut meat in chunks, brown suet. Add all ingredients, cover with water. Cook until meat is tender Yield: 1 servings CHOCTAW HUNTER'S STEW 222lblblb deer meat 222tbtbtb beef suet 222tststs salt 222potatoes 1/2 tststs pepper 666carrots 333stalks celery 333md onions 111lglglg can tomatoes Cut meat in chunks, brown suet. Add all ingredients, cover with water. Cook until meat is tender. Yield: 1 servings Page 248 CHRIS NYERGE'S ACORN RECIPES 111soup or mush Southern California Indians commonly used the leached and ground acorns as a base for soup or mush. To use as a soup base, mix approximately two cups of the meal with 8 cups of water. Add diced onions, potatoes, carrots, wild greens, and seasonings to suit your taste. To use as a breakfast mush, add milk and/or water to the acorn meal to your desired thickness. Serve with whatever you'd add to oatmeal: such things as raisins, sliced fruit,honey, butter, and cream. MEAL CAKES Acorns are ground, sieved, and pressed (all while still "wet"). You must dry it well, and it will last one year. Reconstitute when ready to use. Use as needed. Pie crusts can be 1/3 meal cake. Can toast, and use as regular meal for nuttier flavor. SLIVER These are leached, and then ground with a special blade (a la salad shooter) which results in thin slivers. Use in pie, on toast, and as you'd use toasted coconut on top of foods. Gives a nutty flavor. Use where you don't want or need body. Can use with cheese balls. Ideally, toast before using. FLAKE These are sliced thin (when wet) with a slicing blade. Somewhat resembles small potato chips when dry. Used for casseroles, "meat loaf," and any type of heavier baked product. Can be toasted, used as chips, etc. SHRED Made with a larger blade, results in thin shreds. Can season with chili powder, soy sauce, etc. Used as fried things. Add oil to skillet, add onions, meat, vegetables, etc. Like pilaf. Can use in cheese balls. From: "Linda Roberts" Yield: 4 servings Page 249 CHRISTMAS CASSEROLE 111cup margarine melted 1 1/4 cup flour sifted 222cup milk or half and half 444teaspoon salt 111teaspoon onion salt 5 1/3 cup instant rice 666cup turkey or chicken stock 111lblblb grated cheddar cheese or 111more to taste 666pkg frozen asparagus or broccoli 111or more as needed 24 slice turkey or chicken * see 111note 1/2 cup slivered almonds or more 111as needed *May substitute 8 cups diced chicken or turkey. Melt butter; stir in flour and cook until bubbly. Add milk and stir until it thickens. Add 2 tsps. salt and =BD tsp. onion salt. Pour equal amounts of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and remaining salts over rice. Sprinkle half of cheese over rice; top with asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over all and sprinkle with remaining cheese. Bake 20 minutes at 375=B0. Sprinkle with slivered almonds and toast under broiler. Serves 24 Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974 [email protected] Recipe By : Mrs. Sidney P. Davis, Jr. Yield: 24 servings Page 250 CIVET DE CHEVREUIL (VENISON STEW) 333lblblb venison 111boneless, cut into large 111pieces 111medium carrot peeled & diced 111medium yellow onion peeled & 111diced 333cloves garlic peeled 12 sprigs fresh parsley 222sprigs fresh thyme 222bay leaves 15 black peppercorns 111bottle 111such as cotes du rhone 1/4 lblblb slab bacon sliced 222tablespoon canola oil 111salt and freshly ground 111black pepper 222tablespoon flour 12 small boiling onions peeled 111teaspoon sugar 444tablespoon butter 1/2 lblblb white mushrooms trimmed 111and sliced 222tablespoon cognac 111dry hearty red wine 1. Combine venison, carrots, yellow onions, garlic, 2 sprigs parsley, thyme, bay leaves, peppercorns, and wine in a large bowl. Cover and refrigerate for 24 hours to tenderize venison. 2. Julienne bacon. Cook in a heavy pot or dutch oven over medium heat until crisp, 8 10 minutes. Remove with a slotted spoon; drain on paper towels. 3. Remove venison, then strain marinade into a bowl, discarding herbs and vegetables. Season meat with salt and pepper. Add oil to bacon fat in pot, increase heat to medium high, add meat, and brown, turning occasionally, 7 10 minutes. Sprinkle flour over meat, and return bacon to pot. Cook, stirring, until flour turns a nut brown color about 1 minute. Add marinade, bring to a simmer, then reduce heat to medium low, cover, and cook until venison is tender, 2 2 1/2 hours. 4. Bring a medium pot of salted water to a boil. Add onions and sugar and simmer over medium heat until tender, 25 30 minutes. Drain. Heat 2 tablespoons butter in a medium skillet over medium high heat. Add mushrooms and cook, stirring, until golden, about 3 minutes. 5. Remove venison from pot to finish sauce. Increase heat to medium high, add cognac, and cook for 5 minutes. remove pot from heat and whisk in remaining butter. Return venison to sauce, add onions and mushrooms, and mix thoroughly. Chop remaining parsley and sprinkle on top. Serve with slices of toasted country bread if desired. Recipe By : Source: Saveur Magazine Jan Feb '97 Yield: 6 servings Page 251 Page 252 CIVET DE LAPIN (RABBIT STEW WITH RED WINE) 1 3/4 kgkgkg (3.5 lb) rabbit MARINADE 111medium carrot, sliced 111medium onion, sliced 222cloves garlic, crushed 222whole cloves 20 peppercorns 111bouquet garni 111litre (1.75 pints) dry red 111wine 45 mlmlml (3 tbsp) cognac 15 mlmlml (1 tbsp) vegetable oil 100 gm (3.5 oz) butter 45 mlmlml (3 tbsp) flour 111salt and freshley ground 111pepper 111kgkgkg (2 lb) waxy potatoes (red or 111white) 36 pickling onions 15 mlmlml (1 tbsp) sugar 150 gm (5 oz) green unsmoked bacon, 111sliced 1 cm (1/4 inch) 111thick 15 mlmlml (1 tbsp) vegetable oil 225 gm (8 oz) button ov quartered 111large mushrooms, trimmed CROUTONS 333sliced day old white bread, 111crusts removed 30 gm (1 oz) buttr, melted 45 mlmlml (3 tbsp) chopped 111parsley NOTE: A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns. Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or Rhone. Cut the rabbit into serving pieces. Put the pieces into a non aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight. Preheat the oven to 220 C (425 F) mark 7. Remove the rabbit pieces from the marinade and pat dry with paper Page 253 towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 45 g (1.5 oz) butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife. Meanwhile, turn and boil the potatoes agrave l'anglaise. Meanwhile, keep warm in the cooking liquid. Peel and glaze the pickling onions with 15 g (1/2 oz) butter, a pinch of salt and the sugar. Cover to keep warm. Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1 tbsp) oil and 30 g (1 oz) butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions. Heat 30 g (1 oz) butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons. PREPARE THE CROUTONS: Cut each slice of bread in half to form 2 triangles. Brush each triangle on both sides with melted butter and arrange on a baking sheet. Toast in the oven until golden; set aside. When the rabbit is tender, remove from the oven. Transfer the rabbit pieces to a bowl. Strain the cooking liquid, pressing down on the solids to extract the liquid; discard the solids. Return the strained liquid to the casserole, bring to the boil, and reduce over medium heat until thickened Return the rabbit, along with the onions, lardons and mushrooms to the casserole and simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning. From : Sam Lefkowitz 1:229/15 Wed 12 Jul 95 15:47 From: Teri Chesser Date: 01 Jan 97 National Cooking Echo Ä Yield: 6 servings Page 254 CIVET DE LAPIN (RABBIT STEW WITH RED WINE) PART 2 111recipe directions pt.2 TO SERVE: Transfer the rabbit, onions, lardons and mushrooms to a large serving platter with a slotted spoon. Dip one end of each crouton into the sauce and then into the chopped parsley and arrange around the edge of the platter. Spoon the sauce over the rabbit and vegetables. Serve with the boiled potatoes. CUTTING A RABBIT INTO SERVING PIECES With a large, heavy knife trim the ends of the front and hind legs. Cut off the front and hind legs at the joints. Cut the hind legs into 2 pieces at the joint and the body into 3 equal sections. Cut the rib section in half through the breast and back bones and then cut each half in half. POMMES DE TERRE A L'ANGLAISE (ENGLISH BOILED POTATOES): Serves 6. In France, anything that is simply boiled is said to be a l'anglaise, English style. Unlike their English counterparts, however, French chefs typically "turn" their vegetables (cut them into barrel shapes) before boiling them to ensure even cooking.18 small waxy potatoes (red or white) X Salt 15 ml (1 tbsp) chopped parsley TURN THE POTATOES: Fill a bowl with cold water. Use a pating knife to cut the potatoes into chunks about 6.5 cm (2.5 inches) long and 4 cm (1.5 inches) thick. Cut off both ends of the chunks and then pare down the sides, shapine or "turning" them into small barrel shapes with 7 faces. To prevent discoloration, hold the finished turned potatoes in the bowl of cold water while you are working. Drain the potatoes and put them into a saucepan with cold salted water to cover. Bring to the boil, reduce heat to medium and cook for about 10 minutes, until tender when pierced with the point of a knife. Leave the potatoes to stand in the cooking liquid to keep warm until serving time. Drain the potatoes. Serve in a vegetable dish sprinkled with the parsley. turned vegetables GLAZING PICKLING ONIONS: 24 pickling onions, peeled 15 g (0.5 oz) butter15 ml (1 tbsp) sugar X Salt and freshly ground pepper Put the onions in a low sided saucepan or frying pan large enough to hold them in a single layer, if possible, and add just enough water Page 255 to barely cover. Season with salt and pepper, and add 15 g (1/2 oz) utter and the sugar. Bring to the boil. Cover with a round of buttered baking parchment, reduce the heat and simmer for 8 10 minutes. Remove the paper and continue cooking until the liquid evaporates. (watch carefully because the onions will burn easely.) Then continueing the onions in the butter remaining in the pan, until golden brown. Shake the pan frequently to colour the onions evenly. CUTTING LARDONS: Trim the rind from the bacon. Cut each slice lenghtwise into 3 strips and then each strip into 1 cm (1/4 inch) cubes, known as lardons. copyright (c) 1991 Le Cordon Blue"> From : Sam Lefkowitz 1:229/15 Wed 12 Jul 95 15:47 From: Teri Chesser Date: 01 Jan 97 National Cooking Echo Ä Yield: 6 servings Page 256 CLIVE YOUNGHUSBAND'S VENISON STEW 444lblblb venison (haunch, ham) 333cup cheap red wine 1 1/2 cup red or white wine vinegar 111pinch ground allspice 222whole bay leaves 444cup celery, carrots, leeks, 111roughly chopped 111sugar 111salt 888ozozoz jar of beef gravy 3/4 cup pearl onions, trimmed 3/4 cup fresh mushrooms 222cloves, garlic, crushed 222pinch ground oregano 111lblblb salt pork, diced 1>. Pour half bottle of red wine and half the wine vinegar into a non aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>. 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 Page 257 CLOVER SOUP HTTP://WWW.ANIWAYA.ORG 222cup clover flowers and leaves 111onion, chopped 333tablespoon butter 222pint water 333potatoes, peeled and 111quartered 111salt and pepper to taste 111parsley 111cheddar cheese, grated Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, saut‚ flowers, leaves, and chopped onion in butter. After all have softened, add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree the potato/clover/onion mixture, then add the reserved cooking liquid, stirring constantly. Bring to a boil, then reduce heat and simmer for 3 minutes. Garnish with parsley and sprinkle with grated cheese. From: Melody Sheline Yield: 4 servings COLD CUCUMBER SOUP WITH ANCHUSA FLOWERS 1 1/2 cup peeled and diced cucumbers 222tablespoon olive oil 111tablespoon dried dill seed 111garlic clove, minced or 111pressed 111teaspoon salt 1/4 teaspoon white pepper 1/2 cup yogurt 111cup sour cream 1/4 cup toasted chopped walnuts 111cleaned and dried anchusa 111for decoration In large bowl, combine cucumber, olive oil, dill seed, garlic, salt and white pepper. Let stand for 3 hours. Puree half the mixture in a blender and add to remainder. Stir in yogurt, sour cream and toasted walnuts. Chill for 8 hours before serving. Decorate with flowers. From: [email protected] From: Andre And Melana Yield: 4 servings Page 258 COLORADO VENISON STEW 222lblblb venison, cubed (all fat, 111bone & sinew removed) 444tablespoon cooking oil 1/2 cup flour 222teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon rosemary 666tablespoon dried parsley 111large onion peeled & wedged 111tablespoon paprika 666cup hot water (to cover) 111cup peas (frozen, canned or 111fresh) 111cup 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 COMFREY SOUP (SPRING TO AUTUMN) 222large handfuls young comfrey 111leaves 111medium onion 25 gm butter 1/2 tablespoon flour 1/4 litre chicken or vegetable 111stock Young comfrey leaves make a good soup, which is very wholesome and has a strong green vegetable taste. Soak the leaves for 10 15 minutes then wash them very thoroughly, pick away all stalks and the mid rib fromthe larger leaves. Peel and thinly slice the onion, heat the butter in a saucepan and fry the onion until soft and yellow. Stir in the flour, then gradually add the stock and stir while the mixture thickens smoothly. Add the comfrey leaves, season with salt and pepper, cover the pan and simmer for 30 minutes. Rub the soup through a medium sieve, or food mll, return to the pan to re heat, and check the seasoning. From: [email protected] Page 259 From: [email protected] (Theresa)Date: Fri, 28 May 1999 15:02:03 ~0400 ( Yield: 4 servings COMMON EVENING PRIMROSE ROOT CHILI 222tablespoon olive oil 222onions, diced 888garlic cloves, minced 222teaspoon vegetable broth powder 111(optional) 222cup sliced evening primrose 111roots 222cup sliced wild or commercial 111carrots 333italian frying peppers 1 1/2 cup cooked chili beans 222cup crushed tomatoes, including 111their juice 222cup pureed tomatoes (2 large 111tomatoes in the blender will 111do) 1/2 cup red wine 222tablespoon whole grain flour 1/4 cup chili powder 666wild or commercial bay 111leaves 1 1/2 tablespoon paprika 1/2 tablespoon each marjoram, cayenne 111pepper, and black pepper 111teaspoon sea salt, or to taste 1/2 teaspoon cumin Common evening primrose's turnip tasting roots tend to overpower other ingredients, but with this hot chili recipes, the herb has met its match. from Steve Brill's book IDENTIFYING AND HARVESTING EDIBLE AND MEDICINAL PLANTS IN WILD (AND NOT SO WILD) PLACES: Heat the oil in a large pot. Add the onions, garlic, and broth powder. Saut‚ for 3 minutes over medium heat, stirring often. Add the carrots, evening primrose, and frying peppers. Saut‚ for another 10 minutes, adding more oil if necessary. Add the remaining ingredients, and bring to a boil over medium heat, stirring often. Reduce the heat and simmer for 30 to 40 minutes. Cook covered for a thinner chili, or without a lid for a thicker chili. Serve immediately, or refrigerate overnight so the flavors can blend more, reheat, and serve. Serves 8 Jackie from NY [email protected] From: "Hill8628" Yield: 4 servings CONEJO GUISADO CON COCONUT (RABBIT STEW WITH 111text 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 261 CONEJO GUISADO CON COCONUT (RABBIT STEW WITH COCONUT CREA 111text 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 262 CONIGLIO ALLA SALVIA (RABBIT WITH SAGE) 444slice bacon 333garlic cloves, peeled 666sage leaves, fresh or 1 tablespoon; dried 222cup chicken stock 1/2 cup vegetable oil 333lblblb rabbit, dressed, in 8 pieces 111salt 111pepper to taste 111flour for dredging 111teaspoon balsamic vinegar 111cup 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 263 CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES & PINE NU 2 1/2 lblblb rabbit; cut in 8 pieces 1/4 cup olive oil; extra virgin 222medium onion; chopped fine 222celery ribs; chopped fine 111large carrot; chopped fine 222centiliter garlic; chopped fine 222bay leaves 222tablespoon parsley; snipped 111rosemary sprig 111sage sprig 1/2 cup dry white wine 111black pepper 111cup chicken broth 444ozozoz kalamata olives; or other brine cured bla 222tablespoon 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 Ä Yield: 4 servings Page 264 CONIGLIO CON OLIVE E PINOLI (RABBIT WITH OLIVES AND PINE 2 1/2 lblblb rabbit; cut in 8 pieces 1/4 cup olive oil; extra virgin 222medium onion; chopped fine 222celery ribs; chopped fine 111large carrot; chopped fine 222centiliter garlic; chopped fine 222bay leaves 222tablespoon parsley; snipped 111rosemary sprig 111sage sprig 1/2 cup dry white wine 111black pepper 111cup chicken broth 444ozozoz kalamata olives; or other brine cured bla 222tablespoon 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 Ä Yield: 4 servings Page 265 CONIGLIO O POLLO CON LA PEPERONATA 222lblblb rabbit or chicken; cut 111into 8 pieces 222tablespoon wine vinegar 111to cook the rabbit/chicken: 222ozozoz pancetta (or bacon) 111unsmoked 111heaping tbs 444tablespoon sweet (unsalted) butter 111tablespoon olive oil 222large bay leaves 111salt; to taste 111freshly ground black pepper 111to taste 111cup chicken broth, defatted 111(preferably homemde) 111to cook the peppers: 444tablespoon sweet (unsalted) butter 111tablespoon olive oil 333whole anchovies in salt, or 666filets; packed in oil 333red or yellow bell peppers* 111cleaned and seeded 222large cloves garlic, peeled; and 111finely chopped 10 sprigs italian parsley, 111leaves only 444tablespoon red wine vinegar 111salt; to taste 111freshly ground black pepper 111to taste 111to serve: 111italian parsley leaves 111rosemary 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 266 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) Ä Yield: 6 servings Page 267 COOKING LITE VENISON VEGETABLE CHILI 111cooking spray 222lblblb lean boned venison loin 111cut into 1 inch cubes 222tablespoon sliced green onions 111cup diced red bell pepper 111cup diced carrot 222tablespoon minced jalapeno pepper 333garlic cloves; minced 1/4 cup masa harina or cornmeal 111teaspoon ground cumin 1/2 cup tequila 111teaspoon unsweetened cocoa 3/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon barbecue smoked seasoning 111optional 111such as hickory liquid 111smoke 14 1/2 ozozoz no salt added whole 111tomatoes 111undrained and chopped 14 1/4 ozozoz no salt added beef broth 10 ozozoz frozen whole kernel corn 111thawed 1/2 cup 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 <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Yield: 8 servings Page 268 COOL WEATHER SOUP 111pound venison, cubed 1 large can v 8 juic; e 333carrots, diced 2 tablespoons worces; tershire 444potatoes, diced sauce 222onions, diced 2 teaspoons tabasco s; auce 222bell peppers, diced salt and pepper to t; aste 111large can tomatoes 333celery stalks, diced In a skillet, brown venison cubes in a bit of oil, then transfer to a large pot. Cover the meat with cold water, then add the remaining ingredients and simmer slowly for 1 hour. Yield: serves 4. CORN AND MOOSE MEAT CASSEROLE 222cup fresh corn kernels or a 14oz 111can of mexicorn 222tablespoon wild onions, choppped 111can cream of celery soup 1/4 lblblb moose meat, smoked and fine 111chopped 111can tomato soup 222cup 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 269 CORN AND MOOSE MEAT CASSEROLE 222c.c.c. fresh corn kernels or a 14 oz. can; of mexicorn 222T. wild onions, choppped 111can cream of celery soup 1/4 lb.lb.lb. moose meat, smoked and fine chopped 111can tomato soup 222c.c.c. 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 PUMPKIN STEW By: Dale & Gail Shipp, Columbia Md. 444ccc silver queen corn 444ccc peeled, diced pumpkin 222garlic cloves, mashed 1 1/2 tststs salt 1/2 tststs white pepper or to taste 222ccc water 1/2 ccc ground pine nuts Since the Papago share a common climate and terrain and the same vegetables: corn, chilies and pumpkin, you might want to check the archives for Apache, Navajo and Pueblo recipes too. Place the corn in a blender or food processor and puree. Transfer the corn into a HEAVY bottomed pot and add the rest of the ingredients except for the ground nuts. Bring to a boil and then simmer for 25 minutes OR until the pumpkin is tender. Add more water ONLY if necessary. Add the pine nuts and stir. Bring back to a boil. The mixture should be very thick. Taste and adjust the seasonings. Yield: 8 servings Page 270 CORN AND SQUASH PAWNEE 444T. corn oil or butter (my understandin; g is that buffalo suet wa orginally used) 111large yellow onions, chopped 222medium yellow squash, cubed 111red bell pepper, roasted, seeded and ch; opped (or just buy jarred whole pimento) 444c.c.c. whole kernel yellow sweet corn 1/2 c.c.c. parsley, chopped fine salt and pepper to taste 1/2 c.c.c. 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. CORN CHOWDER 1 111stick oleo 222cups onion, chopped 444cups cream style corn 111cup green pepper 222cups milk 222cups cream or half in half Saute onion and butter together. Add corn and milk. Add salt to taste. Add green pepper and put in a double boiler to cook. If it is too thin, it can be thickened with a flour / water mixture. Page 271 CORN CHOWDER WITH WILD RICE & ROASTED PEPPERS 111cup chopped onions 1 1/2 teaspoons minced garlic 444cups vegetable stock or chicken stock 1/3 cup wild rice 111cup diced peeled potatoes 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 3/4 cup low fat evaporated milk 111tablespoon all purpose flour 111can corn, drained or 2 cups frozen corn; , thawed 1/3 cup chopped roasted red bell peppers 1/3 cup 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 PEPPERS By: America's Everyday Diabetes Cookbook 111cup chopped onions 1 1/2 teaspoons minced garlic 444cups vegetable stock or chicken stock 1/3 cup wild rice 111cup diced peeled potatoes 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 3/4 cup low fat evaporated milk 111tablespoon all purpose flour 111can corn, drained or 2 cups frozen corn; , thawed 1/3 cup chopped roasted red bell peppers 1/3 cup 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 272 to soup. Add corn and roasted red peppers; cook for 3 minutes or until slightly thickened. Serve garnished with coriander. Yield: 4 servings CORN SOUP By: Sovereign Nation of the Chitimacha Tribe of Louisiana 12 16 ears of corn salt meat 111can diced tomatoes 111block margarine 222onions who learned this from Vickie Mora, Chitimacha Melt Margarine in pot and then sauté the onions for about 10 minutes. Add the scraped corn in the pot and cook on a low fire for about 15 minutes. Next add water to the corn and let it come to a boil, then add the diced tomatoes to the soup. Also, after you have boiled the salt meat, you may also add it to the soup. Add salt and pepper to your desire. You can leave out the diced tomatoes, if you so desire. Note: It’s Good! Yield: servings: two s CORN SOUP 111gallon water 444oz. salt pork or bacon 222cups hominy corn 111can kidney beans 111onion, chopped 111potato, 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 Page 273 CORN SOUP 1/2 lblblb salt pork 222big onions, sliced 333cups diced boiled potatoes 222cups boiling water 222cups cooked corn, fresh or canned 444cups hot milk 1/2 tsp 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 CORN SOUP O'NIYUSTAGI' IROQUOIS liquor (liquid) from making boiled; cornbread The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in 'History of the American Indians' (London 1775), p. 416 in discussing this subject says: 'Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid Page 274 for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers.' CORN SOUP 1, 1/2 lblblb salt pork 222big onions, sliced 333cups diced boiled potatoes 222cups boiling water 222cups cooked corn, fresh or canned 444cups hot milk 1/2 tsp 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 275 CORN SOUP 2 111lglglg onion 3/4 cup celery sliced 3/4 cup carrots sliced 111lglglg can green chilis 222red bell peppers 222cans dark red kidney beans 333cups frozen corn 4 6 cups vegetable or chicken broth 3 4 tsp each cumin & coriander white or black pepper to taste You saute the onions (I often throw in an extra half or small onion or a bunch of green onions sliced, all the way up to and including the tops) until softened with the carrots & celery. You can use more of those, too, if you like. Add the green chilis and kidney beans until a gentle simmer & they are warmed, then add your broth. Once the broth (you can even use water & a bullion cube) is simmering hot, add the frozen corn. Depending on your taste, you can simmer until the vegetables are softened enough for your taste, or leave it on the stove for hours. Serve with tortilla chips crumbled on the top. The original recipe was vegan but it works fine with chicken broth...I used to have a hard time finding the vegetable broth in the stores when I lived in Italy, so I just used chicken broth or bullion. It is a very pretty dish & heats over well for the next day(s). Also very forgiving if you don't measure right. And also you can alter proportions for your own taste. CORN SOUP ABENAKI, ODANAK By: Bernadette 111gallon water 444oz. salt pork or bacon 222cups hominy corn 111can kidney beans 111onion, chopped 111potato, peeled and diced Put it all together in a pot and cook it until it's soup!! Page 276 Note: Good served with baked scone, or bannock Yield: servings: two s CORN SOUP LIQUOR ... O'NIYUSTAGI' 111no ingredients found The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in "History of the American Indians" (London 1775), p. 416 in discussing this subject says: "Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers." Source:*"Iroquois Uses of Maize and Other Food Plants, New York State Museum Bulletin #144," by Arthur C. Parker, p. 71 Shared by: Norman R. Brown 2/93 Submitted By BILL CHRISTMAS Yield: 1 servings CORN STEW By: Zingeda 6 8 ears white corn, scraped off cob 1 2 lbs. long, thin green beans (not string) 1 2 sweet onions (yellow or white), quartered; and sliced against the grain 1/4 1/3 lb.smoked bacon, chopped anyway you; prefer, or leave whole to discard after dish is done 1/4 cup water (omit if using frozen vegetab; les) salt and pepper to taste pinch of freshly chopped thyme (opt; ional) I have an old (to me) recipe that came from my grandmother. My personal feeling is that the simpler the recipe, the better when it comes to vegetables. I prefer fresh vegetables, but have used the frozen products if time is tight. I believe S&W is the brand I have used. In heavy pot brown bacon, add onion and sweat til barely translucent. Add beans and corn and 1/4 cup water (omit if using frozen), cover and cook at least 1/2 hour on medium low. Add salt and pepper after about 10 minutes of cooking time. My grandmother used to cook it for hours, so it's basically up to you how done you want it, I prefer mine fresher tasting. You can also have a little dish of Page 277 chopped Thyme at the table to sprinkle. This has been part of our Thanksgiving meal for as long as I can remember. Yield: serves 8 10 CORN VENISON STEW By: Yaskwatu recipe In my peoples tradition we use lyed corn. A note here a little off topic...Our hard corns were not easily digestable , and the nutients were hard to process, long before 'science' Our Ancestors knew how to Lye the corn, correcting the problem! Traditionally it was made with venison, then salt pork as venison became harder to get. I can't give exact proportions, cause I just throw mine together. 2 3 litres of lyed corn 2 lg cans of kidney beans about 5 lbs of turkey meat, simmered and deboned, save the broth as your soup base. I lb smoked bacon, diced and cooked. optional: leftover cubed squash. Put all the above in a big stock pot and simmer until done. Salt or pepper can be added at the table CORNMEAL DUMPLINGS 111teaspoon salt 333cups cornmeal 111nice soup bone Use a very a large pan to boil the soup bone. Keep it full of water as you boil it. Cook a good two hours on a low fire. Scald the cornmeal a little at a time with boiling broth until moist enough and cool enough to mold with hands. Mold into balls about the size of a lemon. With a spoon place in the hot broth and cook about ten minutes. Watch closely, cornmeal will stick and burn. Page 278 CORN PUMPKIN PINON STEW By: Southwest Indian cookbook 222cups frozen corn kernels 111medium sized pumpkin, peeled and diced (probably; the equivalent of a groc 111cup water salt to taste 1/4 cup roasted pinon nuts, finely chopped A pinon nut recipe for good measure. Around here you can only get stone pine nuts, but I think they'd make a decent substitute. You can roast pine nuts in the oven, or toast them instead in a heavy frying pan on the stovetop at medium heat, stirring frequently once the pan warms up and they begin to brown Puree corn in a blender. Place corn and pumpkin in a skillet with remaining ingredients and simmer for about 25 minutes until tender. Yield: serves 4. Page 279 COUNTRY STYLE RABBIT RAGOUT W/MAYTAG WHITE CHEDDAR GRITS 222tbs olive oil 222cup medium diced rabbit 1/2 cup flour 111tbs essence 1/4 cup medium diced yellow 111onions 1/4 cup each medium diced 111carrots and potatoes, 111blanched 1/4 cup chopped tomatoes, 111peeled and seeded 1/4 cup green onions 222tbs minced shallots 111tbs minced garlic 222cup veal or beef stock 222tbs butter 111salt and pepper Grits: 2 1/2 Cup milk 1 1/2 Tbs butter 1/2 Cup grits 2 Tbs heavy cream 1/4 Cup grated Maytag White : cheddar : cheese : Salt and pepper 8 fried parsnip strips 2 Tbs grated Maytag White : cheddar : cheese 2 Tbs chopped green onions For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 3 minutes. Add the veal stock and reduce by half, about 3 4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim. Page 280 Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2291 Yield: 2 servings Page 281 COUNTRY STYLE RABBIT RAGOUT WITH MAYTAG WHITE CHEDDAR GRI 222tablespoon olive oil 222cup medium diced rabbit 1/2 cup flour 111tablespoon essence 1/4 cup medium diced yellow onions 1/4 cup each medium diced carrots 111and potatoes, blanched 1/4 cup chopped tomatoes, peeled 111and seeded 1/4 cup green onions 222tablespoon minced shallots 111tablespoon minced garlic 222cup veal or beef stock 222tablespoon butter 111salt and pepper 111grits: 2 1/2 cup milk 1 1/2 tablespoon butter 1/2 cup grits 222tablespoon heavy cream 1/4 cup grated maytag white cheddar 111cheese 111salt and pepper 888fried parsnip strips 222tablespoon grated maytag white cheddar 111cheese 222tablespoon chopped green onions For the ragout: In a mixing bowl, combine the flours and Essence together and toss the rabbit, lightly coating each piece. In a saute pan, heat the olive oil. When the pan is smoking hot, add the rabbit meat. Season with salt and pepper. Saute for 1 2 minutes to form a good sear on the meat. Add the onions, carrots, and potatoes, tomatoes, green onions, shallots and garlic. Saute the mixture for 2 3 minutes. Add the veal stock and reduce by half, about 3 4 minutes. Finish with the butter and season with salt and pepper. For the grits: In a small sauce pan, bring the milk to a boil. Add the butter. While stirring, slowly add the grits, making sure to not make lumps. Cook over medium heat, stirring occasionally for 15 20 minutes or until the grits are tender and slightly thick. Add the cream and cheese, stirring until the cheese is completely melted. Season with salt and pepper. To assemble, mound the grits in the center of the bowl. Spoon the ragout over the top. Place the fried parsnips right in the center of the ragout, down into the grits. Sprinkle with the cheese and green onions. Essence the rim. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2291 Page 282 From: Dave Drum Date: 29 Mar 98 Yield: 4 servings COUNTRY STYLE VENISON STEW 1/2 lblblb bacon or salt pork 222lblblb venison steak 444tablespoon flour 666cup water or beef stock 111large tomato, chopped 222medium carrots, sliced 222medium stalks celery, sliced 222medium potatoes, in 1 cubes 111dozen small white onions 111tablespoon chopped parsley 111cup fresh green peas 111salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2 3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. Yield: 6 servings Page 283 CRANBERRY VENISON AND RICE 222tablespoon veg oil; divided 222lblblb venison top round; cut into 111cubes, divided 333medium onions; cut into 8 wedges 111each 222cup beef or venison stock 111cup dry red wine 222tablespoon balsamic vinegar 333centiliter garlic; minced 111teaspoon dried thyme 111teaspoon salt 1/2 teaspoon pepper 12 ozozoz fresh cranberries 1/2 cup packed brown sugar 1/2 cup flour 1/2 cup water 888cup cooked white rice 111parsley In a Dutch Oven, heat 1 tb oil over med high heat. Add half the venison cubes. Cook 6 minutes, stirring. Remove and set aside. Repeat. Return meat to the pot. Stir in onions, stock, wine, vinegar and seasinings. Bring to a boil on high; reduce to low, cover and simmer1 1/2 hours until tender, stirring occasionally. Combine cranberries, sugar, flour and water. Stir into meat mixture and cook 6 8 minutes until sauce thickens. Serve over rice and garnish with parsley. >From The Complete Hunter Venison Cookery, Cowles Creative Publishing Yield: 8 servings Page 284 CREAM OF BUTTERNUT SQUASH AND CASHEW NUT SOUP 111medium butternut squash, pricked and baked; whole until soft. 111can of unsalted cashews 111quart of cream 111quart of water 222chicken bullion cubes 111tablespoon of honey salt and pepper to taste Bring the water to a boil, and add the Chicken bullion cubes. Peel and deseed the flesh of the squash. Mash thoroughly and add to the boiling water. Pour Cream into a Blender, add cashews and blend until cashews are liquefied. Add cream nut mixture to boiling squash, with the honey, and salt and pepper to taste. Turn off stove and let sit until served warm. CREAM OF FIDDLEHEAD SOUP By: The First Ever Fiddlehead Harvesters Guide 222pcs french shallots finely chopped 111tablespoon butter 1/4 cup carrot finely diced 1/4 cup leeks thinly sliced 1 1/2 cups fiddleheads * see note 222quarts chicken stock or veal stock salt and pepper 111cup heavy cream 35% 222each egg yolks Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish. NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for garnish). Yield: serving size : Page 285 CREAM OF FIDDLEHEAD SOUP By: 'Mignonne' 222ramps, finely chopped or substitute; two parts onion to one p 111tablespoon butter 111wild potato, diced 1 1/2 cups fiddleheads, reserving 1/4 c. for g; arnish 222quarts buffalo, moose, duck or vegetable s; tock salt and pepper 111cup heavy cream 222egg yolks, duck, quail, pheasant or wha; tever kind you have on ha Okay, here's a recipe idea that I just had, but haven't had the chance to try yet because it's not spring yet so if you get brave enough to try this please let me know how it turns out. Min Saute' ramps in butter in a frying pan over medium heat for about 10 min or until soft. Toss in wild potato and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish. NOTE: Can use fresh or frozen fiddleheads and ramps Yield: 6 servings Page 286 CREAM OF GREEN BEANS SOUP 222quart chicken stock 1/4 cup butter 1/2 cup flour 111onion chopped fine 111stalk of celery chopped 222leeks chopped fine 222sprigs parsley chopped 1 1/2 cup cooked green beans (can use 111frozen, not canned) 111cup cream mixed thoroughly with 222egg yolks Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixture, then pour the mixture into the hot soup, stirring. Cook, stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt. (The tastier the chicken broth you start with the less salt you need at the end). Serve with a few beans floating on each bowl. Paula Giese Yield: 1 servings CREAM OF GREEN BEANS SOUP 111xxx no ingredients 2 quarts chicken stock 1/4 cup butter 1/2 cup flour 1 onion chopped fine 1 stalk of celery chopped 2 leeks chopped fine 2 sprigs parsley chopped 1 1/2 cups cooked green beans (can use frozen, not canned) 1 cup cream mixed thoroughly with 2 egg yolks Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixture, then pour the mixture into the hot soup, Page 287 stirring. Cook, stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt. (The tastier the chicken broth you start with the less salt you need at the end). Serve with a few beans floating on each bowl. CREAM OF GREEN CHILI SOUP By: Barbara Karoff 666c.c.c. chicken stock 333onions 444cloves garlic 10 tototo 15 anaheim chilies, seeded 111t.t.t. ground cumin 333c.c.c. half and half, approximately cilantro This traditional Southwestern soup calls for mild Anaheim chilies and so is not as hot as the numbers might indicate. Add a jalapeno chili or two if more heat is desired. In batches, puree onions, garlic, and chilies with stock in a blender or food processor. Pour puree into a pan, add cumin and heat just to a boil. Simmer 5 minutes. Let cool. Stir in half and half to pouring consistency and correct seasoning. Serve hot or cold garnished with cilantro. Page 288 CREAM OF TORTILLA SOUP 2 14 1/2 ounce cans chicken broth 1/2 stick butter 111medium onion, pureed in processor or blend; er 1/2 cup diced celery (i leave this out) 222garlic cloves, puree with onion 111medium tomato, chopped in processor 222tablespoons minced fresh chives 111cup 'pulverized' almost to powder unsal; ted tortilla chips 111tablespoon all purpose flour 1/4 cup whipping cream 111cup grated monterey jack cheese (about; 4 ounces) 111cup grated cheddar cheese (about 4 ounc; es) 222teaspoons chili powder 2 1/2 teaspoons ground cumin crushed unsalted tortilla chips Melt butter in heavy medium saucepan over medium heat. Add onion, celery and garlic and saute until onion is translucent, about 4 minutes. Reserve 1 tablespoon chopped tomato and 2 tablespoon chives for garnish. Add remaining tomato, chives and 1 1/2 cups tortilla chips to saucepan and saute 2 minutes .Reduce heat to low. Sprinkle 1 tablespoon flour over and stir mixture for 222 minutes. Stir chicken broth into tortilla mixture. Cover and bring to boil. Reduce heat. Stir in whipping cream. Add grated Jack and cheddar cheese and stir mixture until cheese is melted and well blended. Add chili powder and cumin. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm soup over low heat, stirring frequently.) Ladle into bowls. Sprinkle each with some of reserved tomato and chives and crushed tortilla chips and serve. Page 289 CREAM OF WILD RICE SOUP By: Medical Alliance Cookbook (Madison County, Illinois) 19 1/2 cup wild rice rinsed thoroughly 2 1/2 cup water 111tbl butter or margarine 111tbl minced onion 1/4 cup flour 444cups chicken broth or 6 chicken bouillon; cubes with 4 cups water salt to taste 1/3 cup carrots grated 333tbl slivered almonds 111cup skim milk 111cup evaporated skim milk 222tbl sherry minced parsley or chives Combine rice and water in a heavy saucepan. Bring to a boil. Reduce heat to low boil; cover loosely and cook 45 to 60 minutes. Fluff rice with fork; cover tightly and let stand 5 minutes. Set aside. Prepare chicken broth. Heat and set aside. Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth, stirring constantly with wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds. Simmer about 5 minutes. Blend in milks and sherry; heat to serving temperature. Garnish with minced parsley or chives. Yield: serves 6 to 7. Page 290 CREAM SOUP WITH SQUIRREL MEAT 111lblblb butter 444wild leeks, cleaned and 111minced 444wild onions, minced 111cup sheep sorrel, cleaned 111and minced 888raw arrowhead tubers, 111peeled and sliced 12 cup squirrel stock 222cup squirrel meat, minced 444cup cream 444tablespoon chives, chopped This is another one of Tom's special soup dishes. Melt the butter in a three quart saucepan, add the wild leeks and onions and cook for 4 minutes. Add the sheep sorrel, arrowhead tubers, squirrel stock and minced squirrel meat. Season to taste. Bring to a boil, lower heat and cook for 30 minutes. Rub the mixture through a fine sieve into a large bowl. Place the bowl on ice or in the snow to cool. When really cold, beat in the cram and taste for seasoning. Srpinkle the chopped chives on top of the dish and serve, well mixed and cold. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings CREAMED DOVE CASSEROLE 888dove breasts 111teaspoon butter 111can 16 oz. cream of chicken soup 111tablespoon butter or margarine 111salt and pepper to taste 1/4 cup milk 1/4 cup mushrooms, thinly sliced Brush dove breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45 60 minutes. Yield: 4 servings Page 291 CREAMED GROUSE ON TOAST 222quart ; water 111bay leaf 444single grouse/squab, 3/4 to 1 lb ea 1/2 cup onion; chopped 1/2 cup mushrooms, fresh; sliced 222tablespoon butter/margarine 222tablespoon flour 111cup broth, chicken 222tablespoon juice, lemon 1/2 teaspoon ; salt 1/8 teaspoon ; pepper 1/4 cup cream, whipping 222tablespoon parsley, fresh; minced 111toast; or hot cooked rice 111parsley, fresh; chopped optional In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired. Yield: 2 servings CREAMED QUAIL CASSEROLE 888quail breasts 111teaspoon butter 111can 16 oz. cream of chicken soup 111tablespoon butter or margarine 111salt and pepper to taste 1/4 cup milk 1/4 cup mushrooms, thinly sliced Brush quail breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45 60 minutes. Yield: 4 servings Page 292 CREAMED WILD LEEK SOUP 222cup wild leek bulbs, halved 111lengthwise 111cup wild leek leaves, chopped 1/4 cup butter 333tablespoon flour 666cup chicken or vegetable broth 222egg yolks 111cup heavy cream 111salt and pepper 111minced wild leek leaves Saute wild leek bulbs and chopped leaves in butter over low heat. When tender, stir in flour, mixing well. Slowly whisk in 6 cups of broth then simmer 30 minutes, stirring occasionally. Whisk together egg yolks and 2/3 cup cream until blended; slowly whisk mixture into soup, a little at a time, then raise heat and bring to a near boil. Stir until thickened. Salt and pepper to taste. Whip remaining 1/3 cup cream; top each serving with a generous spoonful then garnish with minced wild leek leaves. Serves 6. From: Yield: 4 servings CREAMY CABRITO SOUP By: Bill's Goat Meat 222c.c.c. chopped leftover cabrito meat 111can whole kernel corn 111can sliced new potatoes 111can sliced new potatoes 111can cream of broccoli soup 111can cream of potato soup 111c.c.c. skim milk 1 1/2 c.c.c. water Salt & pepper to taste Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached. Page 293 CREAMY NETTLE AND POTATO SOUP 666tablespoons unsalted butter 444medium shallots, coarsely chopped 444celery ribs, coarsely chopped 111large leek, white and tender green parts; only, halved lengthwise a sliced 1 1/4 pounds yukon gold potatoes, peeled and cut; into 1/4 inch dice 1/4 cup dry white wine 111tablespoon fresh lemon juice 4 1/4 cups water bouquet garni, made with 1 thyme sp; rig, 1 tarragon sprig and with kitchen string 1/2 cup heavy cream 10 ounces nettles or spinach or 111bunch (5 ounces) flat leaf parsley 444ounces sorrel, stems and tough ribs remove; d salt and freshly ground white peppe; r At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stinging nettles to give a tangy flavor to this light, creamy soup. Because nettles are prickly, use gloves while working with them. If nettles are unavailable, substitute fresh spinach or a combination of parsley and sorrel. 1. Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni. 2. Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream. 3. Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into aaa medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. Page 294 MAKE AHEAD The soup can be refrigerated for 2 days. WINE A lively, straightforward and not too rich Chardonnay with no oak will highlight the creamy texture of this soup without overwhelming the delicate flavor. Choose a light bottling with notes of melon and apple, such as the 1999 Gallo of Sonoma or the 2000 Rosemount from South Eastern Australia. Yield: 6 servings Page 295 CREAMY NETTLE AND POTATO SOUP 666tablespoon unsalted butter 444medium shallots, coarsely chopped 444celery ribs, coarsely 111chopped 111large leek, white and tender green 111parts, halved lengthwise and 111thinly sliced 1 1/4 lblblb yukon gold potatoes, peeled 111and cut into 1/4 inch dice 1/4 cup dry white wine 111tablespoon fresh lemon juice 4 1/4 cup water 111bouquet garni, made with 111thyme sprig, 111tarragon sprig and 111bay leaf, tied with kitchen 111string 1/2 cup heavy cream 10 ozozoz nettles or spinach or 111bunch (5 ounces) flat leaf parsley 111and 111bunch (4 ounces) sorrel, stems and 111tough ribs removed 111salt and freshly ground 111white pepper Melt 4 tablespoons of the butter in a large, heavy saucepan. Add the shallots, celery, leek and potatoes, cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the wine and lemon juice and cook over high heat until evaporated. Add 4 cups of the water and the bouquet garni and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 15 minutes. Discard the bouquet garni. Working in batches, puree the soup in a blender or food processor until smooth. Strain the soup into a clean saucepan through a fine sieve. Stir in the heavy cream. Bring a medium saucepan of salted water to a boil. Add the nettles and cook just until wilted. Drain the nettles and immediately plunge them into a medium bowl of ice water. Transfer the nettles to the blender or food processor and puree them with the remaining 1/4 cup of water. Strain the nettle puree into the soup and season with salt and white pepper. Bring the soup to a simmer over low heat, stir in the remaining 2 tablespoons of butter until melted and serve the soup right away. MAKE AHEAD The soup can be refrigerated for 2 days. WINE A lively, straightforward and not too rich Chardonnay with no oak will highlight the creamy texture of this soup without overwhelming the delicate flavor. Choose a light bottling with notes of melon and Page 296 apple, such as the 1999 Gallo of Sonoma or the 2000 Rosemount from South Eastern Australia. At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stinging nettles to give a tangy flavor to this light, creamy soup. Because nettles are prickly, use gloves while working with them. If nettles are unavailable, substitute fresh spinach or a combination of parsley and sorrel. From Food and Wine Magazine, May 2001. From: [email protected] Yield: 4 servings CREAMY SQUASH/MAPLE SOUP 111butternut squash 111onion, medium 333tablespoon butter, margarine or veg. 111oiloiloil 444cup milk 222tablespoon vt maple syrup 1/8 teaspoon nutmeg 1/2 cup heavy cream 111salt and white pepper Cut squash in half and clean out seeds. Turn upside down in baking dish. Add water to cover bottom of baking dish. Bake in 350° oven until tender (about 1 hour). Sauté the onion in butter until soft. When squash has cooled, scoop it out and puree in blender with milk and onions until desired consistency. Place in pot; add maple syrup, heavy cream, nutmeg, salt and pepper to taste. Heat to serving temperature and serve immediately. From: "Melana Hiatt" Yield: 4 servings Page 297 CREAMY WILD RICE AND TURKEY SOUP 111tablespoon olive oil 222cloves garlic, finely chopped 111cup carrots, finely chopped 1/2 cup celery, finely chopped 111cup onion, finely chopped 222cans (14 1/2 ounce chicken broth 222cups cooked wild rice 1/2 teaspoon ground black pepper 1 1/2 cups cooked turkey breast, chopped 111cup whipping cream 222tablespoons fresh parsley, chopped In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Sauté until onion is clear and vegetables soft. Pour in chicken broth and add the wild rice, black pepper, and turkey. Heat the soup for 10 minutes. Add the whipping cream. Ladle into soup bowls and garnish with parsley. Yield: 4 to 6 servings CREAMY WILD RICE SOUP 222cups cooked wild rice 444cups broth (chicken, beef or vegetable) 222tablespoons butter 1/2 small onion, minced 222tablespoons flour 1/2 teaspoon salt 1/2 teaspoon black pepper 111cup half and half 1/2 cup celery, chopped 1/2 cup carrots, finely chopped 1/2 cup minced cooked meat (ham, chicken or; turkey) Brown the onion in butter in a deep heavy saucepan. Stir in the flour while adding the broth slowly, stirring constantly. Next, add the wild rice, meat, carrots, celery, salt and pepper and half and half last. Simmer on low for five minutes. Cool and refrigerate. This soup needs to let the flavors blend overnight. Reheat and serve the next day. At this point, you can add a few herbs like parsley, a dash of cumin or a dash of hot pepper sauce if desired. Page 298 CREEK PEANUT SOUP 222c.c.c. dry roasted peanuts, finely chopped; or 1 c. chuncky style pe (preferably from the health food st; ore) 222c.c.c. chicken broth 222c.c.c. milk or cream 222tsp. chopped scallion greens salt and pepper to taste 111tototo 2 tsp. hot pepper sauce In a heavy saucepan, combine peanuts, broth and milk. Cook over medium heat for 5 minutes, stirring. Simmer 10 minutes longer, stirring occasionally. Sprinkle with scallions and season to taste with salt, pepper and hot pepper sauce. Yield: serves 4. CROCK POT VENISON BARBECUE 333lblblb venison stew meat 111cup onion, diced 444garlic cloves, chopped 111cup red wine vinegar 1/2 cup worcestershire sauce 222teaspoon lawrey's natural choice 111seasoning for meat 222teaspoon seasoned salt 111lblblb seasoned bacon 222cup catsup 1/2 cup molasses 1/2 cup brown sugar Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast. NOTE: Venison can be substituted with any red meat, just cut in 1 inch cubes. Yield: 7 servings Page 299 CROCK POT VENISON STEW 222lblblb venison cubes 222tablespoon oiloiloil 333stalks celery, diced 1/2 cup chopped onion 222cloves garlic, minced 111tablespoon parsley, chopped 1/2 cup water 1/2 cup dry red wine 111cup tomato sauce 111salt and pepper to taste 111oregano 111basil Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7 10 hours. Yield: 6 servings CROCKPOT WILD RICE SOUP By: Betty Crocker 111medium onion, chopped 222stalks celery, diced 222carrots, diced 111cup diced smoked turkey 1/2 cup uncooked uncle ben's wild rice and; long grain rice 111seasoning packet from the wild rice mix 111tsp dried tarragon leaves 1/4 tsp pepper 333(14 1/2 ounce) cans chicken broth 111(12 ounce) can evaporated fat free milk 1/3 cup all purpose flour 111cup frozen green peas, thawed 222tbsp dry sherry, optional Place onion, celery, carrots, turkey, 1/2 cup wild rice and long grain rice mix, rice mix seasoning packet, tarragon and pepper in slow cooker. Pour broth over all. Cover and cook on Low for 6 8 hours or until wild rice and vegetables are tender. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Stir in peas and sherry during last 15 minutes of cooking. Yield: 6 servings Page 300 CROCKÚPOT QUAIL 888quail [cut up] 111cup flour 1/2 cup peanut oil 222can cream of chicken soup 222can cream of celery soup 222can chicken broth 1/2 cup white wine [dry] 222white onions [thinly sliced] 222bay leaves 1/3 cup parmesan cheese 1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786 1120 Yield: 8 servings CROW [OR GALAH] SOUP 111butter 10 crows [or galahs] plucked and gutt; ed 222cup lentils 444onions 444carrots 222celery stalks 222large potatoes 111turnip 111salt 111pepper Peel and dice the vegetables. Saute the crows in some butter until lightly browned. Add the onions, carrots and celery and continue the fry for about 5 minutes more. Add water or chicken stock and bring to the boil. Cook for about 25 minutes on a medium heat. Remove the birds and either serve on the side, or if desired remove meat and and return to the soup. **If using Galah, omit the lentils. Trevor says that this has quite a game taste. [Somewhat similar to Page 301 free range quail] from TREVOR POLLARD typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 18 May 99 Yield: 4 servings CRUSTED TENDERLOIN WITH CHIPOTLE ONIONS 111tablespoon juniper berries 111tablespoon coriander seed 111tablespoon dried oregano 1 1/2 teaspoons black peppercorns 1/2 teaspoon kosher salt 555whole allspice 222whole cloves 1 1/2 tablespoons chopped pecans 444cloves garlic, chopped 111beef or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and 111canned chipotle chili 111onion (1/2 lb.) , thinly sliced 111tablespoon salad oil 222cups beef broth salt and pepper Notes: Oden uses buffalo tenderloin, but it's costly (see box, page 91). Beef tenderloin is a good option. Both roasts take about the same time to cook. However, if buffalo is cooked beyond rare, the meat becomes dry 1. In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and whirl to form a paste. 2. Rub seasoning paste all over tenderloin. Set meat on a rack in a 12 by 17 inch roasting pan. Roast in a 425 [degrees] oven for 20 minutes. 3. Meanwhile, rinse canned chipotle chili, discard the seeds and veins, and mince the chili. 4. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest part of meat registers 130 [degrees] for rare, 30 to 40 minutes longer. 5. Transfer roast to a platter and let rest in a warm place 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing). 6. Skim and discard any fat from drippings in roasting pan. Add minced chipotle and broth to onions in pan. Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously. Pour into a bowl. 7. Slice meat and offer chipotle onion sauce to spoon over portions. Add Page 302 salt and pepper to taste. Yield: 10 to 12 servin CURRIED QUAIL BREASTS INGREDIENTS 666quart breasts 1/2 cup flour 333large onions, chopped 1/8 lblblb butter DIRECTIONS 111cup chicken broth 111cup celery, chopped 333tablespoon curry powder 1/2 cup heavy cream Put flour in paper bag, with dash of paprika if desired. Add quail breasts and shake to coat with flour. Brown quail breasts in deep frying pan and put aside. Saute celery and onions in pan until soft. Return quail to pan and add curry powder and chicken broth. Cover and let simmer for 20 minutes. If sauce is watery, add flour to thicken. Add sour cream and simmer five more minutes while covered. If you like it spicy Texas style, add enough cayenne pepper to suit your taste. Submitted By EARL SHELSBY Yield: 1 servings Page 303 CURTIS ATKIN'S PUMPKIN SOUP 111pumpkin, top removed and 111inside scooped out 1/2 lblblb sugar pumpkin, cubed 444tablespoon margarine, melted 111salt and pepper 111cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 444cup vegetable broth 111cup tomatoes, diced 1/4 cup rice Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5 8 minutes, until toasted and fragrant. Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set Yield: 6 servings Recipe Courtesy of Curtis Akins From: "Mignonne" Yield: 4 servings Page 304 DANDELION CHOWDER 111tablespoon butter 111medium onion, finely chopped 333cup dandelion greens, washed and 111chopped 222(10 3/4 ounce) cans 111condensed cream of potato 111soup 222cup milk 222teaspoon instant chicken broth 1/4 teaspoon black pepper 111dash ground nutmeg 222hard cooked eggs, peeled and 111chopped, optional He butter in heavy saucepan over medium heat. Saute onion in melted better just until translucent. Add dandelion greens, potato soup, milk, instant chicken broth, pepper and nutmeg. Heat slowly, stirring occasionally, until mixture begins to boil. Reduce heat, cover and simmer 30 minutes. Ladle into soup bowls and garnish with hard cooked eggs. Makes 4 servings. Melana Edible Wild Kitchen www.ediblewild.com From: Yield: 4 servings Page 305 DAY LILY CHICKEN SOUP 555cup chicken stock 1/2 cup cooked, minced chicken 1 1/2 tablespoon cubed salt pork 3/4 cup diced potatoes 222tablespoon minced onion 333tablespoon minced celery 1/4 teaspoon each ginger, salt, & pepper 222tablespoon flour 222tablespoon sherry 333teaspoon minced mushrooms 111tablespoon minced parsley 111tablespoon soy sauce 1 1/2 cup chopped day lilies Combine chicken stock, chicken, salt pork, potatoes, onion, celery, ginger, salt, and pepper. Cook 15 30 min. or until potatoes are tender. Add flour to sherry and add to soup. Add remaining ingredients and simmer 3 4 min. From: Benao Yield: 4 servings Page 306 DEB JACKSON'S WILD GINGER CHICKEN WITH RICE 333tablespoon wild ginger roots 1/4 lblblb margarine 111cup water 222tablespoon flour 111salt 111tablespoon sugar 444boneless skinned chicken 111breasts 222cup rice 333cup water 444chicken bouillon cubes 444tablespoon olive oil Wild Ginger Chicken with Rice: Gather, wash and crush Wild Ginger roots. About 3 tbls. You also need: 1 stick margarine, 1 cup water, 2 tbls. flour, salt to taste, 1 tbls. sugar. Place ginger and margarine in saucepan simmer on med. heat for 10 min. add salt and sugar stir. Remove from heat, in cup or bowl stir flour and water until smooth no lumps, pour into ginger mixture stirring constantly place back on med. heat stirring until thick, set aside. Take 4 or 5 Boneless skinned chicken breasts, 2 cups Rice, 3 cups water, 4 chicken bouillon cubes, 4 tbls. olive oil. Brown chicken in skillet with olive oil remove chicken, place rice in skillet, dissolve bouillon in water, pour over rice, place chicken over rice, cover and simmer on low for 10 min. pour sauce on top, simmer for 10 more min. Deb Jackson Yield: 4 servings Page 307 DEER & BARLEY SOUP 222deer shanks (or equal) 111cup peas, green split 222garlic clove, finely chopped 14 cup beef or chicken stock 111tablespoon salt 111cup barley, pearl 222onions, chopped 111bell pepper, seeded, chopped 444tablespoon butter 1/4 teaspoon pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2 3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. Submitted By [email protected] Submitted By [email protected] Yield: 3 servings DEER AND BARLEY SOUP 222deer shanks (or equal) 111cup barley, pearl 111cup peas, green split 222onions, chopped 222garlic clove, finely chopped 111bell pepper, seeded, chopped 14 cup beef or chicken stock 444tablespoon butter 111tablespoon salt 1/4 teaspoon pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2 3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. Source: Gulfport Sun Herald, 13 January 1988 Recipe date: 01/13/88 Yield: 1 servings Page 308 DEER CAMP ROAST 666lblblb venison roast 1/2 cup vegetable oil 333tablespoon flour 111can (10.75 oz) cream of onion soup 222soup cans hot water Braise venison equally in oil in large pan. Remove roast from pan. Add flour to oil in pan. Stir & brown to a medium brown. Place venison back in roux. Pour onion soup & water on top of roast. Cook in pressure cooker at 20 pounds pressure for 30 minutes. If meat has been frozen, cook an additional 45 minutes. Serves 10. TERRY GRIFFITH From Yield: 10 servings DEER CASSEROLE 111lblblb venison; ground 333large raw potatoes; up to 4, 111peeled and 111sliced 10 ozozoz vegetable beef soup; (1 10 ozozoz can) 888ozozoz cream of mushroom soup 111canned 111small onion; diced 111pepper; to taste 111garlic salt; to taste Preheat oven to 325 degrees F. Place sliced potatoes in bottom of casserole dish. Break ground deer meat on potatoes. Add garlic salt, diced onion, pepper and soups. Cover and bake for one hour or until potatoes are done. Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota tribe. This recipe came from http://www.angelfire.com/ct/deerwhorns/deerrecipes.html. Formatted for Mastercook by K. Hudson Lipin, 10/04/98 Recipe by: Nancy Deer With Horns Page 309 From: Kathy And Lloyd Lipin Yield: 6 servings DEER HEART STEAK WITH VEGETABLE SIMMER 111deer heart, fresh 111salt 111pepper 111steak spice 111garlic salt 111beef bouillon cube or powder 111rosemary 111thyme 111water 111vegetable saute: 222large onions (cut in lg pieces with layer; s seperated) 222green peppers 333stalks celery, sliced, thin and dia; gonally 111carrot, sliced thin and diagonally 111cup broccoli head (in sm pieces) 111can mushrooms Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. Yield: 4 servings Page 310 DEER HEART STEW 555deer hearts 111stick margarine 111salt 111black pepper 111flour 111water Trim & cut hearts into quarters. Boil until tender in lightly salted water. Remove & cut into 1/2 inch cubes. Saute in butter. Add enough water to cover. Thicken with flour & add seasonings to taste, heavy on the black pepper. Simmer for 30 minutes & serve. E.F. 'SONNY' KALB From Yield: 6 servings Page 311 DEER MEAT "POT STEW" 444lblblb lean venison 222cup seasoned flour 444ozozoz butter 111lblblb mushrooms; cleaned and 111sliced 111cup chopped onion 111large green pepper; chopped 111(remove pith and seeds) 111stock to cover 111cup red wine 444medium potatoes; cubed 444carrots; thickly sliced 111can whole kernel corn 1112 peeled, cored and sliced 111apple (optional) 111cup chopped celery (optional) Cut venison into 1" cubes and dredge them in flour. In a heavy kettle, melt butter and saute vegetables until golden. Remove the vegetables from the pot and add the meat, searing it on all sides. Add more butter, if necessary. Return the vegetables to the pot, and add enough beef stock (or canned bouillon) to almost cover the meat and vegetables. Let this simmer, covered, for about 2 hr. Add the rest of the ingredients and bring to a boil. Turn down the heat and simmer until the vegetables are done. You could also add the apples and/or celery. A dash of herbs always helps, but this recipe has the object of providing a tasty stew that retains the flavor of the venison without killing it. When the stew is about done, add more seasoning, if desired. http://www.ring.com/certifie/deerstew.htm From: [email protected] (Michael Loo) Yield: 1 servings Page 312 DEER SOUP STOCK 222deer bones, cracked, large 1/8 teaspoon nutmeg 1/16 teaspoon mace 12 peppercorns, green, crushed 888cup water 1/4 teaspoon smoked salt Crack deer bones after removing from meat (large ham bone & pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew. Recipe date: 03/03/88 Yield: 1 servings DELAWARE INDIAN DEER LIVER WITH ONIONS 111venison liver, sliced 333cup water 444tablespoon flour 1/2 teaspoon salt 1/2 cup dry red wine 1/4 teaspoon pepper 444tablespoon bacon fat 222cup wild onions, sliced 111can mushroom soup 111can water Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe Page 313 DENE TROUT CHOWDER By: Gina Neyelle, Deline, NWT. 111great bear lake trout or other firm flesh; fish flour oiloiloil water milk assorted veggies: onions, potatoes, green peppers, carrots, celery, etc s&p, cayenne to taste From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: 'the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy.' Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep fry until they're golden brown. Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour. Yield: 1 batch Page 314 DENE TROUT CHOWDER 111great bear lake trout or other firm; fleshed fish 111flour 111oiloiloil 111water 111milk 111assorted veggies: onions, 111potatoes, green peppers, 111carrots, celery, etc 111s&p, cayenne to taste From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: "the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy." Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep fry until they're golden brown. Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour. Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com Posted by: Jim Weller Yield: 1 batch Page 315 DESCRIPTION OF COOKING TERMS 10 111remoulade a mayonnaise based 111sauce with added mustard, 111gherkins, capers and 111herbs, to accompany cold 111meats, fish and shellfish 111dishes, and traditionally 111celeriac 111render to melt solid meat 111fats slowly in the oven. 111rest (pastry) set aside to 111allow the gluten to contract 111and lessen the 111chance of shrinkage during 111the baking process. 111rillettes meats, such as 111pork, rabbit and goose, 111cooked gently in lard until 111the meat falls apart. the 111meat is then shredded, mixed 111with the rendered fat 111and put into small stones 111jars or pots. rilletes are 111served at room 111temperature 111rissoto a classic italian 111dish of rice tossed in olive 111oil or butter with 111added for the flavour base. 111it is cooked slowly, stirred 111constantly until all 111the stock is absorbed. 111robust a gutsy, mouth 111filling wine. 111rouille 'rust, a thick sauce 111from the south of france. 111red chillies are 111pounded with garlic and 111bread then blended with 111olive oil and stock. 111served with fish soups. 111rouget red mullet, also 111known as barbounia. 111roulade a preparation which 111is spread or stuffed with 111another element, 111then rolled. it can be 111savoury, such as meat and 111fish, or sweet like a 111swiss roll filled with cream 111roux a cooked mixture of 111equal parts butter and flour 111used as a base to Page 316 111thicken sauces. 111sambal the collective name 111for the side dishes and 111condiments accompanying 111south east asian meals. 111bon appetit exec.chef 111magnus johansson Source: Australian Vogue Wine and Food Cookbook 1993\1994 onion, then stock and seafood, vegetables, meat, cheese or other ingredients Yield: 4 servings DIANE'S NETTLE SOUP 111large handful of young nettle 111leaves (about 4 cups) 333cloves garlic 111large onion 333medium potatoes 111veg bouilon cube or 111teaspoon miso in 1 1/2 pint water 111chopped parsley 111olive oil 111salt and pepper, to taste Peel and chop the onion, garlic, and potatoes. In large saucepan, add a little olive oil and saute vegetables for 3 to 4 minutes. Add cut up potatoes, nettle leaves (remove from stems with gloved hands), and stock, if using bouilon, just water, if using miso (add miso at very end). Simmer for 1 1/2 to 2 hours or until potatoes aer tender enough to break with a fork. Mash or blenderize the mixture into a thick soup. Season with salt and pepper. Add miso before serving. Melana Edible Wild Kitchen www.ediblewild.com :From: http://users.ids.net/~boudicca/pov dianenettle.html From: "Melana Hiatt" Yield: 4 servings Page 317 DONALD KEEN'S VENISON IN CASSEROLE 222lblblb vension 111red wine or watered vinegar 222tablespoon olive oil 222tablespoon sherry (optional) 222tablespoon butter 111teaspoon salt 111teaspoon chopped onion 111pinch cayenne 1/4 teaspoon pepper 111tablespoon chopped parsley 444tablespoon flour or sufficient to 111thicken gravy 1 1/2 pint stock (bouillon cubes) 111small can mushrooms or 1 pint 111fresh, chopped Soak venison in red wine or weak vinegar overnight. Brown cubed venison in skillet in olive oil and butter. Mix flour into 1/2 cup stock and add to remaining stock, mushrooms, onion and seasoning in skillet. Cover and let simmer 1 hour or until tender. Add sherry before serving. From "Don's Spicy Kitchen." Donald Keen (USN Retired) Contact me at: drkeen@family net.org Posting in alt.cake and rec.food.cooking My ICQ number 3198023 From: "Drkeen" Yield: 4 servings Page 318 DON'S RATTLESNAKE STEW 222lblblb rattlesnake meat boned 222onions medium chopped coarse 1/2 cup celery chopped 222cup stewed tomatos 222cup potatos cubed 1 1/2 cup sauterne wine salt to taste 111tablespoon soy sauce 1/4 teaspoon dill freshly snipped 222bay leaves 111quart chicken broth 1/2 cup flour 222tablespoon peanut oil Dredge the snake meat in the flour. Heat the peanut oil in a heavy skillet on med. high heat. Fry the snake meat until lightly browned. Remove from skillet and drain. Bring chicken broth to a boil. Add vegetables, add soy sauce, add wine, and then add the snakemeat. Lower heat and simmer for 1 hour. Stir frequently. Serve hot. Origin: Issac Jefferson, Perry Florida, circa 1991 Submitted By DON HOUSTON Yield: 3 quarts Page 319 DOVE AND SAUSAGE GUMBO 15 dove breasts 11110 3/4 ounce can consomme 111beef flavored bouillon cube 1/2 cup vegetable oil 1/2 cup all purpose flour 1 1/2 cup onion; finely chopped 222stalks celery; finely chopped 222tablespoon worcestershire sauce 222centiliter garlic; minced 111to 2 bay leaves 1/2 teaspoon dried whole basil 1/4 teaspoon poultry seasoning 1/4 teaspoon freshly ground pepper 1/8 teaspoon ground red pepper 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 3/4 lblblb smoked sausage; cut into 1/4 slices 1/4 cup dry red wine 1/8 teaspoon hot sauce 111hot cooked rice : Place dove breasts in Dutch oven, and cover with water. Boil about 10 minutes. Cool and remove meat from bones. Reserve cooking liquid in Dutch oven, adding water if necessary to make 2 1/4 cups liquid. Set meat aside. : Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved. : Brown dove in hot oil in a large skillet; drain well. Pour off all but 1/4 cup oil. Add flour to reserved oil; cook over medium heat, stirring constantly until roux is the color of a copper penny (about 10 to 15 minutes). : Gradually add about 1 1/2 cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion and celery, and cook about 5 minutes or until vegetables are tender. Add roux mixture to remaining consomme mixture, and stir well. Stir in Worcestershire sauce and seasonings. : Brown sausage, and drain well. Stir sausage and dove into roux mixture; simmer 1 1/2 hours, stirring occasionally. Add wine and hot sauce; stir well. Remove bay leaves, and serve gumbo over hot rice. Yield: about 1 3/4 quarts. From Warren S. Martin of Alabama in September 1981 "Southern Living" Typos by Jeff Pruett Yield: 2 quarts +/ Page 320 DOVE AU VIN 111cup all purpose flour 111teaspoon salt 111teaspoon pepper 12 doves; dressed 1/3 cup butter 111cup celery; chopped 111cup onion; chopped 111small green bell pepper; chopped 10 1/2 ozozoz can beef consomme 1/2 cup dry red wine 111hot cooked noodles or rice Combine flour, salt and pepper in a large zip top plastic bag. Add doves, a few at a time; seal and shake to coat. Melt butter in a large nonstick skillet over medium high heat; add doves, and cook until browned, turning once. Place doves in a lightly greased 13" x 9" x 2" baking dish. Sprinkle celery, onion, and bell pepper evenly over doves; add consomme. Cover with aluminum foil. Bake at 350oF for 1 1/2 hours. Pour wine over doves, and bake, covered, 30 additional minutes. Serve with noodles or rice. Yield: 6 servings. Just Game Recipes is located at www.justgamerecipes.com MM Format by Dave Drum 12 September 2003 Uncle Dirty Dave's Kitchen From: Dave Drum Date: 09 12 03 Yield: 6 servings Page 321 DOVE AU VIN SL 11/95 111cup all purpose flour 111teaspoon salt 111teaspoon pepper 12 doves; dressed 1/3 cup butter or margarine 111cup celery; chopped 111cup onion; chopped 111small green bell pepper; chopped 10 1/2 ozozoz can beef consomme 1/2 cup dry red wine 111; hot cooked noodles or ric : Combine flour, salt and pepper in a large zip top plastic bag. Add doves, a few at a time; seal and shake to coat. : Melt butter in a large nonstick skillet over medium high heat; add doves, and cook until browned, turning once. : Place doves in a lightly greased 13" x 9" x 2" baking dish. Sprinkle celery, onion, and bell pepper evenly over doves; add consomme. Cover with aluminum foil. : Bake at 350F for 1 1/2 hours. Pour wine over doves, and bake, covered, 30 additional minutes. Serve with noodles or rice. Yield: 6 servings. November, 1995 "Southern Living" Typos by Jeff Pruett Yield: 6 servings Page 322 DOVE BREASTS STROGANOFF 24 dove breasts 111medium onion; chopped 222tablespoon butter 111can (10.7 oz) cream of celery soup 111can (4 oz) mushrooms 1/2 cup sauterne 111oregano 111rosemary 111thyme 111salt and pepper 111kitchen boquet (optional) 111cup sour cream Put doves in large baking dish. Saute onions in butter. Mix remaining ingredients, except sour cream. Pour over meat. Cover with foil and bake at 325 for 1 hour. Add sour cream and stir. Bake uncovered for 20 minutes. Serve over rice or noodles. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book Yield: 6 servings Page 323 DOVE CREOLE 111dozen doves 111seasoned flour 111bacon drippings 111tablespoon paprika 444tablespoon chopped onions 111cup boiling water 222bouillon cubes 333whole cloves 111bay leaf 1/2 cup red wine 111cup sour cream 111can (4 oz) mushrooms; sliced thin 222tablespoon flour 111water Dredge doves in seasoned flour and brown in bacon drippings. Sprinkle with paprika as they fry. Remove doves. Fry onions until transparent. Add boiling water in which bouillon cubes have been dissolved. Add cloves, bay leaf and wine. Return doves to pan. Simmer covered for 45 minutes. Add sour cream, mushrooms and one half the mushroom juice. Simmer 30 minues. Remove doves and thicken liquid with 2 tablespoons flour dissolved in a little water to make gravy (gravy may already be thick enough without adding the flour). From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 6 servings Page 324 DOVE KABOBS^ O O A K 111doves 1/3 cup vinegar 1/3 cup lemon juice 1/4 cup soy sauce 1 1/2 cup vegetable oil 111worcestershire sauce 666dash hot pepper sauce 222cloves garlic; chopped 1/4 teaspoon black pepper 1/4 teaspoon paprika 111cup chicken stock Skin dove breasts and marinate overnight. Remove from marinade; place on skewers. Grill, basting often until medium rare. This is enough marinade for about 2 dozen doves. Carolyn Shaw 2/26/98. Recipe by: One of a Kind: Junior League of Mobile 1981 Yield: 8 servings DOVES IN WINE SAUCE #1 1/2 cup chopped onion 222slice slices bacon; diced 1/2 cup mushrooms 222sticks butter 111salt and pepper 24 dove breasts 333tablespoon flour 111cup white wine 222cup chicken broth 1/4 teaspoon tarragon 1/4 teaspoon basil 1/4 teaspoon chervil Saute onion, bacon and mushrooms in 2 tablespoons butter until slightly brown. Set aside. In skillet, brown doves in remaining butter. (Add more butter if necessary.) Remove doves. Add flour to butter and stir until smooth. Add wine, broth and seasonings; stir until thick. Combine with onion mixture. Place doves in large casserole; pour on sauce. Bake at 350 for 30 minutes or until done. MRS N.R. HOSEY (JUDY) MARVELL, AR Page 325 From the book Yield: 8 servings DOVES WITH APPLE DRESSING SLC 12 doves; cleaned 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup ; water 1/3 cup butter or margarine 222tablespoon lemon juice 111tablespoon all purpose flour 1/2 cup ; water 1/2 teaspoon beef flavored bouillon granules APPLE DRESSING 333cup crumbled cornbread 222cup cooking apples; peeled and chopped 1/2 cup celery; chopped 111small onion; chopped 1/4 cup butter or margarine; melted 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 cup milk 111egg; slightly beaten : Place doves in a large skilet. Sprinkle salt and pepper over doves. Pour 1/2 cup water into skillet. Cover and cook over medium heat 20 minutes. Remove cover, and continue cooking until most of water is gone. : Add butter and lemon juice to doves. Cook doves, turning occasionally, until browned. Remove doves, and set aside. : Add flour to drippings in skillet; cook over low heat until lightly browned; stirring occasionally. Add 1/2 cup water and bouillon granules; cook over medium heat, stirring constantly, until thickened. Arrange 2 doves over each square of Apple Dressing, and spoon gravy over top. Yield: 6 servings. Apple Dressing: : Combine all ingredients. Spoon into a lightly greased 8 inch square pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487 0709 5 Typos by Jeff Pruett Yield: 6 servings Page 326 DRIED CORN SOUP 111small chuck roast 1or 2 cups dried corn salt as you like it Fill large pan with water. In it put washed, cup up roast. Add corn. Cook on low fire for two hours. This is commonly served with fry bread DRIED CORN SOUP 111ear dried blue and white or other corn,; removed from the cob 777cups water 111(2'x1') strip fat back, sliced 555oz. dried beef (or venison) 1/8 teaspoon fresh ground pepper 1. Soak the corn in 2 cups water for 48 hours. 2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft. 3. Mix in the dried beef and pepper, and simmer, stirring, for 10 minutes more. Serve hot. DRIED CORN SOUP 111ear dried blue and white or other corn,; removed from the cob 777cups water (ama) 111(2'x1') strip fat back, sliced 555oz. dried beef 1/8 teaspoon fresh ground pepper (do qua yo di) 1. Soak the corn in 2 cups water for 48 hours. 2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft. 3. Mix in the dried beef and pepper, and simmer, stir for 10 minutes more. Page 327 DRIED CORN SOUP #2 111xxx no ingredients Recipe by Elaya K Tsosie o 3 cups dried corn o 12 cups water o 1 1/2 lb. cubed pork (or beef) o 1 diced onion o 1 clove minced garlic o 6 crushed red chili pods o 1/2 tsp. oregano o 3 tsp. salt o 1/2 tsp. black pepper Wash dried corn thoroughly, soak overnight, drain when ready to use. Boil dried corn until tender about 3 1/2 hr. in 6 cups water. Brown meat, add onion and garlic, saut‚ together until tender, drain off excess fat. Add pork, chili pods, oregano, salt, pepper and 6 cups water to cooked corn. Simmer for 1 hour or until the meat and corn are tender. Makes 2 quarts Note: Dried corn may be cooked in a pressure cooker for 45 minutes at about 15 lb. pressure. Yield: 1 recipe Page 328 DUCK AND SLIDERS 333lblblb duck pieces 444eggs (whipped) 333quart water 111pinch salt 1 1/2 medium onions 222ribs celery (cut on the 111bias) 1/2 lblblb carrots (cut spoon sized) 1/2 cup parsley 1 1/2 tablespoon salt 1/4 lblblb butter (melted) 1/4 tablespoon pepper 1/4 lblblb flour 111flour (see recipe) 111roux Boil Duck in water with Duck base one hour or until tender. Remove Duck and let cool, separate from bone and skin. Reserve Duck after cutting to bite sized pieces. Strain soup stock through filter. Reheat stock; add onions, carrots, and celery. While soup is simmering, prepare sliders. Add sliders to the simmering soup. Continue until all dough is used. Return soup to a boil, then return to a simmer. Make a roux with butter and flour. When sliders are tender, add roux to thicken into a thin gravy consistency. Add parsley and reserved Duck. SLIDERS: Beat 4 eggs with a pinch of salt; add flour until the consistency of a thick batter (as for cake). On a pastry board or a hard surface, crater ¾ cup flour. Add batter to center of the crater, with a pastry knife, fold flour into the batter until a ball forms. Add additional flour until smooth and there are no holes when dough is cut in half. Divide dough into 4 pieces. Roll 1 of the balls to the thickness of a quarter. Use a pizza cutter to cut dough into 1 x 2 inch rectangles. Add to soup as directed. Continue with remaining balls. SHOULD BE SERVED OVER GARLIC MASHED POTATOES. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings Page 329 DUCK CASSEROLE 333cup boiled diced duck 1/2 cup butter 1/2 cup chopped onion 1/4 cup flour 111can (6 oz) mushrooms 1 1/2 cup cream or 111can (10.75 oz) cream of mushroom soup 1 1/2 cup duck broth 111can (8 oz) water chestnuts; sliced thin 111tablespoon parsley 1 1/2 teaspoon salt 1/4 teaspoon pepper 111pkg wild rice; long grain Cook rice as directed. Saute onion in butter; stir in flour; add mushrooms and broth, stir. Add all other ingredients; pour into casserole and bake covered, at 350 for 25 minutes. MRS MALLOYD MOORE (EDNA) MARVELL, AR From the book Yield: 6 servings Page 330 DUCK ELEGANTE 222ducks; quartered 1/2 cup oiloiloil 16 small white onions; peeled 111cup sliced celery 111cup white wine 111cup chicken broth 888mushrooms 1 1/2 teaspoon cornstarch 1/4 cup water Brown ducks in oil in large skillet. Reserve 4 tablespoons oil. In large Dutch oven, saute onions in 2 tablespoons oil for 5 minutes. Add celery, ducks and salt. Saute 6 minutes. Add wine and broth. Simmer, covered, 1 hour or until tender. In skillet, saute mushrooms in 2 tablespoons oil for 5 minutes. Remove ducks. Combine cornstarch and water; stir into gravy in Dutch oven until thick. Add mushrooms. Serve with ducks. MRS BIGELOW ROBINSON (JUDY) LITTLE ROCK, AR From the book Yield: 4 servings Page 331 DUCK WITH PECANS 444tablespoon vegetable oil 1/2 cup pecan halves 444duck breasts, skinned, boned 111halved 111medium onion coarsely chopped 333cloves garlic minced 111cup sliced mushrooms 111green bell pepper seeded 111and chopped 222teaspoon crushed dried red chilies 1/2 teaspoon salt or to taste 222tablespoon brown sugar 111cup chicken broth 111tablespoon 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 [email protected] Yield: 4 servings Page 332 DUMPLING SOUP MANDOO 999cup basic beef stock 222tablespoons light soy sauce salt to taste omelet strips to garnish toasted, crumbled nori to garnish dumplings 222tablespoons oiloiloil 125 ggg pork mince 125 ggg lean beef mince 1/2 cup water 250 ggg fresh bean sprouts half a small white chinese cabbage 111square fresh bean curd 333spring onions, finely chopped 111tablespoon toasted, crushed sesame seeds 111clove garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 125 ggg won ton pastry Prepare and clear beef stock. Add soy sauce and salt, have garnishes ready. Prepare dumplings, cover with plastic wrap and have ready. Bring stock to the boil, drop in the dumplings one at a time, taking care they do not stick together. Depending on size of the pot it may be necessary to cook them in two or three batches. Simmer for 10 minutes or until dumplings come to the surface and are cooked. Serve immediately in small bowls. Dumplings: Heat oil in saucepan and fry pork and beef until color changes. Add half cup water and simmer gently until liquid evaporates. Set aside. Boil bean sprouts in lightly salted water for 3 minutes, drain and chop. Boil; cabbage for 5 minutes, drain well and chop finely. Mash the bean curd. Mix all these ingredients with the spring onions, sesame seeds, garlic, salt and pepper. Taste for seasoning. Put a teaspoon of the filling in the center of each square of won ton pastry, dampen edges with water and press together to form a triangle. Cover so they do not dry out before cooking. Page 333 DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE) 3 1/2 lblblb boneless haunch of venison or reind; eer 333tablespoon butter; softened 111salt & pepper 1 1/3 cup beef stock 111tablespoon butter 111tablespoon flour 222teaspoon red currant jelly 1/2 ozozoz brown norwegian goat cheese; (gjet”st), finely diced 1/2 cup sour cream Preheat oven to 475øF. 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 375øF 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 150øF 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 Date: 27 Jun 98 Yield: 6 servings Page 334 EAGLES NEST CHEROKEE SPRING SOUP By: Willie Stevenson 111med. onion 111tbsp. butter 111med potato 111slice carrot 3/4 tsp. salt 333cups water 111can 6 oz. tomato paste 1 1/2 cups chicken broth 111cup cut water cress 222tbsp. raw rice firmly packed Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef Page 335 EASTER DINNER SPRING LAMB SHANK 66614 oz. lamb shanks 666cup vegetable stock 333cup red wine 222teaspoon salt 222teaspoon pepper 666cup carrots, julienned 333cup celery, julienned 333cup onion, sliced 666cloves garlic, chopped 333bay leaves 222sprigs rosemary 222teaspoon fresh thyme 444lblblb fresh dandelion greens 111cup 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 sauté 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" Yield: 4 servings Page 336 EASY CROCKPOT VENISON ROAST 111small to med. venison roast 111can cream of mushroom soup 111envelope lipton onion soup 111mix 111large onion sliced 111soy sauce 111worcestershire sauce 111garlic salt 111season all Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place o The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over ric From the recipe files of Carole Walberg Recipe By : Yield: 4 servings ELEPHANT STEW 3 1/2 lblblb boneless elephant or heel of bonele; ss round beefroast 10 ozozoz can of tomato soup 1111/2 of a soup can of lambrusco wine; or sweet vermouth 111pkg onion soup mix 888ozozoz can of drained mushrooms Cut the roast into serving size pieces to accomodate 4, perhaps 5 people. Arrange meat pieces in 2 1/2 qt. baking dish and combine remaining ingredients. Pour over beef or elephant as you wish and seal in foil, or cover with a tight fitting lid. Bake at 375 degrees F. for 20 minutes. Reduce temperature at once to 275 degrees F. and let it bake undisturbed for 3 1/2 to 4 hours or till meat is fork tender. Serve with sliced buttered carrots, baked potatoes and a tossed green salad for 4. Source: Gloria Pitzer's Mixed Blessings Recipes and Remedies 1984 Yield: 8 servings Page 337 ELEPHANT STEW, ATTRIBUTED TO DUGLEREZ 111to 2 young elephant feet 222slice bayonne ham 444onions, sliced 111hd garlic, peeled and 111separated into cloves 111cup curry paste (any) 12 ozozoz madeira 111quart bouillon 888ozozoz port 50 small hot green peppers (perhaps 111thai peppers) Soak elephant foot in water for 4 hr. Remove skin and bones. Cut into eighths. Parboil 15 min. Refresh in cold water and dry in a cloth. In the bottom of a large covered casserole, put 2 slices of Bayonne ham, followed by the elephant pieces, onions, garlic, curry spices, Madeira, and bouillon. Cover tightly and simmer for 10 hr. Skim off fat. Blanch peppers in boiling water. Add them along with the Port to the sauce. Alexandre Dumas, Dictionary of Cuisine Yield: 4 servings Page 338 ELK BARLEY 666ozozoz pearl barley 111boiling elk and bones. 1/3 cup mushrooms 222carrots (diced) 444tablespoon butter 111stalk celery (chopped) 222potatoes (diced) 111sour cream 111salt & pepper Wash the barley and cover with 1 cup of meat stock. Bring to boil and simmer until tender. Add the butter slowly. In the remaining broth, boil the vegetables and mushrooms. Then add the cooked barley, Elk and season with salt and pepper. For a garnish, add a few tablespoons of sour cream to the top. STOCK: Boil Elk and bones with 3 oz. beef base, or 1 Tbs. Salt until tender. Remove Elk from stock, strain and reserve. When cooled, remove meat from bone, discard bones. http://www.premiersmokehouse.com/ 2 qts. Meat Stock made from From: [email protected] (Hmmstudio) Yield: 4 servings Page 339 ELK SAUSAGE CHILLI 1 1/2 lblblb smoked elk sausage 1 1/2 lblblb ground beef 111produce: 111large yellow onion 444rib celery, with some dark 111leaves if possible 111chopped 111tps (level) minced garlic 666large fresh tomatoes, chopped 666large red jalapeno pods, seeds 111cut out and veined 111chopped (green works too) 666ripe hot cherry pods, seeds 111cut out & veined, chopped 333ripe aji amarillo pods 111seeds cut out & veined 111chopped 444chipotle pods, chopped or 111ground 666tepins crushed or ground 111seeds & all 111cans, bottles & spices: 111small can chopped or sliced black 111olives (2 hands full) 333can (10.75 oz.) low salt cream 111tomato soup 111teaspoon (heaping) spicy mustard 111can dark red kidney beans (if 111you like chilli with 111beans) 111btl colgin's smoke sauce (4 111oz, 111don't substitute if you 111can find it) 444tablespoon lowrey's season salt or 111similar type rub 222teaspoon old hickory smoke salt 111(spice islands) 111tablespoon a 1 1/2 teaspoon lemon pepper 111teaspoon dried parsley 111garlic powder added to 111garlic already in mix 222tablespoon soy sauce 1/2 teaspoon dried dill 111chile powder to desired 111heat 111or paprika if you want the 111typical red brown color 111but have enough heat. (When cutting fresh peppers, save veins for additional heat if needed) Page 340 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 Date: 14 May 98 Yield: 4 servings Page 341 ELK STEAKS WITH GREEN PEPPERCORN SAUCE 444elk steaks; 1 thick 222centiliter garlic; minced 222tablespoon vegetable oil 111s&p 111green peppercorn sauce: 111teaspoon butter 111teaspoon vegetable oil 1/2 small red onion; finely diced 1/4 cup balsamic vinegar 111cup red wine 111cup beef stock 222tablespoon grainy mustard 1/4 cup green peppercorns, rinsed 111s&p Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in mind, you can treat it like beef. Steaks are best grilled, cooked rare or at most medium rare. Well done meat will be tough due to the lack of fat. Trim any visible fat from the steaks. Combine the garlic and oil. Pour over steaks and marinate, refrigerated, overnight. Season the steaks with salt and freshly ground pepper. Grill or broil about five six minutes per side, depending on the heat level of the grill. Stop while the steak is still quite rare. Set aside on a heated platter in a low oven until the sauce is ready. GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the oil over high heat until hot but not smoking. Add onion, and saute, stirring, until tender, about 30 sec. Add vinegar and wine, and cook, scraping bottom of pan to dissolve residue, until reduced by about half, 2 to 3 min. Add stock and mustard, and cook, stirring frequently, until reduced by about half, 4 to 6 min. Remove from heat, stir in peppercorns and correct seasoning. Drizzle sauce over steaks. Serve at once. From: Jim Weller From: Freeston Yield: 4 servings Page 342 EMERIL'S VENISON STEW WITH CORRECTION 333tablespoon olive oil 222lblblb venison stew meat 1/4 cup flour 111tablespoon emeril's essence 222cup onions chopped 111cup celery chopped 111cup carrots chopped 111tablespoon garlic chopped 111cup tomato chopped 111tablespoon fresh basil chopped 111tablespoon fresh thyme chopped 222bay leaf 111cup red wine 444cup brown stock 111salt to taste 111pepper to taste 111crusty bread 1. In a bowl, toss venison with flour and Essence. (May I suggest "Bayou Blast"?) 2. In a large pot, over high heat, add olive oil. When the oil is hot, sear meat for 2 to 3 minutes, stirring occasionally. 3. Add the onions and saute for 2 minutes. 4. Add the celery and carrots. Season with salt & pepper. Saute for 2 minutes. 5. Add the garlic, tomatoes (diced, peeled and seeded), basil, thyme and bay leaves to the pan. Season with salt & pepper. 6. Deglaze the pan with the red wine. Add the brown stock. 7. Bring to a boil, cover and reduce to a simmer. Simmer for 45 minutes to an hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. 8. Serve the stew in shallow bowls with crusty bread. Recipe By : Emeril Lagasse From: Kathy And Lloyd Lipin Yield: 6 servings Page 343 EMERIL'S VENSION STEW 333tablespoon olive oil 222lblblb venison stew meat 1/4 cup flour 111essence 222cup chopped onions 111cup chopped celery 111cup chopped carrots 111tablespoon chopped garlic 111cup chopped tomatoes, peeled 111and seeded 111tablespoon chopped fresh basil 111tablespoon chopped fresh thyme 222bay leaves 111cup red wine 444cup brown stock 111salt and black pepper 111crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Yield: about 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA35 Format by Dave Drum From: Dave Drum Date: 05 Aug 98 Yield: 6 servings Page 344 EMU KABOBS 12 ozozoz emu steak 888tablespoon cabernet sauvignon 888tablespoon chicken stock 444tablespoon fresh garlic; minced 444teaspoon black pepper; fresh ground 444teaspoon ground cumin 222medium green bell pepper 888ozozoz fresh pineapple; cut into 111large chunks 444ozozoz mushrooms 444ozozoz cherry tomatoes 111medium onion; sliced into wedges 888wooden skewers First cut meat into cubes, about 1 1/2". Should yield 16 24 pieces. Combine next 5 ingredients and marinate cubes, refrigerated, in this for at least one hr or overnight. Prepare remaining ingredients to be bite sized, try to yield 16 pieces of each. After emu has marinated, start making kabobs by alternating vegetables and meat in any order you prefer. Heat a grill and cook kabobs till emu done. The meat cooks rather quickly so be sure not to let it dry out by cooking for too long. You may also cook them in the oven at 350F for appx 10 min. Reserve the marinade, you may add more wine if you like, bring to a boil and then simmer gently while kabobs are cooking. Pour over kabobs when done. M's note: I'd probably halve the spices; then I'd strain the marinade instead of heating it entire. I might also swirl in a few pats of butter into the sauce. Date: Sat, 19 Jul 97 14:54:53 +0000 Yield: 4 servings Page 345 EMU STROGANOFF 222lblblb emu round or drum 222tablespoon seasoned flour 111cup butter 111clove garlic, chopped 111medium onion, chopped 3/4 cup beef broth 111tablespoon parsley flakes 111tablespoon worcestershire sauce 111cup button mushrooms 111cup sour cream 111cup plain yogurt 333tablespoon seeded brown mustard Slice emu 1" long, 1/2" wide. Lightly flour pieces. Saute in butter with garlic and onion until lightly browned. Add beef broth, parsley and Worcestershire sauce. Simmer on low hwat for 2 hours. Approx. 30 minutes before serving, blend sour cream, yogurt and brown mustard. Add mushrooms and yogurt mixture to meat and simmer for 20 minutes to blend flavors. Serve over rice or wide egg noodles. From: Scott Jones Date: Sun, 06 0 Yield: 1 servings Page 346 EMU WITH MANGOES AND HABANEROS 444emu drumsticks 111fatty bacon to cover 111salt 111pepper 111onion 111carrot 111couple a chopped habs more is bett; er 111celery stick 222bay leaves 111dried thyme 111cup vermouth/chicken stock can be subst; itured 222mangoes /fresh chopped /or 1+ tins 222tablespoon kirsch 222tablespoon sugar 111tablespoon rasberry vinegar 111orange juice/water if using fresh m; angoes 111substitute ingredients as required season Emu with salt and Pepper (both ground) Prick with fork truss together and place in pan over Chopped onion , Carrot , Celery , with thyme bay leaves and 2 TBS water ,Cover with Bacon .Roast in a 350F oven for 75 minutes +/ . When roasted pink ,remove fat from pan and keep Emu warm . Heat remaining pan Juices and vermouth till reduced to half and strain ,(fine sieve). Put Mangoes and Kirsch in pan ,add all juice if tinned if not Add 1/2 OJ 1/2 water stir until hot then add Habaneros , sugar cook till Golden add pan juices vermouth and finally Vinegar ..Simmer for 5 Minutes and serve over the Sliced EMU, With Carbohydrate of Your own Choice and something green to appease the Lists Herbivore's. Un Laconic Luke Way Up Norte I would try Corn Bread and something like Collard Greens. Duck would probably be a better choice of meat for this recipe. Or you could cook the EMU the Aussie Aboriginal bush way First get your hands on a Holden Ute (Pickup)then chase the emu and Run over it .Light a fire throw the Emu on top cook very rare and serve with a slab of Beer (24 13oz cans) preferably cold. Bon Apetit . Posted to CHILE HEADS DIGEST by lukasz Yield: 1 servings Page 347 ENGLISH WOOD PIGEON 444skinned pigeons, split 111cooking oil 111can onion soup 666green onions, chopped 1/4 cup margarine 111(4 oz ) can mushrooms 111chopped parsley to taste 111seasoned salt to taste 111pepper to taste 111garlic salt to taste Brown pigeons in 3/4 inch oil; remove from skillet. Place pigeons in Dutch oven with soup. Saute onions in margarine; pour into soup. Add mushrooms, parsley & seasonings. Simmer, covered, for about 35 minutes or until tender. Serve over wild rice, if desired. Serves 4. ENJOY!!! From: Sally Conner Date: 30 Jul 97 National Cooking Echo Ä Yield: 1 servings Page 348 ERNIE`S TURTLE SOUP 20 lblblb turtle meat, boneless 222cup flour 10 parsley sprigs, chopped 444cayenne pepper, pods 555cup bell peppers, chopped 444ozozoz worcestershire sauce 222shallots, bunches, chopped 40 ozozoz mushrooms, can 10 cup celery, chopped 111wine, sherry 222teaspoon garlic, granulated 444gal water 666cup water 10 cup tomato sauce 20 onions, large, chopped 222cup oiloiloil 222tablespoon sweet basil ** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thickness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry. ** Hard boiled egg, 12 sliced deseeded lemons, bay leaf (12) Source: Ernie Liner, Houma Louisiana Recipe date: 12/06/87 Yield: 1 servings Page 349 ERNIE`S TURTLE SOUP #1 20 lblblb turtle meat, boneless 222cup flour 10 parsley sprigs, chopped 444cayenne pepper, pods 555cup bell peppers, chopped 444ozozoz worcestershire sauce 222shallots, bunches, chopped 40 ozozoz mushrooms, can 10 cup celery, chopped 111wine, sherry 222teaspoon garlic, granulated 444gal water 666cup water 10 cup tomato sauce 20 onions, large, chopped 222cup oiloiloil 222tablespoon sweet basil ** SEE ADDITIONAL INGREDIENTS BELOW Season meat with salt and pepper and fry in oil until brown. Remove from oil and reserve. Add flour and slowly brown until golden. Saute onions, celery, bell peppers and mushrooms until tender and add to flour mixture. Return to pot the turtle; add tomato sauce, garlic and 5 pints water and cook for four hours. Add lemon, bay leaf, sweet basil and 15 quarts water and simmer for 5 hours or until soup has reduced to desired thickness. Add Worcestershire sauce, parsley, shallots and season to taste. Simmer 15 minutes longer. Turn off heat, let stand. Skim oil. Serve with egg & Sherry. ** Hard boiled egg, 12 sliced deseeded lemons, bay leaf (12) Yield: 1 servings Page 350 ESPAGNOLE SAUCE 555quart brown stock, hot 999ozozoz brown roux 111lblblb bacon, diced, rendered and 111fat reserved 222cup chopped onions 111cup chopped carrots 111cup chopped celery 1/2 cup tomato puree 111bouquet garni 111salt and pepper In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the reserved bacon fat. When the fat is hot, saute the vegetables until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 20 minutes. Strain the sauce through a China cap. Yield: 1 gallon SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2444 From: Dave Drum Date: 25 Oct 97 National Cooking Echo Ä Yield: 1 servings Page 351 FALL APART MOOSE C/P 222onions; medium 111lblblb alaskan sweet carrots 444lblblb moose rump roast 222cloves garlic 222cup water 111pkg onion soup mix 111salt 111pepper 222tablespoon cornstarch 222beef bouillon cubes Use a large crock pot on high temperature setting. Dice onions and carrots and put in crock pot. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours. Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear. Pour gravy (juice) back into the crock pot with the moose and carrots/onions. Cook for another hour. When done, slice moose in thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy. Posted on Genie by M.GOLDSTEI15 [Mark SoCal] on Jul 23, 1991 Yield: 6 servings FAST DUMP CHILI 111lblblb ground meat; (you choose beef, elk, ve 222can (14 1/2 oz) red kidney beans 222can (8 oz) tomato sauce 111can (14 1/2 oz) mexican style stewed to; matoes 1/4 cup chili powder 111teaspoon salt Brown and drain meat, add other ingredients and simmer 20 minutes or more. Serve with cheese and crackers. This is a fast mild chili that the children love. My husband and I add hot sauce to ours. Of course, it is not as good as the chili you make with dried beans and simmer all day, but it works for a quick, inexpensive dinner. Posted to TNT Recipes Digest, Vol 01, Nr 918 by Karin Yield: 1 servings Page 352 FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTH HUNGARY) 111hare; head, neck, kidney, heart 111parsnips 111celery knob 111kohlrabi 111carrots 111pinch caraway seeds 111salt 222tablespoon lard 111small onions; minced 111garlic cloves; crushed 666peppercorns, black; crushed 111tablespoon flour, all purpose 1/4 cup rice; uncooked Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by [email protected] / CH Yield: 10 servings Page 353 FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTHERN HUNGARY 111hare; head, neck, kidney, heart 111parsnips 111celery knob 111kohlrabi 111carrots 111pinch caraway seeds 111salt 222tablespoon lard 111small onions; minced 111garlic cloves; crushed 666peppercorns, black; crushed 111tablespoon flour, all purpose 1/4 cup rice; uncooked Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil. Skim well. Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer. Melt lard, add minced onion, crushed garlic and the hare liver, diced. Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot. Put rice into the soup pot and cook till it is done. Adjust salt. Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute. MM and upload by [email protected] / CH File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yield: 10 servings Page 354 FIDDLEHEAD FERN SOUP 444cups fiddleheads fresh & cleaned 222tablespoons unsalted butter 111small onion minced 222cups chicken stock 222cups milk or cream 1/2 teaspoon lemon zest salt and pepper to taste paprika Bring a larg pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken stock. Stir, increase the heat to medium high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle. Stir in the lemon zest and season the soup to taste with salt and pepper. Divide the soup into four bowls, garnish with paprika and serve immediately. Yield: serving size : FIDDLEHEAD FERN SOUP (MODERN) By: 'Mignonne' 444ccc fiddleheads fresh &cleaned 222t.t.t. unsalted butter 111sm. onion minced 222c.c.c. chicken or vegetable stock 222c.c.c. milk or cream lime zest salt and pepper to taste nutmeg Bring a large pot of salted water to a boil over high heat. Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. Add the fiddleheads and chicken or vegetable stock. Stir, increase the heat to medium high and bring to a gentle boil. Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle. Stir in the lime zest and season the soup to taste Page 355 with salt and pepper. Divide the soup into four bowls, garnish with nutmeg and serve immediately. Yield: serving size: 4 FILLET OF ALSATIAN VENISON WITH CINNAMON 111kgkgkg venison fillets 1/4 liter bordeaux wine 111tablespoon vinaigrette 1/8 liter cream 1/4 liter game stock or chicken juice 111salt and pepper 111cinnamon 111ginger 111shallot 111teaspoon red currant jelly Roast the venison with high heat in a cast iron or copper recipient. Put the venison to the side, degrease the recipient and half cook the shallot with the 5 types of crushed peppercorns and ginger. Deglaze with the red wine, reduce and add the game stock or the chicken juice. Reduce and add the cream. Strain the sauce and add a teaspoon of red currant jelly, cinnamon and vinegar. Reheat the venison in the oven and cut into escalopes. Pour the sauce over the escalopes and serve with a choice of mushrooms, huckleberries, chestnuts, pears and Alsatian noodles. from the restaurant "ESTAMINET SCHLOEGEL" in Strasbourg Alsatian recipes from www.strasbourg.com From: Ruth Hanschka Date: 19 Sep 97 National Cooking Echo Ä Yield: 1 servings Page 356 FLORIDEAN TURTLE SOUP SEMINOLE 222lbs turtle meat 2 qts water 111can tomatoes* 444large white potatoes 1/2 cup barley 222large onions 222tbsp. worchestershire sauce *(or two fresh tomatoes, great use for garden tomatoes that youhave 'put up' yourself if you have them) (Note: orginally this called for 'turtle flippers' meaning green sea turtles, not something anyone would want to hunt now) Parboil turtle, remove skin and cut into small pieces, then add boiling water with tomatoes, potatoes, and onions all cut up. Add barley and cook slowly for 1 1/2. Season with worchestershire sauce before serving. I have it from Chief James Billie (from a concert of his that I attended in Tallahassee in 1997) that turtles are still very popular amongst his people....and he added (wryly) that it goes well with a (large) bottle of red wine...: ) FRENCH HERB SOUP 333tablespoon butter 111small head lettuce (shredded) 111small bunch watercress (cut fine) 111cup sorrel (cut fine) 222sprigs chervil (finely 111chopped) 666cup chicken stock 1/2 cup cream 111egg yolk 111teaspoon salt and a little pepper Cook the herbs in the butter, for five minutes, being careful not to brown the herbs; add chicken stock, salt and pepper, and cook for one half hour; add cream mixed with egg yolk, and stir until heated, but not boiled. Season to taste, serve without straining, with croutons. From Gardening with Herbs For Flavor and Fragrance. Helen Morgenthau Fox. Dover Publications, Inc. page 294 From: "GUY C YOUNGER" Yield: 4 servings Page 357 FRENCH RABBIT STEW 111rabbit; disjointed 333tablespoon butter 1 1/2 teaspoon salt; optional 1/2 teaspoon freshly ground black pepper 222tablespoon flour 1/4 cup beef broth 1/2 cup dry white wine 444slice bacon; diced 12 small white onions 111centiliter garlic; minced (it really needs 2 1/2 lblblb mushrooms; sliced Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Yield: 4 servings FRENCH RABBIT STEW (REVISED) 111rabbit; disjointed 333tablespoon butter 1 1/2 teaspoon salt; optional 1/2 teaspoon freshly ground black pepper 222tablespoon flour 1/4 cup beef broth 1/2 cup dry white wine 444slice bacon; diced 12 small white onions 111centiliter garlic; minced (it really needs 2 1/2 lblblb mushrooms; sliced Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking. Page 358 Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From: Judi Mae Phelps Yield: 4 servings FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS 12 green anaheim chiles 222md red bell peppers 222very large russet potatoes, peeled and c 2 1/2 tststs salt 666ccc chicken stock 111tststs black pepper 333garlic cloves, chopped 666tbtbtb sour cream, for garnish 1/4 ccc tumbleweed greens, for garnish Roast the chiles and peppers by the Open Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the purees together, add the potatoes and stock, and process in 2 cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process again. Press the puree through a fine sieve. Heat the puree in a saucepan. l Serve hot, garnished with sour cream and the tumbleweed greens. Yield: yield: 6 servin Page 359 FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS 12 green anaheim chiles 222medium red bell peppers 222very large russet potatoes, peeled; and cut into 1/2 cubes 2 1/2 teaspoon salt 666cup chicken stock 111teaspoon black pepper 333garlic cloves, chopped 666tablespoon sour cream, for garnish 1/4 cup tumbleweed greens, for garnish Roast the chiles and peppers by the Open Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in a food processor until smooth. Mix the purees together, add the potatoes and stock, and process in 2 cup batches for another minute, or until smooth. Add the remaining salt, the pepper, and garlic and process again. Press the puree through a fine sieve. Heat the puree in a saucepan. l Serve hot, garnished with sour cream and the tumbleweed greens. *********************** From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings Page 360 FROG LEGS By: 'Sue' 222saddles ( 2 pair ) frog legs salt & pepper 111teaspoon paprika 333tablespoons flour hot pork or bacon fat ( you could; use vegetable oil instead 111teaspoon butter 333medium mushrooms , sliced 222teaspoons minced parsley 1/2 cup 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. Sprinkle with the remaining parsley and serve with pan juices. Page 361 FRYPAN CORN/BEAN FORK BREAD 1/2 cup dry beans (kidney or black) 3/4 cup bean stock 111large onion chopped 2 6 cloves garlic, minced 111egg beaten 222tbs corn oil 111cup cornmeal 222tsp baking powder 1 4 tbsp chili powder 3/4 cup grated cheese 111tomato cut up very fine a few green onions cut up 1/4 cup black olives sliced Cook beans covered, with a bay leaf, in 2 1/2 cups water so about 3/4 cup liquid will remain when they are very tender. If you bring them to a boil, then turn off the heat and let them cool off an hour, you can then boil them without soaking all night previousy. Add salt the last 15 minutes only. Fry onion and garlic in a little corn oil, in a big skillet that can go in the oven. Leave half of it in the bottom of the skillet. Mix the cornmeal, other dry ingredients, egg, beans and bean stock with the other half of fried onions/garlic. Mix thoroughly and pour into the skillet on top of the fried onion/garlic left in it. Bake at 3500 for about 12 minutes, then sprinkle on cheese, olives, tomato and onion, bake 5 minutes longer. This is a fork eating, not a pick up corn bread. The corn and beans combine protein complementarity to make one serving about 20% of a day's protein requirement. However, you better make 2 skillets of this for your family if this is the main dish. Yield: serves 4 6 Page 362 GAGOONZ LITTLE PORCUPINES 111lblblb ground venison or fatless 111round steak 1/3 cup uncooked light brown wild 111rice 111small onion minced very fine 111seeded green pepper minced 111very fine 111teaspoon salt 1/4 teaspoon pepper 111can tomatoes 111can tomato soup Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix thoroughly. Shape into 1& firm meat balls. Bring soup and tomatoes in their liquid to a boil in frypan with tight cover, put in meat balls, reduce to very slow simmer. Simmer tightly until done with rice popping out of balls like porky quills about 40 45 minutes. Olga Masica, Minneapolis Yield: 1 servings GAKONA DRY MOOSE SAUCE By: Deidre Ganopole 1/2 c.c.c. rendered beef fat 111c.c.c. tomatoes, chopped fresh or stewed 111c.c.c. onion, minced 1/2 c.c.c. dried green onion, plumped in a sma; ll amt. of water salt & pepper 1 1/2 cup water 111can mushroom stems & pcs, 4 oz The moose that is taken late in the season & destined to feed many Alaskan families is often a dry & lean animal. To lovers of fat beef, late season moose isn't much of a treat. While living in Flennallen one winter, we learned from a family in Gakona how to make a sauce to eliminate some of the problem. It's good on fat moose or beef, too. In frying pan over medium heat bring fat to hot. Combine all vegetables except mushrooms in a bowl & salt & pepper to taste. Pour them into hot grease & saute for 3 mins. Add water & bring to a boil. Cook for 10 mins, stirring occasionally. Drain mushrooms, add them to sauce & heat for another 2 mins. Add extra liquid if mixture appears too dry. Serve either on or beside meat. Page 363 GAME BIRD STEW 111lblblb to 7 pounds of game birds, cut in p; ieces 111quart water (or stock), cooled slightly f; rom boiling 333wild celery stalks, cut in long pie; ces 1 1/2 wild onions, sliced 1 1/2 cup fresh garden peas (or chopped day l; ily buds) 222tablespoon peppergrass seeds {substitute groun; d pepper} 111dash cayenne pepper 111teaspoon coltsfoot ash {substitute salt in s; ame amount} 111teaspoon lemon juice 222tablespoon flour 1/4 cup cold water This recipe is suitable for most game birds. Make sure the stew doesn't boil while the meat is in the liquid. Place game birds in a stew pot with the water. Add celery and wild onions. Stew slowly for 1 hour and remove scum from surface. Add peas, peppergrass seeds, cayenne, coltsfoot ash, and lemon juice at the end of the first hour. Continue to simmer for another hour. Do not allow to boil. Remove meat and vegetables from stock and keep warm. Bring the stock to a rapid boil. Boil for 20 minutes. Strain. Place flour in a small screw top jar. Add cold water, cover, and shake to blend thoroughly. Slowly pour this mixture into the stock while stirring. Cook over moderate heat to thicken as desired. Return solid food to thickened stock and serve over steamed rice. Yield: 6 servings. Posted by Stephen Ceideburg Feb 6 1990. Yield: 6 servings Page 364 GAME CASSOULET 222tablespoons olive oil 111ea medium onion, minced 111cup cranberries or currants 222lbs. mixed game, cut in small pieces** 1 1/2 cups red wine 222cups beef broth or homemade stock 1/2 teaspoon thyme 1/2 teaspoon sage salt and pepper to taste ** (duck, pheasant, venison, buffalo stew meat, turkey dark meat, elk or rabbit) Using a large, deep, heavy saucepan, saute the onion and berries over medium heat for a few minutes. Add the meat and brown for 8 to 10 minutes. Pour in the wine and let that liquid reduce until about half is evaporated. Now add the broth or stock, thyme and sage and let the whole mixture cook very slowly for about an hour or more, until the meat is very tender and the gravy juices have thickened. If you think the juices aren't thick enough, dust the meat with a little flour and stir it in. Put heat on low or ''keep warm.'' Serve over hot pasta, rice or mashed potatoes. This dish can be made a day ahead and reheated. If you want a little more richness, add a tad of heavy cream and some garlic powder, but it is really delicious just the way it is. If you have pork or veal in your freezer to use up, you could easily substitute it for one of the game meats. Veal is often sold in cutlet form in small amounts. If you see it for a reasonable price, buy it and save it up until you have enough to make a whole dinner, or use in a recipe like the one above. Page 365 GAME STOCK 222carrots 111onion 555lblblb venison bones 111water 333sprigs thyme 666sprigs parsley 111celery stalk 555black peppercorns 444juniper berries; optional Cut carrots into 3 inch lengths. Cut onion into eights. Roast carrots, onion and game bones on baking sheet at 400 degrees, shaking pan every few minutes, until bones are brown, about 15 minutes. Transfer carrots, onion and bones to large pot. Pour 1 cup water onto baking sheet and scrape with spatula to release caramelized cooking particles. Add to pot with bones and vegetables. Tie thyme, parsley and celery stalk together and add to pot with peppercorns and juniper berries. Cover with 5 quarts cold water and bring almost to boil over high heat. Just before stock boils, reduce heat and simmer 4 hours. Set aside to cool. Strain stock and discard solids. Store cooled stock covered in refrigerator up to 5 days or put in plastic freezer containers and freeze up to 3 months. Yields 4 quarts. Each cup: 22 calories; 17 mg sodium; 7 mg cholesterol; 0 fat; 2 grams carbohydrates; 2 grams protein; 0.19 gram fiber Comments: Never use game bones that have a strong gamy odor or your stock will be strong and gamy, too. Recipe Source: Los Angeles Times 12 27 1998 Formatted for Mastercook by Lynn Thomas [email protected] Converted by MM_Buster v2.0l. Yield: 1 servings Page 366 GARBANZO BEAN STEW 222lblblb dried garbanzo beans 10 cup water 444lblblb stew beef or venison, cut into 1 in; ch cubes 111small onion, chopped 111teaspoon salt 1/2 teaspoon white pepper Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked. Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of Picuris Pueblo taught me the recipe for this simple and satisfying stew made with garbanzo beans. I first tasted it while celebrating New Year's Day with her family. Yield: 6 servings Page 367 GARBANZO SOUP 111xxx no ingredients Recipe by Elaya K Tsosie Some people think this stock is too much trouble. But you can throw all the stock ingredients together one evening, let it simmer while you do something else, then chill the strained broth until you plan to serve it. Stock should be used within two days. Stock o 2 1/2 qt. water o 5 cloves garlic o 3 fresh oregano sprigs o 2 whole cloves o 1 tbs. salt o 1 tbs. ground cumin o 1 tsp. black pepper o 3 bay leaves, broken o 1 or 2 fresh basil sprigs (may substitute 1 tsp. dried basil) o 5 chicken bouillon cubes o 1 frying chicken (3 lb.) cut up Vegetables o Juice of two limes o 1 medium zucchini, chopped o 1 yellow onion, chopped o 2 stalks celery, chopped o 1 carrot, chopped o 1 green bell pepper, seeded and chopped o 1 can (17 ounces) garbanzo beans, drained Optional garnishes: o Cooked rice o Sliced avocados o Fresh salsa To make stock: Bring the water to a boil, and then add all the stock ingredients, including the chicken. Skim the foam from the top as the soup simmers for 1 to 1 1/2 hr.. Remove the chicken, debone it and shred the meat when cool. Strain the stock and chill. This hardens the fat for easy removal. To make soup: Remove fat from stock. Reheat and add the juice of two limes. Add all the vegetables except the beans and cook just until tender crisp, about 20 minutes. Add the shredded chicken and garbanzo beans. Heat until chicken and beans are hot throughout. Page 368 To serve the soup, ladle into large soup bowls. Garnish with sliced avocados and fresh salsa. This soup can be made more substantial by adding a half cup of rice in each bowl before pouring in the soup. Yield: 1 recipe GARBANZO STEW 222lblblb dried garbanzo beans 10 cup water 444lblblb stew beef or venison, cut into 1 in; ch cubes 111small onion, chopped 111teaspoon salt 1/2 teaspoon white pepper Soak the garbanzo beans overnight in twice their volume of water. The beans will absorb much of the water and swell in size. The following day, drain and rinse the beans under cold running water. Place the beans in a large pot with the 10 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1 1/2 hours, stirring occasionally to prevent burning. Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked. Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of Picuris Pueblo taught me the recipe for this simple and satisfying stew made with garbanzo beans. I first tasted it while celebrating New Year's Day with her family. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott Date: 10 29 94 From: Neysa Dormish Date: 09 22 95 Cooking Yield: 6 servings Page 369 GARLIC SOUP (VEGAN) 333quart water 333fresh garlic bulbs; peel 1/2 cup pearl barley 1/4 cup long grain wild rice 444large onions; chopped 444russet potatoes; peeled/chun 444large carrots; peeled & sliced 333celery; sliced 1/4 cup tamari soy sauce 111teaspoon thyme 1/4 teaspoon ground rosemary 111tablespoon spike 222teaspoon vegit 222tablespoon vegtable broth powder 111cup sliced fresh mushrooms 222teaspoon simply organic seasoning 111tablespoon dried parsley flakes 222teaspoon dried dill weed 111teaspoon salt 111teaspoon salt 444russet potatoes; in small ch This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the water in a large stock pot. Add the whole garlic cloves and cook over medium heat for 15 min. Remove the garlic cloves and mash them thoroughly before processing. Blend in a food processor. Add the remaining 2 1/2 qts water the barley and the wild rice. Bring to a boil cover and simmer for 15 min. Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30 45 min. This soup tastes best if made a day or two in advance to give the flavors a chance to blend. Nutrition (per serving): 274 calories Total Fat 1 g (3% of calories) ::: D/L from Prodigy 12 14 94. Recipe collection of Sue Smith. 1.80á Yield: 8 servings Page 370 GARY'S ALLIGATOR SAUSAGE AND CRAWFISH CASSEROLE 111lblblb alligator sausage; crumbled, 111browned, drained 111lblblb crawfish tails 111lblblb smoked sausage, sliced 222cup long grain rice 10 ozozoz can ro tel tomatoes/w 111chiles 111can onion soup 111can beef consomme 111bunch green onions, chopped 111lblblb mushrooms, sliced 10 mlmlml garlic, minced 222bay leaves 111tablespoon creole seasoning 111tablespoon black pepper 1/4 lblblb butter or margarine Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350F oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve. Can serve 10 20. From: "Stewburner" Yield: 4 servings Page 371 GARY'S CRAWFISH PIES 24 mini pie shells (uncooked) 111large onion, diced 1/4 cup green onion, chopped 444cloves garlic, minced 1/2 large bell pepper, diced 111rib celery, diced 111can cream of celery soup 111lblblb crawfish tails, quartered 1/2 cup bread crumbs, fresh 111teaspoon salt 1/2 teaspoon cayenne pepper or to taste 1/2 teaspoon black pepper 222teaspoon sp parsley 3/4 cup milk 15 ozozoz can tomato sauce Saute vegetables in small amount of oil til soft. Add all remaining ingredients and simmer 15 20 minutes. Fill pie shells on cookie sheet and bake @ 350 for 40 minutes. Note: Make however many pies as you want to eat now and freeze remaining filling to be used later. From: "Stewburner" Yield: 4 servings Page 372 GARY'S SWEET BRAISED SPICED VENISON 111boned shoulder joint of 111venison, weighing 2 lb 111approx 111ozozoz butter 111tablespoon olive oil 111salt 111teaspoon black peppercorns, coarsely 111crushed 1/2 pint stout 333tablespoon malt vinegar 111teaspoon brown sugar or 1 tb 111redcurrant jelly 1/4 pint chicken or beef stock 222onions, chopped 666allspice berries 444cloves 444bay leaves 222tablespoon double cream 111knob of beurre manie, if 111needed Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1 1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Stewburner" Yield: 4 servings Page 373 GARY'S VENISON GOULASH 222lblblb venison (any cut) cut into 1 1/2 inch cubes 333tablespoon flour 333tablespoon bacon fat 111large onion, sliced or chopped 111fine 222cloves garlic, chopped 111tablespoon hungarian paprika 1/2 cup red wine 111quart boiling water or stock 111salt to taste 111small can tomato paste 111cup sour cream (optional) Roll the meat in the flour, pressing the flour into the cubes. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream. From: "Stewburner" Yield: 4 servings Page 374 GARY'S VENISON STEW 333lblblb venison, cut into 1 inch 111cubes 111flour (for dredging) 333tablespoon oil or bacon grease 222cup dry red wine 1/4 cup vinegar or lemon juice 666peppercorns, crushed 111teaspoon salt 222bay leaves 222whole cloves 111to 3 cloves garlic, crushed 1/2 teaspoon thyme 1/4 teaspoon tarragon 111cup beef broth 222carrots, sliced 222large onions, sliced 222tablespoon flour Dredge venison in flour. Fry in oil or grease until lightly browned. Combine wine, vinegar, peppercorns, salt, bay leaves, garlic, thyme, tarragon, and broth; use a bit of this mixture to deglaze the pan you browned the meat in, then add to venison in a stew pot. Add carrots and onions. Bring to a boil. Reduce heat and simmer for 1 1/2 to 2 1/2 hours, or until meat is fork tender. Serves 6. From: "Stewburner" Yield: 4 servings Page 375 GEFULLTER REHRUCKEN GOLDENER HIRSCH 333lblblb venison from the rump cut 111into 2 inch cubes 111peeled truffles 111filling: 111reserved venison trimmings 666slice lean bacon, finely ground 2/3 cup ground lean pork 1/2 cup ground veal 1/4 cup minced goose or chicken livers 111salt and pepper 111allspice 111marjoram 111thyme to taste 111madeira 1/3 cup shelled pistachio nuts 111aspic: 222envelopes gelatin 1/2 cup madeira 111cup bouillon 111salt 111chestnuts 111cumberland sauce With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450 F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until Page 376 it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce. Yield: 6 servings Page 377 GEFULLTER REHRUCKEN GOLDENER HIRSCH (STUFFED VENISON) 222loins from a well aged saddle of ve; nison 111thin slices of peeled truffles 111reserved venison trimmings 666slice lean bacon, finely ground 2/3 cup ground lean pork 1/2 cup ground veal 1/4 cup minced goose or chicken livers 111salt, pepper 111allspice 111marjoram 111thyme 111madeira 1/3 cup shelled pistachio nuts 222envelopes gelatin 1/2 cup madeira 111cup bouillon 111salt 111more madeira 111chestnuts 111cumberland sauce With a sharp knife remove the two loins from a well aged saddle of venison, reserving the carcass, and draw off the thin covering of membrane from the meat. Trim the ends of the loins, reserving the trimmings, and slit each loin almost through lengthwise. Spread open the meat and pound it lightly until it is evenly thick throughout. Cover the meat with thin slices of peeled truffles. Grind finely the reserved venison trimmings. Combine them in a bowl with 6 slices of lean bacon, finely ground, 2/3 cup ground lean pork, 1/2 cup ground veal, and 1/4 cup minced goose or chicken livers. Season the mixture with salt, pepper, allspice, marjoram, and thyme to taste and add enough Madeira so that the filling can be piped through a broad pastry tube. Pipe the filling over the truffle slices and press 1/3 cup shelled pistachio nuts into it. Roll up the two pieces of venison carefully and wrap them securely in foil. Put them in a roasting pan with the reserved carcass and roast them, uncovered, in a very hot oven (450 F) for 10 to 12 minutes. Remove the pan from the oven, let the venison cool, and chill it. Trim each loin to the exact length of the venison rack, replace them in the carcass, and reshape the saddle. Arrange it on a platter and chill it. Sprinkle 2 envelopes gelatin over 1/2 cup Madeira and let it soften for about 10 minutes. Bring 1 cup bouillon to a boil, add it to the gelatin mixture, and stir it until the gelatin is dissolved. Taste the aspic and add salt and a little more Madeira, if needed. Let the aspic cool until it begins to thicken slightly and brush it liberally over the chilled venison. Chill the meat until the aspic is firm. Keep the remaining aspic at room temperature, brushing it on the venison about every 12 minutes, and chill the venison after each application until it is nicely glazed. If the aspic becomes too thick to brush, stand the container in a bowl of hot water. Garnish the venison with chestnuts and serve it with Cumberland sauce. Page 378 Source: Gourmet Magazine, December 1969 Yield: 6 servings GENUINE TEXAS RED CHILI (RIO LLANO VARIETY) 1 1/3 kgkgkg lean beef or venison, coarse 170 1/8 gm pearl or lone star beer * 85 gm tomato paste 29 2/3 mlmlml ground cumin seeds 14 3/4 mlmlml ground. oregano leaves 333medium cloves garlic, crushed 111med. onion, finely chopped 14 3/4 mlmlml salt 666long red chili pods In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat. Remove stems and seeds from chili pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6. If chili needs thickening, up to 15 Ml of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously. For low calorie or greaseless chile, use very lean meat and never add suet. If additional "caliente" is needed, while chili is simmering, add ground cayenne pepper or Tabasco sauce. * Pearl & Lone Star are Texas beers a bottle of Foster's would probably work just as well (I'm assuming you're calling from Oz). A word about chili peppers chili peppers, the real secret to good chili, can be found in many varieties, all rich in vitamins A and C. Long Red Anaheims are mildly hot, and the many Mexican varieties or Anchos, are usually deeper in color and more pungent. Chili Pisado is a very mild pepper usually found in dried form which provides almost no heat, but is rich in flavor and color. They may be used in combination with the small red very pungent Jap Chilies. A combination of mild and hot peppers may be necessary to get the desired red color and hotness. Fresh or dried pods may be used, as well as ground chili peppers or chili powder (not to be confused with commercial chili powders, many of which are blends containing additional spices; check ingredients on label). Use chili powder only when nothing else is available since Page 379 the powdering process seems to leave a slight bitter taste. Yield: 6 servings GILA STEW 111large gila monster 1/2 cup butter 1/2 cup truffles 1/2 lblblb brie 111quart chablis Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don't believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! Yield: 1 servings Page 380 GOAT STEW/CHANFANA DA BAIRRADA [TTOP] 111kgkgkg goat or lamb, boned and cut into bi; ggish pieces.] 90 gm bacon, fatty and cut into small cub; es.] 333tablespoon olive oil. 30 gm lard. 111teaspoon paprika. 333parsley sprigs. 1/2 coffeespoon of pepper. 111large onion, chopped.] 111bay leaf. 222large garlic cloves, chopped.] 450 mlmlml red wine, from bairrada area if pos; sible.] 1/4 coffeespoon nutmeg. 111salt. Put all the seasonings in the casserole, mix, taste for salt and add the meat. Now pour in some of the wine, so the meat is almost covered. Put the lid on the casserole and bring to the oven, which must be very hot [232^C/450^F]. Bake for an hour at that temperature, then check the amount of liquid in the casserole. Add the remaining wine now, keep the oven at the above temperature for 30 minutes longer, then reduce to 180^C/350^F until the end of cooking [another 1 to 1 1/2 hours]. Remove from the oven, test for salt and liquid [it should bw swimming in gravy] and keep for a day or so, until needed. Then place it in the oven again until really hot. Serve accompanied by boiled potatoes. This festive stew used to be prepared in the baker's oven and still is, when possible. There is no reason, however, why one could not prepare it at home. The proper container is a large black earthen ware casserole from the same region, but you could use any roomy, fireproof dish with a lid. Weddings and christening feasts are whole day affairs in the country, with food and wine brought to the large tables at regular intervals. This stew is but one of the succulent celebration dishes of the Bairrada region, which rates among the richest and most inventive in the culinary field. Goat meat is the classic choice, but lamb can also be used. Quantities here are given for 4 people, but these could be doubled or trebles, as needed. This stew is normally prepared a day or so in advance, and then reheated. from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 12 Jan 98 Yield: 4 servings Page 381 GOOSE GUMBO STOCK 222geese; cut up 222tablespoon salt 111medium onion 222celery stalks 444garlic cloves ROUX 3/4 cup bacon grease or lard or cooking oil 3/4 cup flour TO ROUX, ADD 1 3/4 cup chopped onions (about 1 medium on; ion) 1 1/4 cup chopped bell pepper (about 2 bell; peppers) 1 1/4 cup chopped celery stalks (about 4 ce; lery stalks) 111tablespoon minced garlic THEN ADD 333quart hot goose stock; strained 111roux 111tablespoon salt 1/2 tablespoon each red and black pepper 111tablespoon tabasco 222tablespoon chopped parsley ADD 111reserved cut up goose meat 111lblblb sausage cut into small rounds 14 to 24 md. oysters; shucked SERVE OVER 111rice GARNISH 111chopped green onions To make the stock, cut up geese and place them in a very large pot; cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes. Remove geese; let cool. Debone meat, cutting meat into bite size pieces. Return bones and skin to pot and simmer 30 minutes. Strain stock, reserving 3 quarts. To make roux, use a cast iron skillet and add bacon grease. Sift in small portions of the flour until you've added the whole amount. Do this at medium heat, stirring constantly (constant stirring is _very important_, you will ruin the roux if you don't do this!), until the mixture is the color of a dark penny. This will take 15 to 45 minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each chopped bell pepper and celery, and 1 tb. minced garlic. Saute vegetables in roux until tender. To very large pot, add hot stock and roux. Bring to a boil and then add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and 2 tb. chopped parsley. Simmer one hour. Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters; simmer 10 minutes. Page 382 Serve over rice and garnish with chopped green onions. My note: This is excellent and it freezes well. From Roy Lehmann/Port Lavaca, TX. Summer 1994. Typed for you by Cathy Harned. Yield: 1 batch Page 383 GOURMET CHILE VERDE 9/16/89 111step one 1 1/4 lblblb boneless shoulder of wild 111boar; cut in 1 inch 111cubes 1 1/4 lblblb boneless loin of wild boar 111cut in 1 inch cubes 111tablespoon olive oil 111step two 1/2 teaspoon salt 1/2 teaspoon ground black pepper 21 ozozoz chicken broth; two 10 1/2 111ozozoz cans 111large tomato, peeled, seeded and 111chopped 111teaspoon oregano flakes 222teaspoon ground cumin 1/4 teaspoon ground allspice 111large onion; chopped 1/2 teaspoon garlic powder lawry's coarse 111gr. w/parsley; or 333large fresh 111cloves minced 777ozozoz canned diced green chiles 111step three 111cornstarch 111chicken broth 777ozozoz canned whole green chiles, 111rinsed; and sliced 444ozozoz oyster mushrooms; rinsed 111and sliced In small batches saute the meat in the olive oil until all the liquid is gone and the meat is lightly browned. Pour off any excess grease. Add the salt, pepper, chicken broth, {reserve some to mix with the cornstarch later} tomato, oregano, cumin, allspice, onion, garlic and diced green chiles. Mix well and cook over low heat until the meat is tender. About 1 hour. If necessary add more chicken broth or water. Mix the corn starch with the reserved chicken broth and thicken the gravy to the consistency of a light smooth gravy. Add the sliced green chiles and oyster mushrooms, mix well but gently and cook just long enough to heat them through. Correct the seasonings if needed and serve at once. Recipe by: LeRoy Trnavsky From: Steve Yield: 8 servings Page 384 GRAM SELMA 444tbsp. corn oil or butter 1 large yellow o; nions, chopped 222medium yellow squash, cubed 111red bell pepper, roasted, seeded and ch; opped 444cups whole kernel yellow sweet corn 1/2 cup parsley, chopped fine salt and pepp; er to taste 1/2 cup water or stock, if needed (my understanding is that buffalo suet was orginally used) This is stated by the Pawnee people as being 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. I and my mother both really like it as a side dish to any traditional foods of the woodlands. 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. GRANDPA GARY'S VENISON CHILI 222lblblb venison, ground 111large onion, diced 22216oz cans kidney beans 111single dash of tabasco sauce 111cup celery, diced 33316oz cans stewed tomatoes 111single dash of sugar 222ozozoz chili powder Combine the onion, 16 ounce kidney beans, Tabasco sauce, celery, stewed tomatoes and sugar in a large kettle; stir. Simmer for 1 hour. Brown venison and drain. Add the sauce and cook at a low heat for 1 hour. Add the remaining kidney beans and chili powder and cook at low heat for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" Yield: 6 servings Page 385 GRANNY'S RABBIT STEW 111rabbit 111onion; chopped 222carrots; sliced 1 3/4 cup water 111teaspoon spiced vinegar 111tablespoon flour 111extra water (cold) 111salt and pepper to taste SPICED VINEGAR 111pint vinegar 111tablespoon molasses 111teaspoon golden syrup 111pinch salt 1/4 teaspoon pepper 111onion; grated for juice 111clove garlic; crushed for 111_ juice 111teaspoon zest of lemon 1/2 cup water 1/4 teaspoon ground ginger Clean rabbit (skin, gut and wash) then cut into joints. Cover with water and keep cold overnight. Drain and cut into smaller pieces. Put rabbit pieces in a stewpan with 1 3/4 cups of water and chopped onion. Bring to boil, reduce heat, cover, simmer for 1 1/2 hours. Add the sliced carrots, simmer further 30 minutes or until meat is tender. Blend flour with a little extra cold water, add to stew with spice viengar, stir until thickened. Add salt and pepper to taste. Spiced vinegar ~~~~~~~~~~~~~~ Blend all ingredients together, and store in a cool place. From " A Taste of the Past Some Pioneer Cooks of Happy Valley and the Southern Hills" South Australia Typed by Vicki Crawford Australia From: Vicki Crawford Date: 04 Mar 97 National Cooking Echo Ä Yield: 4 servings Page 386 GREEN CHILE PORK 333pounds boneless pork, cubed 111tablespoon vegetable oil 111onion, chopped 111teaspoon ground cumin 111teaspoon oregano 111cup chicken broth 111(4(4(4 ounce) can diced green chiles 111(16 ounce) can mexican style stewed tom; atoes 222cloves garlic, minced salt and pepper to taste Serve as a filling for burritos, tacos, or nachos; add canned beans or hominy to make a stew; or just serve over rice. Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain. Place pork and onions in a crockpot, add remaining ingredients and cook on LOW until pork is tender, about 8 hours. With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot. This freezes well. GREEN CHILE STEW By: Allrecipes.com 2/23/2006 111pound ground beef 111small onion, chopped 111clove garlic, chopped 111(4(4(4 ounce) can green chiles 222(14.5 ounce) cans whole tomatoes, chopped 222(8(8(8 ounce) cans tomato sauce 111(15 ounce) can whole kernel corn 333potatoes, peeled and cut to chunks 222cups water ground cayenne pepper to taste salt and pepper to taste Cook Time: 30 Minutes Ready In: 45 Minutes 'Corn adds a sweet crunch to this hearty beef and vegetable soup. Canned veggies make it a breeze to throw together.' 1. Place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. Cook and stir until beef is evenly browned and onion is tender. Drain grease. Mix in green chiles. Stir in the tomatoes, tomato sauce, corn, and potatoes. Pour in water. Bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. Season with cayenne pepper, salt, and pepper. Yield: 8 servings Page 387 Preparation Time (hh:mm): 15 Mi GREEN CHILI STEW (CONTEMPORARY) 1 1/2 lb.lb.lb. lean meat, cut in cubes 222t.t.t. vegetable oil 111lg.lg.lg. red onion, chopped 444c.c.c. water 444potatoes, quartered 1/2 tototo 1 c. green chilies, seeded, cut up 111c.c.c. cilantro 1/2 c.c.c. water 444zucchini, cut in chunks 111tsp. oregano 222cloves garlic, minced 111sm. potato, greated salt and pepper sour cream (optional) Green chili Stew is an old New Mexican staple which can be prepared with lamb, beef, or pork. The Navajo Indians use lamb, but a combination of beef and pork is good too. It's a fine dish to prepare a day in advance because it tastes even better the second day. In a large saucepan brown the meat in oil. Add onion and continue cooking until onion is soft. Deglaze pan with 2 cups water. Add remaining water and simmer covered for 30 minutes. Add the quartered potatoes and continue cooking until the meat and potatoes are tender. In a blender or food porcessor puree the chilies, cilantro and 1/2 cup water. Add to the meat along with zucchini, oregano, garlic, grated potato, salt and pepper. Cook 15 minutes. Serve in large bowls. If desired, top with sour cream. Page 388 GREEN CHILE STEW By: Gail Lindale, Texas 666 8 fresh long green chiles, roast; ed, peeled, seeds removed 111medium onion, chopped fine 333tototo 5 cloves of garlic, minced 111tsp oregano 111tsp cumin 111lblblb lean pork, cut into 1' cubes juice of 1/2 lime up to 1 1/2 cups chicken stock salt black pepper hot green chiles to taste (see note; 2) 111tblsp olive oil Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now. Serve with fresh corn tortillas, a pepper garlic onion garnish I'll describe shortly, and lots of cold beer, horchata, or jamaica. You can also serve this with sour cream, which is nice. Garnish: I've taken to chopping up fresh chiles to make my own food hotter, since the kids max out at Anaheim chiles. My base mild mix is to cut up an ancho or poblano chile (the dark green glossy ones, triangular and medium pungent) into 1/4' dice, as well as about a quarter of an onion and a clove of garlic. Add a little olive oil and some dried oregano, stir well and salt to taste. Sprinkle this on the chile verde, roll it up in your tortillas, use it in omelettes or even on Texas style chili. Notes: 1. Long green chiles: if you can't find them fresh, you can use canned but the taste will be slightly different; the canned variety add lots of citric acid as a preservative. You might want to cut down on the lime in that event. I used fresh Anaheim chiles from my garden last year, and will do so again this year as the Anaheim is producing earliest (four chiles!) but I'm anxious for my New Mexico varieties to get going. The original poster is in the center of the universe for this stuff, though, and frankly you'd probably get better recipes asking your co workers, fellow students, or the janitorial staff there than the net; Page 389 if you do, please post it! : ) 2. Hot chiles: The Anaheims are pretty mild. Some people like to add jalapenos to this, but I preferred the serranos when we had the pepper garden last year. I liked six Anaheims and six serranos when it was just for me and Kim, but the girls wouldn't touch it, which is why I started making the garnish. You can also garnish with chopped fresh cilantro or epazote if you can find it; we're growing that and I love it so far, it's like a cross between cilantro and sorrel in flavor. GRILLED DUCK BREASTS 444large wild or domestic duck breasts, deb; oned 222tablespoon vegetable oil 111salt, freshly ground black pepper,; and cayenne to taste 1/2 cup fresh orange juice 1 1/2 cup chicken stock 333tablespoon balsamic vinegar 666tablespoon butter 111zest from one small orange The grilled duck breasts were inspired by a couple of Rock's hunting buddies who are always bragging about grilling deboned duck breasts at their camp. Rock found a similar recipe in one of my wild game books that suggested the addition of an orange sauce to serve with the breasts. Again, wild duck breasts are preferred, but domestic duck (inquire at your supermarket for farm raised moulard duck breasts or other top quality duck) can be used as well. My duck hunter friends like to grill wild duck to rare to medium rare (the taste is marvelous), but you can cook them a little longer if you can't stand the sight of blood. Prepare the grill. Rinse the duck breasts in cool water and pat dry. Rub the breasts with the oil, then season with salt, black pepper and cayenne. Set aside. Combine the orange juice and stock in a saucepan over medium high heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by half. Add the vinegar and cook for three minutes. Add the butter, a tablespoon at a time, whisking constantly. Season with salt, black pepper and cayenne. Add the orange zest. Remove from the heat, cover and keep warm. When the charcoal is gray and hot, lay the breasts on the grill. Grill for about seven minutes (time will vary depending on the size and thickness of the breasts as well as the type of breasts you are using), then turn and grill for seven to eight minutes for rare to medium rare. Cook longer if desired. Transfer the breasts to a cutting board and slice thinly on the bias. To serve, put the breasts on dinner plates and spoon the sauce over Page 390 them. Makes four servings. MM format by Manny Rothstein, 10/31/98. MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES PICAYUNE. ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998. From: Manny Rothstein Date: 31 Oct 98 Yield: 4 servings Page 391 GRILLED VENISON (OR BISON) TENDERLOIN By: Charlie Trotter sauce 222cups whole milk 222large heads of garlic, top 1/3 trimmed to; expose cloves 1/2 cup (or more) oiloiloil 1/2 cup (or more) low salt chicken broth meat 1 1 1/2 pound piece venison or bison tenderloin 222tablespoons oiloiloil ramps, tomatoes and quinoa 1 1/2 cups quinoa 333cups water 1/2 teaspoon salt 111tablespoon butter 222cups finely chopped ramps (leeks or a co; mbination of half onion half garlic may be subst; ituted) 1/4 cup low salt chicken broth 333tablespoons olive oil 222medium size yellow tomatoes, seeded, chopped 333tablespoons chopped green onions 333tablespoons chopped fresh basil 111tablespoon fresh lemon juice with Roasted Garlic Sauce On A Bed of Ramps, Tomatoes & Quinoa Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Reheat over medium low heat and thin with more broth, if desired, before serving.) Prepare barbecue (medium heat). Rub meat all over with oil. Sprinkle with salt and pepper. Grill meat to desired doneness, turning often, about 22 minutes for medium rare. Remove from grill and let stand 5 minutes. Cut meat crosswise into 1/3 inch thick slices. Place quinoa in strainer. Rinse under cold running water; drain. Mix quinoa, 3 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.) Melt butter in large nonstick skillet over medium heat. Add ramps; sauté until beginning to soften. Add broth. Cover; simmer until ramps are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, green onions, basil, and Page 392 lemon juice. Season with salt and pepper. Makes about 2 3/4 cups. To Serve: Spoon ramps, tomatoes, and quinoa onto 4 plates. Top with venison or bison slices, drizzle with sauce, and garnish with chives. Yield: 4 servings. GRISE FIORD SEAL STEW 111seal meat 111soya sauce 111flour 111stew veggies: potatoes and 111onions, carrots, celery, etc 222teaspoon soya sauce 222teaspoon corn starch 222teaspoon beef soup base From Parnee Noah of Grise Fiord on Ellesmere Island in Nunavut, Canada's most northernly civilian settlement. [Alert Air Force Station and Eureka Weather Station are further north but are not really communities in the normal sense of the word.] Cut up seal meat into small chunks. Marinade overnight in soya sauce. Using a plastic shaking bag, flour the meat and then deep fry it. Proceed as for basic beef stew. Flavour with more soya sauce, add beef soup base if the stock needs enriching and thicken with corn starch. Recipe by: Parnee Noah, Grise Fiord Source: News/North, www.nnsl.com Posted by: Jim Weller Yield: 1 batch Page 393 GROUSE & WILD RICE 2/3 cup wild rice 222cup chicken broth 1/4 cup butter 888grouse breast filets 333eggs [beaten] 111cup flour 111garlic salt, oregano, and 111basil to taste 222tablespoon butter 1/2 cup chicken broth 444ozozoz mozzarella cheese [sliced] 1) Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786 1120 Yield: 4 servings Page 394 GROUSE AND WILD RICE 2/3 cup wild rice 222cup chicken broth 1/4 cup butter 888grouse breast filets 333eggs [beaten] 111cup flour 111garlic salt, oregano, and 111basil to taste 222tablespoon butter 1/2 cup chicken broth 444ozozoz mozzarella cheese [sliced] 1) Combine the wild rice with 2 cups of broth and ¬ cup butter in a saucepan, cover and cook `til tender. (keep warm) 2) Rince grouse filets and pat dry. Pound the filets between waxed paper with meat mallet `til tender, then combine with the eggs in a bowl. Let stand for 1 hour... 3) Combine the flour, oregano, garlic salt, basil, and pepper to taste in a bowl and roll the filets in this flour mixture, coating well. 4) Brown on both sides in 2 tb butter in a skillet. Then add enough broth to cove the bottom of the pan and simmer filets, covered, for 10 min. 5) Place « slice of cheese on each filet and cook `til cheese is melted... Serve with the rice... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Retyped with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786 1120 Yield: 4 servings HA PAH SHU TSE SOUP 111cup dried corn 111lblblb lean ham 555cup water Place corn, ham and water in pot and bring to a boil. Reduce heat and simmer until corn and ham are tender, about 3 hours. Remove meat from bones ( if not boneless) and flake into soup. Skim off excess fat if any. Season to taste with salt and pepper. Add 2 cups water, reheat and serve. NOTE: The original recipe calls for 1 pound beef short ribs. You can substitute your favorite lean meat for flavoring. This was also served with hot fry bread and lots of honey. This is the same recipe or darn close to the Dried Corn Soup my Grandma Black used to make. Recipe By : Mr. Raymond Red Corn From: [email protected] (Lisa L Dixon) Page 395 Yield: 8 servings HARE IN GUINNESS 750 mlmlml (3 cups) guinness 333cloves of garlic, crushed 111with 111teaspoon salt 111bayleaf 222medium onions, finely sliced 1/4 teaspoon freshly grated nutmeg 111hare, cut into 8 pieces 222tablespoon plain flour 222teaspoon paprika 125 mlmlml (1/2 cup) mustard seed oil, 111approximately 310 mlmlml (1 1/4 cups) brown stock 111tablespoon red wine vinegar 111carrot, finely diced 111leek, finely diced 111stalk of celery, finely 111diced Combine Guinness, garlic, bay leaf, onion and nutmeg and pour over hare in a shallow glass or ceramic dish. Cover and refrigerate for 24 hours, turning occasionally. Drain the hare, reserving marinade, and pat dry with absorbent paper. Lightly coat hare with the combined flour and paprika. Heat 1 tablespoon of mustard seed oil in a deep, flameproof casserole and cook the hare, in batches, over moderate heat until browned on all sides, adding more oil as necessary. Return all hare to casserole with reserved marinade, stock, vinegar and prepared vegetables. Bring to the boil, cover and transfer to the oven. Bake at 180C for 1 1/4 to 1 3/4 hours, or until hare is tender. Serve with creamy mashed potato, if desired. Bon Appetit Exec.Chef Magnus Johansson Source: Australian Gourmet Traveller July '94 Yield: 6 servings Page 396 HARE WITH CREAM CHANTERELLE SAUCE. 500 gm minced hare meat 222decilitre milk 111decilitre sieved 111breadcrumbs 111egg 111decilitre finely chopped 111onion 1 1/2 teaspoon salt 1/2 teaspoon ground white pepper 888prunes 111cream chanterelle sauce: 1/2 finely chopped onion 111tablespoon butter 111tablespoon wheat flour 555decilitre meat broth 333decilitre cream 111decilitre dry white wine 150 gm chanterelles (fresh or 111canned) Here in Sweden the hunting for hare is very beloved and traditional and for that we also eat a lot of hare. This makes Swededes experts in preparing the meat. ; ) To begin with, the hare must be tenderized. We normaly let the hare hang for a week or ten days at temperatures under 4 degree Celsius. For some, this may sound long, but believe me, the meat will need it. After the tenderizing, you may place the hare in a bowl, cover it comple te with processed sour milk and place the bowl in the fridge for 24 hours. This will make the meat still more tender and take away some of the strong venison taste. T his action is not necessary if you do not mind venison tasting venison ; ). Dry off the meat with kitchenpaper, and you are now ready to make yourse lf popular by presenting a exquisite dinner. Place the sieved breadcrumbs in the milk, leave for 10 minutes to swell. Mix the remaining ingredients (except the prunes). Add the milk/breadcrumbs mix. Mix well by hand. Avoid using a kitchen machine as this could make the meat fibres twist together and form kind of ropes, making the dish leathery! Form to small buns or eggs and place a prune in the center of each egg. Be shure to cover the prune completely with the minced meat. Fry them golden brown in butter at medium temperature. To make the cream chanterelle sauce, you: Start with sizzle the onion in the butter for about 30 seconds. Add the well wiped off chanterelles and sizzle while stirring until they start to crack. Add the wheat flour, stirring well. Add the broth, wine and the cream. Boil until the sauce starts to get thicker. Stirr Page 397 now and then especiall y at the bottom of the saucepan to avoid burning. taste with salt and pepper. Serve with boiled potatoes and green salad. You will now enjoy the familys undisguised admiration and get a reputati on of being a perfect chef! (If you do not have a hare, I guess you could use a white tail or whatever venison you have...... ) Have a nice time in the kitchen and at the dinner table! Your Swedish cook (Amateur that is) : ) Thorsten Imme Thorsten [email protected] rec.hunting Yield: 1 servings HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY 50 gm butter 1 1/2 kgkgkg hare or rabbit joints, or 111stewing veal or 111chicken joints 450 gm washed and trimmed 111leeks, thickly sliced 444cloves garlic, chopped 111finely 175 gm pot barley 900 mlmlml water 333tablespoon [generous] red or 111white wine vinegar 222bay leaves, salt, pepper 15 fresh, roughly chopped sage 111leaves, or 111tablespoon dried sage In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls the barley will serve as a vegetable. All from _The British Museum Cookbook_ by Michelle Berriedale Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" [email protected] From: Glen Jamieson Date: 12 31 02 Yield: 6 servings Page 398 HARVEST PUMPKIN SOUP By: Spirit of the Harvest 111small (12 inch) pumpkin 222tablespoons vegetable oil 333tablespoons maple syrup or honey 1/2 teaspoon ground dried spicebush berry or all; spice 444cups venison broth Preheat the oven to 350 F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender. Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out. Yield: 4 to 6 Page 399 HATTIE''S VENISON CHILI CON CARNE 222lblblb venison 222tablespoon olive oil 222large onions 10 cloves garlic 111quart nonfat beef broth 444tablespoon chili powder 111tablespoon ground cumin 222tablespoon paprika 111teaspoon cayenne pepper 222tablespoon oregano 3/4 teaspoon salt Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it, and brown in batches in olive oil (about 2 Tbsp) in a large skillet ( I prefer a ten inch cast iron skillet not Caphalon!!). If using venison burger, just brown it. Drain the meat. In a three to four quart heavy pot (mine is a Le Creuset that I bought at the Salvation Army in Santa Cruz, CA), heat one Tbsp of olive oil and saut, two large onions which have been sliced. When the onions are limp, but not yellow (don't overcook them, maybe 7 minutes tops) add about 10 cloves of garlic which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade chicken or beef stock. If you don''t have your own stock, try Campbell's low sodium chicken stock. Add the spices. Crush the oregano in your hand before adding. Bring to a boil, reduce to a simmer, cover, and simmer for at least three hours or until the meat is fork tender. Even though venison is very lean, the chili should be defatted. I do this by letting it cool and then refrigerating the chili overnight. The next day, I remove the fat. Notes The amount of seasoning will make a sprightly but not incendiary chili. If you're going for the burn, use beef (why waste venison?) and add three to four fresh chili peppers. Chili powder can be purchased in bulk at most alternative grocers. The chili powder is made from only ground up chilies. Don't use commercial mixes, which include spices and salt which take all the fun out of it. To serve, reheat. Some like to thicken the chili with masa or fine corn meal. To do this, mix some about 1/4 cup fine corn meal with enough water to make a thin paste (no more than one cup of water). Add this quickly to the chili as it simmers, stir like crazy, or you may get lumps. If you use the masa, be sure to cook the chili for at least another 20 minutes or so, or it may taste pasty. Page 400 Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I'd serve with this. It freezes beautifully. Recipe by: Susan Hattie Steinsapir http://www.andreas.com/susan/ From: [email protected] Yield: 6 servings HAZRUQUIVE (HOPI HOMINY, BEAN SPROUT, CORNCOB STEW) 111xxx no ingredients 2 cups cooked hominy 3 cups stock 1 tablespoon salt 3 ears yellow corn on the cob, cut into 3 inch pieces 2 bunches bean sprouts Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot. Corn is eaten with the hands, the hominy and broth are eaten with a spoon HEARTY BUFFALO STEW 222lblblb buffalo stew meat 1 111cubes 555carrots chopped 111large onion 333stalks celery sliced 111can tomatoes (1lb. 12oz.) 1/2 cup quick cooking tapioca 1/2 teaspoon ground cloves 222bay leaves 111teaspoon salt 1/2 teaspoon pepper Trim all fat from meat. Put all ingredients in slow cooker. Mix thoroughly. Cover and cook on low for 12 hours (high for 5 to 6 hours). Makes 4 to 6 servings. From "Taste ofTexas" From the recipe files of Carole Walberg Recipe By : Yield: 6 servings Page 401 HEARTY VENISON SOUP 444tablespoon corn oil 111lblblb venison, cubed 111lblblb sweet italian sausage 28 ozozoz can tomatoes 333cup water 111cup chopped onions 111tablespoon worcestershire sauce 222potatoes, peeled, cubed 111cup celery, sliced In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more. Posted by Earl Shelsby. Courtesy of Fred Peters. Yield: 6 servings HERB MARINADED DEER ROAST 111deer roast 444tablespoon peanut oil 111onion, chopped 222garlic clove, minced 444tablespoon flour 111cup beef broth 111tomato, peeled and chopped 111teaspoon thyme 111teaspoon tarragon 111salt & pepper to taste Cook deer over hot charcoal for 3 4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown. Stir in the broth and reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat. Source: Feb 83 Times Picayune/States Item, New Orleans LA Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 1 servings Page 402 HOMINY SOUP WITH GREENS POZOLE VERDE 1/2 cup hulled, raw pumpkin seeds, toasted 222cups tomatillos, husks removed, rinsed,; quartered 10 large sorrel leaves, rinsed, stemmed 222serrano chile peppers, seeded, quartered 222tablespoons oiloiloil 3 1/2 cups cooked hominy 444cups chicken broth 111large epazote stem* salt, to taste Grind the pumpkin seeds in a food processor finely; set aside. Place the chopped tomatillos in a saucepan covered with 1/2 cup water. cook until soft and mushy about 15 minutes. Transfer tomatoes to a blender jar. Add the sorrel, serrano chiles, and 1 cup of water. Puree until smooth. Heat oil in a skillet. Add blended ingredients and fry over fairly high heat for about 5 minutes, stirring occasionally. Stir in the ground seeds and cook 10 minutes longer. Add the hominy, broth, and epazote. Simmer for 15 minutes, then season with salt. *Epazote pronounced [eh paw ZOH teh] An herb well known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the 'negative' side affects of eating beans. Much like cilantro, it is referred to as an 'acquired taste'. The herb is quite pungent and some say it smells like gasoline or kerosene. Page 403 HOPI CORN STEW 111cup roast beef or ground beef; chopped 111tablespoon shortening 111salt and pepper to taste 222cup fresh corn; cut from cobs 111cup zucchini squash; cubed 222cup water plus 222tablespoon water 222tablespoon cornmeal This recipe is a good way to use up a bit of leftover roast beef or ground beef. Heat shortening in a large heavy skillet. Brown meat and add salt and pepper to taste. Add squash, corn and 2 cups water. Simmer about 30 minutes, or until vegetables are almost tender. In a cup, stir together cornmeal and 2 tbsp water to make a paste. Stir thickener into stew. Stir about 5 minutes to prevent sticking. Formatted by Carolyn Shaw, owner Home Hearth Food Posted to Home Hearth Food Digest V1 #15 by [email protected] (Elaya k Tsosie) on May 18, 1997 Yield: 1 servings Page 404 HOPI CORN STEW WITH BLUE DUMPLINGS INGREDIENTS 111stew 222tablespoon bacon drippings 111medium onion, chopped 111tablespoon ground new mexico red pepper 4 cu; p corn kernels 111small zucchini 444cup water 111salt to taste 111blue dumplings 222cup blue cornmeal 222tablespoon bacon drippings 2/3 cup milk DIRECTIONS 1 1/2 lblblb ground goat or beef 111green bell pepper, chopped 111small yellow squash 222tablespoon whole wheat flour 222teaspoon baking powder 1/2 teaspoon salt The Stew: Heat drippings over medium high heat in a large stew pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3 4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium low and simmer 30 40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened. Add Blue Dumplings to the stew during the last 15 minutes of cooking time. The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Yield: 1 servings Page 405 HOPI INDIAN STEW WITH POSOLE 111tablespoon olive oil 111cup diced peeled sweet potato 1/2 cup diced peeled turnip 1 1/2 cups diced green bell pepper 1 1/2 cups diced red bell pepper 111cup diced zucchini 111cup diced yellow squash 1 1/3 cups sliced oyster mushroom caps (about; 3 1/2 ounces) 1 1/2 cup grilled corn kernals 555cpus corn stock or canned vegetable stoc; k 1/2 cup canned white hominy (pozole blanco); , drained 111teaspoon minced fresh thyme 111teaspoon rubbed sage 111teaspoon coriander seeds, toasted 1/8 teaspoon pepper 1/4 cup water 111tablespoon cornstarch Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; sauté 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; sauté 3 minutes. Add mushrooms; sauté 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly. Yield: 10 servings (se Page 406 HOPPIN' JOHN 888ounces dried black eyed peas salt, to taste 444ounces large diced bacon 444ounces diced onion 444ounces diced pepper 1/4 ounce minced garlic 1/2 teaspoon crushed red pepper 888ounces long grain rice 111quart chicken stock 111bay leaf 111thyme sprig pepper, to taste Sort the black eyed peas and rinse well with cold water. Simmer in enough water to cover for 30 35 minutes, or until they are barely tender to the bite. Add salt, to taste, for last 10 minutes. Drain black eyed peas and reserve. Fry the bacon in a large pot until crisped. Remove the crisped bacon with a slotted spoon and reserve. Add onion and pepper to the pot and stir frequently until translucent, about 5 6 minutes. Add garlic and crushed red pepper and continue to saute another minute. Add rice and saute, stirring frequently until coated with oil and heated through. Heat stock. Add stock and drained black eyed peas to the rice. Bring to simmer, stirring once or twice to prevent the rice from clumping together or sticking to the pot bottom. Add bay leaf and thyme. Cover pot and place in 350 degree oven, or leave over low heat on stovetop. Cook until rice and black eyed peas are tender to the bite, about 12 14 minutes. Remove from heat and let stand 5 minutes. Uncover, separate the grains and release the steam. Stir in reserved bacon. Adjust seasoning with salt and pepper, to taste, and serve the hoppin' John on heated plates at once, or keep hot for service. Yield: 10 portions. Page 407 HORSEMAN STEW (PASTISSADA) 222lblblb horse meat 444teaspoon olive oil 222ozozoz butter 1/2 lblblb onions 1 1/4 lblblb pureed tomatoes 111salt 111pepper 111pint of red wine *Wine should be either Amarone, Bardolino, or Valpolicella Tenderize the meat by pounding it with the dull side of a heavy knife, and cut into cubes. Heat the oil and butter in a large pan, and brown the chopped onions.Add the tomatoes and the meat. Salt and pepper to taste, and cook for about half an hour. Pour in the wine, cover and cook over low heat for atleast 3 hours. Serve with Polenta or Potato Gnocchi. Note: Pastissada is better reheated the next day. Compliments of: Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe From: [email protected] Date: 13 Jul 97 Meal Master Format Recipes (Mailing List) Ä Yield: 1 recipe Page 408 HUITLACOCHE SOUP a.a.a. 1 1/2 cups milk 333tablespoons flour 333tablespoons butter or margarine 222tablespoons worcestershire sauce 4 6 drops tabasco sauce b.b.b. 111cup of huitlacoche (or slightly more) 111small yellow onion 111clove garlic 222tablespoons bland oil or margarine or ghee (cla; rified butter) 111cup chicken broth Whirl together all ingredients in group 'A' in a blender or food processor until mixed. Cook slowly, stirring until white sauce thickens. Chop finely all solid ingredients in group 'B' and sauté until tender add the Huitlacoche last as it cooks a little quicker. Whirl in blender or food processor with the chicken broth, add to the cream sauce, heat and enjoy. Variations: 1. Substitute PickaPeppa sauce for the Worcestershire and Tabasco sauces. 2. Add 2 Tablespoons of chopped green chilies to group 'B'. Recipe from Ellen and Tom Duffy In damp weather corn frequently becomes infected with corn smut Ustilago maydis which when fresh occurs as pearly gray globules and ovoids displacing the rows of kernels. They should not be used when old and dried and powdery. At this time the black interior is widely exposed and the gleaming surface gone. It may cause uterine contractions in pregnant women when old and decayed. It is considered a great delicacy in parts of Mexico and here is a soup we have developed. It is delicious with a slight gray color. (There are black spores in the fresh globules also.) Page 409 HULLED CORN SOUP (AI) 444quart dried indian corn kernels 333lblblb salt pork 111lblblb dry red kidney beans 111quart hardwood ashes Put enough water in an old kettle to cover the corn, Bring to a boil; add corn and ashes. Cook about 20 minutes, stirring frequently. This loosens the hulls or shells on the corn. When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to help remove hulls. Drain and parboil; drain, rinse and parboil again. Repeat several times until the parboiled water looks clean and clear, (A handmade basket is traditionally used for this purpose.) When corn is good and clean, place it in a large kettle or canner with clean water. Parboil washed beans separately until water is colored; add both water and beans to the corn mixture. Cut salt pork into small pieces; add to the corn and beans. Be sure to use plenty of water because the corn will swell as it cooks. Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed. Makes 16 quarts of soup. SOURCE:*William Bennett, Allegany Seneca, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Yield: 1 servings HUNTERS PHEASANT 111pheasant,pcs,hang 3day max 222tablespoon sunflower oil 111onion,chop fine 111large carrot,chop fine 222celery stalks,chop fine 888ozozoz chicken stock 111s&p 111bouquet garni 111tablespoon arrowroot 444tablespoon redcurrant/quince jelly Preheat oven,350F In ovenproof pan fry pieces of pheasant til lightly golden. Add onion, carrot & celery & fry a couple of min. Cover with stock & season generously, add bouquet garni, & bake oven about 1hr & 20min. Remove pheasant & keep warm. Add arrowroot, mixed w/little water, & jelly & bring to boil, stir til thickens. Return pheasant to sauce & serve w/mashed potato & red cabbage. Yield: 4 servings Page 410 IGUANA STEW 111iguana 111large onion 222cloves garlic 333tomatoes 222green peppers 444teaspoon achiote oil 111pinch pepper 111salt to taste Make the achiote oil by frying the achiote slowly until the oil is red. 1. Kill the iguana by cutting off its head. 2. Open the belly lengthwise and remove all the entrails and the rectum. 3. Cook in salted water until the meat is tender (take care not to let it get too soft). 4. Peel and cut in portions. 5. Season with all the above ingredients and cook with about 1 cup water, until almost dry. Recipe By : Diana D. de peralta Yield: 4 servings Page 411 ILLINOIS RACCOON SUPPER 444raccoons, 4 6 lbs. each 555tablespoon salt 222teaspoon pepper 222cup flour 111cup shortening 888medium onions, peeled 12 small bay leaves 111dressing: 333loaves day old bread, 111crumbled 2 1/2 teaspoon salt 111teaspoon pepper 2 1/2 teaspoon powdered sage 444eggs, beaten 111(1 1/2 oz.) pkg. dehydrated 111onion soup 444stalks celery, chopped 1/2 cup raccoon broth Cut prepared raccoon in serving pieces. Reserve meaty backs and legs for baking. Cook remaining pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper. Dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake at 350 degrees for 2 hours, or until tender. Make gravy by adding flour to drippings in pan. Use raccoon broth for liquid. Serve pieces over dressing. Pass gravy. DRESSING: Bake in a large shallow pan at 350 degrees for 30 minutes. From: "Steve" Yield: 4 servings Page 412 INCA POTATO SALAD 111pound purple potatoes* 111onion, finely chopped 111clove garlic, minced 1/2 tototo 1 teaspoons chili powder 111tbl vegetable oil 1 1/2 cups vegetable broth 3/4 cup quinoa, rinsed and drained 1/4 teaspoon salt dash ground pepper 3/4 cup frozen corn, thawed * Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2 inch pieces. Sauté potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes. Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to fluff. Serve warm or refrigerate and serve cold. Variation: Add 1/2 cup dried chopped pineapple with corn Yield: 6 servings Page 413 INDIAN BEAN TERRINE IN BROWN HERB SAUCE INDIAN BEAN TERRINE 111lblblb dried small white or pinto beans 111tablespoon unsalted butter 1/2 cup yellow cornmeal 222cup water 111teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon red chile powder 111teaspoon ground cumin BROWN HERB SAUCE 333cup veal stock 444tablespoon unsalted butter, softened 222tablespoon chopped fresh tarragon 333tablespoon chopped fresh chives 222tablespoon chopped fresh dill 222tablespoon chopped fresh basil 32 sprigs fresh chervil, for garnish 888whole chives, for garnish BLUE CORNMEAL TORTILLA FEATHERS 888blue cornmeal tortillas 111cup vegetable oil Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5 X 9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter and stir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil. Page 414 From "Native American Cooking," by Lois Ellen Frank From: Jim Weller Date: 16 Feb 99 Yield: 8 servings INDIAN BEAN TERRINE IN BROWN HERB SAUCE W/BLU INDIAN BEAN TERRINE 111lblblb dried small white or pinto beans 111tablespoon unsalted butter 1/2 cup yellow cornmeal 222cup water 111teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon red chile powder 111teaspoon ground cumin BROWN HERB SAUCE 333cup veal stock 444tablespoon unsalted butter, softened 222tablespoon chopped fresh tarragon 333tablespoon chopped fresh chives 222tablespoon chopped fresh dill 222tablespoon chopped fresh basil 32 sprigs fresh chervil, for garnish 888whole chives, for garnish BLUE CORNMEAL TORTILLA FEATHERS 888blue cornmeal tortillas 111cup vegetable oil Soak the beans overnight in enough water to cover. The following day, drain the beans, rinse under cold running water, and place in a pot with fresh water to cover. Bring to a boil over high heat, then reduce heat and simmer for several hours until the beans are soft. Remove from heat and drain. Mash the beans and mix with butter and cornmeal. Set aside. Bring the 2 cups of water to a boil over high heat. Add the bean mixture, salt, pepper, chile powder and cumin. Reduce the heat and simmer 20 minutes, stirring occasionally to prevent burning. Pour into a greased 5 X 9 inch loaf pan, cool to room temperature, and chill in the refrigerator overnight or until firm. Unmold from the loaf pan, cut into approximately 1/2 inch slices, and set on a cookie sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm. For the Brown Herb Sauce, bring the stock to a boil in a large saucepan over moderate heat. Add the butter ands tir until completely melted. Add the tarragon, chives, dill and basil, stir 1 minutes, and remove from the heat. Cut the tortillas into feather shapes with scissors or a small paring knife. In a skillet over moderate to high heat, heat the oil until it almost reaches the smoking point. Using two forks, dip each tortilla feather into the hot oil, remove and blot with a paper towel. Page 415 Spoon some Brown Herb Sauce onto each plate and place 2 slices of the Indian Bean Terrine in the center. Garnish with a Blue Cornmeal Tortilla Feather and a whole chive, and sprigs of fresh chervil. **************************** From "Native American Cooking," bu Lois Ellen Frank Yield: 8 servings INDIAN CORN SOUP 111xxx no ingredients Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. Page 416 INDIAN CORN SOUP By: Anne ~ Nipissing First Nation 1/2 lblblb very lean salt pork; (bite size cubes) 111lglglg cooking onion diced; (med) 111oversized can of kidney beans 444lglglg cans of hominy corn 4 5 peeled and diced potatoes You'll need a very large soup pot for this.(16 20 qts). Saute salt pork and onions for about 5 minutes then add remaining ingredients. Do not drain canned ingredients for taste not waste. Add water to pot of soup and let simmer for an hour or so to taste. Very easy to make and serves lots of hungry nishinabes. Page 417 INDIAN CORN STEW 111tablespoon vegetable oil, 1 1/2 pounds lean ground beef, 1 1/2 cups sweet green peppers (cored, seeded,; and chopped), 111large yellow onion (chopped, 1 1/2 cups), 2 cloves garlic (minced), 888large ears of corn (kernels cut off) or 4; cups frozen corn, 111can (14 ounces) crushed tomatoes, 444teaspoons worcestershire sauce, 1/2 teaspoon each black pepper and chili powder, 1/4 teaspoon salt, 1/8 teaspoon ground red pepper (cayenne) or to t; aste, 111medium size zucchini or yellow summer squash, t; hinly sliced crosswise (2 cups) Pueblo Indians often simmered large pots of meat over an open fire and added fresh vegetables, like corn and squash, to the pot Step 1: In a 6 quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower the heat, stir in the green peppers, onion, and garlic, and simmer, uncovered, for 5 minutes or until tender, stirring occasionally. Step 2: Stir in the corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Add the squash, then simmer for 5 minutes longer or until the vegetables are tender. Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white : ) can be cooked into corn soup, it must first be put through a process called 'lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the 'lyers' of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four 'lyers' who perform the difficult and messy task of 'lying'. A 'lyer' will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my 'lyed' corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze Page 418 two of them and cook one part...about a quart and one half. INDIAN ROCK SOUP 3 or 4 Pcs smooth clean rocks about the size; of medium potatoes 111large onion, diced 333large tomatoes, diced 333carrots, cut up 111tbsp. butter 111cup hominy corn 111stalk celery, cut up 111tsp. black pepper 111tsp. salt Place rocks into 3 quart kettle and cover with water. Bring water to a boil and add all the ingredients. Boil until all vegetables are all done. Take rocks out of kettle and wash and save for future use. Makes a delicious and economical dish. INDIAN STUFFED AND BAKED RACCOON WITH APPLES 111medium raccoon 444large onions 444strips salted pork 222cup beef stock STUFFING 555large tart apples 222tablespoon butter 111teaspoon cinnamon 111cup dry bread crumbs 111teaspoon salt 1/2 teaspoon pepper Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soupp kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes. Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper. Mix real good. Take the racoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roasting pan, with the legs folded under the body and fastened with a string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack. Bake at 400 degrees for 10 minutes to brown the meat. Reduce the heat to 325 degrees and add the 2 cups of beef stock. Cook for one hours, basting as often as possible. Transfer to a heated platter surrounded by whole onions. Page 419 Source: "Indian Cookin'", compiled by Herb WAlker, 1977 Yield: 1 recipe IROQUOIS CORN SOUP LIQUOR O'NIYUSTAGI' liquor (liquid) from making boiled; cornbread The liquor in which the corn bread was boiled was carefully drained off and kept in jars or pots as a drink. It is said that the Indians were not fond of drinking water and preferred various beverages prepared from herbs or corn. One writer, James Adair, in 'History of the American Indians' (London 1775), p. 416 in discussing this subject says: 'Though in most of the Indian nations the water is good, because of their high situation, yet the traders very seldom drink any of it at home; for the women beat in mortars their flinty corn till all the husks are taken off, which having well sifted and fanned, they boil in large earthen pots; then straining off the thinnest part into a pot they mix it with cold water till it is sufficiently liquid for drinking; and when cold it is both pleasant and very nourishing; and is much liked even by genteel strangers.' Yield: servings: 1 ser IROQUOIS FISH SOUP recipe Boil fish of any kind in a pot with a quainty of water.If fish was not fillet remove bones. Stir in coarse corn siftings (coarse corn meal) tomake the soup of suitable consistency. If wild onions and greens are available toss them into the soup pot to add both color and flavor. Page 420 IROQUOIS SOUP By: THE ART OF AMERICAN INDIAN COOKING 444large mushrooms, sliced 2 10 1/2 ozozoz cans beef consommé 222T. yellow corn meal 222T. minced parsley 111clove of garlic, crushed 1/2 tsp. basil 111onion, thinly sliced salt and pepper to taste haddock fillets, 12 oz 1 1/4 c.c.c. baby lima beans The Iroquois were blessed with clear, cool lakes and sparkling streams, and both sered up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Place the mushrooms, consommé, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. Yield: yield: 4 Page 421 IROQUOIS SOUP 444large mushrooms, sliced 22210 1/2 oz cans beef consomme 222tablespoon yellow corn meal 222tablespoon minced parsley 111centiliter garlic, crushed 1/2 teaspoon basil 111onion, thinly sliced 111fresh ground pepper, dash 1/4 teaspoon salt 111haddock fillets, 12 oz 10 ozozoz baby lima beans 1/3 cup dry sherry (optional) Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 4 servings Page 422 IROQUOIS SOUP MODERN By: THE ART OF AMERICAN INDIAN COOKING 444lg.lg.lg. mushrooms, sliced 2 10 1/2 ozozoz cans beef consomme 222T. yellow corn meal 222T. minced parsley 111clove of garlic, crushed 1/2 tsp. basil 111onion, thinly sliced salt and pepper to taste haddock fillets, 12 oz (or other wh; ite fish of choice) 1 1/4 c.c.c. baby lima beans The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. Yield: 4 servings IROQUOIS SOUP #2 444cups chicken broth 111cup chopped green or yellow onions 1/2 cup cornmeal 3/4 lb.lb.lb. haddock,trout or bass fillets 1 1/2 tototo 2 cups fresh lima beans 4to6 wild mushrooms(morels,crimini,; or shiitake) thinly slice 222tablespoons chopped fresh parsley 222tablespoons chopped fresh dill salt and ground pepper Place broth in a large saucepan. Add green onions and cornmeal. Simmer over low heat for 10 min. Add fish fillets, lima beans and mushrooms. Continue cooking for 25 min., stirring occasionally and breaking fish into small pieces. Add parsley and dill. Cook for 1 min. longer. Season to taste with salt and pepper and serve. Yield: serves 4 to 6. Page 423 IROQUOIS SOUP (U'NEGA'GEI) 444ea large mushrooms, sliced 222ea 10 1/2 oz cans beef consomme 222tbl yellow corn meal 222tbl minced parsley 111clove garlic, crushed 1/2 tsp basil 111ea onion, thinly sliced fresh ground pepper, dash 1/4 tsp salt 111lblblb haddock fillets 10 ozozoz baby lima beans 1/3 cup dry sherry (optional) A delicious fish soup! Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4 Page 424 IROQUOIS SOUP (U'NEGA'GEI) 444ea large mushrooms, sliced 222ea 10 1/2 oz cans beef consomme 222tbl yellow corn meal 222tbl minced parsley 111clove garlic, crushed 1/2 tsp basil 111ea onion, thinly sliced fresh ground pepper, dash 1/4 tsp salt 111lblblb haddock fillets 10 ozozoz baby lima beans 1/3 cup dry sherry (optional) Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4 Page 425 IROQUOIS SOUP (U'NEGA'GEI) 444ea large mushrooms, sliced 222ea 10 1/2 oz cans beef consomme 222tbl yellow corn meal 222tbl minced parsley 111clove garlic, crushed 1/2 tsp basil 111ea onion, thinly sliced fresh ground pepper, dash 1/4 tsp salt 111lblblb haddock fillets 10 ozozoz baby lima beans 1/3 cup dry sherry (optional) Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, 'Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency.' When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. Yield: serving size: 4 Page 426 IROQUOIS SOUP FROM LOREN MARTIN 444ea Large mushrooms, sliced 222ea 10 1/2 oz cans beef consomme 222tbtbtb Yellow corn meal 222tbtbtb Minced parsley 111clclcl Garlic, crushed 1/2 tststs Basil 111ea Onion, thinly sliced Fresh ground pepper, dash 1/4 tststs Salt 10 ozozoz Baby lima beans 1/3 ccc Dry sherry (optional) Smoked Salmon, 12 oz Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. This page was last modified on 30 June 1997 Archive of Recipes, Top Level"> Yield: 4 servings Preparation Time (hh:mm): 0:00 IROQUOIS SOUP FROM LOREN MARTIN 444large mushrooms, sliced 22210 1/2 oz cans beef consomme 222tablespoon yellow corn meal 222tablespoon minced parsley 111centiliter garlic, crushed 1/2 teaspoon basil 111onion, thinly sliced 111fresh ground pepper, dash 1/4 teaspoon salt 111haddock fillets, 12 oz 10 ozozoz baby lima beans 1/3 cup dry sherry (optional) Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion, pepper and salt in a large saucepan, and simmer, uncovered, for 10 minutes. Add haddock, lima beans, and sherry and simmer 20 minutes, stirring occasionally, breaking haddock into bite sized pieces. Serve hot. The Iroquois were blessed with clear, cool lakes and sparkling streams, and both served up an abundance of fish. Fish soup, or u'nega'gei, as the Iroquois called it, was a favorite. One early recipe is described, "Fish of any kind is boiled in a pot with a quantity of water. It is then removed and coarse corn siftings stirred in to make a soup of suitable consistency." When wild onions and greens were available, they were usually tossed into the soup pot, adding both color and flavor. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Page 428 Anderson, Avon Books, New York, NY, 1965. Yield: 4 servings IROQUOIS STEW WITH BEEF, CHICKEN AND PORK By: Bon Appetit 11/95 111lblblb boneless chuck; cut into 1' pieces 111lblblb boneless pork shoulder; cut into 1' pieces 444tbtbtb all purpose flour 444tbtbtb vegetable oil 111lblblb skinless boneless chicken thigh; cut into 1' pieces 111lblblb onions; cut into 1' pieces 333ccc canned low salt chicken broth 333lglglg carrots; cut into 1' pieces 666bay leaves 1/4 tststs ground allspice 222lglglg russet potatoes; peeled; cut into 1 inch pieces Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. You can make it 'Pan Indian' by making some Frybread to go with the stew and dont forget the generic soda pop, good ol' Shasta. Yield: 6 servings Page 429 IROQUOIS STEW WITH BEEF, CHICKEN AND PORK NORMA WRENN 111lblblb boneless chuck; cut into 1 pieces 111lblblb boneless pork shoulder; cut into 1 pieces 444tablespoon all purpose flour 444tablespoon vegetable oil 111lblblb skinless boneless chicken 111thigh; cut into 1 pieces 111lblblb onions; cut into 1 pieces 333cup canned low salt chicken 111broth 333large carrots; cut into 1 pieces 666bay leaves 1/4 teaspoon ground allspice 222large russet potatoes; peeled; cut 111into 1 inch pieces Place beef and pork in large bowl; season with salt and pepper. Sprinkle 3 tablespoons flour over; toss to coat. Heat 3 tablespoons oil in large Dutch oven over medium high heat. Working in batches, add beef and pork to pot; saute until brown, about 4 minutes per batch. Using slotted spoon, transfer meats to plate. Place chicken in same large bowl; season with salt and pepper. Sprinkle 1 tablespoon flour over; toss to coat. Add chicken to pot; saute until brown, about 4 minutes. Transfer chicken to small bowl. Add remaining 1 tablespoon oil and onions to same pot; saute untl brown, about 5 minutes. Return beef, pork and any collected juices to pot. Add broth, carrots, bay leaves and ground allspice. Bring to boil. Reduce heat to medium low. Cover; simmer 30 minutes. Add chicken with any juices and potatoes to pot. Cover and simmer until all meats and vegetables are tender, about 45 minutes. Remove bay leaves. Season to taste with salt and pepper. Source: Bon Appetit 11/95 From: "John Weber" Yield: 6 servings Page 430 IROQUOIS THREE SISTERS 444ozozoz salt pork, cut into cubes 111onion, diced 222celery sticks, diced 555quart vegetable stock, cold 222carrots, diced 111butternut squash, peeled, 111halved, seeded, diced 16 ozozoz can red kidney beans 16 ozozoz can mixed beans 32 ozozoz can white hominy corn In a large saucepan or soup pot, add salt pork and saut‚ on medium for several minutes. Add onions and celery and saut‚ 5 minutes. Add stock, then carrots and squash. Bring to a boil and cook until vegetables are tender. Reduce heat and simmer 20 to 25 minutes. Add beans 15 minutes before serving. Makes 10 to 12 servings. Compliments of Chef Arnold Olson Chef Arnold Olson prepares his specialties in Canadian Aboriginal fare providing a very unique menu for any special event, conference or meeting. Arnold has trained and worked with some of the most recognized Canadian and European chefs. Some of his achievements include The Halifax G7Summit of 1995 preparing an Aboriginal Meal for the seven Heads of State as well as being a World Gold Medalist for the 1992 Culinary Olympics at Frankfurt, Germany. Arnold Olson From: Godbless777 Yield: 4 servings Page 431 IROQUOIS, CORN SOUP 1 3/4 cup (425 ml) white navy beans 111large or 2 small pork hocks 10 cup (2.5 l) cold water 111teaspoon (5 ml) salt 111teaspoon (5 ml) pepper 888cup (2 l) hot water 444cup (1 l) dried lyed corn (sub. 666cups/1 5 l frozen corn 111kernels) 1/4 cup (50 ml) butter 111extra butter, salt & pepper Generously cover beans with cold water & soak overnight or up to 12 hrs. Drain. Wash pork hocks thoroughly.Cut deeply into the rind of each hock in 3 4 places. Place pork hocks & the 10 cups (2.5 L) cold water in a lg soup pot. Add salt & pepper. Bring water to a boil. Cover & simmer over md heat for 1 hr. Add the 8 cups hot water & lyed corn to the soup pot. Cover, reduce heat & simmer 2 hrs. Add the butter mid way through cooking. Once the soup starts to thicken, remove pork hocks. Cut meat from bones. Return meat to pot. Re cover & continue to simmer 30 minutes longer or until soup thickens. Stir often or soup may scorch on the bottom. To serve: Soup is best served piping hot with fresh white bread or buns. Butter, salt & pepper are added at the table to taste. sxzlady; Yield: 4 servings Page 432 JACKFISH LODGE: THREE SISTER SOUP By: Elizabeth Baird: 'A Blend of Native and New' 222ccc corn kernels 222ccc green beans, chopped 222ccc butternut squash 1 1/2 ccc potatoes, diced 222tbtbtb all purpose flour 222tbtbtb butter, softened 3/4 tststs salt 1/2 tststs pepper In large pot, combine corn, green beans, squash, potatoes and 5 cups water; bring to boil. Reduce heat; simmer, covered, for about 10 minutes or until vegetables are almost tender. Blend together flour and butter; stir into soup. Increase heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and pepper. This was Chef Bertha Skye's signature soup. She was a 1992 Culinary Olympic Gold Medalist in Frankfurt. You can use any squash or dried or fresh bean and add meat if you wish. Bertha Skye is a Cree from the Six Nations reserve. She has been on the Canadian Culinary Olympic team, written cooks books and appeared on 'Cooking with the Wolfman' and other TV cooking shows. My Variation: add 2 cups cubed venison, pork or other meat and herbs such asasas savory, basil or thyme. Yield: 6 servings Page 433 JACQUELINE'S CHILE HEAD VENISON GREEN CHILE STEW 222lblblb ground venison 333tablespoon oiloiloil 222can white shoepeg corn (with 111liquid) 444can (4 oz) hot green chiles 111(with liquid) 222can diced tomatoes (with 111liquid) 111large can paste 111large onion 555cloves of garlic, pressed 111salt & pepper to taste 111shredded cheese 111sour cream 111your favorite hot sauce (i.e 111el yucateco red) Brown venison and onion in oil in a heavy pot. Add garlic a minute or two before it's done. Then, add the rest if the ingredients and a few cups of water. Bring to simmer and add paste. Adjust water/paste combination to your liking. Cook for about an hour. Serve with shredded cheese, sour cream, and your favorite hot sauce. A nice way to use ground venison, especially when your honey and his father fill their tags. From: Jacqueline Groot Yield: 4 servings JERKY STEW 111ingreadients: 1 pound jerky, coarsley sliced 2 cups dried hominy, soaked at least eight hours or canned or frozen hominy 1 1/2 2 cups chopped green onions 1 pound of new or red potatoes, diced 1 teaspoon of ground sage salt and pepper to taste Instructions: Place jerky, dried hominy, and green onions in a large kettle. (If using canned or frozen hominy, add it during the last hour of cooking.) Cover with water and bring to the boil. Reduce heat to a simmer and cook, covered, for 2 hours, until hominy is just tender. Add potatoes, sage, and salt and pepper and cook an additional 30 40 minutes, until potatoes are tender. Add more water if necessary. Yield: 4 6 Page 434 JERKY STEW 111lblblb jerky, beef or buffalo 111cup whole dried hominy, soaked overnigh 111large yellow onion, peeled/chopped 111lblblb potatoes*, unpeeled/diced 111salt and pepper to taste *Native Americans would have used prairie potatoes arrowhead (Sagittaria latifolia). : Break the jerky up into 1 inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper. : Source: "The Frugal Gourmet Cooks American" by Jeff Smith. ::: From: Connie Robertson Date: 17 Dec 96 Meal Master Format Recipes (Mailing List) Ä Yield: 6 servings JERUSALEM ARTICHOKE SOUP 111lblblb jerusalem artichokes 111tsp lemon juice 111md onion, chopped 111tbs olive oil 333cups chicken broth salt and pepper 111cup milk 1/4 cup walnuts, toasted Peel the artichokes. Cut them in half. Rub the cut halves with lemon juice and set side. Chop the rest of the vegetables. Heat the olive oil. Add the artichokes and saute them, along with the onion, for 10 minutes. Stir occasionally. Add the stock, salt and pepper. Bring the stock to a boil, reduce heat, cover and simmer for 30 minutes. When cooked, remove from heat and let cool. Place soup in a blender in batches and puree until smooth. Return to a clean pot, add the soy milk and bring back to a boil. Serve in bowls, garnished with walnuts. Yield: 4 servings. Page 435 JERUSALEM ARTICHOKE SOUP 111xxx no ingredients 2 lb Jerusalem artichokes 6 c Chicken broth 1 c Thinly sliced green onions Salt/pepper to taste 2 tb Minced fresh dill Scrub Jerusalem artichokes and cook in simmering water 30 40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Source: Spirit of the Harvest Yield: 1 servings JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON 222medium onions, 1/2 inch dice 222tablespoon extra virgin olive oil 111clove garlic, minced 1 1/2 lblblb jerusalem artichokes, peeled 111and quartered 444cup chicken broth 111salt, pepper 10 to 12 blanched almonds 222tablespoon water 111pinch saffron 1/2 lemon, juiced 222tablespoon chopped fresh italian 111parsley, with stems Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve. FoodNetwork http://www.vegparadise.com From: Linda Roberts Yield: 4 servings Page 436 JOCKEY CLUB WILD BOAR 111can condensed consomme' 222cup cider vinegar 888cup red wine 1 1/2 teaspoon ground black pepper 222tablespoon salt 222bay leaves 111teaspoon crumbled thyme 222garlic cloves; chopped 888juniper berries 111piece wild boar meat 111(about 5 pounds) 666carrots scraped and quartered 222large onions; quartered 444celery stalks cut into 2 inch lengt; hs 111can condensed beef broth 1/3 cup currant jelly 1/2 cup flour; mixed with 3/4 cup water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2 1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias 23 NOV 95 From: Michael Loo Date: 10 Oct 02 Yield: 10 servings Page 437 JUGGED HARE (RABBIT) ENGLAND, 1783 444lblblb to 5 lb hare or rabbit; jointed 333tablespoon flour 333tablespoon bacon drippings 222onions; sliced 1/4 lblblb (1/2 cup) diced bacon 2 1/2 cup light game stock 1/4 teaspoon ground cloves 1/4 cup mixed sweet herbs 1/2 teaspoon mace Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon. Replace the hare and add the stock, cloves, mixed herbs and mace. Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender. From _The London Art of Cookery_ John Farley, 1783 in _Seven Centuries of English Cooking_. Compiled and updated by Maxime de la Falaise. Grove Press, 1992. Typos by Jeff Pruett. From: Dave Drum Date: 12 13 02 Yield: 6 servings KANAHE'NA 222cup hickory cane corn, cracked 111corn meal (for grits) 111water You can get hickory cane corn, which has a large kernel, at any farmer's market. You use the seed corn. I have some here, and it's very easy to crack. Crack the corn, sweeping aside the hulls that may be left. These will be added to the grits. Add however much cornmeal you want to thicken the soup, and then toss in the cracked corn. Boil this until the cracked corn is soft, and season to taste. The original Cherokee never added seasoning but people do this now to add some flavor. This is how the grandmothers used to make it for their families. From: Native Cooking [email protected] From: "~tu'ti~" Yield: 4 servings Page 438 KANGAROO STEW (VENISON BOURGUIGNON) 2 1/2 lblblb venison, cut in stewing 111pieces 111slice bacon, 1/2 inch thick 12 small onions, cut up 111salt and pepper to taste 222tablespoon flour 111bottle red wine 111pinch thyme 111bay leaf 444sprigs parsley and/or 111parsley root 111small clove garlic, finely minced 1/2 lblblb fresh mushrooms 111tablespoon tomato paste Choose good heavy meat, a very deep red and lightly marbled with fat. Cut it, or have it cut, in cubes about 1 to 1 1/2 inches. If you can, buy the bacon in one thick 1/2 inch slice and cut this into small cubes. Take your nicest, heavi est pot; put the bacon in it and let it brown and render some of its fats until just golden all over. Remove with a slotted spoon and add the onions. Brown them in the bacon fat. Remove them and let them wait with the bacon while you brown the venison. Brown the meat thoroughly for its juice gives stews their color and flavor. Toss the meat with a spoon or fork over high heat, seasoning it well with salt and pepper. Let the juices get quite dark at the bottom of the pot as you do this. Return the onions and bacon to the pot and sprinkle the flour over all. Mix with a spoon so the flour can absorb some of the fat. Give it a chance to brown slightly, then pour in enough wine to barely cover the meat. Add a good pinch of thyme, the bay leaf, the parsley and parsley root and the crushed garlic. Cover the pot and simmer gently for about 1 1/2 hours. Keep the fire very low and the pot well covered. Clean the mushrooms, fresh ones if possible and cut off the bottom of the stems. Don't peel them, it wastes the mushrooms. Slice them and add them to the stew. Their fragrance and taste will mix with the sauce. Stir in a tablespoonful of tomato paste. (The purpose of the tomato paste in this case is just to thicken slightly and give a rich color to the sauce; so don't use too much. It should add a little body to the flavor but no tomato taste.) Simmer for another half hour or so after you have added the mushrooms and tomato paste. Taste and correct the season ing, if necessary. Note: This is one of those wonderful dishes which tastes even better reheated. So you can make it the day before. Catherine Seskus from Sequoyah School Yield: 1 servings Page 439 KANGAROO TAIL SOUP W' WATTLESEED LINGUINI 888kangaroo tail, joints of... 111flour, plain 60 gm butter 111cup peas, split, soaking is optional. 222liter stock, meat or vegetable 111teaspoon salt 222medium carrots, diced. 111small turnip, peeled and diced. 222onions, sliced. 222garlic cloves, chopped. 222teaspoon sugar, brown, [1 dessertspoon of...; ] 222bay leaves 222pinch native thyme, dry 111salt 111pepper, freshly ground. 111wattleseed linguini [#] 111bush tomato, [*] ground. Dust kangaroo tail with a little flour. Melt half the butter in a pan, add the kangaroo joints and cook until they're brown on the outside. Remove and place in a large saucepan. Add split peas, cover with stock and salt. Bring to the boil slowly, skimming the top occasionally. Cover and cook gently for about 2 1/2 hours. Melt the additional butter and, very lightly, saute vegetables. When the joint has been cooking for about 2 hours, add sauteed vegetables, brown sugar, bay leaves and thyme. Add additional salt and pepper to taste. Simmer for another hour. Check and stir periodically. When cool enough to handle, remove kangaroo tail with slotted spoon, and if preferred, slice the meat from the bone, discard any fatty or hard sections. Return meat to soup and chill so that any fat can easily be removed from the top. When required reheat. Cook enough linguini according to directions for 4 small garnishing serves. Serve soup in preheated bowls and sprinkle with ground bush tomato. Garnish with wattleseed linguini. Serves 4.4.4. [*] Available from BUSH TUCKER SUPPLY AUSTRALIA [#] Available from AUSTRALIAN NATIVE PRODUCE INDUSTRIES P/L RED OCHRE PRODUCE from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS Page 440 From: Kevin Jcjd Symons Date: 19 Mar 98 Yield: 4 servings KARL'S BEAR ROAST 444lblblb bear roast or rump thin 111fat to 1/2 1 1/2 cloves garlic 111salt and pepper 222small onions chopped 1/2 rib celery with leaves, 1/2 teaspoon sage 333tablespoon flour 1/4 teaspoon thyme 1/4 teaspoon savory 222cup beef stock 111i tsp. worcestershire Pre heat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until you the fat browns. Turn the heat down to 300 325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2 3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 441 KARL'S CARIBOU SWISS STEAK 444lblblb caribou steak 2/3 cup flour 111vegetable shortening 1/2 teaspoon cayenne pepper 111teaspoon marjoram 1/2 teaspoon savory 1 1/2 onions, sliced 111green pepper sliced 1/2 rib celery with leaves 111chopped 222cloves garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup dry red wine 111cup broth Pound into the steak as much of the flour as possible. Use a wooden meat mallet. It not only draws and absorbs meat flavor but thickens the gravy to the right consistency. Heat oil, and brown the floured meat on both sides. Do this over a steady medium heat but brown it well. (It may take 2O 30 minutes to get properly done). Dust the cayenne pepper and the herbs over the meat. Scatter sliced onion, pepper slices, and diced celery around the meat. Add garlic, salt and pepper, and carefully pour the red wine and broth on, around, and under the steak. Cover closely and simmer over low heat (225 250 degrees if using an electric skillet) for about 2 hours or until meat tests tender with a fork. Baste the meat as often as convenient, turning the steak two or three times in the process and scraping up and stirring in the browned flour under the meat in process. Add liquid (hot water or a mix of hot broth and wine) if need be so the gravy ends up with the right consistency. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 442 KARL'S HERBED VENISON AND MUSHROOM 333tablespoon butter 111lblblb portabella mushrooms,raw 111sliced 333red onions,raw,finely 111chopped 1/3 cup flour,all purpose 222teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayanne pepper 3/4 teaspoon multi colored peppercorns, 111fresh ground 222lblblb venison steaks, 1 inch 111thick 1/3 cup butter 555garlic,clove,raw, crushed 111pinch rosemary leaves 1 1/3 cup beef stock Melt butter in skillet; add mushrooms and onions and saute until tender. Place mushrooms and onions in shallow, 2 quart casserole and set aside. Combine flour, salt, paprika,cayanne pepper and peppercorn; dredge venison in flour mixture. Melt butter in skillet, add venison, and brown well. Place venison over onions and mushrooms in casserole. Top with garlic and rosemary. Pour beef stock over top. Loosen browned particles from skillet and add to casserole. Cover and bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg noodles Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 443 KARL'S MUSKRAT STEW 111muskrat cut into pieces 111flour 111salt and pepper 2 1/2 tablespoon butter 777cup boiling water 111teaspoon thyme 111cup corn 333potatoes, cubed 1/4 teaspoon cayenne 333medium onions, sliced 222cup canned tomatoes with juice Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings KARL'S STUFFED POSSUM 111possum, whole 111quart cold water 1/8 cup salt 555beef bouillon cubes 222bay leaves 333celery stalks chopped 222onions sliced 111bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2 4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 444 KARL'S WOODCHUCK STEW 111woodchuck cut into pieces 111flour 111salt and pepper 2 1/2 tablespoon butter 777cup boiling water 111teaspoon thyme 111cup corn 333potatoes, cubed 1/4 teaspoon cayenne 333medium onions, sliced 222cup canned tomatoes with juice Roll the woodchuck pieces in flour, salt, and pepper. Brown in butter. Add woodchuck and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. From: [email protected] From: "Karl E. Moser (Ke3nf)" Yield: 4 servings Page 445 KATHIE JENKINS WILD RICE SOUP 1/4 cup butter 444celery stalks, chopped 222carrots peeled and diced 111small onion, diced 111small red onion, diced 1/2 cup green onions, sliced 1/3 cup slivered almonds 111tablespoon dill weed 222teaspoon black pepper 222teaspoon garlic salt 222bay leaves 1/2 teaspoon turmeric 444quart chicken stock 1 1/2 cup wild rice, well washed 1/2 cup white rice, well washed 1/2 teaspoon salt 444egg yolks 444cup cooked chicken diced 333cup mushrooms, sliced Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber. (To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630) Yield: 12 servings Page 446 KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP) 111each green bell pepper, diced 333tablespoon oiloiloil 1/2 each cucumber, diced 10 each shallots, diced 16 ozozoz green peas, cooked 16 ozozoz corn 16 ozozoz tomatoes, crushed 111cup jerusalem artichokes, mashed =or; = potatoes 111grilled bannock 111salt & pepper Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Yield: 1 recipe KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP) 111green bell pepper, diced 333tablespoon oiloiloil 1/2 cucumber, diced 10 shallots, diced 16 ozozoz green peas, cooked 16 ozozoz corn 16 ozozoz tomatoes, crushed 111cup jerusalem artichokes, mashed =or; = potatoes 111grilled bannock 111salt & pepper Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot. Fast & easy Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09 02 95 Gourmet Yield: 1 recipe Page 447 KINIGAWISSIN (CREE ASSINIWI'S VEGETABLE SOUP) 111ea green bell pepper, diced 333tbl oiloiloil 1/2 ea cucumber, diced 10 ea shallots, diced 16 ozozoz green peas, cooked 16 ozozoz corn 16 ozozoz tomatoes, crushed 111cup jerusalem artichokes, mashed, or p; otatoes grilled bannock (bread) salt and pepper Fry the pepper, cucumber & shallots in the oil until tender. Add the peas, corn, tomatoes, Jerusalem artichoke or potato and bannock. Season to taste. Stir well and heat until everything is hot. Page 448 KINLOCH'S GAME SOUP STOCK 333game carcases; preferably from uncooked 2 1/2 quart water 333onions; peeled & stuck with clove 222ribs celery 111handful black peppercorns 111teaspoon kosher salt 111bouquet garni SOUP 444tablespoon butter 222slice bacon; chopped 222carrots; chopped 222potatoes; chopped 111centiliter garlic; chopped 1/2 lemon rind; pared 1/2 orange rind; pared 444juniper berries; crushed 111tablespoon redcurrant jelly 111salt & fresh black pepper 1 1/4 cup port wine Put all the stock ingredients into a large saucepan and cover with a lid. if you are using uncooked carcases, bring the water to simmering point, then drain off and measure 4 pints / 2 1/2 quarts / 2.5 litres of fresh water into the pan and bring to a simmering point once more (remember to add another tsp of salt). Once the water has reached a gentle simmer, cook. covered, for 3 hours. Cool, and strain the stock. Keep in the refrigerator and freeze the surplus stock for making game soup another time. Melt the butter in a large saucepan and add the bacon and onions; cook over moderate heat until the onions are soft and translucent, then add the carrots, potatoes, garlic, lemon and orange rind, and juniper berries. Cook for a further few minutes, then pour in 2 pints/ 5 cups /1.25 litres of the game stock. Half cover the pan with a lid and simmer gently for 40 45 minutes. Cool a bit, then liquidize, adding the redcurrant jelly to the soup in the liquidizer. Sieve the liquidized soup game soup should be velvety smooth and season to taste with salt and pepper. Add the port, and reheat to serve, garnished, if you like, with small croutons mixed with chopped parsley. This soup freezes very well. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0 8212 1809 3 Scanned and formatted for you by The WEE Scot pol Mac Griogair From: Paul Macgregor Date: 05 10 96 Yield: 8 servings Page 449 KITCHI JIGAGAMANJ NABO (SHALLOT SOUP) 2 1/2 lblblb shallots 888cup water 3/4 cup watercress 1 1/2 teaspoon salt 1/4 teaspoon black pepper Finely chop the shallots. Put all the ingredients into a soup pot & simmer for 45 minutes. Season & serve. Yield: 6 servings KRUPSKI'S SAMP PORRIDGE 111lblblb beans (any type available) 111lblblb yellow or white samp (hulled 111corn, hominy) 111preserved meat, such as 111corned beef or salt pork Indians and colonial settlers had hundreds of corn dishes, but before the late 1800s, no one wrote down recipes. This samp porridge, from food historian Alice Ross, is a version of the Eastern Woodlands Indians' nausamp. Peeled and cut root vegetables to taste, such as potato, carrots, onion, parsley Salt and pepper to taste 1. Soak beans in water overnight.2. In the morning, put samp into a large kettle with enough water to cover by three inches. Bring to a boil, then simmer for several hours, until tender; add water and stir from time to time.3. In another pot, cook soaked beans in water for 45 minutes, or until skins slip easily.4. One hour before serving, add prepared vegetables to samp and continue cooking until tender. Add beans. Correct flavor. Serve. Note: This dish improves with age, and is better after two to three days. From: Heidi Blatcher Yield: 4 servings Page 450 LAGUNA CHILI STEW (IROQUOIS STYLE) By: Gerry Goyette Mohawk 333lbs. diced chuck beef 111tsp. cumin 333diced medium potatoes 111tsp. salt 333diced med. yellow onions 111tsp. black pepper 111can mild jalapeno peppers, 333tsp. lahuna chili sliced Sear beef cubes in t 2bs corn oil in skillet and then add with the green pepper to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add diced potatoes, onions, cumin, salt, pepper and chili. Simmer 30 40 minutes more ororor until potatoes are tender. LAKOTA BUFFALO STEW buffalo stew meat; medium chunks wild turnips onions, sliced In a large pot, put in buffalo meat, onions and turnips. Add water; cover and boil until done. Season as desired. LAKOTA ELK STEW 1½ lbs elk meat, dried 222cups wild rice 888onions, wild are best 12 dried wild turnips ½ tsp. salt and pepper Soak turnips in water 1 hour, then place in large pot with elk; simmer about 2 hours. After simmering, add the onions, rice, salt and pepper. Boil 10 to 15 minutes, cover, and simmer for 5 minutes. Add your own seasons when finished. Page 451 LAKOTA ELK STEW 1 1/2 lblblb dried elk meat 222cup wild rice 888onions; wild are best 12 dried wild turnips 1/2 teaspoon salt 1/2 teaspoon pepper Soak turnips in water 1 hour, then place in large pot with elk; simmer about 2 hours. After simmering, add the onions, rice, salt and pepper. Boil 10 15 minutes, cover, and simmer for 5 minutes. Add your own seasonings when finished. Notes: This was downloaded 10/02/98 from a beautiful Native American website by Mitchell and Nancy Deer with Horns, http://www.angelfire.com/ct/deerwhorns/. Mitchell is from the Lakota tribe. This recipe came from http://www.angelfire.com/ct/deerwhorns/wildgame.html. Formatted for Mastercook by K. Hudson Lipin, 10/04/98 Recipe by: Nancy Deer With Horns From: Kathy And Lloyd Lipin Yield: 6 servings Page 452 LAMB AND BLACK BEAN CHILI By: Bobby Flay 1/4 cup olive oil 2 1/2 pounds lamb from shoulder, boned and cut i; nto 1/2 inch cubes salt and freshly ground black peppe; r 1 1/2 large spanish onions, finely diced 666cloves garlic, finely chopped 111(15 ounce) can whole tomatoes, drained and pur; eed 111tablespoon chipotle puree 333tablespoons ancho chili powder 111tablespoon pasilla chili powder 111tablespoon ground cumin 222teaspoons ground coriander 111tablespoon dried mexican oregano 555cups chicken stock 111(12 ounce) bottle dark beer dash ground cinnamon 111tototo 2 tablespoons honey 222cups cooked or canned black beans chopped cilantro leaves, for garnis; h cumin crema, recipe follows avocado relish, recipe follows red onion relish, recipe follows fry bread, recipe follows cumin crema: 111pint creme fraiche, mexican crema or sou; r cream 111tablespoon ground cumin 111tablespoon fresh lime juice salt and freshly ground pepper red onion relish: 222tablespoons canola oil 222red onions, finely diced 111tablespoon minced garlic 111serrano chile, finely diced with seeds 1/4 cup freshly squeezed lime juice salt and pepper 333tablespoons finely chopped cilantro leaves avocado relish: 444haas avocados, peeled, pitted and choppe; d 1/2 cup red onion, minced 1/2 cup chopped cilantro leaves 222serrano chiles, minced with seeds 222limes, juiced salt and pepper fry bread: 333cups all purpose flour 111tablespoon baking powder 222tablespoons dry milk powder 222teaspoons salt, plus more for seasoning after; frying 555tablespoons cold vegetable shortening 1 1/2 cups water 222cups canola oil, for frying with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side. crema: Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving. onion relish: Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro. Avacado relish In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated. Fry Bread Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour. Heat the oil in a large high sided saute pan until it reaches 350 degrees F.F.F. Divide the dough into 8 pieces and roll each piece out into a 4 inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt. Yield: 6 to 8 servings Page 454 LAMB RABBIT STOCK > JACK STECHER 111medium onion, whole, peeled and 111pierced with 222whole cloves (or more to 111taste) 111head garlic, halved 111widthwise 111medium carrot, chopped into coarse 111chunks 111stalk celery, chopped into 111coarse chunks 111medium leek, cleaned, top removed, 111and chopped into coarse 111chunks 111(reserve top) 111bay leaf 111sprig fresh herbs (mint, 111rosemary, sage or cilantro) 777whole black peppercorns 1/2 cup cognac 10 cup water 222lblblb lamb and rabbit bones Brown the bones in a 425F oven for 15 minutes, turning occassionally. In a large stockpot, simmer the chopped leak in 1/2 cup water, covered, until the leek turns translucent, about 5 to 10 minutes. Add the carrot and celery and stir, uncovered, letting simmer for 2 minutes. Pour in the cognac, and bring up to a boil; as soon as it hits a boil, reduce the heat slightly and toss in the onion, garlic and bones. Stir, then add the water. Do not Boil; instead, put over medium low heat, and let creep up to a simmer. Take 2 pieces of the leek top, and sandwich the bayleaf and the fresh herbs between the leek pieces. Tie together with twine, to make your boquet garni. Add to the stock, along with the black peppercorns. Simmer, uncovered, for 4 to 5 hours, skimming off any foam from time to time. Strain. From: Erica Rodgers Date: 17 Sep 97 Eat L List (Recipes And Food Folklore) Ä Yield: 1 servings Page 455 LAPIN AU VIN 111large or 2 small rabbit[s] 111seasoned flour, for dredging 1/4 lblblb diced salt pork 1/4 cup shallots, chopped 111cup mushrooms, sliced 3/4 cup chicken stock 3/4 cup dry red wine 1 1/2 ozozoz brandy 222teaspoon butter 222teaspoon flour, opt'l IN A SPICE BAG 111slice lemon rind 10 peppercorns 222parsley sprigs 222ribs leafy celery 111bay leaf 111dried chile pepper, opt'l Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer 1 2 hours until tender. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added. From: Jim Weller Date: 12 Apr 95 Yield: 7 servings Page 456 LAPIN AUX PRUNEAUX 111rabbit 666ozozoz prunes 111tablespoon oiloiloil 1/2 ozozoz butter 1/2 ozozoz flour MARINADE 777fl oz red wine 10 fl oz broth (stock) 111clove garlic (crushed) 111bouquet garni 111salt & pepper 111tablespoon chopped parsley 555fl oz red wine 111large bouquet garni 111medium onion, coarsely chopped 111medium carrot, coarsely chopped 666peppercorns slightly crushed 111tablespoon oiloiloil LAPIN A LA FLAMANDE VARIANT 444ozozoz lardons * Cut the rabbit into 6 or 7 pieces. Marinate the rabbit: put the pieces in a bowl (not aluminium) and add the marinade ingredients, wine, bouquet garni, onion carrot and pepper corns. Pour the oil on top. Cover and leave at room temperature, turning occasionally, for 4 12 hours. Alternatively the rabbit can be marinated in the refrigerator for 1 2 days. Pour boiling water over the prunes, cover and leave to soak for about three hours. Drain the rabbit and pat dry with paper towels. In a saut* pan or shallow casserole, heat the oil and butter and brown the rabbit pieces on all sides. Remove from the pan, add the onion and carrot from the marinade and saut* slightly until soft. Sprinkle the flour over the vegetables, stirring, until the flour browns. Stir in the marinade and red wine and bring to a boil. Add broth, garlic, bouquet garni, salt and pepper. Replace the rabbit pieces, cover and simmer for 25 mins. Transfer them to another shallow casserole and strain the sauce over the rabbit, pressing hard on the vegetables. Drain the prunes, add them to the rabbit, cover and simmer for 10 15 mins or until rabbit and prunes are tender. Transfer the rabbit to a serving dish and spoon the prunes on top. If necessary, boil to reduce the sauce until it just coats a spoon; taste for seasoning and spoon it over the rabbit. Sprinkle with parsley just before serving. Variant for Lapin * la Flamande With the prunes, add lardons * bacon cut in cubes or finger shapes (lardons) Blanch the bacon if it is salty, and saut* lightly in butter before Page 457 adding them to the rabbit for the last 10 15 mins of cooking. From: Carol Shenkenberger Date: 06 Jan 98 Yield: 6 servings LAPIN EN GIBELOTTE 444lblblb rabbit cut into serving pieces 1/4 lblblb thick sliced bacon cut into 1 1/2 ; in sticks 222tablespoon flour 222cup chicken stock 222cup white wine 111garlic cloves; minced 111bouquet garni (parsley, thyme & bay; leaf) 222tablespoon tomato paste 111salt and pepper to taste 1/4 cup heavy cream SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve. Yield: 6 servings LEDA'S DAYLILLY SOUP 111daylilly flower petals 111wild or domestic garlic or 111onions 111spicy greens radish, 111evening primrose, lady's 111thumb, etc. 111yellow or orange lentils 111soup broth meat, veggie, 111fresh or boullion 111salt and pepper to taste This can be made with fresh ingredients or dried. Lentils cook more quickly than other legumes, so they can be added at the samed time as the other ingredients. Sorry for the lack of measurements depends on what I have on hand! Leda Combine all ingredients. Simmer until lentils are tender, about 20 min. From: [email protected] Yield: 4 servings Page 458 Page 459 LEMON RISOTTO WITH DUCK BREAST 111whole duck breast (about 3/4 111pound) 111teaspoon garlic finely chopped 111salt and pepper 111teaspoon lemon juice 111teaspoon balsamic vinegar 222tablespoon olive oil 111***risotto*** 2/3 cup imported risotto rice such 111as arborio 333cup chicken or vegetable broth 111tablespoon butter 111tablespoon olive oil 1 1/2 teaspoon garlic finely chopped 222tablespoon fresh sage leaves 111sliced* 1/4 cup flat leaf parsley 111chopped 222teaspoon lemon peel minced 1/4 cup dry red wine 111medium zucchini, unpeeled cut 111into 3/4 dice 222teaspoon lemon juice Prepare the duck. Place a sheet of aluminum foil over the broiler pan, then heat oven to broil. Cut the duck breast in half lengthwise; pat the 1 pieces dry with paper towels and score each by cutting a diamond pattern lightly into the skin and fat. Transfer to a small dish or bowl. In a small bowl, combine the garlic, 1/4 teaspoon salt, 1/2 teaspoon pepper, lemon juice and balsamic; stirring constantly with a small whisk or fork, slowly pour in the olive oil. Pour this mixture over the duck breast 1 pieces, making sure it coats all surfaces. Set aside. Prepare the risotto. Heat the broth in a saucepan. Do not let it boil. Melt butter with oil in a heavy bottom he onion and cook, stirring occasionally, until it is soft, 3 to 4 minutes. Add the garlic, 1 tablespoon each sage and parsley, the minced lemon peel and the rice. Stir until the grains are coated with oil, then add the red wine. Bring to a boil and reduce, stirring occasionally, until the wine is almost gone. Add 1/2 cup broth. Stir almost constantly with a wooden spoon and keep the broth at a gentle simmer. Add more broth as the liquid is absorbed, about 1/3 cup at a time. The rice should not be submerged in broth, nor should the pan become dry. It will take 18 to 20 minutes to cook the rice to the al dente stage (still slightly firm in the center). Meanwhile, place the diced zucchini in a bowl and toss with the lemon Page 460 juice. Set aside. After risotto has cooked for 8 minutes, place the duck breasts under the broiler, skin side up. Cook for 4 minutes, turn them over and cook for an additional 2 minutes, or until just medium rare. Transfer to a cutting board and cover loosely with foil. Spread the zucchini on the foil lined broiler pan and broil until soft, 4 to 5 minutes, stirring once or twice. (As an alternative, the zucchini may be steamed ahead and simply added to the risotto without reheating.) As the risotto approaches al dente, after about 18 minutes, stir in the zucchini and remaining sage and parsley. Turn off the heat. Slice duck breast half crosswise into seven or eight slices. Mound risotto in the center of two warmed soup or dinner plates and place duck 1 slices against the sides of the risotto. To prepare sage, cut away stems, then roll leaves tightly, cigarette fashion, and cut crosswise into narrow strips. Recipe By : William Rice (Chicago Tribune Magazine 2/8/98) From: Kris Young Yield: 2 servings Page 461 LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR 222partridges 111cup lentils 666cup broth, chicken 111lblblb veal bones 111medium carrots; peeled 111parsnip; peeled 111celery knob; peeled 1/4 lblblb bacon, smoked 222tablespoon flour, all purpose 111small onions; chopped 1/2 teaspoon mustard, prepared 1/3 cup heavy cream Soak partridges in cold water 3 4 hours. Place lentils in soup pot with chicken broth, veal bones, carrot, parsnip and celery. Slowly bring to a boil. Cut smoked bacon into small dice and render fat. With slotted spoon remove cracklings and set aside. Dry partridges. Very quickly brown the whole bird in the bacon drippings, giving them some color. Remove partridges and place in soup pot with lentils. Make a roux with the same fat used to brown the partridges and the flour and onion. Add 1/2 cup cold water and whip until smooth. When partridges and lentils are done, about 2 hours, add liquified roux. Cook for an additional 10 minutes. Take out partridges and bone them. Replace meat chunks in soup. Just before serving, whip mustard and cream into the soup. Note: partridges can be one of the toughest birds in the world, and the 2 hour cooking time may be longer. This is an excellent way to prepare what would otherwise be a very tough bird. MM and upload by [email protected] / CBCH Yield: 6 servings Page 462 LENTIL SOUP WITH PLANTAIN 111cup dry green lentils 1/2 single an onion, chopped 222stalks of celery, chopped 222carrots, chopped 111cup chopped young plantain 111leaves 111clove of sliced garlic 1/4 cup wild rice 666cup chicken soup broth 111tablespoon butter Though Plantain leaves are not your run of the mill salad or cooking green, the leaves are completely edible and are quite nutritious, with healthy amounts of vitamins A, K, and C. Harvest young leaves in the spring, as the older leaves are fairly tough. Boil like spinach in salt water, or tear and add to green salads. The seeds are also edible, with a nutty flavor, and can be dried on the stalks and then dispersed into soups, and stews for added flavor, nutrition and fiber. Heat the butter in a large saucepan and add celery, carrots, and garlic. Saute for a few minutes until heated through. Add the rest of the ingredients except rice and bring to a boil. Reduce heat and simmer partially covered for about 2 hours. Add the rice and cook for another 20 minutes or until the rice is tender. From: Linda Roberts Yield: 4 servings LIMA BEAN AND TOMATO SOUP 111lblblb dried lima beans 333quart water 111sprig parsley 222onions, sliced 1/4 lblblb salt pork 333tomatoes, cored 111chili pequin, crushed 111tablespoon salt Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Page 463 Yield: 6 servings LITTLE CURRENT WILD RICE PILAF 1/2 cup native wild rice 1 1/2 cup boiling chicken stock 111cookware spray 1/2 cup chopped green onions 222cloves garlic, minced 1/2 cup chopped sweet rice bell 111peppers 222bay leaves 1/8 teaspoon cayenne 333tablespoon chopped fresh parsley Little Current is one of the prettiest spots on Manitoulin Island – the largest fresh water island in the world – and has been home to the native Ojibway for thousands of years. Once prepared, this textured native dish is sometimes mixed with equal quantities of cooked brown or white rice. The wild rice is not expensive as a little goes a long way. Check our web site shopping mall The Longhouse for genuine native wild rice available by mail order. The following recipe is from Etienne Poirier, Jr., column in CARP NEWS: Rinse the rice and cover with the boiling stock. Simmer for 5 minutes. Remove from heat and let stand, covered, for 1 hour. Spray a heavy saucepan and sauté onions, garlic and chopped pepper for 5 minutes over medium heat, stirring. Add rice and stock to the onions along with the other ingredients, making sure bay leaves are at the bottom. Cover and simmer for 45 minutes or until rice is tender. Remove bay leaves, stir and serve. Yield: 4 servings. Preparation: 20 minutes plus soaking. Cooking: 45 minutes. Freezing: excellent. Per Serving: 160 calories. Excellent source of calcium, potassium and vitamin A. Enjoy. AboriganalTourism Native Cuisine Yield: 1 servings Page 464 LITTLE WOLF'S MUTTON STEW RECIPE 222lblblb neck, plate or shoulder of 111mutton 222lblblb potatoes 666onions 111salt and pepper 333cup hot water Cut the mutton into small pieces and arrange in a stew pan. Sprinkle with salt and pepper and add the hot water. Cover closely and let the stew simmer for one hour, shaking the pan occasionally. Add the potatoes and onions, peeled and sliced, and cook another hour. Serve very hot. If desired, dumplings may be served with this stew. [email protected] From: Melody Sheline Yield: 4 servings LITTLE WOLF'S SMOKED SHORT RIBS 444lblblb beef plate short ribs 10 1/2 ozozoz condensed tomato soup 3/4 cup dry red wine 1/4 cup finely chopped onion 222tablespoon cooking oil 111tablespoon prepared mustard 222teaspoon chili powder 111teaspoon paprika 1/2 teaspoon celery seed Soak wood chips (Mesquite or Hickory) in enough water to cover about an hour before cooking time. Drain chips. In covered grill place SLOW coals on both sides of drip pan. Sprionkle coals with some dampened wood chips. Place ribs, bone side down on grill. Replace cover. Cook ribs till done, about 1 1/2 2 hours, adding more wood chips every half hour. Meanwhile, in saucepan mix tomato soup, wine, onion, cooking oil, mustard, chili powder, paprika, celery seed and 1/4 tsp salt. Heat sauce at side of grill. Brush ribs with sauce. Grill, uncovered, about 20 minutes more, brush ribs frequently with sauce. From: Melody Sheline Yield: 4 servings Page 465 LOIN OF BISON AND FOIE GRAS potato puree 333medium idaho potatoes 3/4 cup heavy cream 222tablespoon butter salt and pepper to taste confit cabbage 111lb.lb.lb. savoy cabbage (leaves only) 222tablespoon duck fat 111tablespoon chopped pancetta 3/4 cup chicken stock bison filets and foie gras 4 6 ounce medallions of bison 4 2 ounce pieces of hudson valley foie gras 222tablespoon olive oil 111tablespoon 25 year old balsamic vinegar 111cup assorted mushrooms, sliced and sear; ed 111tablespoon chopped chives Sauté with Potato Puree and 25 Year Old Balsamic Vinegar Potato Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place in a medium pot and cover with water. Bring to boil over medium high heat and cook until fork tender (about 15 minutes). Strain potatoes, and pass through ricer into a medium mixing bowl. Slowly add cream and butter mixture, mix well. Adjust seasonings with salt and fresh ground white pepper. Cover and keep warm. Confit Heat duck fat over medium heat in a thick bottom large skillet. Add pancetta, cook for 2 minutes (until lightly brown), add cabbage and continue to cook for 5 minutes. Turn and cook for additional 5 minutes. Add chicken stock, season with salt and pepper, cook until chicken stock is reduced (approximately 5 minutes). Keep warm. Season bison and foie gras generously with salt and fresh ground pepper. Heat 2 medium sauté pans over medium high heat. Place olive oil in one pan with bison filets. Cook for 4 5 minutes until golden brown, turn and cook an additional 5 minutes. Place foie gras in other pan and cook for 3 minutes, turn and cook for 3 more minutes. The foie should be golden brown. To Serve Divide potato puree into 4 equal portions and place in the middle of 4 warm dinner plates. Divide cabbage into 4 equal portions and place on top of potato. Place meat on top with foie gras on top of meat. Sprinkle warm mushrooms and chives around meat. Drizzle balsamic vinegar around meat and serve immediately. Yield: serves 4 Page 466 LOIN OF VENISON WITH CRANBERRY CHIPOTLE SAUCE 222tablespoon clarified butter or oil ; (to 3 tbspns) 444lblblb venison loin ; (to 5 lbs) 111coarse salt 111freshly ground black pepper 222tablespoon minced shallots 222minced garlic chives or chives 222cup cranberries 333tablespoon sugar 111cup dry red wine 2 1/2 cup reduced game stock; (see recipe) 111teaspoon chipotle chile puree; or more 111tablespoon chopped fresh sage 111(or 1 tspn dried sage) 333tablespoon butter; room temperature Heat clarified butter in large skillet over medium heat until lightly smoking. Season venison loin with salt and pepper to taste and sear on all sides in skillet, 30 to 45 seconds each side. Remove from skillet and place on baking sheet. Roast loin at 350 degrees about 15 minutes for medium rare venison (135 degrees internal temperature). Pour all but 1 tablespoon butter from skillet. Add shallots and garlic chives and cook 20 seconds. Add cranberries and sugar and cook 30 seconds longer. Deglaze with wine by adding wine to pan over high heat and scraping up any browned bits. Reduce wine by 3/4 over high heat (about 8 minutes). Add Game Stock, chipotle chile puree and chopped sage. Reduce by 1/3, about 5 minutes, then strain through fine sieve. Press cranberry mixture with back of spoon to force as much sauce through sieve as possible. Return sauce to clean saucepan and heat to boiling. Whisk in butter, remove from heat and season with more salt and pepper if necessary. Yields 8 to 10 servings. Each of 10 servings: 295 calories, 434 mg sodium, 115 mg cholesterol, 12 grams fat, 8 grams carbohydrates, 34 grams protein, 0.27 grams fiber Recipe Source: Los Angeles Times 12 27 1998 Formatted for Mastercook by Lynn Thomas [email protected] Converted by MM_Buster v2.0l. Yield: 10 servings Page 467 LONG SIMMERED BBQ FLAVORED VENISON STEW 444lblblb venison meat 444tablespoon butter 111large onion, chopped 111large green pepper, chopped 1 1/2 teaspoon salt 222small cans of tomatoe paste 1/2 cup brown sugar 1/3 cup prepared mustard 222tablespoon worchestershire sauce 111teaspoon tabasco sauce 1/2 teaspoon black pepper 1/4 teaspoon red pepper 1/2 cup broth 3/4 cup ketchup Cook 3 4 lbs meat until it falls apart. Save 1 1/2 c broth. In large pat combine & simmer 15 min. butter onion, chopped green pepper, chopped salt and tomatoe paste While these simmer, combine in another container: brown sugar prepared mustard Worchestershire sauce tabasco sauce black pepper red pepper broth ketchup Shred meat & combine with above ingredients and heat thoroughly. From: [email protected] (NessSAM) Yield: 1 servings Page 468 LONGHUNTER'S BEAR ROAST 444lblblb bear roast or rump roast, 111thin fat to 1/2 inch 1 1/2 cloves garlic 111salt and pepper 222small onions, chopped 1/2 stalk celery & leaves 1/2 teaspoon sage 333tablespoon flour 1/4 teaspoon thyme 1/4 teaspoon savory 222cup beef stock 111teaspoon worcestershire Preheat oven to 500 degrees. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. Turn the heat down to 300 325 degrees and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. Gravy: Retain 2 3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. From: "Brenda Brown Starling" Yield: 4 servings Page 469 LOUISIANA CONSERVATIONIST STUFFED WILD TURKEY 111turkey about 12 lbs, save 111giblets 666bacon slices thick 1/2 lblblb butter (2 sticks) 222medium onions chopped 111cup celery chopped fine 1/2 cup parsley minced 1/2 cup green onions minced 666cup cornbread crumbled 444cup bread crumbs dry 1 1/2 teaspoon poultry seasoning 1/2 cup white wine 111can chicken broth (no size 111given) 111salt and pepper to taste Rinse and dry turkey inside and out. Sprinkle cavity and skin with salt and pepper. Cover breast with slices of bacon. Set aside. Make dressing. Boil giblets until tender, then chop very fine. melt butter and saute onions and celery until translucent. Add the chopped giblets, parsley and green onions. Cook for a few minutes, then add this to the cornbread and bread crumbs. Mix well and add seasonings. Add wine and enough broth to make a moist dressing. Add salt and pepper to taste. Fill neck and cavity with stuffing and close both with skewers. Tie legs together and fold back wings. Place turkey on rack in roasting pan and roast in oven at 350 degrees for 20 minutes per pound, or until done. Baste frequently with drippings to keep bird moist. Transfer to heated platter and keep warm. Skim fat from pan drippings and make gravy by thickening drippings with flour. December, 1990 Louisiana Conservationist Calendar From: "Zymurgian" Yield: 4 servings Page 470 LOW FAT CHILI 1/2 lblblb ground lean buffalo 111or sirloin 111cup chopped onions 1/2 cup chopped green peppers; optional 888ozozoz low salt tomato sauce 14 1/2 ozozoz low sodium beef broth 111=(canned or dry substitute) 666ozozoz low salt tomato paste 222teaspoon chili powder 1/2 teaspoon cumin 111brown sugar to taste; optional 222can dark red kidney beans 111undrained/15 oz each Recipe by: Governor Jim Edgar, Illinois Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft. Strain all and run under hot water until beef loses oily feel when touched. Add remaining ingredients and bring to a boil. Reduce heat and simmer. Adjust seasonings to taste.JM. *Approximate composition per serving: 105 calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a Cardiovascular Dietician. Governor Jim Edgar, Illinois From: Angela Gilliland Date: 04 May 97 Meal Master Format Recipes (Mailing List) Ä Yield: 1 servings LYNX STEW WITH SAGE AND BARLEY 50 gm butter 1 1/2 kgkgkg lynx meat; cubed 450 gm leeks; white and pale green lowe 444cloves garlic, minced 175 gm pot barley 111liter water 333tablespoon white wine or vinegar 222bay leaves 111salt and pepper 111tablespoon dried sage Melt the butter in a heavy pan and brown the meat. Add the water and meat, bring to a boil, lower heat, cover and simmer 45 minutes. Add the other ingredients, except the sage, bring the pot back to the boil, cover it and simmer gently for about 45 minutes or until the meat is tender. Add the sage and simmer for a few minutes more. You can add your choice of root vegetables along with the leeks and add/substitute other herbs to the sage. Page 471 Jim Weller From: Jim Weller Date: 11 21 02 Yield: 6 servings MACLEAOD'S SMOKED VENISON 12 lblblb boned haunch of venison 222cup burgundy 111cup beef bouillon 111medium onion, sliced 111clove garlic, crushed 111bay leaf 333juniper berries (optional) 111teaspoon salt Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water type smoker and cook for 1 hour per pound. From: [email protected] Date: 02 17 04 Yield: 4 servings Page 472 MARCELLE BIENVENU'S GRILLED DUCK BREASTS 444large wild or domestic duck breasts, deb; oned 222tablespoon vegetable oil 111salt, freshly ground black pepper,; and cayenne to taste 1/2 cup fresh orange juice 1 1/2 cup chicken stock 333tablespoon balsamic vinegar 666tablespoon butter 111zest from one small orange The grilled duck breasts were inspired by a couple of Rock's hunting buddies who are always bragging about grilling deboned duck breasts at their camp. Rock found a similar recipe in one of my wild game books that suggested the addition of an orange sauce to serve with the breasts. Again, wild duck breasts are preferred, but domestic duck (inquire at your supermarket for farm raised moulard duck breasts or other top quality duck) can be used as well. My duck hunter friends like to grill wild duck to rare to medium rare (the taste is marvelous), but you can cook them a little longer if you can't stand the sight of blood. Prepare the grill. Rinse the duck breasts in cool water and pat dry. Rub the breasts with the oil, then season with salt, black pepper and cayenne. Set aside. Combine the orange juice and stock in a saucepan over medium high heat. Simmer, uncovered, for 15 to 20 minutes, or until it reduces by half. Add the vinegar and cook for three minutes. Add the butter, a tablespoon at a time, whisking constantly. Season with salt, black pepper and cayenne. Add the orange zest. Remove from the heat, cover and keep warm. When the charcoal is gray and hot, lay the breasts on the grill. Grill for about seven minutes (time will vary depending on the size and thickness of the breasts as well as the type of breasts you are using), then turn and grill for seven to eight minutes for rare to medium rare. Cook longer if desired. Transfer the breasts to a cutting board and slice thinly on the bias. To serve, put the breasts on dinner plates and spoon the sauce over them. Makes four servings. MM format by Manny Rothstein, 10/31/98. MARCELLE BIENVENU IS A CONTRIBUTING WRITER TO THE TIMES PICAYUNE. ARTICLE ORIGINALLY PUBLISHED OCTOBER 22, 1998. From: Manny Rothstein Date: 31 Oct 98 Yield: 4 servings Page 474 MARINATED TOP ROUND OF BISON marinade 111cup soy 111cup balsamic vinegar 111cup maple syrup 111cup water 111teaspoon chopped garlic 111sprig fresh thyme bison 1 6 lb.lb.lb. bison top round, rolled and tied salt and pepper to taste potatoes 10 purple potatoes, cut in quarters 555yukon gold potatoes, cut in quarters 222teaspoon chopped garlic 111teaspoon fresh rosemary 333teaspoon fresh parsley 111teaspoon fresh thyme 222teaspoon fresh chives (chop all herbs separately) 1/4 lb.lb.lb. butter 1/2 cup chicken stock with Rosemary and Garlic Herbed Potatoes Marinade Mix all ingredients thoroughly. Marinate the bison overnight in the refrigerator, covering the pan tightly with plastic wrap. Bison Preheat oven to 350° . Remove the bison from the marinade, and discard any leftover. Place bison in roasting pan and season with salt and pepper. Bake for about 1 3/4 hours. Remove and let rest for about 1/2 hour before carving. Potatoes Blanch potatoes in boiling, salted water until tender. In a large sauté pan, heat one teaspoon of the butter. Sauté chopped garlic until soft. Add potatoes, chicken stock, and chopped herbs. Cook until the potatoes are heated through. Add remaining butter and season to taste with salt and pepper. To Serve Place the potatoes on one side of a large platter. Arrange bison slices on the other side. Yield: serves 8 Page 475 MATT'S BIG TIME EATIN' CHILI 111lblblb venison; trimmed and cut 111into 1/4 inch cubes, 111or ground beef or 111cubed beef 111tablespoon chili powder 222teaspoon ground cumin 1/2 teaspoon granulated garlic 111teaspoon salt 1/2 teaspoon black pepper 111tablespoon cornstarch 1/2 teaspoon dried leaf oregano 444tablespoon coarsely chopped sweet white 111onion 333tablespoon coarsely chopped red bell 111pepper 111can ( 14 oz) whole stewed 111tomatoes 222cup water Preferably using a black iron skillet or saucepan, brown the meat for 3 t o 4 minutes, until it's slightly gray (no oil is necessary), then drain the fat. Add all the seasonings, the onion, and pepper, and saute for 2 minut es. Add the tomatoes and water, and simmer uncovered until tender, approximately 1 hour or more, until the meat reaches the desired tenderne ss (the longer you cook it, the more tender it gets; the choice is yours). More water may be added if needed. Adjust the salt and chili powder to yo ur taste. Recipe by: From Matt Martinez's Culinary Frontier A Real Texas Coo Serving Size : 4 Preparation Time :0:00 Categories : Tex Mex From: [email protected] Yield: 12 servings Page 476 MEDALLIONS OF OSTRICH WITH FRESH HERBS (HL) 111 111sprig thyme chopped 111sprig rosemary chopped 111clove garlic chopped 444tablespoon olive oil 111salt and pepper to taste 222medallions of ostrich 222tablespoon crushed pistachio nuts 333tablespoon olive oil 111clove garlic chopped 222tablespoon dry sherry 1/4 cup beef stock 111marinade: 111ostrich Combine all ingredients for the marinade. Place ostrich medallions in the marinade. While the Ostrich is marinating, heat oil in a saute pan and brown chopped garlic. Place ostrich in pan with beef stock and dry sherry. Let ingredients simmer until medallions are medium rare. Add crushed pistachios. Serve over steamed spinach. Yield: 1 serving as an entree, 2 as appetizers ( Courtesy of James Couto, Cafe Nosidam, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve Busted by Gail Shermeyer <[email protected]> on May 24, 1997 Recipe By : TVFN:RECIPE FOR HEALTH BONUS RECIPE From: Shermeyer Gail Date: 07 Jun 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 477 MEDALLIONS OF VENISON WITH BRAMBLE JELLY OR BLACKBERRIES 222medallions of venison per 111person (up to 3) 111unsmoked streaky bacon 111cut into strips 111seasoned flour 111bramble jelly or 111blackberries 111red wine 111sugar 111meat stock 111sour cream 111salt 111black pepper freshly 111ground Fry enough bacon very gently to extract enough fat to fry the medallions. Remove the bacon. Put enough well seasoned flour into a plastic bag and toss the venison in it: remove and lay on some greaseproof paper. Heat the bacon fat and fry the meat on a medium heat for 5 7 minutes, turning frequently. Put them in a warmed dish with a teaspoon of jelly on each medallion and keep warm while you make the sauce. If you are using blackberries instead of jelly, cook them lightly in a little red wine and sugar to taste. Spoon over the medallions as for the jelly. Depending on how much you are cooking, add enough of the stock to the pan. Boil briskly, stirring all the juices together. When it starts to look syrupy, mix in enough sour cream to make a rich sauce. Adjust the seasoning. Pour over the venison. Serve with tiny Brussels sprouts and egg noodles with chestnuts if handy. Apple sauce can also be added as a side dish. Formatted by [email protected] Recipe By : Two Fat Ladies #FL1A04 From: Sue Date: 22 Sep 97 Mastercook Recipes (Mailing List) Ä Yield: 6 servings Page 478 MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES 111cup chicken stock or canned 111low salt broth 111cup beef stock or canned beef 111broth 1/2 cup ruby port 1/3 cup whole berry cranberry sauce 333tablespoon butter 888venison medallions Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entree in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year round. The chef likes sauted currants as a garnish, and braised cabbage and baked potatoes as side dishes. Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside. Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium rare. Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate. 4 Servings Restaurant: Crookedwood House; Mullingar, Ireland Bon Apptit: May 1996 Yield: 4 servings Page 479 MELANA'S FENNEL SOUP 111fennel Trim the fennel stalks down to the bulb, Peel off any wilted outer layer. Set the fine fennel leaves aside after having cut them with a scissors into small pieces. Cut the fennel bulb in small pieces and boil them together with dry white wine, water and a chicken bouillon cube for 8 10 minutes in the microwave oven at full power. Transfer the fennel and the liquid to a food processor, purée and let it cool. Cut the boneless, skinless chicken breasts (if possible smoked) into thin slices and add to the purée. If you are using shrimps instead of chicken, proceed straight to the following step. Microwave on high for four minutes. If you are using shrimps, add them. Microwave for another minute. Add the crème fraiche (sour cream) and two tablespoons of ouzo, pernod or a similar licorice/aniseed type apéritif. Stir well. Add some of the finely cut fennel leaves on top of the soup. Serve immediately together with, e.g. toast. Add more of the finely cut fennel leaves on top of each plate. The combination of two powerful aphrodisiacs (fennel and licorice or aniseed) might lead to pleasant surprises, but should be handled with care. Wild Edible Herb Kitchen: http://www.geocities.com/Heartland/Farm/9320/index.html E Mail Group for Edible Wild Plants: http://www.onelist.com/subscribe/EdibleWild Yield: 4 servings MELODY'S DEER CASSEROLE 111lblblb ground deer meat 333or 4 large raw potatoes 111peeled and sliced 10 ozozoz can of vegetable beef soup 888ozozoz can of cream of mushroom 111soup 111small onion; diced 111pepper and garlic salt to 111taste Place sliced potatoes in bottom of casserole dish. Break ground deer meat on potatoes. Add garlic salt, diced onion, pepper and soups. Cover and bake at 325§F for one hour or untill potatoes are done. From: Melody Sheline Yield: 4 servings Page 480 MESCALERO GREEN CHILE STEW 333cups peeled, diced idaho potatoes 222pounds ground beef 1/4 cup onions, diced 111cup chopped green chiles 1/4 teaspoon garlic salt This recipe appeared on bobby Flay's BBQ this evening when he visited the Mescalero Apaches. You can also find an Apache Fry Bread recipe on www.foodtv.com. The other difference that I noticed was that the chiles were cooking before the other ingredients were added. The following is the recipe that appears to www.foodtv.com, and the recipe is attributed to Tammy Torres. However, the woman shown in the episode used pork. I came back into the room just after Bobby Flay introduced the woman who was doing the cooking, so I don't know for sure if it was the same woman. Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Page 481 MESCALERO GREEN CHILE STEW 333cups peeled, diced idaho potatoes 222pounds ground beef 1/4 cup onions, diced 111cup chopped green chiles 1/4 teaspoon garlic salt I grew up eating this dish, but my dad's side of the family added about a teaspoon of New Mexico red chile powder. It's delicious. My mom varied the recipe by adding a can of chicken or beef broth to the potatoe water to enhance the flavor. It's great served over fresh cooked pinto beans. chelie_b This recipe appeared on bobby Flay's BBQ this evening when he visited the Mescalero Apaches. You can also find an Apache Fry Bread recipe on www.foodtv.com. The other difference that I noticed was that the chiles were cooking before the other ingredients were added. The following is the recipe that appears to www.foodtv.com, and the recipe is attributed to Tammy Torres. However, the woman shown in the episode used pork. I came back into the room just after Bobby Flay introduced the woman who was doing the cooking, so I don't know for sure if it was the same woman. Put diced potatoes in a saucepan and add enough water until the potatoes are just covered. Bring the potatoes to a boil over high heat, and then reduce to a simmer. Simmer the potatoes for 20 minutes then add in the ground beef, onions, and green chiles. Let the stew continue to cook until the potatoes are fork tender and the beef is cooked all the way through, another 10 to 20 minutes. Season the stew with garlic salt and serve warm. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Page 482 MESQUITE CARROT SOUP By: Jolene Allred 222tablespoons butter 1 cup mesquite broth 333cups sliced carrots 1/2 cup chopped onion 1 cup whole milk 111large clove garlic, minced fresh ground w; hite pepper 1/2 cup water In a large saucepan with a lid, melt the butter. Quickly sauté the carrot, onion, and garlic. Add the water, cover the pan, and simmer until tender. Puree carrots in blender or food processor. Return to saucepan. Add mesquite broth and milk. Season with fresh ground white pepper. Heat. Recipe is easily doubled. Yield: serves two to t MESQUITE CARROT SOUP 222tablespoon butter 111cup mesquite broth 333cup sliced carrots 1/2 cup chopped onion 111cup whole milk 111large clove garlic, minced 111fresh ground white pepper 1/2 cup water In a large saucepan with a lid, melt the butter. Quickly sauté the carrot, onion, and garlic. Add the water, cover the pan, and simmer until tender. Puree carrots in blender or food processor. Return to saucepan. Add mesquite broth and milk. Season with fresh ground white pepper. Heat. Recipe is easily doubled. :by Jolene Allred From: "Hill8628" Yield: 4 servings Page 483 MESQUITE CHICKEN MOLE 111lbs. chicken breasts 111cup chile powder, mild 1/4 cup oiloiloil 222ozozoz chocolate, unsweetened 111onion, medium 111teaspoon honey (or brown sugar) 111garlic clove 1/4 teaspoon wine vinegar 222teaspoons sesame seeds 111teaspoon cumin (comino) 1/3 cup chopped almonds 1/4 cup mesquite meal 111cup chicken broth Heat oven to 350F *** Brown chicken breasts in oil *** Toast sesame seeds and almonds in a dry pan and set aside *** Sauté onion and garlic *** Mix mesquite meal with 1/3 cup chicken broth, *** Add sesame, almonds, chile, chocolate, honey, vinegar, and cumin stirring to blend *** Add remaining broth to achieve a paste like consistency *** Place chicken in an oven proof dish, cover with the chile mixture *** Bake at 350F for one hour Option: Peanut butter may be substituted for almonds Yield: 6 servings Page 484 MICHAEL'S VENSION MEDALLIONS WITH GREEN PEPPERCORNS 1 1/2 lblblb venison leg meat or filet 111cut into 3 oz. medallions 222tablespoon olive oil 111tablespoon whole butter 333tablespoon chopped shallots 222tablespoon rinsed green peppercorns 1/4 cup brandy 1/4 cup red wine 111cup game or beef stock 1/4 cup creme fraiche or sour cream 111salt & fresh ground pepper The venison should be cut into medallions of 3 to 4 ounces, 1/2 in. thick and 3 in.es across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly. Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium rare. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re heat for 1 minute. Serve immediately. Yield: 4 to 6 servings SOURCE: Michael's Place Cooking Show Copyright 1996, TV FOOD NETWORK c. Michael Lomonaco 1997 SHOW #ML1B37 VENISON From: Albert & Lita Lotzkar Yield: 4 servings Page 485 MIKODISSIMIN OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP) 1/2 lblblb soup beans, dried 1/2 lblblb black beans 444large potatoes 444tbl oiloiloil 444tbl salt 1/2 tsp black pepper 1/2 cup shallots, chopped Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. MIKODISSIMIN OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP) 1/2 lblblb soup beans, dried 1/2 lblblb black beans 444large potatoes 444tbl oiloiloil 444tbl salt 1/2 tsp black pepper 1/2 cup shallots, chopped Wash, soak & cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas & beans with the potatoes & add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour. Page 486 MIKODISSIMIN OPINABO (PEA, BEAN & POTATO SOUP 1/2 lblblb soup beans; dried 1/2 lblblb black beans 444large potatoes 444tablespoon oiloiloil 444tablespoon salt 1/2 teaspoon black pepper 1/2 cup shallots; chopped Wash, soak & cook the dried peas as indicated on the package. Retain the c Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessar Bernard Assiniwi, "Indian Recipes" Yield: 10 servings MIKODISSIMIN OPINABO (PEA, BEAN AND POTATO SOUP 1/2 lblblb soup beans; dried 1/2 lblblb black beans 444large potatoes 444tablespoon oiloiloil 444tablespoon salt 1/2 teaspoon black pepper 1/2 cup shallots; chopped Wash, soak & cook the dried peas as indicated on the package. Retain the c Cook the potatoes & save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessar Bernard Assiniwi, "Indian Recipes" Yield: 10 servings Page 487 MINI PUMPKIN SOUP WITH BLUE CHEESE AND TOASTED PUMPKIN SE 888mini pumpkins 111cup thinly sliced onion 1 1/2 tablespoon unsalted butter 1 1/2 cup chicken stock 1 1/2 cup water 222teaspoon vegetable oil 444tablespoon blue cheese Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve seeds from 2 pumpkins. Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape. In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes. Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper to taste and water to thin the soup if necessary. Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp. Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top. Yield: 4 cups from: Gourmet Magazine From: "Mignonne" Yield: 4 servings Page 488 MINNESOTA WILD RICE CASSEROLE 111cup wild rice 1/4 cup butter 333tablespoon chopped onion 333tablespoon chopped green pepper 1/2 cup slivered blanched almonds 333cup hot chicken broth Wash rice and drain well. Melt butter in skillet, add onion, green pepper, rice and almonds. Saute over low heat, stirring constantly, until rice begins to turn light yellow. Turn into a casserole; add hot chicken broth. Cover, and bake in preheated slow oven (325F) for 1 1/2 hours or until rice is tender and all liquid is absorbed. Makes 4 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1, Minnesota Section. Shared by: Sharon Stevens, Feb/94 Yield: 4 servings Page 489 MOCK CREOLE TURTLE SOUP 1/4 lblblb butter 111juice and skin 1/2 cup flour 111tablespoon fresh parsley; chopped 222lblblb lean stewing beef; 1 cubes 111teaspoon dried leaf thyme 1/2 cup tasso; minced 1 1/2 quart beef stock 1 1/2 cup onions; chopped 111teaspoon white pepper 3/4 cup celery; chopped 1 1/4 teaspoon cayenne pepper 1/2 cup carrot; chop fine 333bay leaves 30 centiliter garlic; minced 333eggs; hard boil; chop 1 1/2 cup tomatoes; chop, peel, seeded 222teaspoon tomato paste 111tablespoon worcestershire sauce 111sherry 111lemon; peeled and chopped garni 111green onion tops thinly sliced. Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and cook while stirring until roux is medium brown. Add onions, celery, carrots and garlic and cook for 5 minutes until soft. Add meat and all remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1 1/2 hours, add a little water if needed during cooking. Taste for salt and pepper and, if desired, Tabasco. Add egg and cook for 5 more minutes. Garnish with green onions and pass the sherry. Source: Upperline Restaurant, N.O.LA. Yield: 8 servings Page 490 MOHAWK CORN SOUP By: Aboriganal Tourism Native Cuisine 111liter (4 cups) lyed white corn or canned white hom; iny 300 mlmlml navy beans 111kg (2 lb) side pork or 1/2 kg side pork and s; alt pork salt and pepper to taste Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. Yield: 6 servings MOHAWK CORN SOUP By: Chris Kahon:wes Deer, Mohawk recipe [7]Mohawk Corn Soup Chris Kahon:wes Deer Kahnahwake (Canada) Mohawk, is a college student who maintains a very informative homepage (and soon will be producing a Mohawk Nation page). He posted this recipe on the personal section of his homepage. I very well demonstrates what I said about my own corn chowder recipe: Soups and stews are ideas, not recipes. Put in what you got! Put in what you like! Put in enough to make enough to feed everybody! And after you've checked out his recipe, look at the rest of [8]Kahon:wes's Mohawk Home Page highly informative! Page 491 MOHAWK CORN SOUP 111liter (4 cups) lyed white corn or 111canned white hominy 300 mlmlml white navy beans 111kgkgkg (2 lb) side pork or 1/2 kgkgkg side pork and salt pork 111each 111salt and pepper to taste Place the beans in a pot. If using canned white hominy corn, rinse corn several times to remove excess salt. Cover beans with 2 inches (5 cm) water and soak overnight. In the morning cook the beans and corn in the same water until tender. Set aside. Cut up pork into small ¼ inch (1/2 cm) pieces. Place meat in a soup pot and cover with 2 inches (5 cm) of water and bring to a complete boil. Reduce heat and continue to simmer in a covered put for 2 hours or until meat is tender. Drain meat, saving the broth in a separate container. Place both meat and broth in the refrigerator until cool. Skim off fat from the broth. Add meat and broth to the beans. (For thicker soup, mash half of the beans before adding the meat and broth.) Season with salt and pepper. Bring to a mild boil and serve. 6 8 servings. AboriganalTourism Native Cuisine Yield: 1 servings MOHEGAN JERUSALEM ARTICHOKE SOUP By: Spirit of the Harvest 222lblblb jerusalem artichokes 666ccc chicken broth 111ccc thinly sliced green onions salt/pepper to taste 222TTT minced fresh dill Scrub Jerusalem artichokes and cook in simmering water 30 40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Yield: 4 servings Page 492 MOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP By: meril Lagasse md butternut squash, about 1 1/2 to 222tbtbtb olive oil salt freshly ground black pepper 12 ccc chicken stock 2 1/2 ccc chopped onions 111ccc wild rice 3/4 lblblb smoked sausage, such as kielbasa, c 222ccc fresh corn kernels 1 1/2 ccc half and half 111tbtbtb chopped fresh parsley leaves reheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve. Yield: 0 servings Page 493 MOOSE STEAK WITH MUSHROOM SAUCE (AI) 111large moose steak 333tablespoon bacon drippings 1/2 cup bouillon or consomme 111medium onion, chopped 1/2 teaspoon garlic powder 333tablespoon tomato paste 1/2 cup water or sherry 111cup sliced fresh mushrooms 222tablespoon unbleached all purpose flour 1/4 cup cream 111dash of paprika Heat the bacon drippings in a large skillet and brow the steak on both sides, thoroughly. Add the broth, onion, garlic, and tomato paste diluted in the water or sherry. Cover the pan and simmer for 1 hour or until the meat is tender. Remove the steak from the pan and keep hot. Add the mushrooms to the pan liquid; cover and simmer for 1 minutes. Thicken with flour and water mixture. Dilute with the cream. Heat thoroughly. Tast for seasoning and pour over teh steak. Sprinkle with the paprika. From Native Indian Wild Game, Fish, and Wild Foods Cookbook Edited By David Hunt RECIPE CLIPPED By: Jim Bodle 7/92 Submitted By BILL CHRISTMAS Yield: 1 servings Page 494 MOOSE STEW 222lbs. moose meat; cubed 444carrots; chopped 111turnip; chopped 111onion; diced salt and pepper to taste 666cups water dumplings: 222cups flour 444tsp. baking powder 1/2 tsp. salt 222tbsp. shorening 111cup milk Dredge moose meat in seasoned flour. Place floured meat in pot and fry until browned. Add water and vegetables and simmer for 2 hours or until moose meat is tender. Add dumplings. Dumpling Directions: Stir flour, baking powder and salt together. Work in shortening with fingertips. Add milk gradually and mix with a fork until you make a soft dough. Once the moose meat is tender add dumpling dough to the pot and cover. DO NOT OPEN LID! Cook for about 15 minutes. Page 495 MOOSE STEW CHOP HOUSE 2 1/2 lblblb moose meat, 111cut into 1 inch cubes 222tablespoon shortening 1/4 teaspoon cracked black pepper 1/2 teaspoon paprika 111bay leaf 111teaspoon salt 222can condensed beef broth 111(10 1/2 ounces each) 111cup dry red wine 111large onion; diced 333carrots; sliced 18 small whole white onions 12 small new potatoes; peeled 222tablespoon butter 222tablespoon flour Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring, until stew bubbles and thickens. Serve with rice or polenta. Adaption from recipe by Phillip Velez, London Chop House (Detroit) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232235 0800 Yield: 6 servings MOOSE STROGANOFF 222lblblb moose round steak; diced 111fat for frying 111salt 111pepper 222can cream of mushroom soup 111can milk, 10 oz 1/4 cup onions; chopped Brown steak in fat in frying pan, season to taste with salt and pepper. Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F for 1 hour. Serve over cooked rice if desired. Yield: 4 servings Page 496 MOOSE SUPREME 333lbs. moose meat steaks 666onions; sliced large can tomato sauce salt and pepper to taste 222tbsp. bacon fat 10 oz. can beef broth garlic powder to taste Trim moose steaks of any fat or gristle. Soak in salted water overnight. Remove meat and pat dry. Brown steaks in 1 tbsp. bacon fat and remove meat. Brown onions in 1 tbsp. bacon fat. Turn off heat and add meat, broth, tomato sauce, salt, pepper and garlic powder. Cover and bake at 300 degrees for 2 hours. MOOSE SWISS STEAK 333lblblb moose round steak 111can tomato soup 111diluted with 1/2 can water 111meat tenderizer 111flour 333stalks celery, sliced in 111inch pieces 1/2 cup shortening 222cup water 111green pepper, chopped 222tsb salt 111medium onion, chopped 1/2 tsb black pepper 1/4 teaspoon basil 222teaspoon worcestershire sauce Cut meat in serving size pieces. Sprinkle on meat tenderizer. Dust meat with flour and rub it in. Brown on both sides in hot shortening. Place in baking disk and add water, salt and pepper. Bake in 325 degree oven 2 hours. Add remaining ingredients, and more water if necessary. Bake 1 hour more, or until meat and celery are tender. Removed meat from pan. stir pan juices, scraping sides and bottom. Use this as a gravy to be served with meat or on mashed potatoes. Yield: 1 servings Page 497 MOOSEMEAT PORRIDGE text This made eating oatmeal much more easier than if it was just plain... One pound of moosemeat, cut into small chunks. (I think the leg part is best.) Boil in salted water for half hour to 45 minutes (until the moosemeat is done). Add about 1 2 cups of quick cooking oats. Makes a hearty breakfast! (moosemeat beats steak for breakfast) Salt and pepper if you like. Page 498 MOOSE'S BEEF BRISKET HASH 111forbrisket: 333lblblb beef brisket 111onion; whole 111leek; whole 555cloves garlic 111bay leaf 111tablespoon chile flakes 1/2 tablespoon black peppercorns 111bruised 10 cup low sodium beef bouillon or 111stock 111forvegetables: 222onions; chopped or 111julienned 222tablespoon olive oil 444large or 8 medium yukon gold 111potatoes; cut into inch 111dice 111tofinish: 222tablespoon olive oil 1/4 cup parsley; chopped 333cup reserved braising liquid 111from brisket 111dash salt and pepper To cook brisket: Trim excess fat from meat. Put brisket in a stockpot with onion, leek and seasonings and cover with stock. Cover pot and cook at a constant simmer, skimming any foam that rises to surface, for about 2 hours or until fork tender. Remove meat from liquid and allow to cool. Strain braising liquid, remove fat that rises to the top and set liquid aside. Cut the meat into 1/4 inch dice, trimming off fat, and set aside. To cook vegetables: Cook onions in olive oil over low heat until translucent, about 5 minutes. Reserve. Cover potatoes with cold, salted water and cook over medium heat until water just comes to boil. After water boils, strain potatoes and spread in a single layer to dry completely, then cool. To cook hash: Heat olive oil in a large skillet. Add potatoes and cook on medium high heat, stirring frequently, until browned and slightly crisp. Lower heat to medium, add 3 cups diced brisket and heat through, about 2 minutes. Mix in reserved sauteed onions and chopped parsley. In a saucepan on medium high heat, reduce 3 cups of reserved braising liquid to about 1 1/2 cups until it is slightly thickened, about 10 15 minutes. Season with salt and pepper to taste. Serve hash in a bowl and top with braising liquid and, if desired, poached eggs. Per serving: 516 calories, 40g protein, 24g fat (7g saturated), 34g carbohydrate, 305mg sodium, 108mg cholesterol, 4g dietary fiber. From Page 499 Jeffrey Amber, executive chef, Moose's Recipe By : Jeffrey Amber, executive chef, Moose's From: "M&R~1/2moonbay" Yield: 6 servings MR. MILLER'S VENISON ROAST BPH 222lblblb to 4 pound venison roast 111cup ; water 111pkg dry onion soup mix 555slice bacon (optional) : Make a paste of the dry onion soup mix and some water and rub all over the roast. Place one cup of water in a roasting pan. Crisscross with bacon slices (optional). Cook covered at 250 degrees in oven for four hours, or place in smoker for eight hours. John Phillips; column "Outdoors", in "The Birmingham Post Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Date: 01 Jun 97 National Cooking Echo Ä Yield: 4 servings MRS. PEACOCK'S QUAIL 12 quail 111cup mushrooms 111cup fresh bread crumbs 111teaspoon salt 1/4 teaspoon cayenne pepper 444teaspoon truffle peelings 111tablespoon flour 111tablespoon oiloiloil 2 1/2 cup chicken broth 1/4 teaspoon dried minced onion 1/2 teaspoon minced parsley Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. Yield: 12 servings Page 500 MUSHROOM PECAN STEW 111cup finely ground toasted pecans 444cups water 111tsp. salt 1/2 cup stone ground cornmeal 222cups coarsely chopped onions 333tbs. butter or vegetable oil 888cups fresh mushrooms, chopped or* 111bunch chives, minced for garnish Any mixture of fresh or dried mushrooms will work in this recipe; fresh portobello, cepe, morel and porcini are especially good. Don't use shiitake mushrooms, the flavor isn't quite right. * 8 oz. dried wild mushrooms, soaked, drained and chopped Stir pecans into boiling water. Add salt; simmer 5 minutes. Slowly stir in cornmeal; simmer 10 minutes. While nut mixture cooks, heat oil or butter. Saute onions on low heat until translucent. Saute mushrooms with onions until they begin to brown andexudejuices.Pourmushroom onionmixtureinto nut mixture; simmer 15 minutes. If desired, serve stew over fried cornmeal mush or soft polenta. Garnish with chives Yield: makes 8 serving Page 501 MUSHROOMS WITH CHIPOTLES (HONGOS CON CHIPOTLES) 111lb.lb.lb. mushrooms 111med. onion, chopped 1 3 cloves garlic, chopped 111canned chipotle chile 3/4 c.c.c. chicken stock or water 222T. tomato paste 1/4 tsp. dried oregano, preferably mexican 444T. olive oil 222T. butter salt and freshly ground pepper to t; aste 111tsp. lemon juice The combination of the subtle earthiness of the mushrooms with the smoky fire of the chipotle pepper gives this dish a unique (and not so subtle) flavor. Remove the stems from the mushrooms and combine the stems with the onion, garlic, chipotle chile, stock, tomato paste, and oregano. Process to form a smooth puree. Heat half the oil in a skillet over moderate heat and cook the mushroom stem mixture over moderate heat, stirring frequently, for 5 minutes. Cut the larger mushroom caps in half or quarters to make them uniform in size with the smaller mushroom caps. Heat the remaining oil and the butter in a separate skillet over high heat and saute the mushroom caps until lightly browned, about 5 minutes. Remove from the heat, stir in the sauce and lemon juice, adjust the seasoning with salt and pepper, and serve immediately. Yield: serves 4 to 6. Page 502 MUSK OX AND WILD BERRY CASSEROLE 111kgkgkg musk ox shoulder, cubed 222tablespoon vegetable oil 222onions, diced 333parsnips, roughly chopped 333carrots, roughly chopped 12 small shallots, peeled and left 111whole 111bottle of red wine, such as 111pelee island pinot noir 500 mlmlml reduced veal stock 111(demi glace) 333tablespoon wild berries, such as 111blackberries, blueberries, 111bilberries 111salt and freshly ground 111black pepper You will need: Scales, cook's knife, chopping boards, measuring spoons, vegetable peeler, heavy based high sided frying pan or casserole, heat proof spatula, perforated spoon, measuring jug Method 1. Season the meat well with salt and freshly ground black pepper. 2. Heat the oil in a heavy based high sided frying pan or casserole over medium heat. Add the meat and quickly sear on all sides. Remove the meat from the pan using a perforated spoon. 3. Add the onions and fry for a few minutes or until they begin to colour. 4. Return the meat to the pan and fry until browned. 5. Add the parsnips, carrots, shallots and fry for a minute or two. 6. Pour in the wine, cover and bring to the boil. Reduce the heat and simmer gently for about 45 minutes until tender. 7. Check the seasoning. Stir in the berries just before serving. Cooks Notes Musk ox is native to Canada. You can use buffalo or bison meat instead, available from specialist mail order butchers. Alternatively, use venison. http://www.uktvfood.co.uk :by Michael Allemeier Page 503 Yield: 4 servings MUTTON STEW By: Linda Begay Navajo Helen Peacock Eastern Shawnee 111small leg lamb 666halved potatoes 222halved medium onions 4 6 sliced thick carrots salt 111cabbage sliced 7 times pepper 111lg.lg.lg. can stewed tomatoes 222stalks coarsely chopped celery 10 red chili pods 111tbs cooking oil 333c.c.c. water 1/4 c.c.c. barbeque sauce 1/2 lb.lb.lb. round steak cut into small pieces 111tsp. garlic salt Cut meat off the leg of lamb. Crack the bones. Put the meat and bones together in a large with water to cover. Boil until tender. Add vegetables and cook 3/4 hour longer. Salt and pepper to taste. Rinse chili pods in cold water after removing stems and seeds. Tear pods into pieces and blend smooth in a blender with the water. Brown themeat in oil. Add chili pod mixture, garlic salt, and barbecue sauce. Cook over low heat for 1 hour. Can be served as a soup. Page 504 MY HEARTY SOUP STOCK 333quart water 333bay leaves 111poultry seasoning as 111desired 111herbs as desired 222garlic cloves, minced or 111teaspoon minced garlic (bottled) 222large onions, coarsely chopped 222celery stalks, in chunks 333lblblb meat (chicken, turkey, rabbit, wha; tever 111black peppercorns, a few 111soup 111noodles or pasta as desired 333carrots, diced 222celery stalks, diced 111spanish onion, diced 111cup green beans, frozen 111cup potatoes, cubed 111cup mushrooms, sliced 111salt & pepper as desired 111tobasco sauce as desired Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. This is like a crockpot, but my crockpot is too small. Yield: 10 servings Page 505 NAPOLIAS (CACTUS) 111lblblb pork 222cloves garlic, minced 222cn (8 oz) tomato sauce salt 111lglglg can stewed tomatoes 111lblblb green cactus, peeled & diced 111cn (6 oz) tomato paste pepper 111lglglg onion, diced cumin seasoning salt 333ccc water Cube the pork; fry in a skillet with onion and garlic. In a large Dutchoven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Heat for one hour. Serve with crusty bread.Cactus (fresh, small, thick pads): Remove spines with knife and peel or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints. Yield: 1 servings Page 506 NATCHO BEAR CHUNKS 111(4 to 6 lb.) bear roast 111marinade: 222cup beef broth 1/2 teaspoon salt 1/2 teaspoon oregano 111large onion, sliced thin 1/2 teaspoon basil 111teaspoon paprika Place all ingredients in deep bowl to marinate. Turn roast at least twice to cover. Marinate overnight. Add all ingredients to crock pot or Dutch oven and cook on low setting 1 hour per pound or until tender. 4 lb Bear meat 2 Cloves garlic 1/2 Chunk of salt pork 1 c Black coffee Celery salt Onions Rub meat with plenty of salt (celery salt is preferable) and black pepper. Place in kettle with plenty of water and salt pork, garlic and black coffee. Boil until tender. Remove to roaster, add more salt and pepper and cover with plenty of sliced onions. Roast in 350 degree oven until brown. Use liquid boiled in for basting and making gravy. For those who do not desired the "wild taste" in bear meat, boil for about 10 minutes in soda water 1 tablespoon soda to 2 quarts of water drain and the meat is ready for cooking or preserving. From: Dave Drum Date: 15 Feb 99 Yield: 4 servings NATIVE AMER CORN SOUP SALT POR By: Pauline Seneca, Cayuga, Iroquois Cookbook 111qt. dried indian corn 666slices salt pork 444qts. water 111tsp. salt 444pork hocks dash of pepper Wash, then soak corn for 2 hours. Add 1 quart of corn to 4 quarts of water. Cook on medium heat for 1 hour. Add pork hocks, salt and pepper, and salt pork. Cook for 2 more hours, Page 507 NATIVE AMER NAVAJO LAMB/BEAN/BEER/VEGGIE STEW COORS CB By: From Coors via Nanette Blanchard 1 16 ozozoz can navy beans, drained 1 16 ozozoz can garbanzo beans, drained 111lblblb boneless lamb, cut into 3/4 inch cu; bes 111bottle beer 111ccc chicken broth 1/2 ccc chopped onion 111clove garlic, minced 1/2 tsp salt 1/8 tsp pepper 333medium potatoes or turnips, peeled and cub; es (3 c) 1 8 ozozoz can whole kernel corn, drained 222tbs snipped parsley In a Dutch oven, combine drained beans, lamb, beer, broth, onion, garlic, salt and pepper. Bring to a boil, cover and simmer 45 minutes until lamp is nearly tender. Add potatoes or turnips and drained corn and simmer 15 minutes more until vegetables and meat are done. Stir in parsley and season to taste Yield: 8 servings. Page 508 NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS 444slices bacon, halved 1 1/2 lblblb elk or beef chuck steak, trimmed an; d cubes 111qtqtqt water plus 1/2 cup 1 1/4 cup chopped onions 222bay leaves 111teaspoon salt 333potatoes, peeled and diced 222carrots, peeled and diced 111lglglg turnip, diced 1/4 cup acorn meal or finely ground hazelnu; ts acorn dumplings 1/2 cup acorn meal or finely ground hazelnu; ts 1/2 cup whole wheat flour 1 3/4 teaspoon baking powder 111egg, beaten 222tablespoon milk 222tablespoon vegetable oil In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Yield: 6 servings Page 509 NATIVE AMERICAN ELK STEW WITH ACORN DUMPLINGS 444slices bacon, halved 1 1/2 pound elk or beef chuck steak, trimmed an; d cubed 111quart water plus 1/2 cup water 1 1/4 cup chopped onions 222bay leaves 111teaspoon salt 333potatoes, peeled and diced 222carrots, peeled and diced 111large turnip, diced 1/4 cup acorn meal or finely ground hazelnu; ts ***acorn dumplings*** 1/2 cup acorn meal or finely ground hazelnu; ts 1/2 cup whole wheat flour 1 3/4 teaspoon baking powder 111egg, beaten 222tablespoons milk 222tablespoons vegetable oil In a large skillet over medium heat, cook bacon until some of its fat is rendered. Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt. Cover and simmer for 1 1/2 hours. Add potatoes, carrot and turnip and cook 30 minutes longer. Combine remaining water with acorn meal and stir into the simmering stew. In a bowl, combine dumpling ingredients and beat until smooth. Drop by tablespoonfuls into the simmering stew. Cover tightly and steam 12 to 15 minutes. Yield: makes: 6 Page 510 NATIVE AMERICAN LIMA BEAN AND TOMATO SOUP 111lbs dried lima beans 333quart water 111parsley 222onions, sliced 1/4 lbs salt pork 333tomatoes, cored 111chili pequin, crushed 111tbsp salt 1 Recipe by: the art of american indian cookery soak the beans in 1 ½ quarts water for 3 ½ hours; drain and rinse. 2 Place in large, heavy kettle, cover with 1 ½ quarts water, add remaining ingredients and simmer, slowly, for 1 hour. 3 Uncover and simmer for 1 additional hour. 4 Serve hot. NATIVE AMERICAN LIMA BEAN AND TOMATO SOUP 111lblblb dried lima beans 333quart water 111sprig parsley 222onions, sliced 1/4 lblblb salt pork 333tomatoes, cored 111chili pequin, crushed 111tablespoon salt Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Typed by Loren Martin Yield: 6 servings Page 511 NATIVE AMERICAN RABBIT DELIGHT 111young rabbit 111tablespoon fat, 111cup broth or water with chicken 111bouillon cube 1/4 cup lemon juice 3/4 cup orange juice 1/2 cup mushrooms, chopped, 111tablespoon parsley, chopped, 111pinch ginger 1/2 teaspoon salt 1/4 teaspoon pepper 222green peppers, chopped. Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and other ingredients, season with salt, pepper and ginger. Cover and cook slowly until tender. from "Native Indian wild game, fish & wild foods cookbook" Yield: 1 servings NATIVE AMERICAN RABBIT HOT POT CASSEROLE 111rabbit, dressed 444carrots, peeled and sliced 444potatoes, peeled and sliced 111pk onion soup mix 2 1/2 ccc hot water Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours. Page 512 NATIVE AMERICAN RABBIT HOT POT CASSEROLE 111rabbit, dressed 444carrots, peeled and sliced 444potatoes, peeled and sliced 111pkg onion soup mix 2 1/2 cup hot water Cut rabbit into serving pieces and wash well. Blanch rabbit by putting it into a saucepan. Cover with water and bring to a boil. Remove rabbit from the saucepan and place in a greased casserole dish. Cover rabbit with the carrots and potatoes. Mix soup with the hot water and pour over vegetables. Cover and bake at 350 F for 2 hours. from "Native Indian wild game, fish & wild foods cookbook" Yield: 1 servings Page 513 NATIVE BLUE CRAB CAKES W/ CHIMICHURI SAUCE 1/2 cup sunflower seed oil 1/2 cup onion; finely chopped 1/2 cup parsley; finely chopped 1/4 cup cornmeal; yellow, fine grind 666cup crabmeat; flaked (see note) 1/4 cup lemon juice 1/2 teaspoon sea salt 1/2 teaspoon paprika 1/4 teaspoon white pepper 1/4 cup dill weed; finely chopped 111cup celery; finely diced 1/2 cup red bell pepper; roasted & 111. finely chopped 1/4 cup scallion or wild onion 111. finely diced (use both 111. white & green parts) 1/2 cup chicken stock 666eggs; well beaten 111cup corn oil (for frying) 111cup cornmeal CHIMICHURI SAUCE 1/2 cup cilantro; minced 1/2 cup parsley; minced 1/2 cup onion; finely minced 1/2 cup garlic; roasted & minced 1 1/2 teaspoon oregano; finely minced 111teaspoon cayenne pepper 1/2 teaspoon black peppercorn; cracked 1/2 teaspoon salt 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 1/2 cup olive oil (or more to taste) Note: If desired, crayfish, clams, lobsters or oysters may be substituted. Heat the sunflower seed or peanut oil in a medium cast iron skillet over medium heat, then quickly saute the onion in the hot oil, stirring often. Add parsley and stir well. Add the 1/4 cup of yellow cornmeal, stirring continually and cooking for 5 minutes. Remove from heat and cool. In a large howl, combine the crabmeat, lemon juice, salt, paprika, white pepper, dill weed, celery, pepper, scallions, chicken stock, and eggs. Blend these ingredients thoroughly, cover, and chill for 3 hours. Heat the corn oil in a large skillet over medium high heat until hot. Shape the crabmeat mixture into 16 well proportioned cakes about 3 inches in diameter and about 1 inch thick. Dust each side lightly with the remaining cup of fine cornmeal, and ease the cakes one at a time, without crowding, into the hot oil. Quickly brown them on both Page 514 sides, cooking for a total of about 15 minutes. Serve hot, garnished with additional green onions (scallions). watercress, dill, and lots of chimichuri sauce below. Makes 16 cakes To Make the Chimichuri Sauce: In a medium glass or ceramic bowl, combine all ingredients, blending thoroughly and adding additional olive oil if needed. Taste the mixture and balance the seasonings, then cover and refrigerate for 2 hours or overnight. Serve cold or at room temperature. May be pureed for a finer sauce or prepared more coarsely for a salsa like presentation. The additions of l/2 cup roasted pine nuts and 1/2 cup grated Parmesan cheese brings this to the general nature of a cilantro pesto. This concoction should be peppery spicy! Makes about 2 1/2 cups "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor Yield: 8 servings NATIVE CORN AND PUMPKIN STEW 222tablespoons butter or olive oil 111medium onion, chopped 222cloves garlic, minced 333cups fresh pumpkin, peeled and cut into; 1 inch chunks, or 3 cups pumpkin puree 333cups corn kernels 111sweet potato, peeled and cut into 1 inch; chunks 888cups broth or water dried or fresh sage leaves, to tast; e freshly ground black pepper, to tas; te sea salt, to taste 1. In a large soup pot, saute onion and garlic in the butter or olive oil, stirring occasionally, for 5 minutes, until softened. Add the remaining ingredients and bring to a boil. 2. Reduce heat and simmer mixture, covered, for 20 minutes, or until pumpkin and potato are tender. 3. Using a potato masher, gently mash the pumpkin and potato and stir thoroughly to combine. Taste for seasoning and add salt or pepper if needed. Serve hot. Yield: serves 6 to 8. Page 515 NATIVE ROASTED PORK 333pounds of pork loin 444garlic cloves, cut in half 111large onion, sliced 222tablespoons butter (or low fat substitute) 111tablespoon dry mustard 1/2 teaspoon marjoram/oregano 111cup water or chicken broth salt and pepper to taste Preheat the oven to 350 degrees. Use a sharp, pointed knife to make eight jabs in the roast, somewhat evenly spaced, to insert the garlic. Put the water or broth in the bottom of a shallow roasting pan, then the sliced onion, with the roast on top of the onion. Season the with salt and pepper (fresh ground if possible). Mix the butter and mustard together, brush the roast with the mixture and sprinkle with marjoram/oregano. Bake uncovered for 1 hour. Check and baste roast. This is the time to add any extras like potatoes, carrots or more onions. Continue roasting for about 1 1/2 hours more, checking and basting every so often. If the broth or water evaporates, add a little more. When done, put roast on a serving plate and add a little flour to the pan juices to make a light gravy Page 516 NATIVEWAY ANUH'S GREEN CORN SOUP 111onion 222green onions 222sprouted garlic cloves 111oiloiloil 111potatoes 111chicken broth 111dash milk 111salt and pepper to taste 111big pat of butter. 111fry bread Green Corn soup was also made for Green Corn Ceremony using corn in the "mi lk" stage, also with wild onions. I have adopted, for myself, a recipe that I worked up using potatoes (common in the New England corn soups). Chop up a whole onion, and one or two green onions as well as one or two sprouted garlic cloves when available (we grow our own, so they are availab le much of the year). The garlic, btw, gives it a touch of the flavor of wild onions, which are as much garlic as onion in flavor. Cook in oil in a large pot. While that is cooking, peel and dice some potat oes. If you have "new potatoes", just scrub them and leave the skins on. Throw in the pot with the onions and cook it all until the onion is transparent. If the potatoes brown a little, all the better. Just barely cover with clear chicken broth and cook, covered, until the pot atoes are done. Add a dash of milk, salt and pepper to taste, and a big pat of butter. Serve with fry bread on the side and you have a very filling meal that is really healthy. Classification: Contemporary Adaptation Nation/Tribe: Cherokee (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 517 NATIVEWAY APACHE ACORN STEW 333lblblb round steak, cut into bite 111size pieces 111sweet acorns (enough to make 3/4 cup acorn flour) 111salt Cook beef (elk or deer meat) in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread. Classification: traditional Nation/Tribe: Apache From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 518 NATIVEWAY BLACK VENISON SOUP 1/2 cup corn oil 111lblblb chorizo sausage, chopped 111into bite size pieces 111lblblb venison back roast, chopped 111into bite size pieces 111teaspoon salt, divided 222medium onions, chopped 444cloves garlic, roasted and 111chopped 111tablespoon celery seeds 666cup water 222cup black turtle beans, cooked 222cup tomatoes, cooked and 111chopped 222bay leaves 111any of the following or 111combination of the 111following: 111small negro, anco, or pasilla 111pepper, roasted and chopped 222medium poblano or mulato peppers, 111roasted and chopped 111small jalapeno pepper, roasted and 111chopped 222tablespoon ground cumin 111tablespoon chili powder, roasted 1/2 tablespoon freshly ground pepper 222tablespoon epazote or oregano, chopped Heat the oil in a large skillet over medium high heat. Add teh chorizo, cooking and stirring quickly to sear in the juices. Spoon the chorizo over to one edge of the skillet and add the venison bits, stirring and cook ing quickly. Add half of the salt to the cooking meat, stirl well, and spoon to one side. Add the onions, garlic, and celery seeds. Cook thoroughly, stirring well. Cover and set aside. In a deep soup or stock pot, place the water, beans, tomatoes, and bay leav es. Cook over medium heat covered, moderating it to a slow, bubbling boil for about 20 minutes. Stir occasionally. Add the hot meat mixture to teh vegetable and bean pot, stirring thoroughly. Add all the remaining ingredients, blending carefully, and simmer for 15 minutes. Notes: This soup is better if its made the night or morning before and allowed to set so the flavors mingle. Serve this with cold sour cream, hot sauce, salsas, breads, diced bell peppers, red onion, and celery, and whole fresh cranberries. This dish is very spicy. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1 56440 737 3 Page 519 Classification: Contemporary Nation/Tribe: Deleware From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY CHICKEN CORN STEW (TSI TA GA A SU YI SE LU) 111chicken 111corn 111beans 111salt and pepper Stew chicken until well done. Add cooked, skinned corn. Cook together long enough to get a good flavor. Beans may be added if you like. Season to taste with salt and pepper. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY CORN BREAD SOUP (SE LU GA DU OO GA MA) 111cornbread 111water 111grease 111meat Slice cold cornbread as thin as possible. Toast both sides before the fire, drop the toasted pieces into boiling water, and season with grease and meat if you have it. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 520 NATIVEWAY CORNMEAL GRAVY 111water or milk 111salt 111red pepper 111meat gease 111cornmeal Put some water, milk (if you have it), salt, and red pepper in a skillet where meat has been cooked (if you have meat), otherwise use a clean skille t. Add cornmeal and cook until the meal is done. Eat this by itself, with bread for breakfast, or with vegetables if you have some. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY DRIED CORN SOUP 111ear dried blue and white or other c; orn, removed from the cob 777cup water 111(2x1) strip fat back, 111sliced 555ozozoz dried beef 1/8 teaspoon fresh ground pepper Soak the corn in 2 cups water for 48 hours. Place the corn and its soaking water in a large saucepan. Add the remain ing water and the fat back, and simmer, covered, for about 3 hours and 50 minut es or until the corn is tender but not soft. Mix in the dried beef and pepper, and simmer, stirring, for 10 minutes more. Serve hot. ***This is great with some frybread and then maple candy or an Apricot drink. Classification: Unknown Nation/Tribe: Cherokee ([email protected] from the NA Message Board) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 521 NATIVEWAY EGG SOUP 111eggs 111water 111salt 111grease 111meat 111mush Beat eggs (chicken or bird) slightly and pour into boiling water. Season with salt and grease. Add meat if you have it. Serve the soup hot with mush. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY FISH SOUP 111eggs 111water 111salt 111grease 111meat 111mush Beat eggs (chicken or bird) slightly and pour into boiling water. Season with salt and grease. Add meat if you have it. Serve the soup hot with mush. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 522 NATIVEWAY FISH SOUP #2 111fish 111water 111cornmeal mush Clean and bake a fish very brown. Put the fish into a pot of water and cook until done. Serve this soup with mush. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY HICKORY NUT SOUP 111hickory nuts meal 111boiling water 111dumplings Using pre prepared hickory nuts "balls", place desired number of balls in a pot and pour boiling water over them, stirring constantly. If this is made into a thick soup, it can be served with any type of bread or dumpling. If it is made into a thin soup, it may also be used as a drink. As soon as enough soup has been poured off to leave a very thic k mixture, more water may be added. Do not drink the very last of the mixture because that is where the little bits of hull will be. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 523 NATIVEWAY HOMINY SOUP (GV WI SI DA A MA GI I) 111corn grits or 111fresh corn and lye 111water Put grits left over from sieving parched cornmeal into boiling water. Cook briskly until soft, then pour into a storage vessel. Drink fresh, hot or cold, or wait for it to ferment. ~or Using fresh corn, make grits. Make the soup as when using parched corn grits. ~or Use parched corn grits to make hominy soup. Put the corn in the lye until the skin slips. Beat the corn in the cornbeater, and sift the meal to remove the larger particles. Cook the larger particles in water unt il they are done. Store this soup in a pottery jar. It will turn sour like buttermilk by the next day. You can keep this for up to four days before you have to throw any of it out. This drink/soup was always offered to visitors and enjoyed by those who worked in the field. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY MEAT SKIN SOUP 111info file Boil meat skins of any kind until they are done, bake or roast until they are brown. Put in water with a little salt and boil until you get a good flavor. Thicken with a little cornmeal, cook until cornmeal is done. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 524 NATIVEWAY MUSHRAT (MUSKRAT) FIDDLEHEAD STEW 111muskrat 111fiddle head ferns 111potatos I lived on a Passamaquoddy Rez in Maine for 10 years and still go back a lot. It is one of the "Abnaki" tribes (they say Wabanaki, Dawn People. One thing I really liked there (to my surprise) was "Mushrat" (Muskrat) stew with fiddle head ferns and potatos, which is a springtime dish of great est eem. I can't tell you how it's prepared, but maybe someone here can. The mushrat , it was pointed out to me, is a very clean animal that swims, and eates only vegetation. The fiddleheads are a species of fern that grows by river banks . It is cut low to the ground when it first comes out of the ground and forms that coiled up shape like the far end of a fiddle. Coiled up, in other word s. They collect them in net onion bags. It is a real pain to clean them, but worth it. You have to put them in cold water and uncurl each one and take off the brown stuff that looks like the stuff on peanuts. Then you have to par boil them a while and throw off the first water. Then they are gently cooked again in water in a pan that has had salt pork "tried out" (fried gently) in it. Near the end of the cooking, often cut up potatos are added. Fiddleheads are delicious, hard to explain what they are like. I don't know how the muskrat is prepared, but apparantly as any stew. This dish muskr at, potatoes and fiddleheads is only do able for about 3 weeks max, of the year. The muskrat tastes like turkey. Classification: Traditional Nation/Tribe: Abenaki (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 525 NATIVEWAY NUT AND MINT SOUP 20 ozozoz beef consomme 1/2 cup raw pinon nuts 222stalks of mint leaves, 111washed 2 1/2 lblblb chick peas, drained and 111rinsed 333cup water 111fresh ground pepper to 111taste Place consomme, water and pinon nuts in a large saucepan and bring to a boil. Reduce heat, add chick peas, and simmer for 15 minutes. Turn heat off, add mint leaves, and let steep about one minute. Serve immediately. Season each helping with fresh ground pepper. Classification: unknown Nation/Tribe: unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY OTOE DRIED CORN SOUP 333lblblb beef cut into 2 cubes 111box copes dried corn 111water Put beef corn into 5 qt. pot add water to about 3 " from top of pot. Use medium heat cook about 2 hours give or take. Do not add any more water.....eat with frybread. Classification: unknown Nation/Tribe: unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 5 servings Page 526 NATIVEWAY PEANUT SOUP 999ozozoz jar, dry roasted peanuts 222cup water 222cup milk 11 gm package instant chicken 111broth 111tablespoon minced chives Chop the nuts fine or puree in a blender. Place the nuts and remaining ingredients in a large saucepan and heat, stirring for 5 to 20 minutes. Serve hot. Special Note: This soup is extremely rich!! Make the portions small. You can substitute peanut butter in a pinch. Classification: Traditional / Contemporary Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY POTATO SOUP (NU NV OO GA MA) 111potatoes 111onions 111water 111milk 111salt and pepper Peel white potatoes and cut them into small pieces. Boil in water with an onion or two until potatoes and onions mash easily. After mashing, add some fresh milk and reheat the misture. Add salt and pepper if desired. This soup is best when eaten hot. Classification: Traditional Nation/Tribe: Cherokee From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 527 NATIVEWAY PUEBLO PUMPKIN SOUP 222tablespoon butter or oil 222tomatoes , peeled, seeded 111and chopped 111green bellpepper, chopped 111large onion, chopped 111teaspoon dried mint 1/2 teaspoon sugar 1/2 teaspoon grated nutmeg 222cup cooked pumpkin 222cup chicken broth 111tablespoon flour 1/2 cup light creme or milk 111chopped fresh cilanto 111(corriander) for garnish Saute tomatoes, pepper, onion, mint, sugar, nutmeg in butter for 5mins. Add pumpkin and broth and bring to boil. Stir until well blended. Reduce heat and simmer covered for 15 20 mins. Mix flour and creme until smooth and add to soup. Stir until thickened. Garnish with Cilantro. Classification: Contemporary Nation/Tribe: Pueblo (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 528 NATIVEWAY PUMPKIN SOUP 111small pumpkin, or 29oz canned 111pumpkin 222tablespoon peanut oil or sunflower oil 333tablespoon maple syrup or honey 1/2 teaspoon ground spicebush berries or 111allspice 444cup chick or beef broth 111thinly sliced green onion 111tops 111chopped hazelnuts 111roasted pumpkin and 111sunflower seeds for garnish 111salt 111pepper Place pumpkin in saucepan. Season with salt, peper, spiceberry, and syrup. Slowly stir in broth to consistency desired. Simmer over med heat for about 5 mins until hot. (If desired, serve in small pumpkin or squash shells). Garnish with onions, nuts and hulled seeds Classification: Contemporary Nation/Tribe: Unknown NE Woodland (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 529 NATIVEWAY SAVORY VENISON STEW 1/2 cup corn oil 1 1/2 lblblb trimmed venison, cubed into 111bite sized pieces 111medium onion, coarsely chopped 333large cloves garlic, finely diced 888small red potatoes, quartered 333celery stalks, diced 333carrots, cut into 1/2 inch 111rounds 222bay leaves 111cup wild mushrooms, cut into 111bite sized pieces 1/4 teaspoon dried, finely crumbled sage 1/4 teaspoon dried parsely, chopped 1/4 teaspoon coarse salt 111ground pepper to taste 1/4 teaspoon any hot sauce (such as 111tobasco) 222cup water, vegetable, or meat 111stock 888ozozoz jar, prepared salsa, mild or 111according to taste In a large cast iron skillet or pot, heat oil over medium high heat. Add venison and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream. Classification: Contemporary Nation/Tribe: Northeast Woodland From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 530 NATIVEWAY SILKSTONE'S CORN SOUP 111fresh corn; grated 111scrap pork fat back or 111hocks 111water 111finely chopped green onions 111salt and pepper Take fresh corn rub it on a grater to make the milk to run scrape the whole works kernel milk into a pot (it takes a bunch but be patient ) cook the soup add scrap pork fat back or hocks or what you have and a bit of water to thin for cooking keep adding water while the pot boils to a creamy broth add finely chopped green onions to taste and salt and pepper skim the soup when the meat is tender and falling apart thin to a good consistancy taste UMMMMM _ think I'll go make some now ! (I use frozen corn on the cob in the winter !) Classification: Contemporary Nation/Tribe: Unknown Woodland (posted by [email protected] in the Na Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY SUNFLOWER SEED SOUP 222cup hulled sunflower seeds 666cup chicken broth 333small green onions, thinly sliced 222tablespoon chopped fresh dill 111salt and ground pepper to 111taste Place sunflower seeds in a large saucepan. Add chicken broth and green onions. Cook uncovered, over low heat for about 1 hour. Stir in dill and season with salt and pepper to taste. Classification: Contemporary Nation/Tribe: Ottawa (as posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 531 NATIVEWAY VENISON AND WILD RICE STEW 3 1/2 lblblb shoulder of venison, cut 111into 2 cubes 222teaspoon salt 1/8 teaspoon freshly ground pepper 222quart water 222yellow onions, peeled and 111quartered 1 1/2 cup wild rice, washed in cold 111water Place the venison, water, and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice. Cover and simmer for 20 minutes more. Stir, then simmer uncovered for an additional 20 minutes more, or until rice is tender and most of the liquid is absorbed. Classification: Traditional Nation/Tribe: Unknown From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NATIVEWAY VENISON WILD RICE CASSEROLE 111cup wild rice 222cup water 111can cream of mushroom soup 444venison chops or steaks 111small onion 12 strips bacon In a small roasting pan mix 1 cup of wild rice with 2 cups of water and 1 small can of cream of mushroom soup. On top of mixture place about 3 to 5 venison chops or steaks. Place 1 small onion (sliced) in pan and three stri ps of bacon over venison. Cook in oven at 350 until rice and venison is done. About 45 minutes. Eat and enjoy! Classification: Contemporary Nation/Tribe: Ojibwa (posted by [email protected] in the NA Message Board / NA Cuisine) From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings Page 532 NATIVEWAY YELLOW JACKET SOUP 111ground dwelling yellowjacket 111grubs Although the mention of "yellowjacket soup" immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste. Classification: traditional Nation/Tribe: Cherokee / Eastern Cultures From: The Native Way Cookbook: The Cookbook Of The Grandmothers At: http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites and the Native American Ring" Yield: 4 servings NAVAJO GREEN CHILI 333lblblb pork shoulder trimmed of fat, and; cut into 1/4 cubes 333tablespoon bacon grease 1/3 cup flour 333medium onions; coarsely chopped 444garlic cloves (or more) minced 32 ozozoz canned whole green chilis cut into; 1/4 bits 222cup stewed tomatoes 666ozozoz canned tomato paste 333cup water 2 1/2 teaspoon salt 1/2 teaspoon dried, ground mexican oregan Melt bacon grease in a skillet over med high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingre dients, bring pot to a boil, and keep stirring every 2 3 minutes. When boiling lower heat to low and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. Yield: 6 servings Page 533 NAVAJO GREEN GHILI STEW 1/4 cup corn oil 333slice bacon 111large onion; coarsely chopped 444centiliter garlic; diced 222lblblb lean ground beef or lamb 222cup beef broth 222cup stewing tomatoes; coarsely 111. chopped 111cup green chili peppers; peeled 111. roasted & coarsely choppd 111teaspoon cilantro; diced 111teaspoon dried oregano 111teaspoon ground cumin 111cup pinto, black turtle or 111. anasazi beans; cooked 111salt & pepper to taste 222cup lettuce; shredded 1/2 cup carrots; shredded 1/2 cup onions; shredded 111cup cheddar cheese; shredded Heat the oil in a large heavy skillet; cook the bacon, onion, and garlic in the oil over medium heat for several minutes until the onion is just translucent. Draw these ingredients over to one side of the pan and add the ground beef or lamb, stirring and browning quickly. Add beef broth, tomatoes, peppers, herbs and seasonings, and beans, if desired. Thoroughly stir these ingredients and simmer for 30 minutes. Balance and adjust flavors. Set aside or save overnight and rewarm. Blend greens, carrots, onions, and cheese in a medium bowl and chill until you are ready to serve the chili, spooned hot over these ingredients. To assemble Navajo Tacos, top a warm piece of frybread with a generous handful of the chilled lettuce mixture. Spoon a generous serving of the Navajo Green Chili Stew on top. Some individuals may want additional shredded cheese and hot sauce on top of this. Selections of these condiments, and more, are usually provided, so that each person can dress his or her own tacos accordingly. All of this is served with great good humor, which simply makes everything taste better! ** Enduring Harvests: Native American Foods & Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor From: Paul Macgregor Date: 03 27 96 Yield: 24 tacos Page 534 NAVAJO LAMB STEW 111medium onion, peeled 111lblblb lamb chunks 111oiloiloil 111water to cover 222tablespoon mild red chile powder 444cup cooked pinto beans 222tablespoon masa or flour 222tablespoon tomato ketchup 111mexican oregano 111garlic powder 111salt and black pepper Chop onion. Saute onion and lamb in a little oil. Add water to cover and bring to a boil. Simmer several hours until the lamb is very tender. Stir the masa or flour into the beans and add the beans to the lamb. Squirt a couple of tablespoons of catsup into the stew and season with the oregano, garlic, salt and pepper to taste. This is a hearty stew that is very filling on cold nights. From: [email protected] (Mary Filmore) Yield: 4 servings NAVAJO MUTTON STEW By: http://www.fooddownunder.com 111pound lean mutton 222pcs medium onions halved salt pepper coarsely chopped celery 333pcs large potatoes cubed 666pcs thickly sliced carrots 111pc cabbage sliced finely pinch of oregano or italian spices l pc large can of stewed tomatoes red wine and/or beef stock Flavor the meat with spices and slow cook in liquid stock for about 4 hours. Add vegetables and more liquid and cook up to another 4 hours. Page 535 NAVAJO PASOLE RESTAURANT By: Burning Tree 3/4 pot Water chicken base to taste 222can white hominy 222can diced tomato garlic menudo spice mix chili powder Mexican or California fresh celentro; chopped onion; chopped chicken or pork; cooked boned chopped Add all to soup pot spice to taste ( slightly hot) let simmer two hours and add cooked meat last. Adjust seasoning if needed. Page 536 NAVAJO POSOLE 2 cups blue dried posole (dried whole hominy) 1/2 cup mild fresh green chiles, roasted, peeled amd chopped or 1 4 oz can 1 3 fresh or canned jalapeños, peeled, seeded, chopped 2 cloves garlic, minced 1 onion, chopped 1 2 peeled, seeded, chopped tomatoes (about 1 cup) 2 3 lb boneless pork roast 2 tsp dried oregano 1/4 cup choppeed fresh cilantro Salt to taste Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos. This and many others can be found in Spirit of the Harvest: North American Indian Cooking (see main RECIPES page, cookbooks section). Because we don't have the taste for such hot foods up north here as they do in the southwest, when I make this posole I omit the jalapenos entirely, and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter sauce for those who like it, and serve a (small) bowl of chopped jalapenos on the side for the real cast iron gullets among us. I probably never will make the 2 day posole on the IHS server (seems kind of like you either have to live on a rach or in a sururban house with a backyard barbeque), but I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a large crowd. Yield: 6 servings Page 537 NAVAJO STEW THE INTERMEDIATE EATER 222lblblb beef chunks 222tablespoon cooking oil 222onions; sliced 444cloves garlic 111cup celery 1/2 cup tomatoes 111teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon thyme 111cup frozen peas 12 small carrots 111can tiny onions; (one pound) 666potatoes; peeled and 111quartered 111cup red wine 1/2 cup flour 1/2 teaspoon kitchen bouquet Brown the beef chunks in the hot oil. Then add the sliced onions, garlic, celery, tomatoes (which have first been put through a blender), thyme, salt, pepper, wine and 1 1/2 cups water. Bring to boil, lower heat, cover and simmer the pot two hours. Add to the pot the potatoes and carrots and simmer, covered, another 45 minutes. Drain the baby onions, saving the liquid. Add them and the peas to the pot. Mix the flour with 3/4 cup of the liquid from the canned onions. When smooth stir into the pot along with the Kitchen Bouquet. Let the stew thicken for another 5 minutes, then dish into large bowls. Recipe by: The Intermediate Eater From: "Greg Hastings" Yield: 6 servings Page 538 NETTLE SOUP 111xxx no ingredients 50g (2oz) butter 25g (1 oz) flake oatmeal 175g (6oz) leeks, white and green parts 225g (8oz) nettle tops, chopped 350g (12 oz) potatoes, peeled and diced 900ml (1½ pints) vegetable stock or water 300ml (10 fl oz) milk salt and freshly milled black pepper. Melt the butter in a large saucepan and fry the oatmeal until well toasted. Stir in the leeks, nettle tops and potatoes and continue to fry for a few minutes. Stir in the liquid and the seasoning. Bring to the boil, then reduce the heat and simmer very gently for about 30 minutes until the vegetables are tender and the oatmeal cooked. Stir frequently during the cooking to ensure that the potato and oatmeal do not stick and burn. Sieve or liquidise the soup, adjust the seasoning and serve very hot. Page 539 NEW MEXICAN RED CHILE TURKEY By: Diane Lauer, Loveland, Co 1/2 cup (1/4 lb.) butter 222tablespoons chopped fresh oregano leaves or 111tablespoon dried oregano 222tablespoons chopped fresh thyme leaves or 111tablespoon dried thyme 444cloves garlic, peeled and minced, plus 1 w; hole head (3 oz.) 111turkey (14 to 18 l kosher salt pepper 10 dried new mexico chiles (2 to 3 oz. total; see notes) 111onion (10 oz.) 222tototo 4 cups fat skimmed chicken broth Notes: If you can't find New Mexico chiles in supermarkets or Latino grocery stores, substitute dried California chiles. Prep and Cook Time: 3 to 4 hours. 1. Preheat oven to 325°. In a 1 to 2 quart pan over medium heat, melt butter. Stir in half the oregano and thyme and the minced garlic. Remove from heat. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck (they're often packed in neck or body cavity) and save for gravy or discard. Rinse turkey inside and out; pat dry. Lightly sprinkle turkey cavities with salt and pepper and remaining oregano and thyme. 3. Rinse chiles and pat dry. Cut off stems and shake out seeds (cut chiles, if necessary, to remove seeds easily). Peel onion and cut into 1 inch wedges. Rinse garlic head and cut in half crosswise. Place half the chiles, onion, and garlic in turkey body cavity. Set a V shaped rack in a 12 by 17 inch roasting pan. Place remaining chiles under center of rack. Set turkey, breast up, on rack. If desired, tuck wing tips under body and loosely tie ends of drumsticks together with cotton string. If turkey overlaps pan rim, tuck a strip of heavy duty foil along pan sides to keep fat from dripping over. Brush turkey all over with butter mixture. Sprinkle lightly with salt and pepper. Lay remaining onion and garlic, cut side down, in pan. Pour 2 cups broth into pan. 4. Roast turkey until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours. Check pan occasionally; if most of the broth has evaporated, add 1 to 2 cups more broth so pan drippings don't burn. Tip turkey slightly to drain juices from body cavity into pan. Transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. 5. Meanwhile, pour pan juices into a 2 to 4 cup glass measure. Skim off and discard fat. Pour 2 cups of the pan juices (if you don't have enough, add more broth to make 2 cups) into a blender. Add onion and chiles from turkey cavity and pan. If desired, squeeze garlic from skins into blender, or discard garlic head. Holding blender lid down with a towel, whirl until mixture is coarsely puréed. Return sauce to roasting pan and stir over Page 540 medium heat until hot. Add salt to taste and pour into a bowl. 6. Carve turkey and serve with chile sauce. If thigh joints are still pink (common in an oven roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 350° to 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Diane Lauer recalls her first Thanksgiving in New Mexico, as a teacher at the San Diego Mission School at the Jemez Pueblo Indian reservation: It was sure different from the Thanksgiving dinner I grew up with in Illinois red chile gravy instead of giblet gravy The garlicky spiced bird was heaven. Yield: 14 to 18 servin Page 541 NEW MEXICO CHILI ALA KATHY PITTS 10 roast chiles 333roasted green bell peppers 555roasted tomatoes 333lblblb lean boneless pork or lamb 111seasoned flour 111hot lard 222chopped onions 222centiliter garlic 111flour to make a roux 111chicken broth 111cumin 111mexican oregano I don't have a real recipe for New Mexico style chile, although I do make it occasionally when I manage to drag home more fresh Anaheim or Poblano chiles than I can dispose of otherwise. (Kroger's sometimes has BIG bags of them for 99 cents a bag ; ) What I do is first roast the chiles (either in the broiler or better over charcoal). The number of chiles I use depends on the size/heat of the chiles, and can range from 2 3 to 10 or more. If the chiles are really hot (it happens sometimes, even with Anaheims), I'll also add 3 4 roasted green bell peppers to give the dish the required pepper taste without rendering it inedible by anyone without an asbestos esophagus. After the chiles have cooled a bit, I peel and seed them, and cut them into coarse dice. I sometimes (not always) will also roast/peel 5 6 tomatoes to place in the chiles, but tomatoes are optional in this dish, and I usually don't use 'em. Next, cut up 3 4 pounds of lean boneless pork (beef is sometimes used, but isn't as good in this dish, IMHO, and I would imagine lamb would be very good here indeed). Coat the meat in seasoned flour, and brown it in hot lard. Remove from the pan and set aside. Toss a couple of chopped onions into the pot, along with a clove or two of garlic. When the onions are golden, I add enough flour to make a roux, and cook until the roux is light brown. I then add chicken broth to make a fairly thin gravy, the pork, chiles, tomatoes (if used), and season the dish with cumin and Mexican oregano. Simmer for a couple of hours, until the pork is tender and the flavors have blended. The end dish should have a pronounced green chile/pepper flavor and be the consistancy of a thick stew. It's very good by itself, or as a filling for burritos/soft tacos, and is wonderful reheated the next morning and served as a side dish with scrambled eggs for breakfast. Wes, for some bizarre reason, likes it over rice... Page 542 Sorry for the inexact recipe/directions. I learned to make this dish from an ex neighbor who was or mixed Hispanic/Native American ancestry, and never QUITE got around to rendering her directions into a real recipe. (She served the dish with fry bread, and a pot of white beans on the side have no idea whether this was traditional or simply the way she liked it.) Kathy in Bryan, TX from Kathy Pitts Yield: 1 batch Page 543 NEW TEXAS VENISON BLACK BEAN CHILI 444tablespoon olive oil 111lblblb venison leg, well trimmed of 111fat and finely chopped 666garlic cloves, finely 111chopped 111onion, chopped 111jalapeno, seeded and 111chopped 444tablespoon ancho puree 222chipotles in adobo, chopped 444medium tomatoes, blanched, peeled, 111seeded and diced 222teaspoon ground cumin 111quart chicken or vegetable stock 111(or more as needed) 12 ozozoz bottle dark beer 111cup black beans, soaked 111overnight and drained 111teaspoon epazote 222tablespoon masa harina 111tablespoon chopped fresh cilantro 111salt and freshly ground 111pepper to taste Here's one from Stephen Pyles' New Tastes from Texas Cookbook (Clarkson Potter/Publishers, 1998). He does say, "We have a saying in Texas: If you have beans about Texas, you know Texas chili has no beans. But this is, after all, _New Tastes from Texas_...." He serves it with goat cheese crema and a Southern salsa, called "slang jang." Hope this exotic enough for you. Heat the oil in a heavy stockpot or casserole until lightly smoking. Add the venison, garlic, onion, and jalapeno; cook over medium heat until the meat has browned, about 15 minutes. Add the ancho puree, chipotles, tomatoes, and cumin; cook for 10 minutes longer. Add the stock and beer; bring to a boil. Add the black beans and epazote. Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat beans are perfectly tender, stirring occasionally. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered. Whisk in the masa harina and cilantro. Season with salt and pepper to taste and garnish with Goat Cheese Creme and Slang Jang. (email/posted) Paul Frohlich, President Yum™ Corporation [email protected]. From: [email protected] (Yum Sf) Yield: 4 servings Page 544 NEWFOUNDLAND MOOSE STEW 333lblblb moose meat, cut into small 111pieces 111teaspoon salt 1/4 teaspoon pepper 666cup water 1/4 lblblb margarine 111small onion 222carrots 10 potatoes 111small turnip 222parsnips Heat fry pan and melt margarine. Brown moose meat in hot butter. Add water, salt, and pepper. Let simmer for one hour Add chopped onion Let simmer for another hour. Cut carrots, potatoes, turnip, and parsnips into a bout 1 pieces, and add. Cook for another 10 minutes. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. [email protected] Yield: 4 servings Page 545 NEWFOUNDLAND RABBIT STEW 222rabbits cut into pieces 222cup water 111chopped onion 444slice salt pork 333teaspoon flour 111cup diced turnip 333diced carrots 1 1/2 teaspoon salt 1/2 cup diced potatoes Heat fry pan and fry salt pork. Dredge the rabbit meat with flour. Brown rabbit meat in hot fat. Place the browned rabbit meat in a large pot Add water to the frying pan to remove all the browning liquid and add it to the pot. Add enough water to cover the rabbit meat. Add chopped onion, salt and pepper. Simmer, do not boil for 2 to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes, and turnip. Bring the stew to a slow boil. Cook for another 10 minutes. Add flour thickening (See recipe which follows) to the stew to make gravy. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. Flour Thickening Take a small jar with a cover. Place 1/4 cup of cold water in the jar. On top of the water place 2 tbsp. of flour. Place the cover on the jar and shake until the mixture is smooth Add to liquid from meat to make it thicker. [email protected] Yield: 4 servings Page 546 NOPALES GUISADOS STEWED NOPAL CACTUS By: Inelva Carrasco Espinosa Oaxaca, Mexico 111lb.lb.lb. nopales (cactus paddles) 111lb.lb.lb. plum (roma) tomatoes 1/4 lb.lb.lb. medium onions 1/2 cup water, divided 111T. olive oil 111sprig epazote 222tsp. stock 1/2 tsp. salt, or o taste A unique recipe from Inelva Carrasco Espinosa of Oaxaca, Mexico. Nopales are also known as cactus paddles. Epazote pronounced (eh paw ZOH teh): An herb well known to Mexican and Caribbean cooking. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the gassy side affects of eating beans. Much like cilantro, it is referred to as an acquired taste. The herb is quite pungent and some say it smells like fuel. Epazote is a commonly found plant native to Mexico and the tropical regions of Central and South America and is widely naturalized throughout the world. In Brazil it goes by the name erva de santa maria or mastruco; in Peru it's called paico, and it is known throughout Mexico and Latin America as epazote. Bring a medium saucepan of water to a boil. Trim off spines and damaged bits, clean and wash the cactus. Cut each paddle into half inch squares. Drop the cactus pieces into the boiling water and cook for 5 minutes; drain. Trim stem ends of the tomatoes and cut the tomatoes into quarters. Place them in a blender container with the onion and one fourth cup water. Whirl until thoroughly blended. Heat the olive oil in a saucepan. Add the tomato mixture, epazote, stock and salt. Bring to a boil and simmer uncovered about 10 minutes. Add the cactus squares and the remaining one fourth cup water. Bring to a boil and simmer gently, uncovered, 5 minutes. If the sauce becomes too thick, thin with a little water. Yield: 4 6 servings Page 547 NOQ QUI VI > HOPI HOMINY STEW 222lblblb lamb or mutton, stew meat 111cubes 111gal can, white hominy 111handful of green chiles 111(jalapen~o works well) 111tablespoon salt Simmer meat, covered with water to which the salt has been added, in a slow cooker for an hour or two after water reaches simmer temperature, adding liquid as necessary. Add hominy. Cover and simmer for several hours, preferably overnight. Chop chiles finely and reserve. Serve stew with chiles and Hopi frybread on the side. The best meal I ever had was in a restaurant on Second Mesa on the Hopi Reservation, and the following recipes borrowed from _Hopi Cookery_ by Juanita Tiger Kavena come awfully close to duplicating it. Original poster not recorded. Yield: 1 servings NORTH WOOD CLAM CHOWDER 666medium potatoes,peeled and cut into 1/2 cu; bes 666cup chicken stock (you can use canned c; hicken broth.) 2226 1/2 oz cans minced clams,drained; save liquid 111tablespoon lemon juice 1 1/2 medium onion,diced 1116 oz pkg. fresh mushrooms,sliced in; three pieces lengthwise 4 1/2 tablespoon butter 1/3 cup flour 333bay leaves 1 1/2 cup whipping cream 2 1/2 cup cooked wild rice 1/2 teaspoon pepper Salt to taste Golden sherry Saute onions and mushrooms in butter until onions are clear. Put potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20 minutes.Add flour to onions and mushrooms,stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook for 10 minutes.Stir often.Add clams,cream and wild rice.Heat stirring constantly.Just before serving add sherry to taste. Yield: 6 servings Page 548 NTAUK CLAM CHOWDER 444slices bacon 222yellow onions (peeled & minced) 222can clams 222tbls. butter/margarine 222tbls. flour 222c.c.c. water 666potatoes (peeled & 111tsp. salt 1/8 tsp. pepper Cut bacon into small strips. Brown bacon. Add onions and saute until golden. Chop clams, drain and save liquid. Add clams to pot. Mix in butter/margarine and flour. Heat, stirring for 2 min. Stir in clam juice and water. Add potatoes, salt and pepper. Simmer, covered for 2 hours. Stir occassionally. Page 549 NUPA ACORN SOUP PART 1 111black oak acorns cleaned 111about 20 pounds 111water 111cedar or redwood bows Acorns are gathered in the fall, right now we are in the peak of the season. Usually the first fall of acorns we disregard. They are normally the wormy ones. Sometimes we will gather these "Pehepes", and use them in our dance regalia. These "Pehepes" are acorns that have been infested with worm larve, and they make the acorns form looking like hunchbacks. They make interesting necklaces and there is a story about "Pehepes" and why we use them, but that again is another chat... My family and I have been known to gather tons of acorn. In the past my Great Aunt Mary had a room in her house where we would deposit all of the acorn we gathered. This was a 10'x12' room, with a four foot board across the doorway. This room was always full of acorn. As children we used to fight for the right to jump into the acorn and stir them up. Anyone bigger than a child would crack the hulls. This had to be done twice a week so that moisture didn't build up and that the acorn dried properly. Traditionally our people stored acorn in 'Chukas', acorn graineries made of cedar and California laurel. These are cylinder in shape and raised above the ground on stakes about three feet. Lacking a spare room for my acorn, I store mine in gunny sacks and hang the filled bags from the rafters in my garage. My sisters living on the rez, use the huge army surplus bins my parents bought. They keep them covered and stir them twice a week. No matter how you store your acorn it is essential that you add a generous amount of California laurel with the nuts. Laurel or bay leaf is a natural insect repellent and keeps the bugs away from the acorn. We let the acorn dry or season at least for a year, this assures that the nuts are well dried. We then crack and hull the acorns. We then spread the acorn meats to allow any additional drying. On the acorn is a red skin, the skin is thicker in the crevices of the nut, it is very important that all of this skin is removed. Otherwise when cooked it is like trying to swallow the chewy part of popped corn. When the nuts are dried this red skin has a tendency to really cling to the nuts. If you sprinkle a little water on them when they are dry it lifts the skin making it easier to remove. We use an open twined winnowing tray in this process of removing the husk skin. Once the acorn is cleaned thoroughly and dry, we begin the hard work. The acorn now needs to be pounded. It is not ground. We do not have grinding rocks, we have pounding rocks. We also have granite mortars and pestles. The pestles are raised above the hole in the mortar rock and allowed to slide through your hands into the acorn in the mortar. Some folks use a 'hopper basket' which catches the acorns as they hop up and allows them to roll back into the mortar. The basket is a conical shape, like a funnel. Of course this is a very time consuming process and you develop wonderful arm muscles. But, let's face it Page 550 folks, this is 1998. Today for smaller batches you can use an electric coffee grinder, a Veggiemeal, mill and juicer works wonders for medium batches. For large batches like my sister and I do, we use an electric flour mill. The acorn flour should have the consistency of wheat flour mixed with very fine corn meal. Once you have your flour ground, you can begin your next step. This process is called leaching. In this step you are washing out the tannic acid in the flour. Tannic acid is bitter to taste, if you can digest enough it is toxic. Only cattle, pigs, deer and rodents are known to eat them raw. Though in California there are documented cases where in a heavy acorn fall cattle ate too much acorn and dropped dead in the pasture. Traditionally we would go to the nearest stream and find a sandy area. Here we would form out a leaching bed and spread out the acorn flour on top of the clean sand. We would then form a channel bringing the water to the bed and allowing a steady stream to flow over the acorn. Cedar bows are used to allow the incoming water to flow evenly over the flour. You would allow this to continue for at least 8 10 hours, depending on how much and how deep the flour is, after 8 hours you would make a taste test to determine if it was ready. Today we have a raised table made of boards and chicken wire, which we cover with a thick bed of fresh pine needles, and then a clean cotton sheet. On top of this we spread the acorn flour and leach it using a water hose placed on top of a spread of fresh cedar bows. It still takes 8 10 hours. When the leaching process is complete, the flour will no longer have a bitter taste, but rather a slightly sweet taste. When it is ready we pick it up off the leaching bed. It comes up like globs of wet clay. Using the traditional method of a sand bed you would gently wash off any sand with water. Because acorn is high in oils not much adheres to it. The leached acorn flour is then mixed with water, usually a 2 1 ratio for a thick soup or a 3 1 ratio for a thinner soup. This is an approximate measure, as my sister and I mix the flour and water with our hands and know what we are looking for. My sister and I still cook acorn in the traditional method, using baskets and hot rocks. The baskets used for cooking are three rod coiled cooking baskets. They are water tight. In order to use these baskets for cooking they must be soaked in water overnight. This allows the basket material to soak in the water and makes the basket water tight. Before cooking acorn we take a little of the leached flour and rub it into the weave of the basket to assure no leakage. We then mix the leached acorn flour with water in the basket. From: "Andre And Melana" Yield: 4 servings Page 551 NUPA ACORN SOUP PART 2 111con't The morning we are going to cook the leached acorn we build a large fire in the cooking fire pit. The fire is built upon a stack of cooking rocks. They can be either basalt rocks or soapstone any other type of rock will burst and crumble. Whatever you choose to use, you always count them before building your fire. Your fire is a clean fire, built of clean wood. No use of petroleum products to start your fire, and never, never throw trash of any sort into a cooking fire. We use only oak or manzanita wood, as these are hot burning woods and leave little ash. We keep this fire burning hot for at least a couple of hours. When we are ready to cook, the cook's helper will lift the cooking rocks out of the fire one at a time, using large sticks called 'pinita', they resemble oversized chop sticks, made of young cedar or oak saplings. Each rock is dipped into a vessel of water to wash off the ash, then a second vessel to assure it's cleanliness. The rock is then placed on the cooks waiting cooking paddle or stirring loop. The cook then gently lowers the rock into the mixed acorn flour, one at a time. It takes approximately four to six rocks the size of an adult fist to bring a basket full of acorn soup to a full rolling boil. The cook keeps the rocks in constant motion. This assures that the basket is not scorched or burned. This cooking process takes about 15 20 minutes. The baskets used are about as large if not larger than a large stock pot. This is a very efficient method of cooking. When the acorn soup, or 'nupa' is done, the cook removes the hot rocks from the soup. Sometimes the cook will drop the rocks onto clean cedar bows and allow the acorn adhered to it to bake, making what my kids call acorn chips. Other times the cook dips her hand into clean water and cleans off each rock as she takes it out of the soup then drops it onto the earth to allow it to cool and bake clean itself. This is how we cook acorn soup, or 'nupa'. The other way we serve it is in little water dumplings or 'ulay'. For this we cook the acorn into a very thick soup, when it is done cooking we use a small basket and individually dip a basketful of the thick acorn soup into very cold running water. It immediately solidifies into like a gelatin dumpling. Many elders prefer this older style of cooked acorn. This is how my people, the Northern Sierra Mewuk (Miwok) prepare acorn. Acorn is high in protein and contains almost every essential vitamin. This we know because we had to have it analyzed before the doctors at Oak Knoll Naval hospital my grandmother was in prior to her passing would allow her to have it. Note: A little background on myself: Here in California I am referred to as a Traditionalist, that is I still practice the traditional ways and ceremonies of my people. I am a basketweaver, I make coiled and twined Mewuk (Miwok) baskets. I am a founding Board Member of the California Indian Basketweavers Association, and served on the Board for the last eight years. I am an artist, I work with oils, acrylics, pastels, watercolors, pencil and pen. I make jewelry, a view of my work can be seen in the May 1997 issue of Ornament Magazine in an Page 552 article announcing the opening of a Beadwork show at the American Indian Contemporary Arts Gallery in San Francisco. For those of you who are wondering what I look like, if you have a copy of the Time/Life Series, Indians of America, in the Indians of California book, you can see me, on page 54, there is a photo of me cooking acorn. Offered by Kimberly R. Stevenot (aka Billierose) Northern Sierra Mewuk (Miwok) Tuolumne Rancheria, Tuolumne, CA http://www.zianet.com/witchy/recipes/native/ From: "Andre And Melana" Yield: 4 servings NUT & MINT SOUP...MOHAWK 2 10 1/2 oz. cans beef consomme 1/2 cup raw pinon nuts leaves of 2 stalks mint, washed 2 2 2 === 1 lb. 4 oz. cans chick peas,draine; d & rainsed 333cups water PLACE THE CONSOMME,WATER, & PINON NUTS IN A LARGE SAUCEPAN & BRING TO A BOIL. REDUCE HEAT ADD CHICK PEAS, & SIMMER 20 MINUTES. TURN HEAT OFF ADD MINT LEAVES & LET STEEP ABOUT 2 MINUTES. SERVE AT ONCE & ADD SEASONING EACH HELPING W/ FRESH GROUND CRUSH PEPPER..... Yield: makes 6 8.. OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP) 111medium yellow squash, diced 444shallots, with tops, chopped 111qt. water 222T. maple syrup 555slices cucumber (1/2' thick) 111T. salt 1/4 tsp. black pepper Place the squash, shallots, water & syrup into a large soup pot and simmer until the squash is tender. Add the cucumbers. Pour everything into a large bowl and mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot and season with salt & pepper. Simmer for 5 to 10 minutes. Page 553 OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP) 111medium yellow squash, diced 444ea shallots, with tops, chopped 111qtqtqt water 222tbl maple syrup 555slices cucumber (1/2' thick) 111tbl salt 1/4 tsp black pepper Delicious Autumn soup! Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP) 111medium yellow squash, diced 444ea shallots, with tops, chopped 111qtqtqt water 222tbl maple syrup 111tbl salt 1/4 tsp black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Put everything into a large bowl & mash until it becomes a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Page 554 OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP) 111medium yellow squash, diced 444ea shallots, with tops, chopped 111qtqtqt water 222tbl maple syrup 555slices cucumber (1/2' thick) 111tbl salt 1/4 tsp black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. OGWISSIMANABO (TUSCARORA YELLOW SQUASH SOUP) 111medium yellow squash, diced 444ea shallots, with tops, chopped 111qtqtqt water 222tbl maple syrup 555slices cucumber (1/2' thick) 111tbl salt 1/4 tsp black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Page 555 OGWISSIMANABO (YELLOW SQUASH SOUP) By: Iroquois 111medium yellow squash 444shallots or scallions (with tops) 222tablespoons maple syrup (real, not imitation) 111medium cucumber 111tablespoon salt 1/4 teaspoon black pepper 1. Dice squash. 2. Chop shallots or scallions 3. Put vegetables and maple syrup in soup pot with 4 cups of water, and simmer for 40 minutes or until squash is tender. 4. Slice cucumber into 1/2 inch slices. 5. Add cucumber slices to soup. 6. 'Pour everything into a large mixing bowl and 'mash' until it forms a thick, creamy paste.' 7. Pour the paste back into the soup pot, season with salt and pepper and simmer for another 5 10 m Yield: yield: serves 6 OGWISSIMANABO (YELLOW SQUASH SOUP) 111medium yellow squash 444shallots or scallions (with tops) 222tablespoons maple syrup (real, not imitation) 111medium cucumber 111tablespoon salt 1/4 teaspoon black pepper 1. Dice squash. 2. Chop shallots or scallions 3. Put vegetables and maple syrup in soup pot with 4 cups of water, and simmer for 40 minutes or until squash is tender. 4. Slice cucumber into 1/2 inch slices. 5. Add cucumber slices to soup. 6. 'Pour everything into a large mixing bowl and 'mash' until it forms a thick, creamy paste.' 7. Pour the paste back into the soup pot, season with salt and pepper and simmer for another 5 10 minutes. Yield: serves 6 Page 556 OGWISSIMANABO (YELLOW SQUASH SOUP) 111medium yellow squash, diced 444shallots, with tops, chopped 111quart water 222tablespoon maple syrup 555slice cucumber (1/2 thick) 111tablespoon salt 1/4 teaspoon black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09 02 95 Gourmet Yield: 6 servings OGWISSIMANABO (YELLOW SQUASH SOUP) 111medium yellow squash, diced 444shallots, with tops, chopped 111quart water 222tablespoon maple syrup 555slice cucumber (1/2 thick) 111tablespoon salt 1/4 teaspoon black pepper Place the squash, shallots, water & syrup into a large soup pot & simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl & mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot & season with salt & pepper. Simmer for 5 to 10 minutes. Yield: 6 servings Page 557 OLD FASHIONED CHEROKEE STEW By: Archbishop John Missing [email protected] recipe I was searching through the archives for Cherokee recipes for a gathering in the Fall when I found the recipe for Grandmother's much beloved chicken and dumplings. For years I had looked in cookbooks and recipe collections for her dumplings, but over and over I see the directions to 'take a spoonful and drop into pot' instead of 'cut a strip and drop into pot.' 'OLD FASHIONED SQUIRREL CHEROKEE STEW' calls for making the dumplings with broth and cutting strips and putting them into the pot. For my whole life I had assumed that the chicken and dumplings that the ladies of the church always insisted that Grandma bring to dinners was German. Now I discover that it was Cherokee, but I also recently found out that her grandmother was probably at least part Native American. Page 558 OLD FASHIONED RABBIT STEW WITH DUMPLINGS 111medium rabbit, cut up fryer 222medium onions, cut up 222bay leaves 3/4 teaspoon course black pepper 111teaspoon salt 111teaspoon crushed dried tarragon 111teaspoon crushed dried thyme 444large carrots, peeled, halved 444medium potatoes, peeled, chunked 111cup flour 1/2 cup ground suet (very cold) 111salt and pepper to taste 1/4 cup chopped fresh parsley 222teaspoon baking powder 111cold water Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6 8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat). Yield: 4 servings Page 559 OLD TIMER'S RABBIT STEW 111rabbit, cut into serving pieces 555small white onions 111cup chopped celery 222bay leaves 555teaspoon salt 1/2 teaspoon pepper 222quart water 222cup diced potatoes 1 1/2 cup carrots, sliced 1/2 lblblb fresh mushrooms 111teaspoon parsley flakes 1/2 cup flour 1/2 cup water Place first seven ingredients in a large stew pan with lid. Cover and simmer for 2 hours. Add potatoes, carrots, mushrooms and parsley flakes. Simmer covered for another 45 minutes or until all is tender. Blend flour and cold water and add to stew. Cook until thickened. Source: http://www.SailorRandR.com Yield: 2 servings Page 560 OLSON'S WILD RICE 1 1/2 cup wild rice 333cup vegetable stock 1/2 red bell pepper, diced 111small 1/2 green bell pepper, diced 111small 111small chili pepper, diced 1/2 teaspoon finely chopped fresh sage 1/2 teaspoon finely chopped fresh thyme 111teaspoon finely chopped fresh garlic 111salt to taste 1/2 cup rice vinegar 1/2 cup red wine vinegar 111cup olive oil Most of our rice is the longest grain, which is the best quality from Manitoba. I always soak the rice overnight, then it takes much less time to cook," says Olson. Wash rice thoroughly. Place rice in a heavy saucepan with vegetable stock and bring to a boil. Reduce heat to low and simmer, covered 45 minutes or until rice is tender. Rinse rice thoroughly with cold water. Then place in a large stainless steel bowl. Additional Ingredients Stir all the above ingredients together with the rice. Makes 6 to 8 servings. Additional Ingredients From: Godbless777 Yield: 4 servings Page 561 O'MANION POTTED ELK ROAST 1113 to 4 pound elk rump roast 333tablespoon butter 1/4 lblblb potatoes, peeled and cut into chunk; s 1/4 lblblb carrots, peeled and cut into chunks 1/4 lblblb onions, peeled and sliced 1/4 green pepper, seeded and cut into c; ubes 111pkg onion soup mix salt and pepper to t; aste 1/4 cup red wine 1/4 cup water 222tablespoon flour Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large crock pot. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork. Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2 3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4 6. From: Z Pegasus #2 @1219000 1 Date: 03 18 94 From: Z Pegasus #2 @1219000 1 Date: 08 12 94 The Gwe Bbs [asv/Cin] (37) Home Cooki Yield: 6 servings ONEIDA CORN SOUP 111xxx no ingredients 1 C. fresh spinach, torn 2 C. whole kernal corn 1/2 C. beef, cooked and cut into small pieces 1/2 C. long grain rice 1 qt. water 3 tsp. wild rice Pepper to taste Mix in medium pot. Simmer until rice is cooked about 25 30 minutes. Yield: 1 recipe Page 562 ONEIDA CORN SOUP corn (cut corn from cob) water wild rice wild greens venison Cook corn in water with bits of venison, wild edible greens like cowslip, ferns, or milk weed and a handful of wild rice. ORGANIC BEAN SOUP WITH SEA BEANS & SORREL By: Ex. Chef Tom Colicchio 1/4 ccc fava beans; cooked, peeled and reserv 1/4 ccc cranberry beans; cooked and reserved 1/4 ccc sea beans; blanched 1/4 ccc garden peas 1/4 ccc green and yellow roma beans cut, co 1/4 ccc purslane; picked 111lblblb italian parsley; blanched refreshed in col 111lblblb lambs quarters wild spinach blanche 1/4 lblblb sorrel or spinach cut into chiffona 111tbtbtb butter salt and pepper 111qtqtqt vegetable stock: 111carrot 111rib celery 111onion 111leek 1/4 ccc chives 1/4 ccc tarragon 1/4 ccc thyme 1/4 ccc italian parsley 111qtqtqt water VEGETABLE STOCK: In a saucepan steam the vegetables in a small amount ofofof water for 8 to 10 minutes. Add the herbs and remaining water and simmer for 20 minutes. Strain and reserve. Heat vegetable stock in a saucepan. Add all beans and simmer for 2 to 333 minutes. Strain beans, reserving the liquid, and place beans in a heated soup bowl. Add parsley puree, spinach puree and butter to the reserved liquid. Bring to a boil and puree with a hand blender, add purslane. Season to taste. Pour over the top of the beans. Garnish with the chiffonade ofofof Page 563 sorrel. Yield: 4 servings OSTRICH STEAKS WITH SHALLOTS AND OYSTER MUSHROOMS 222tablespoon vegetable oil 333shallots; finely chopped 50 mlmlml dry vermouth; or dry sherry, 111optional 150 mlmlml fresh beef stock 100 mlmlml double cream 111salt 111fresh ground black pepper 120 gm mixed oyster mushrooms 222140 g ostrich steaks 222teaspoon fresh chives; chopped Heat 1/2 tablespoon of the oil in a saucepan over a moderate heat. Add the shallots and cook for 2 3 minutes until soft. Add the vermouth or sherry, if using, and the stock. Reduce volume by half which will take approximately 2 minutes. Add the cream and reduce the liquid until it coats the back of a spoon. Add seasoning to taste. Remove the sauce from the heat. Heat 1 tablespoon of the oil in a frying pan and add the mushrooms. Cook lightly for 2 3 minutes so that they retain their shape and texture. Remove them from the pan. Add the remaining oil to the pan, and, hen the oil is hot, season the steaks with salt and freshly ground black pepper and fry them for 2 3 minutes on each side. Aim to erve them rare (don't overcook). Add the mushrooms to the sauce and reheat for 1 2 minutes over a low heat. To serve, pour the sauce over the steaks and sprinkle with the chives. By: Sainsbury's Leaflet Helen Watson More recipes at http://www.hwatson.force9.co.uk From: "Helen Watson" Yield: 4 servings Page 564 OVEN BRAISED TEAL 666teal breasts, deboned/halved 666tablespoon butter 333tablespoon flour 222cup chicken broth 1/2 cup wine, sherry 222cup button mushrooms, small 1/4 cup parsley, minced 111salt & pepper to taste Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350 F for 1 hour in a covered baking dish. Serve with wild rice. Also for: Use doves, quail, snipe, woodcock, grouse, pheasant & rabbit Suggestions: Use oyster liquor instead of chicken stock Yield: 4 servings OVEN BRAISED RABBIT 666rabbits 666tablespoon butter 333tablespoon flour 222cup chicken broth 1/2 cup wine, sherry 222can button mushrooms, small 1/4 cup parsley, minced 111salt & pepper to taste Season the rabbit with salt and pepper. Melt butter in a black iron pot and brown rabbits. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over rabbit. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish. Serve with wild rice. Yield: 1 servings Page 565 OVEN ROASTED ROOTS 1 1/2 pounds blue, yukon gold, or red thin skinn; ed potatoes (or a mixture 1 1/2 pounds short, slender carrots (1/2 in. thi; ck), ends trimmed 1 1/2 pounds pearl onions (3/4 in. wide) 222tablespoons olive oil 111tablespoon fresh thyme leaves or 1 teaspoon dr; ied thyme 111tablespoon fresh rosemary leaves or 1 teaspoon; dried rosemary 1/2 teaspoon fresh ground pepper 1/3 cup dry red wine 1/3 cup balsamic vinegar 1/3 cup chicken broth salt Notes: Other root vegetables (baby turnips, parsnips, chunks of leeks) can be used; vegetable weight should total about 4 1/2 pounds. Up to 4 hours ahead, roast vegetables; let stand at room temperature. To warm, set roasting pan over medium heat, add remaining ingredients, and stir until steaming. Garnish with rosemary sprigs or roasted garlic. 1. Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12 by 15 inch roasting pan, mix potatoes, carrots, onions, oil, thyme, rosemary, and pepper. 2. Roast vegetables in a 450 [degrees] oven, stirring occasionally, until tender when pierced, 40 to 50 minutes. 3. Transfer pan from oven to rangetop and set over medium heat. Add red wine, balsamic vinegar, and chicken broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes. 4. Spoon vegetables into a bowl. Add salt to taste. Yield: 10 to 12 servin Page 566 OZARK STYLE VENISON STROGANOFF 1 1/2 lblblb venison 111marinade recipe for game 111all purpose flour 1/4 cup vegetable shortening 111can mushrooms 6oz 111onion, finely chopped 111garlic clove, pressed 111can cream of tomato soup 1/4 teaspoon hot sauce 111tablespoon worcestershire sauce 1/2 teaspoon salt 1 1/2 cup sour cream Cut venison into 1 1/2 inch cubes and place in a bowl. Pour your favorite marinade over; marinate several hours, turning occasionally. Drain off marinade. Dredge venison with flour; brown in the hot shortening in iron skillet. Drain mushrooms and reserve liquid. Add onion, garlic, and mushrooms to venison. Combine soup, reserved mushroom liquid, hot sauce, Worcestershire sauce, and salt; stir into venison mixture. Simmer 1 hour and stir occasionally. Stir in sour cream just before serving; heat through but do not boil. Serve over rice or mashed potatoes. One quarter pound fresh mushrooms, sliced and sauted in butter, can be substituted for the canned mushrooms. Serve. Yield: 6 servings PACIFIC SALMON CHOWDER 111tablespoon butter or vegetable oil 444potatoes, peeled and diced 111cup green onions, sliced 1/4 teaspoon dill seed 666cup milk 111lblblb fresh salmon, cut into chunks 111salt and pepper to taste 111dill sprigs, for garnish Melt butter in a large saucepan over medium heat. Add potatoes, green onions, and dill seed, and saute for 2 to 3 minutes. Add milk and simmer over low heat for 40 minutes. Add fresh salmon and simmer for 10 minutes more. Season with salt and pepper. Garnish individual servings with dill sprigs. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Submitted By HILDE MOTT On 01 25 95 From: Bobbie Beers Date: 03 29 96 Yield: 6 servings Page 567 PAGANENS (ALGONQUIN WILD NUT SOUP) 24 ozozoz Hazelnuts, crushed 666ea Shallots, with tops 333tbtbtb Parsley, chopped 666ccc Stock 111ttt Salt 1/4 tststs Black pepper Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally. This page was last modified on 30 June 1997 Yield: 6 servings Preparation Time (hh:mm): 0:00 Page 568 PAGANENS (ALGONQUIN WILD NUT SOUP) 24 ozozoz hazelnuts, crushed 666shallots, with tops 333tablespoon parsley, chopped 666cup stock 111teaspoon salt 1/4 teaspoon black pepper Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally. This soup is traditionally served amongst the Algonquin during the Fall. Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09 02 95 Gourmet Yield: 6 servings PAN BROILED VENISON CHOPS 666venison rib chops 222tablespoon bacon fat 333medium onions sliced 1 1/2 lblblb fresh mushrooms, sliced 1/3 cup all purpose flour 111cup beef stock 111cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Lightly brown chops on both sides in bacon fat, using iron skillet over moderately high heat. Transfer chops to shallow pan; retain dripping in skillet. Broil chops at hight heat 5 inches from heating element. Turn and broil till med rare. In the dripping in skillet, gently cook onions and mushrooms until lightly browned. Blend flour, stock, milk, salt, and pepper. Add to pan. Cook, stirring constantly until thickened and bubbly, about 4 min. Serve onion and musrooms sauce over chops while both are hot. From: Helen Yield: 4 servings Page 569 PAN FRIED FILLET OF REINDEER IN A RICH GAME STOCK 111180 gram fil reindeer; (6oz) FOR THE STOCK 111carrot 111leek 111onion 111celery 111thyme 111garlic 111salt and pepper 111cream 111potatoes 111olive oil 111lemon 111salt and pepper 111fresh thyme 111garlic Stock: The bones of the reindeer should be browned hard, almost blackened, in the oven at 250øC/500øF/gas mark 9 for 30 45 minutes. Then place in a casserole with cold water, bring to the boil while stirring. Add a mix of carrot, leek, onion, celery, thyme and garlic, but no salt. This should be simmered for 6 hours to allow the casserole to reduce to a thick syrup, and then strained. Add the same amount of cream as you have stock and stir. This will create a rich game stock. Finally add salt and pepper to taste. For the Reindeer: Season the fillet of reindeer with salt and pepper and lightly brown in a frying pan on each side. Roast in the oven at 160øC/300øF/gas mark 2 for 4 to 6 minutes. Potatoes: Clean the potatoes but they will be cooked with the peel. Place in a roasting tin with olive oil, some garlic and lemon, salt, pepper and thyme to taste. Roast in the oven for 25 minutes at 250øC/500øF/gas mark 9. Serve with broccoli and sauted mushrooms. Converted by MC_Buster. Converted by MM_Buster v2.0l. Yield: 1 servings Page 570 PAN FRIED NOISETTE OF VENISON MARINADE 70 gm heather honey 100 gm shallots 111teaspoon parsley; chopped 666lavender heads; up to 8 50 mlmlml brandy 111bayleaf 666crushed peppercorns 200 mlmlml dry red wine 111teaspoon tomato puree 111tablespoon redcurrant jelly 777floz brown stock 111tablespoon heather honey 10 gm unsalted butter 111venison bones Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hours. Remove the venison and pat dry with a clean cloth or disposable paper towel. Heat the thick based pan and add a little clarified butter. Add the venison and seal on all sides, turning carefully approximately 2 minutes on each side. Add the chopped venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a warm place. To the pan add the marinade and bring to the boil. Add 7floz of stock, reduce the heat and simmer for approximately 20 minutes. Add 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook until the sauce is slightly syrupy. Strain into a clean pan and keep warm until ready for use. Before serving whisk in a nut size piece of unsalted butter. DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l. Yield: 4 servings Page 571 PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING 666squab 666slice bacon 111large yellow onion, chopped 222ribs celery, chopped 1/2 cup dried apricots, chopped 1 1/2 cup chicken stock 1/2 bunch parsley, chopped 3 1/2 cup cornbread, diced and 111toasted 333shallots, peeled and diced 1/2 cup apricot brandy 1/2 teaspoon powdered habanero chile 1/2 cup orange juice 111sea salt, to taste 111black pepper, ground, to 111taste Preheat the oven to 375 degrees. Wash and dry the squab In a mediumsize heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes. Serve with steamed broad beans. Yield: 6 servings From: Sylvia Steiger Date: 25 Nov 97 Yield: 4 servings Page 572 PAN ROASTED DOVES 222tablespoon all purpose flour 1/2 teaspoon salt 111teaspoon pepper, black 16 doves 222tablespoon butter or margarine 222tablespoon bacon drippings 111cup wine, dry white 1 1/2 cup veal or chicken broth 111tablespoon red currant jelly 222tablespoon all purpose flour Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments Also for: Use same recipe for snipe, quail, rails or teal breasts. Source: Cord Middleton SOUTHERN LIVING Nov 87 Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 Yield: 1 servings PAN ROASTED DOVES SL 11/87 222tablespoon all purpose flour 1/2 teaspoon salt 111teaspoon freshly ground black pepper 16 doves 222tablespoon butter or margarine; melted 222tablespoon bacon drippings 111cup dry red wine; divided 1 1/2 cup veal or chicken broth; divided 111tablespoon red currant jelly 222tablespoon all purpose flour : Combine first 3 ingredients; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 cup wine, 3/4 cup broth, and jelly; cover and cook over low heat 40 minutes. : Remove doves, and keep warm. Combine 2 tablespoons flour, remaining 1/2 cup red wine, and remaining 3/4 cup broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings; cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Yield: 4 servings. From Cord Middleton of Georgia in November, 1987 "Southern Living" Page 573 Typos by Jeff Pruett Yield: 4 servings PAN ROASTED DOVES #1 222tablespoon all purpose flour 1/2 teaspoon salt 111teaspoon pepper, black 16 doves 222tablespoon butter or margarine 222tablespoon bacon drippings 111cup wine, dry white 1 1/2 cup veal or chicken broth 111tablespoon red currant jelly 222tablespoon all purpose flour Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments Yield: 1 servings Page 574 PAN ROASTED SQUAB WITH SALSIFY 444squab or cornish game hens 111large carrot, diced 222ribs celery, diced 111medium onion, diced 222quart chicken stock or reduced salt broth 1/4 teaspoon dried thyme 333large shallots, diced 1/4 lblblb bing cherries, pits removed 111cup red wine 111salt and pepper 1/2 lblblb salsify (substitute parsnips) 222tablespoon lemon juice or white vinegar 555tablespoon unsalted butter 111tablespoon vegetable oil 333bunch fresh spinach 1. Heat oven to 450 degrees. Cut (or have the butcher cut) legs and breast meat with wings attached from the carcass of each squab. Cut off wing tips. Cover breast and leg pieces and refrigerate. Place carcasses and wing tips in a roasting pan and cook in the oven until well browned. 2. Add diced carrot, celery and onion to the pan and continue to roast until vegetables are soft. Reserve 3/4 cup of chicken stock and add the remainder to the pan along with the thyme. Lower heat to 375 degrees and simmer stock for 2 to 3 hours. Strain through a fine sieve. There should be about 4 cups of strained stock. If there is more, pour the stock into a saucepan and boil atop the stove until reduced to 4 cups. 3. In a saucepan, cook shallots in 1 tablespoon butter until softened. Add cherries and cover with red wine. Raise heat and boil wine until almost completely evaporated. Add strained squab stock and cook at a brisk simmer until reduced to sauce consistency, about 2 cups. This will take an hour or more. Season to taste with salt and pepper. (Recipe may be done ahead to this point. Let sauce cool, cover surface with plastic wrap and refrigerate. Return squab and sauce to room temperature before continuing.) 4. Peel salsify, placing peeled stalks in water with 2 tablespoons lemon juice or white vinegar. Slice salsify crosswise into thin rounds and dry on paper towels. Melt 2 tablespoons butter in a large sauce pan. Add salsify and turn to coat with butter. Add 1/2 cup reserved stock and simmer until salsify is tender. Keep warm. 5. Return oven to 450 degrees. Place remaining 2 tablespoons butter and 1 tablespoon oil in an oven proof skillet large enough to hold the squab pieces in a single layer. (If necessary, use 2 skillets.) Brown pieces on all sides, then remove breast pieces. Place skillet in the oven and cook legs for 5 minutes. Add breast meat and cook for Page 575 3 to 5 minutes, or until medium rare. Remove from oven and let meat rest, loosely covered for about 5 minutes. (If using Cornish game hens, cook until completely done.) 6. Meanwhile, return salsify to the heat. Add spinach and remaining 1/4 cup stock, cover pan and steam, tossing once or twice, until spinach is completely wilted. Season to taste with salt and pepper. 7. Make a bed of spinach and salsify in the center of each plate. Pour or spoon cherry sauce around the spinach bed and arrange 2 squab breasts and 2 legs atop sauce on each plate. Serve with a sangiovese wine such as Atlas Peak. Posted By [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking From: Mark Alexander Yield: 4 servings PAN STEWED RABBIT 111rabbit, ready for the pan 111salt 1/2 cup olive oil 111cup vinegar, wine 111flour 222tablespoon butter 333olives, chopped 111garlic clove, mashed 222cup consomme 1/4 teaspoon salt 1/4 teaspoon pepper 111tablespoon bacon, raw, diced 222cup wine, red Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours. Recipe date: 12/10/87 Yield: 1 servings Page 576 PAN STEWED RABBIT #1 111rabbit, ready for the pan 111salt 1/2 cup olive oil 111cup vinegar, wine 111flour 222tablespoon butter 333olives, chopped 111garlic clove, mashed 222cup consomme 1/4 teaspoon salt 1/4 teaspoon pepper 111tablespoon bacon, raw, diced 222cup wine, red Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours. Yield: 1 servings PAPA By: s. recipe Hi. I'm not Softbreze but papa (sp) is a dried (dehydrated) meat soup. There's a couple ways to make it that I know of. You slice your meat and hang it over a line to dry completely or nowadays you can use a commercial dehydrator to dry it. Then you just put it in a mixture of soup. I usually see it made with little vegetables or rice. The wasna is yummy. Very traditional. Softbreze could probably better explain how to make it. My grandmother's make real good wasna. We use it for special traditional occations/events. Hope that hel Bright Morning Star Page 577 PAPAGO TEPARY BEAN SOUP 222ccc tepary beans, soaked 111tststs mixed oregano and cumin 111clove garlic, diced 111md onion, chopped 666ccc water 111ccc diced celery 333ccc tomatoes w/juice 222carrots, sliced 444slices bacon, diced Drain soaked beans and bring to boil in big pot. When tender, fry bacon until limp. Remove bacon; add onion, carrots, celery and garlic and saute. Add bacon, tomatoes and juice and the remaining spices. Cook 10 mins., add beans. Cook another hour until beans are mealy tender. Serves 6. Serve with flour tortillas or fresh frybread. Dried red chile pepper may be stirred into pot during the last 10 minutes. Yield: 6 servings PARTRIDGE BISQUE 333ozozoz chicken base 444quart water 222fresh partridge 111quart half & half 222medium onions (chopped) 333ribs celery (cut at bias) 111carrot (chopped finely) 111salt & pepper to taste 111butter & flour roux Combine the Chicken base and water. Add warmed half & half. Make the basic roux, blend until thickened to the consistency of a thin gravy. Sauté onion, celery and carrots until tender and crispy, then add the soup mixture. STOCK: Boil Partridge with 3 oz. Chicken base, or 1 Tbs. Salt till tender. Remove bird from stock, strain and reserve. When cooled, remove meat from bone, discard bones. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings Page 578 PARTRIDGE STEW 333partridges 666tablespoon bear grease 1/2 tablespoon coltsfoot salt 111handful mint leaves chopped 111handful miners lettuce 444wild onions Skin and draw the partridges. Wash real good inside and outside. Put the partridge on a long stick and brown over the oppen fire. Baste the ppartridge with bear grease until it is golden brown. Put the partridges, the rest of the bear grease, miners lettuce leaves, onions, coltsfoot salt, and mint in the pot and cover with cold water. Place the stone basket in the pot and add the red hot stones. Bring the water to a boil by adding more hot stones. Keepp it at a slow boil for 2 hours, stirring once in a while. If you want to you can thicken the stew with some flour. Can be served on hot griddle cakes. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe PARTY CHICKEN; CASSEROLE 2228 oz. cans crabmeat 111boned 111cup pepperidge farm dressing 111dry 222chicken breasts; boned and 111split 1/4 teaspoon salt 1/4 teaspoon pepper 111can cream of mushroom soup 111undiluted 1/4 teaspoon paprika 111parlsey or pimiento strips 111for color Recipe by: Mrs. Siegle Parks Butter 9 x 9 inch casserole. Bone crabmeat and place on bottom. Make stuffing according to package directions and place on top of crabmeat. Skin chicken breasts and lay over stuffing. Sprinkle on parsley or pimiento and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake, uncovered, at 325ø for 1 1/2 hours. Source: "Mountain Measures"; Junior League of Charleston, WV ed. 1974 Page 579 Yield: 4 servings PATTI'S GROUSE WITH PEAR SAUCE 444ruffed grouse breast halves, 111skin removed 1/4 ozozoz dry white wine 111can 16 oz. pear halves in 111light syrup 1/2 cup whipping cream 222tablespoon flour 3/4 cup reserved broth 1/4 teaspoon salt Preheat oven to 325F, line 9x9x2 inch baking pan with heavy duty foil, leaving 1/2 inch foil collar. Place grouse halves in pan. Pour wine and juice from pears over grouse, reserve pear halves. Place a sheet of foil over pan and fold edges together to form a tight seal. Bake 30 minutes or until meat tests done. Uncover. Remove 3/4 cup of broth and set aside. Place pears around grouse in pan, bake 5 minutes longer, or until fruit is heated. In saucepan, stir whipping cream into flour until thickened. Add reserved broth and salt and heat thoroughly. Remove grouse and pears to platter. To serve, spoon sauce over grouse. Yield: 3 servings Page 580 PAULA GIESE'S CREAM OF GREEN BEANS SOUP 222quart chicken stock 1/4 cup butter 1/2 cup flour 111onion chopped fine 111stalk of celery chopped 222leeks chopped fine 222sprigs parsley chopped 1 1/2 cup cooked green beans (can use 111frozen, not canned) 111cup cream mixed thoroughly with 222egg yolks Melt butter in large soup pot, add flour and stir until golden. Add chicken bro th and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming se veral times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and rehea t. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixtur e, then pour the mixture into the hot soup, stirring. Cook, stirring, below boili ng point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt . (The tastier the chicken broth you start with the less salt you need at the end ). Serve with a few beans floating on each bowl. Copyright 1995, Paula Giese Yield: 4 servings Page 581 PAULA GIESE'S SUCCOTASH WITH CREAM 222cup fresh shelled lima beans 1/4 teaspoon dried rosemary 222cup fresh corn stripped from 111cob 444tablespoon butter 333teaspoon chopped parsley 111can chicken consomme (not 111diluted) 222tablespoon flour 111cup whipping cream Shell the beans out of the pod like peas. (About 2 lbs of limas in pods shells out to 2 2 1/2 cups.) Place beans in a small amount of boiling salted water wi th rosemary and boil covered about 20 30 minutes until tender. Meanwhile, strip fresh corn from cob. Just as beans are done, frizzle the corn in 2 Tbs of butte r (it only takes a few minutes if the corn is fresh, should never take longer tha n 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley . Heat the soup just to melt it if it has become jellied in the can. In a bowl, a dd the soup to the flour and mix till smooth. Pour this into the bean mixture, an d stir over gentle heat until it thickens slightly and the raw taste of flour is gone. Add the cream. Taste for seasoning (soup probably has enough salt) Heat to boiling, serve hot with more parsley sprinkled on it, or black pepper ground coa rse over it (unless somebody doesn't like this). Note: you can if you must use ca nned corn, but don't use canned limas for this. Copyright 1995, Paula Giese Yield: 4 servings Page 582 PAWNEE CORN SOUP 111xxx no ingredients Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper Optional: Potatoes and Onions 1. For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. 2. Boil water for the amount of soup you want to prepare. 3. When water is at the boiling point, drop in the determined quantity of half sized beef chunks of meat. Add salt and pepper to taste. 4. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) 5. Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. 6. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30 45 minutes until softe and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. 7. Optional: If your potatoes are already boiled, add them in the last 10 15 minutes of cooking the corn. 8. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish. This recipe courtesy of Juanita Echo Hawk Neconie, of the Pawnee/Otoe Missouri tribe. Yield: 1 recipe Page 583 PAWNEE CORN SOUP recipe Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper Optional: Potatoes and Onions For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30 45 minutes until softe and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10 15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef asasas a side dish. This recipe courtesy of Juanita Echo Hawk Neconie, of the Pawnee/Otoe Missouri tribe. Page 584 PAWNEE CORN SOUP MODERN text Ingredients: Stew size beef chunks of meat; dried corn; salt and black pepper Optional: Potatoes and Onions For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30 45 minutes until softe and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10 15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef asasas a side dish. Page 585 PAWNEE INDIAN CORN SOUP HTTP://WWW.ANIWAYA.ORG 111stew size beef chunks of 111meat 111dried corn 111salt and black pepper 111optional: 111potatoes 111onions For the amount of soup you want to make, take stew size beef chunks from the store and cut them in half. Optional: Use lean ground beef (80%+) in place of beef chunks; avoid fatty ground beef. You want a good, strong beef flavored broth or the corn soup will be sweet flavored from the corn. Boil water for the amount of soup you want to prepare. When water is at the boiling point, drop in the determined quantity of half sized beef chunks of meat. Add salt and pepper to taste. Boil the meat until the broth has a brownish color to it. (Meat may be tender when the broth is light but for the real meat and corn flavor, it should be cooked until the broth is brownish.) Optional: While the meat is boiling, add the raw onions and raw potatoes if you choose. After the broth has reached the brownish color, add the quantity of dried corn you wish to cook. Cook for 30 45 minutes until soft and tender. The dried corn will absorb the beef flavor as it cooks. For more of a taste of eating dried corn, cook the corn about 30 minutes; corn will have more firmness to it. Optional: If your potatoes are already boiled, add them in the last 10 15 minutes of cooking the corn. Serve Corn Soup soupy as a meal or drain the soup and serve corn and beef as a side dish. From: Melody Sheline Yield: 4 servings PEA SOUP WITH WILD RICE 111xxx no ingredients In soups and stews: usually better to cook iwild rice separately first, not completely done, then stir it in for the last 15 minutes of cooking Habitant pea soup with wild rice Naboob: Make this the usual way (3 quarts of water to one lb dried peas soaked overnight if whole, 1/2 lb salt pork, chopped carrots, onions, turnips, rutabagas). Add vegetables after bringing peas and pork to a boil and skimming. Simmer covered 4 hours, stir in cooked wild rice the last 15 minutes. The combo of peas and rice actually contains more biologically usable protein than either the same amount of peas plus the same amount of rice, eaten separately, because of amino acid (components of protein) complementarities. Page 586 PEANUT SOUP...... CHEROKEE/ CREEK 1 91/4 oz. jar dry roasted.peanuts 222cups water...... 2 2 2 5.4 gram pkgs. of instant chicken broot; h 222cups milk 111tablespoon minced chives. CHOP THE NUTS FINE,OR DO A PUREE IN A BLENDER.PLACE THE NUTS & THE REMAINING INGREDIENTS IN A LARGE SAUCEPAN, & HEAT, STIRRING FOR 5 TO 25 MINUTES. SERVE HOT. MAKE THE PORTIONS SMALL SOUP IS VERY RICH & TASTEY...... Yield: 4 6 servings PEANUTTY VENISON (OR BISON) AND BEAN STEW 1 1/2 cup dried beans 4 1/2 cup venison or bison broth 1/2 lblblb venison or bison stew meat, 111cut into 1 inch cubes 111cup wild carrots 222stalks celery, sliced (1 111cup) 1/2 cup chopped ramps 111teaspoon dried basil, crushed 1/2 teaspoon ground coriander 1/4 cup peanut butter Soak beans as directed. Drain and rinse. Add broth to beans; bring to boiling. Add meat. Reduce heat. Simmer, covered, till beans are nearly tender (see cooking directions, above). Add carrots, celery, ramps or onions and garlic, basil, and coriander. Cover; simmer for 30 minutes or till vegetables and beans are tender. For a thicker stew, mash beans slightly with a spoon. Place peanut butter in a small bowl. Stir in about 1/2 cup of the cooking liquid; stir into stew mixture. Heat through. From: Mignonne From: Jim Weller Date: 11 05 03 Yield: 4 servings Page 587 PEAR PUMPKIN SOUP 111xxx no ingredients 16 ounces The Perfect Purée Sir William Pear, thawed 1 30 ounce jar The Perfect Purée Harvest Pumpkin, thawed 1 cup carrots, diced 1 cup celery, diced 1 cup onion, diced 2 tablespoons butter, unsalted 3 cans (13.4 ounces each) chicken broth 1/8 teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 tablespoon maple syrup 1 teaspoon salt ¼ teaspoon black pepper 8 ounces heavy cream ½ teaspoon ground cardamom Method: 1. In a large nonstick sauce pan heat butter then add carrots, celery, onion and Sir William Pear purée and cook 10 minutes. Add broth, nutmeg, cinnamon, syrup, salt, pepper and Harvest Pumpkin purée. Simmer 30 minutes, until tender. 2. Working in batches, purée the soup in a blender or food processor; pour back into saucepan. 3. Pour ½ of cream into soup. 4. Beat remaining cream in small bowl. Stir in cardamom. 5. To serve, ladle soup into bowls. Dollop with heavy cream. Yield: 8/6 ounces Page 588 PECAN CRUSTED RABBIT 1/2 cup bread crumbs 111cup pecan pieces 111essence 444rabbit tenderloins, about 3 111ozozoz each 111salt and pepper 1/4 cup creole mustard or whole 111grain mustard 1/4 cup vegetable oil 222tablespoon olive oil 1/4 cup chopped onions 1/4 cup chopped green onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 222tablespoon minced seeded jalapeno 111peppers 1 1/2 tablespoon minced garlic 222tablespoon chopped fresh basil 222teaspoon chopped fresh thyme 222teaspoon chopped fresh oregano 222bay leaves 2 1/2 cup peeled, seeded and chopped 111tomatoes 333cup chicken stock 111pinch cayenne 111salt and black pepper 444tablespoon (1/2 stick) cold unsalted 111butter, cubed 222cup southern cooked greens Preheat the oven to 400 degrees. In a food processor, pulse the bread crumbs, pecan pieces and Essence together. Pulse for 1 minute. Season the tenderloins with salt and pepper. Rub each tenderloin with the mustard, covering the tenderloin completely. Dredge the tenderloin in the pecan crust mixture. In a saute pan, heat the vegetable oil. When the oil is hot, pan fry the tenderloin for 2 to 3 minutes on each side. Place the rabbit in the oven and roast for 2 minutes. In a saucepan, heat the olive oil. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Saute for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes. With a hand held blender, puree the sauce until smooth. Whisk in the cold butter, a few cubes at a time until all the butter is incorporated into the sauce. Reseason with salt and pepper. To assemble, mound the greens in the center of the plate. Arrange the tenderloin on top of the greens. Spoon the sauce over the top. Yield: 4 servings EMERIL LIVE #EMIAO8 From: Sylvia Steiger Date: 02 Sep 97 National Page 589 Cooking Echo Ä Yield: 1 servings PEMMICAN III 444cup powdered meat 1 1/2 cup beef suet 111cup currant jelly 3/4 cup bouillon 111teaspoon dried minced chives 1/2 cup brown sugar 1/4 cup ground raisins 1/2 teaspoon each allspice, garlic powder 111savory and black pepper Melt suet over very low heat. Add currant jelly. Blend powdered meat with remaining ingredients. Add seasoned meat mixture gradually to melted suet, stirring constantly. Cover tightly and bake in a preheated oven at 300 degrees for 1 1/2 2 hours. Remove from oven and ladle immediately into muffin tins, filling no more than 1 inch full. When cooled completely, remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes. From: "Anita Bautsch" Yield: 4 servings PEPE'S SMOKED VENISON 12 lblblb boned haunch of venison 222cup burgundy 111cup beef bouillon 111medium onion, sliced 111clove garlic, crushed 111bay leaf 333juniper berries (optional) 111teaspoon salt Place meat in a large bowl. Cover with marinade made from the wine, bouillon, onion, garlic, bay leaf, juniper berries and salt. Put in refrigerator for 24 hours. Remove meat; either tie or skewer in compact shape. Strain marinade and reserve. Place meat on rack of water type smoker and cook for 1 hour per pound. From: Vampy_pepe Yield: 4 servings Page 590 PEPPER SAUCE FOR VEAL OR VENISON ENGLAND, 15TH CENTURY 888slice fried bread 444tablespoon meat stock 222tablespoon vinegar 1/4 teaspoon pepper 1/2 teaspoon salt "Sauce Piper for Veel and for Venysoun" from "Two Fifteenth century Cookery Books" "Take the fried bread, which you have soaked in the meat stock and vinegar, and add the pepper and salt. Puree in a blender and then put in a saucepan; bring to a boil and simmer until the sauce is thick and smooth." _Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett From: Jim Weller Date: 03 02 96 Yield: 1 unknown PERFECT CORN SOUP & FRY BREAD 1/2 ### bacon or salt pork, diced ( do not; drain grease ) 111med onion, diced 333stalks of celery, diced brown in stock pot. 222### frozen corn ( i use mine from the g; arden that i have put up 222cans of white or yellow hominy ( juices; too ) 444large potatoes peeled and diced well ty for the welcome,,, and the group made it home safe and sound.. Roads weren't to bad,, but was glad to see the porch light of the house. Will relate powwow experience tomorrow,, but for now I wanted to try and give you the corn soup recipie I use at every gathering, and you are correct,no matter what the temp ,, the soups are always the first to go. . Make enough stock to cover contents of indg. plus about 3' above ** I prefer to use chicken base and make my stock for this soup. Bring all to a boil, reduce heat and let simmer for about an hour. Season with salt and pepper to taste Page 591 PESOLE 111pkg pesole 111; (fresh packed, frozen 111; (or dried) 222large onions 222garlic cloves 111teaspoon oregano 111teaspoon cumin 333lblblb beef 111; (hamburger or cubed chuck 333lblblb venison 333lblblb pork (steak or roast) 111; cubed 111large can stewed tomatoes 111; (opt'l.) 111green chili, chopped 111; (opt'l.) Wash pesole 2 3 times (until deposit is gone). Boil in a very large kettle in 3 4 quarts of water with onion, garlic, cumin, salt and pepper for about 3 hours. Add water as needed. Brown bmeat, add to soup mixture with tomatoes and green chili. Continue to boil until pesole and meat are done. Pesole will double in size and will be soft like hominy. Serve in soup bowls. This amount serves a very large crowd. Serve with fry bread. From Bonnie Russell Pawnee Posted in rec.food.cooking by Steven P. Thorn/Case Western Reserve Univ./ Cleveland, OH. Yield: 1 batch Page 592 PHEASANT AND DUMPLING SOUP 333quart water 333lblblb pheasant pieces 2 1/2 ozozoz pheasant base 1/2 teaspoon egg shell yellow food dye 111medium onion (chopped) 222ribs celery (cut on the 111bias) 333carrots (diced) 1/2 cup dried parsley 111dumplings: 444eggs 1/4 cup milk 111teaspoon salt 1/8 cup dried parsley 111teaspoon baking powder 111flour Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and deskin the pheasant, then cut meat into bite sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings Page 593 PHEASANT AND DUMPLING SOUP, ADAPTED 333quart water 333lblblb pheasant pieces 2 1/2 ozozoz chicken base 1/2 teaspoon egg shell yellow food dye 111medium onion (chopped) 333ribs celery (cut on the 111bias) 222carrots (diced) 1/2 cup dried parsley 111dumplings: 444eggs 1/4 cup milk 111teaspoon salt 1/8 cup dried parsley 111teaspoon baking powder 111flour Whip together the: eggs, salt, baking powder, milk and parsley. Add flour, 1/4 cup at a time, until a heavy batter forms. Dough should be silky, not glossy. Use a wet teaspoon to drop the dough into boiling water. The size of the dumpling can be adjusted by the amount of dough dropped from the teaspoon. Boil dumplings for 20 minutes. Test dumplings for size and consistency. If dough is too runny, add more flour. Combine water, base and pheasant to a boil until the meat is tender. Remove from the heat. Remove the meat, strain the broth and add food color. Debone and skin the pheasant, then cut meat into bite sized pieces and reserve. Add the remaining ingredients and allow to simmer 15 minutes. Prepare the dumplings as described above. Drop dumplings into the soup and simmer for 20 minutes longer. http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) From: Jim Weller Date: 08 Oct 98 Yield: 12 servings Page 594 PHEASANT BREASTS WITH CIDER VINEGAR 444single 666tablespoon butter plus 2 t 444shallots finely chopped 1/2 cup cider vinegar 222medium tart apples, peeled 111thinly sliced 111cup chicken stock 1/4 cup cream 1/2 pomegranate seeds 111reserved 111pheasant breasts bones 111removed Preheat oven to 350 degrees F. Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds. Yield: 4 servings Recipe By : Molto Mario From: Sue Date: 09 Mar 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 595 PHEASANT DELUXE 111larg 111cleaned 333eggs beaten 444cup broth 111cup mushroom soup undiluted 111onion 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cup celery chopped 1 1/2 cup american cheese grated 444cup ritz crackers crushed 111simmer pheasant in salted 111water until tender; remove 111bones cut meat into 111small pieces, set aside. beat 111eggs, add broth and soup. 111add onion, pepper, 111salt, celery, cheese and 111crackers add pheasant meat 111(can also use chicken 111meat) and place in 9x13 inch 111baking dish/pan. bake at 350 111pheasant dressed and 111chopped 111f 1 hour. 111makes 9 10 servings Recipe By : From: "Bill Spalding" Yield: 1 servings Page 596 PHEASANT MARENGO LLBGFC 222pheasants; cut into serving pieces 111salt and pepper 333tablespoon flour 222tablespoon butter 222tablespoon lard or cooking oil 111medium onion; chopped fine 222shallots or 111centiliter garlic; minced 1/2 lblblb mushrooms; sliced 222bay leaves 1/2 teaspoon thyme 1/2 teaspoon marjoram 111cup canned tomatoes; drained or fresh peeled 1/2 cup dry white wine 111tablespoon tomato paste 1/2 cup chicken broth 1/4 cup ripe olives 1/3 lblblb small shrimp; cooked and shelled 111egg; hard boiled and sliced 222sprigs parsley Shake the pheasant pieces in a paper bag with salt, pepper, and flour to coat. In a skillet saute the pieces in melted butter and lard until chicken pieces are nicely browned about 15 minutes over medium heat. Remove pieces to a casserole dish and saute onion, shallots or garlic, and mushrooms. Add to casserole. Do not brown. Add the remaining ingredients, save for the olives, shrimp, egg, and parsley; cover the casserole, and simmer until done. Another 20 to 25 minutes should suffice. About 5 minutes before the pheasant is done, add the olives and the shrimp. When serving, slice the egg on top of the sauce in the sauceboat or garnish the edge of the serving platter with egg slices and sprigs of parsley. _L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983. Random House. ISBN 0 394 51191 3. Typos by Jeff Pruett. Yield: 6 servings Page 597 PHEASANT SILVERADO 222pheasants; disjointed 222tablespoon olive oil 111cup onion; chopped 111cup parsley; chopped 14 ozozoz chicken broth 1/2 cup dry white wine 333sprigs rosemary 111can mushrooms; sliced 666tablespoon flour 111salt and pepper to taste Heat the oil in a large dutch oven over medium heat; brown the pheasant pieces, a few at a time, on all sides. Discard any excess fat. Return all the pheasant to the dutch oven or casserole. Combine the onions, parsley, chicken broth, wine, and rosemary. Pour over pheasant. Cover and simmer until meat is fork tender. To serve, remove pheasant to a warm platter and keep warm. Drain mushrooms, reserving liquid; stir into pan drippings. Mix together flour and mushroom liquid until smooth; stir into pan drippings until thick. Season with salt and pepper to taste. Spoon sauce over pheasant or pass in a separate bowl. From: Dave Sacerdote Date: 07 Mar 97 National Cooking Echo Ä Yield: 4 servings PHEASANT STEW 111pc pheasant 111can mushroom soup Roast pheasant. When done peel off meat, put in can of mushroom soup, cook in pot for a while in oven until done Page 598 PHEASANT WITH APPLES 222tablespoon unsalted butter 222young whole pheasants (about 2 1/2 lblblb each) 20 small pearl onions 111teaspoon salt 1/2 teaspoon fresh ground black pepper 111cup chicken stock 1/2 lblblb mushrooms 222tart apples, peeled, cored, 111and thinly sliced 1/2 cup dry white wine (optional) 1/2 cup cream Because Pheasant is hunted in the wild it is often skinned and dressed using the moist heat method of cooking as in the recipe below. This makes a juicier and tender bird dish. Preheat oven 375 degrees. Melt butter in a skillet over med. heat. Add the pheasants and brown them on all sides. Transfer the pheasants to a deep flameproof dish. A cassrole dish works best. Set aside. Add more butter, if neccesarry, to the skillet and add the onions. Saute' the onions stirring often until they start to turn brown. Remove from the heat. Season the pheasants with salt and pepper. Pour the stock into the bottom of the cassrole dish. Roast the pheasants for about 25 minutes. Remove the dish from the oven and add the browned onions, the mushrooms and the apples. Cover and roast all of this for about another 20 25 minutes. Transfer the birds to a carving board and cover with foil to keep them warm. Remove the vegetable and apples from the dish with a slotted spoon and place them in a bowl. Cover to keep warm. Pour the wine into the pan used to brown the pheasant and saute the onion. Bring to a boil over a high heat; scraping the bottom to remove any browned bits, and reduce the liquid to 1/2 cup. Lower the heat to simmer and add the cream. Stir well to blend. Add the vegetables and stir again. Remove from heat. Carve bird and serve with sauce. source unknown From: "Mignonne" Yield: 4 servings Page 599 PHEASANT WITH BLACK OLIVES 444pheasants MARINADE 222cup zinfandel 333large shallots, peeled, thinly sliced 555garlic cloves, peeled, thinly slice; d 1/2 bunch fresh thyme 333bay leaves, cracked 111tablespoon juniper berries SAUCE 111bones from the pheasants 444tablespoon olive oil 1 1/2 medium size unpeeled onions, quartered 1 1/2 heads of garlic 111two 750 milliliter bottles zinfande; l 333quart strong chicken stock 666ozozoz black olives (preferably kalamata),; pitted 333roma tomatoes, peeled, seeded, chop; ped 111salt and pepper, to taste To remove breast meat and thighs from pheasants, cut down each side of the ridge of the breastbone with a boning knife. Scrape the knife down the side of the breast bone and the rib cage to remove meat from the bone. Leave wings attached. Slit the skin between the knee and top of the breast, then slip it around to the small of the back. Force the knee down, and soon you will see the ball joint where the leg thigh meets the small of the back, Cut through the knee joint. Run tip of knife along both sides of remaining thigh bone and pull away from the meat. A boneless thigh portion, skin on and rather square shaped, and a skin on boneless breast with wing attached remain. Reserve bones for stock. Mix marinade ingredients and pour over pheasant. Marinate 2 to 3 hours. The sauce: Crack reserved bones with the blunt edge of a heavy knife. Heat the olive oil in a 5 quart stock pot until oil is smoking hot. Add bones and brown, stirring constantly. After 10 minutes bones should begin to take on a golden brown color. Keep stirring so ingredients don't burn. Add onions and garlic and cook approximately 10 minutes longer, until onions and garlic have caramelized, and the bones have browned. Spoon excess oil from pot, and add Zinfandel, stirring to dislodge browned bits from bottom of pot. Reduce heat to medium and cook until liquid reduces in volume and becomes syrupy. Add chicken stock, bring to a boil, and cook until sauce has reduced to 3 or 4 cups. Strain. Sauce should be thick enough to coat a spoon. When ready to serve, reheat sauce with the olives and tomatoes. Season to taste with pepper and salt. Lift pheasant from marinade and scrape off any solids clinging to the meat. Season with salt and pepper. Sear meat skin side down until golden. Turn and repeat. Roast pheasant in a 400 degrees F. oven for 10 to 12 minutes. Breast meat will be finished first and should feel plump and tender to the touch. Thigh meat must be cooked through and will need a few more minutes to cook. Serve 1 breast and 1 thigh per person. Drizzle olive sauce over meat. Yield: 8 servings Page 600 Page 601 PHEASANT WITH CHAMPAGNE CABBAGE 222pheasants (about 2 1/2 111; pounds each) 111pheasant stock 111champagne cabbage 666tablespoon butter, clarified MOUSSELINE STUFFING 1/2 chicken, breast (about 5 : ; ounces) boned, skinned : ; cut into 1 inch pieces 1 Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt : Pepper, white, ground 2 tb Carrot, finely diced : ; (brunoise cut 1/8" : ; cubes) 2 tb Leek, finely diced (white : ; part only) 2 tb Turnips, finely diced 1 1/2 tb Celery root, finely diced : ; (celeriac) 2 md Mushrooms, diced 3 Sage, leaves, fresh, : ; chopped (or a pinch of : ; dried) For Mousseline Stuffing: ====== : Puree chicken pieces in processor until smooth. Add egg white and process until smooth. With the processor running, add the cream in a thin stream then add the Port wine, salt and pepper. : Transfer to a bowl, and fold in the remaining stuffing ingredients. Adjust seasonings to taste, and chill, covered. The Pheasant: ====== : With a sharp boning knife, carefully remove each breast half from the pheasants and set aside. Remove the legs with thighs attached. To bone each leg thigh portion, use a sharp boning or paring knife to slit the leg and thigh meat, cutting parallel to the bones. Carefully scrape thigh meat away from the bone. Cut through the joint between the leg and thigh, keeping meat in 1 piece. Scrape away all remaining thigh meat and cut or pull out thighbone. : Use a cleaver to cut off the knob end of the leg. Scrape meat from the gone and pull out the bone. : Refrigerate meat, covered. Reserve bones and carcasses. Page 602 : Place the leg thigh portions, skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. : Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2 inch border on each of 2 long sides. : Starting with a short side, roll into a neat cylinder. Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) : Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in over and roast for 4 minutes. : Return skillet to top of stove over medium high heat. Add breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) For Sauce: ====== : Meanwhile, cook sugar, without stirring, in small heavy saucepan over medium high heat until caramelized (about 4 minutes.) Add gin and stock; boil until reduced by half. Add wine and return to a boil. Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth. Adjust seasonings to taste with salt and pepper. : Transfer meat to work surface. Cut leg thigh portions crosswise into 1/2 inch thick slices. Thinly slice breasts lengthwise on a diagonal. : Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: http://www.SailorRandR.com From: "Stewburner" Yield: 4 servings Page 603 PHEASANT WITH CHAMPAGNE CABBAGE VI (ASSEMBLY) 111pheasants ** 111pheasant stock ** 111mousseline stuffing ** 111pheasant sauce ** 111champagne cabbage ** 666tablespoon butter, clarified ** ** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage). To Assemble: ====== Place the leg thigh portions of the Pheasants, skin side down and short ends toward yourself between 2 sheets of plastic wrap; flatten gently with a mallet or side of a cleaver. Spread about 1/3 cup of stuffing on each portion and fold meat over to form a 1/2 inch border on each of the 2 long sides. Starting with a short side, roll the stuffing and meat into a neat cylinder. Use kitchen twine to tie compactly, wrapping twine around once lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30 minutes.) Preheat oven to 450 F. Heat 6 tablespoons of clarified butter in a large oven proof skillet. Salt and pepper the stuffed leg packages and saute, shaking pan occasionally, until golden on all sides (about 4 minutes.) Place skillet in oven and roast for 4 minutes. Return skillet to the top of stove over medium high heat. Add breast halves to the pan, skin side up, and sprinkle with salt and pepper. Saute for 2 minutes, shaking pan occasionally. Turn breasts skin side down, sprinkle with salt and pepper and return to the oven until everything is tender (about 7 minutes.) Transfer meat to work surface. Cut leg thigh portions crosswise into 1/2 inch thick slices. Thinly slice breasts lengthwise on a diagonal. To Serve: ====== Mound about 1/2 cup of cabbage in the center of each of 4 warmed serving plates. Place leg thigh slices around bottom of each plate, overlapping slightly. Place breast slices in a fan pattern at top of Page 604 each plate, overlapping slightly. Spoon some sauce around the meat and cabbage; serve the rest of the sauce separately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York Yield: 4 servings PHINEAS' PARTRIDGE PIE 333partridge 1/2 lblblb veal, cut 1/2 inch thick 1 1/4 teaspoon salt 3/16 teaspoon pepper 666bacon slices 1/4 cup bacon fat 111tablespoon salad oil 333tablespoon flour 222cup bouillon 222whole cloves 111cup mushrooms, sliced 222tablespoon butter or margarine 111tablespoon parsley, chopped 111sherry 111flaky pastry Cut partride in half lengthwise. Slice meat into six stirps. Sprinkle partridge and veal with 1 teaspoon salt and 1/8 teaspoon of pepper. Cut bacon slices in half and saute until golden brown. Put partridge in bottom of 2 quart casserole and cover, with veal bacon. Add 1 tablespoon salad oil to bacon fat in skillet and gradually add 3 tablespoons flour. Stir in 2 cups bouillon and cook until thick. Add cloves and remaining 1/4 teaspoon salt and pour over meat. Cover and bake at 350F for 1 hour. Meanshile, saute mushrooms in butter until tender. Place mushrooms and parsley over ingredients in casserole. Pour sherry over all and top with your favorite flaky pastry dough rolled to 1/8 inch thickness. Bake uncovered at 450F until pastry is light brown. Yield: 4 servings Page 605 PIKANTE REHFILETSCHNITTEN 1/2 cup dry red wine 1/2 cup water 111medium onion, peeled and cut into inch sli; ces 222tablespoon finely chopped shallots, or 111sub 222tablespoon finely chopped scallions 222inch piece of cinnamon 111stick 111small bay leaf 111whole clove 333parsley sprigs 1/8 teaspoon thyme 1/2 teaspoon salt 111freshly ground black pepper 222lblblb venison tenderloin, cut into inch t; hick slices 333tablespoon butter 222tablespoon flour 1/2 cup chicken stock 222tablespoon brandy Venison Tenderloin in Spiced Brandy Sauce In a small mixing bowl, combine the red wine, water, sliced onion, shallots, cinnamon, bay leaf, clove, parsley, thyme, salt and a few grindings of pepper. Arrange the venison slices in one layer in a shallow baking dish and pour the marinade over them, turning the steaks to moisten them thoroughly. Marinate at room temperature for at least 2 hours, turning the steaks once or twice. Preheat the oven to 300°. Remove the steaks from the marinade and pat them thoroughly dry. Set the marinade aside. In a heavy 10 to 12 inch skillet, melt the butter over moderate heat. When the foam subsides, add the venison steaks and brown them for 2 or 3 minutes on each side, regulating the heat so they color quickly and evenly and without burning. Transfer the steaks to a shallow baking casserole or baking dish just large enough to hold them comfortably in one layer, and set them aside. Strain the marinade through a fine sieve set over a bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. Add the flour to the fat remaining in the skillet, and cook over moderate heat, stirring constantly, until the flour browns lightly. Gradually pour in the strained marinade, chicken stock and brandy. Stirring constantly with a whisk, bring it to a boil, continuing to stir until the sauce is smooth and slightly thickened. Taste for seasoning. Pour the sauce over the venison steaks and bake in the middle of the oven for 10 minutes, basting them occasionally with pan juices. Serve at once, directly from the casserole, or on a large heated platter. NOTE: In Germany the venison is browned in butter as described above. Because butter alone burns easily, you may prefer to use 2 tablespoons Page 606 of butter combined with 1 tablespoon of vegetable oil. (Or just use clarified butter) from Time Life Foods of the World, Recipes: The Cooking of Germany. From: Sackv@uni Duesseldorf.De (Victor Date: Thu, 15 May 2003 06:13:08 +0200 Yield: 4 servings PIKUNII GREEN CHILI BUFFALO 333lbs cubed buffalo stew meat 333tablespoons oiloiloil 333ramps or leeks, diced 111tablespoon and 1 1/2 teaspoons minced garlic 1 1/2 lime, juiced 333jalapeno pepper, seeded and chopped 999green native* onions, chopped 3/4 cup chopped fresh cilantro, or to taste 111tablespoon dried oregano 2 1/2 cups tomatillo salsa Cook Time: 25 Minutes Ready In: 40 Minutes * Mexican green onions 1. Heat oil in a large skillet over medium high heat. Add the ramps/leeks, and cook for a few minutes, then stir in the buffalo stew meat, and garlic. Cook, stirring frequently until meat is evenly browned. 2. While the buffalo is cooking, stir together the lime juice, jalapeno, cilantro and native onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through. Serve with fry bread. Yield: servings: 12 se Preparation Time (hh:mm): 15 Mi Page 607 PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP 111tablespoon oiloiloil 222cup chopped onions 111cup chopped celery 444garlic cloves, minced 444cup vegetable broth (or broth of 111choice) 22215 ounce cans pinto beans, 111drained (or 444cup home cooked) ounce can diced tomato; es in 111juice 222cup 1/2 pieces peeled seeded 111butternut squash 111teaspoon dried oregano (or other herb 111choice) 1/2 teaspoon dried crushed red pepper or 111some chipotle pepper 666tablespoon chopped fresh basil (or 111other herb of choice) Heat oil in heavy large pot over medium high heat. Add onions and celery; saut‚ until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve. 6 (first course) servings. per serving: calories, 228; total fat, 4 g;saturated fat, 0.5 g; cholesterol, 0 Bon App‚tit September 2000 Cooking for Health Moosewood Restaurant, Ithaca, NY From: "Mignonne" Yield: 4 servings Page 608 PINTO BEANS W HOMINY & GREEN CHILES 1 1/2 cup anasazi beans, dried 1 1/2 cup pinto beans, dried 10 cup water 111teaspoon salt 1113 cup dried indian hominy 3 Green Anaheim chiles, for garnish Soak the beans overnight in water to cover. In the morning rinse the beans with cold water & place in a lg pot with fresh water to cover. Stir in the salt, cover & simmer slowly 2 2 1/2 hrs, until the beans are tender. Add water when necessary & stir occasionally to prevent the beans from burning. Add hominy & simmer, covered, 1 hr, stirring occasionally. The hominy & beans should be very soft & moist, but not too watery. While the beans & hominy are cooking, roast, peel, seed & dice the chiles. Sprinkle on top of the cooked beans for garnish. Most southwestern Indians grow beans. The Hopis grow a variety of beans in terraces along their high mesas, where the crop is irrigated by natural springs. After the harvest the beans are dried & stored. Some beans are used for ceremonial purposes from weddings to Kachina dances while others are used for their day to day meals. For suburban & city dwellers, I've found that pinto beans, white beans, or red beans work well, but I suggest you also experiment with some of the other varieties of beans like Anasazi beans that are now available commercially. Or you may want to be adventuresome & grow your own variety. To round out this meal, the beans can be served with Lamb Stuffed Green Chiles, Pan Fried Trout, or Venison Mendi, From: "Steven Friedman" Yield: 6 servings Page 609 PLANTAIN SOUP 1/2 lb.lb.lb. venison or bison round 111soup bone 666c.c.c. of water 111T. of salt 333cloves of garlic 333tomatoes 111green pepper 111spring parsley 111onion 222ccc pulverized plantain chips* 111ccc plantain chips, whole Cut meat into two inch cubes. Place all ingredients in a large casserole and allow to stand for half an hour. Bring ingredients to boil, reduce to medium heat and simmer for approximately 2 hours, keeping casserole tightly covered. Strain broth. For each cup of broth use 1/2 cup of pulverized green plantain chips. Mix well. Reheat before serving and top with whole chips when serving. *The plantain in this recipe is the banana looking type, not the green leafy kind. Yield: 4 servings. Page 610 POBLANO CORN CHOWDER By: From Albert's Restaurant at the San Diego Zoo 11/2 yellow onions, diced 111red bell pepper, diced 111yellow bell pepper, diced 111carrot, diced 333ears of corn 666poblano chiles olive oil 111quart chicken stock 222cups heavy cream 333cloves garlic, minced 111teaspoon cumin 111teaspoon oregano 111tablespoon flour 111tablespoon melted butter salt and white pepper, to taste optional garnishes sour cream baked flour tortilla strips chopped cilantro or green onions fresh lime Preheat oven to 350 degrees. Lightly coat onions, bell peppers, carrot and ears of corn with nonstick cooking spray. Place in single layers on cookie sheets and roast about 15 minutes, turning ears of corn once, or until vegetables begin to caramelize. When corn cools, cut kernels from the cobs; discard cobs and reserve kernels in a bowl. Lightly coat poblano chiles with olive oil. Roast chiles over an open flame until skin chars all around. Place in a bowl and cover with plastic wrap for 10 minutes. Scrap off skin. Seed and dice the chiles. Put roasted onion, peppers, carrot, chicken stock, cream, garlic, cumin and oregano in a large pot and bring to a rolling boil. Combine flour and butter to form a paste (roux). Stir roux into the boiling soup to thicken in. Reduce heat, add chiles and corn to soup, and heat through. Season with salt and pepper. Ladle chowder into bowls. Garnish with sour cream, tortilla strips, cilantro and lime, and serve. Yield: 8 servings Page 611 POJOAQUE CREAM SOUP By: Pueblo 444cups home cooked pinto beans (or 3 cans) 111cup bean juice 111clove garlic 111tablespoon minced onion 3/4 teaspoon salt 111cup diluted evaporated milk pinch oregano 111tablespoon red chili powder (not chili con car; ne spice) 1. Cook pinto beans according to package directions, or open cans. Mash beans thoroughly and mix in bean juice, or put both in blender until smooth. 2. If using blender, blend in all other ingredients gradually while blending. If not, mix them in slowly while beating. 3. Heat beans to a simmer, stirring frequently so the soup does not stick to the bottom. 4. Simmer soup for 10 minutes. Serve hot or cold with a dollop of sour cream. Corn, bread, beans, potatoes, squash and meat are universal ingredients that most tribes share. But each region is unique and offer different resources. I live in the southwest and the thing I love most about my region is the spicy heat that chiles can give our food. I LOVE IT HOT HOT HOT AND IT CAN NEVER BE TOO HOT FOR ME!!! I have a Navajo Tamale recipe that I will try to post a little later it can be as spicy as you want to make it. But here is a Pueblo recipe that has a little spice to it but no real heat...at least not for me. Page 612 POJOAQUE CREAM SOUP 444cups home cooked pinto beans (or 3 cans) 111cup bean juice 111clove garlic 111tablespoon minced onion 3/4 teaspoon salt 111cup diluted evaporated milk pinch oregano 111tablespoon red chili powder (not chili con car; ne spice) There is a world of difference between the home cooked vs canned beans, so I would encourage you to cook up a pot for this recipe and extra for general purposes. Also, if you can find it, the New Mexico chile powders are exceptional. They also grow the most delicious green chiles there, so if you can't score a bushel of fresh to prepare and freeze for the season, keep your eyes peeled for canned chiles from Hatch, NM. I find them in one of our local 99 cent stores. Pam Oakes Serve hot or cold with a dollop of sour cream. Page 613 PORCINI MOREL CRUSTED BISON STRIP LOIN 222each bison center cut, n.y. strip loin,; 12oz wt. 111teaspoon canola oil 1/2 tablespoonsalt: black pepper mix 50/50 111tablespoon mushroom crust recipe follows 1 1/4 cup wild rice barley risotto base rec; ipe follows 3/4 cup chicken broth 111each roma tomato seeded, diced 1/2' 222stalks green onion sliced 1/4' 222each portabella mushroom whole cap only; , stem cut 222teaspoons olive oil 222each thyme sprig 222each italian parsley sprig 333tablespoon whipping cream 111tablespoon brandy 111teaspoon thyme fresh, minced crust 111tablespoon dried porcini mushrooms minced fin; e 111tablespoon dried morel mushrooms minced fine 222teaspoons salt 1/2 teaspoon whole dried thyme 1/8 teaspoon white pepper rice 1/3 cup barley 1/3 cup wild rice pre blanched, 15 minutes; in boiling water 1/2 cup beef broth 3/4 cup chicken broth 111tablespoon olive oil 222tablespoon yellow onion diced 1/4' 1/4 tespoon garlic minced 1/2 teaspoondried porcini mushrooms ground with Wild Rice Barley Risotto Mushroom Crust: Yield 3 Tablespoons Combine and process all ingredients in a food processor until a fine mince is achieved. Transfer, wrap and store at room temperature until needed WILD RICE BARLEY RISOTTO BASE: YIELD: 1 1/4 CUP Place the olive oil, garlic and onions in a sauté pan over medium hear, cook until the onions begin to sweat. Add the barley and toss until the barley is coated and pearalized, add the wild rice and slowly add the beef and chicken broth a little at a time, letting the liquid reduce completely before adding more. Constantly stirring After you have added all the broth, add the porcini powder, brandy and cream, stir and reduce. Remove from the heat and let cool. Transfer and store refrigerated until needed Page 614 WHEN ORDERED: Place the broth in a sauté pan, add the risotto base into the pan, begin to heat when creamy add the tomato and green onions, and heat to 150. If needed add more broth to keep creamy, but still somewhat stiff. Meanwhile, baste the steaks with 1 teaspoon of canola oil; season the steak with ½ teaspoon salt and pepper and 1 tablespoon of the mushroom crust coating the steaks entirely. Cook the steaks on a BBQ or in a broiler to the desired doneness. Meanwhile, baste the Portabella mushroom with olive oil, season with the salt and pepper. Grill on a BBQ grill or in a broiler until cooked through with some char mars evident. Slice each cap on a slight diagonal into four slices; fan the slices out on the plate from the middle of the plate to the top. Place the wild rice barley risotto in the center of the plate, slightly overlapping the front side of the Portabella mounded high. Place the steak propped up on the front side of the risotto, then garnish the middle of the risotto with the parsley and thyme sprig. Yield: 2 servings Page 615 PORK AND VENISON TERRINE 222lblblb pork shoulder or butt 111lblblb venison stew meat 111lblblb chicken liver, cleaned of 111bile 111large onion 222centiliter garlic 111several sprigs fresh thyme 111several sprigs fresh 111parsley 222teaspoon salt 222teaspoon ground black pepper 222eggs 1/4 cup heavy cream 1/4 cup brandy 333tablespoon flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground mace Preheat the oven to 325 degrees. Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind. Place the chicken liver in the bowl of a food processor and pulse to a fine paste. Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator. Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl. Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture. Mix well and chill the entire mixture for 30 minutes. Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer. Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine. Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and cool. Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape. Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight. Remove from the oven and cool. Refrigerate overnight and serve cold with mustard, pickles and green bean salad. Yield: 12 to 15 slices c. Michael Lomonaco 1997 SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1B11 From: Dave Drum Date: 23 Jan 98 Yield: 4 servings Page 616 POROTOS GRANADOS (CHILEAN BEAN STEW) 444c. (1 l) great northern, cannellini or navy; beans, drained 222c. (500 ml) peeled and diced pumpkin or other w; inter squash 1 2 jalapeno peppers, seeded and finely chopped 333t. (45 ml) oiloiloil 111onion, chopped 111t. (15 ml) paprika 4 6 plum tomatoes, seeded and chopped 222ears fresh corn, cut into 2' (5 cm) piec; es salt and freshly ground pepper to t; aste chopped fresh basil for garnish This classic Chilean dish composed of beans, corn, pumpkin, peppers, and tomatoes, all New World ingredients, flaunts its pre Columbian roots. Traditionally made with 'aji' pepper of Chile, a fiery hot yellow pepper that spices up many Chilean specialties, you may substitute jalapenos or habeneros(dependingt on how hot you like it) if you can't get the genuine article. Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the onion and paprika until the onions are tender, about 5 minutes. Add the onion mixture to the beans along with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and serve garnished with chopped basil. Yield: serves 6 to 8. Page 617 POSOLE (NATIVE AMERICAN THANKSGIVING) 222large cans of hominy 333can vegetable broth or stock 222or 3 green chiles (roasted 111and peeled) 111large 1015 onion, diced 333or 4 large carrots, diced 333or 4 stalks of celery, diced 111salt and pepper to taste 1/2 teaspoon each oregano, garlic, cumin 111tablespoon chile powder 222tablespoon fresh cilantro, minced Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so I add more of almost everything. Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled pozole) corn in the store, rather than using canned. Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break up and really form a thick stew stage. I serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham. I have found that chunks of turkey work wonderfully with this recipe. Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. Finally, if you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy. Posted by MARTHA KUNKEL Yield: 1 servings Page 618 POSOLE MI CASA 111lblblb posole; washed well 666cup cold water 555medium onions; coarsely chopped 444large garlic cloves; peeled and 111crushed 444tablespoon cooking oil 333lblblb cooked pork shoulder; cut 111in 3/4 cubes 111teaspoon crumbled leaf oregano 1/2 teaspoon thyme 222teaspoon salt 1/4 teaspoon black pepper 1 2/3 cup chicken broth 111can whole green chiles; (10 111oz) drained and cut into 111long strips 222jalapeno peppers; minced Posole is a feasts day favorite among the Pueblo Indians who live in the Rio Grande Vaslley. Its special flavor and character, however, have made it a year around favorite of all New Mexicans. Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours). When the posole is almost done, lightly brown onions and garlic in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels. Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed. Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas. Source: Simply Simpatico A Taste of New Mexico from the Junior League of Albuquerque (1981) There are a lot of variations on this theme. One which we like a lot involves adding red chile sauce (the kind you make with just pureed red chiles and NO tomatos) to the mixture during the last couple of hours of cooking and adjusting the amount of jalapeños accordingly. This, of course, makes a red posole rather than the posole verde of the recipe above. For a Mexican (Jalisco) Pozole (this one with chicken), see: http://mexico.udg.mx/cocina/antojos/PozoleTapatio.html Cheers, The Old Bear From: Walt Gray Yield: 8 servings Page 619 POSOLE SOUP broth: 666lbs pigs' feet cracked or cut 333tbs fresh organo leaves,or 3 tsp dried 222large onions sliced 666bay leaves 222heads garlic cut in half 333tsp black pepper 10 whole mild red chiles 222tsp cumin 111tsp dried thyme 111tsp salt 555gallons water fixings: 111head garlic 111tbs fresh oregano, or 1 tsp dried 222lbs prepared posole 222lbs lean pork diced garnish: 111head cabbage, very thinly sliced 12 radishes sliced thin 1/2 cup red chile or ranchero sauce Simmer broth ingredients in water 6 8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock. Add posole, pork, oregano. Simmer 4 5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that. Yield: serves 12 Page 620 POSOLE SOUP Broth: 6 lbs pigs' feet cracked or cut 3 TBS fresh organo leaves,or 3 tsp dried 2 large onions sliced 6 bay leaves 2 heads garlic cut in half 3 tsp black pepper 10 whole mild red chiles 2 tsp cumin 1 tsp dried thyme 1 tsp salt 5 gallons water Fixings: 1 head garlic 1 TBS fresh oregano, or 1 tsp dried 2 lbs prepared posole 2 lbs lean pork diced Garnish: 1 head cabbage, very thinly sliced 12 radishes sliced thin 1/2 cup red chile or ranchero sauce Simmer broth ingredients in water 6 8 hours, skimming to remove excess fat and scum the first 2 hrs. Strain, reserve stock. Remove meat from pigs feet and return to stock. Add posole, pork, oregano. Simmer 4 5 hrs, adding more water as needed, and skimming. Remove garlic head, taste for salt. Ladle soup and fixings into large bowls, garnish with cabbage, radishes, ranchero sauce, and if fresh oregano is availabl, a sprig of that. Yield: 12 servings Page 621 POSOLE STEW 111xxx no ingredients form of hominy, and it's also for outdoor grilling of the meat. You an use canned hominy or perhaps you can find dried whole hominy at a health food store; if you use canned, naturally don't cook it before you add it to the final stew phase, and only put it in for the last 40 minutes. Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would equal an addition of at least 2 3 quarts canned (this is whole hominy, not grits). Also, the meat can be roasted in an oven, and the peppers carred under the broiler or in a very hot oven in a paper bag. This recipe resides on the Indian Health Service server, which gives promise of more, I'll keep checking back. POSOLESTEW text file PosoleStew This recipe (on Indian Health Service page) uses a southwstern form of hominy, and it's also for outdoor grilling of the meat. You an use canned hominy or perhaps you can find dried whole hominy at a health food store; if you use canned, naturally don't cook it before you add it to the final stew phase, and only put it in for the last 40 minutes. Dried hominy will cook up to a volume of 3 times, so 1.5 lbs dry would equal an addition of at least 2 3 quarts canned (this is whole hominy, not grits). Also, the meat can be roasted in an oven, and the peppers carred under the broiler or in a very hot oven in a paper bag. This recipe resides on the Indian Health Service server, which gives promise of more, I'll keep checking back. Page 622 POSSUM OR BANDICOOT SOUP 111small possum or bandicoot* 222liter water 111teaspoon salt 111tin 111any other vegies desired 111pinch celery leaves 111pinch parsley 111flour or gravox* to thicken 111fried bread 1 slice per 111serv 111corn* Skin and clean possum or bandicoot, then quarter the animal. (Video tape this please. I have no idea how to do it. Also "first you have to catch a possum or bandicoot", but then that's another story.) Place it in a large pot or camp oven along with water *For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder why you started in the first place. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. *All things considered, a brick or stone would be a reasonable alternative if you don't happen to have a possum or bandicoot available. Recipe from by [email protected] (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. From: [email protected] Reply Date: Thu, 26 Mar 1998 19:58:04 Yield: 1 servings Page 623 POT ROAST OF BUFFALO 111young buffalo rump roast 111about 5 1/2 6 lbs. 1/4 lblblb chilled fat salt pork 111larding strips. 555cup big game marinade 1/4 cup lard or margarine 111tablespoon flour 222cup beef stock or strong bouilon 111tablespoon tomatoe paste 222tablespoon flour dissolved in: 333tablespoon cold marinade Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10 12. Serve with: candied yams or sweet potatoes. Source: "COOKING WILD GAME", by Zack Hanle, 1974 Yield: 1 recipe Page 624 POT ROASTED RABBIT 111rabbit, wild, cleaned 222cup bouillon or chicken stock 111garlic clove, halved 444bacon strips, smoked 111cooking oil 1/4 cup onion, chopped 1/4 cup bell pepper, chopped 222tablespoon parsley, chopped 666ozozoz mushrooms, can 111teaspoon butter 222tablespoon onion tops, chopped 1/2 teaspoon mustard, dry 1/2 teaspoon sugar 1/2 teaspoon worcestershire sauce 1/4 cup vinegar 444tablespoon flour One hour before cooking time, sprinkle cut up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1 in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1 1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Subst. beer or wine for part of bouillon. Use roux for gravy. Recipe date: 12/12/87 From: Dale Shipp Date: 24 Dec 96 National Cooking Echo Ä Yield: 1 servings Page 625 POT ROASTED RABBIT #1 111rabbit, wild, cleaned 222cup bouillon or chicken stock 111garlic clove, halved 444bacon strips, smoked 111cooking oil 1/4 cup onion, chopped 1/4 cup bell pepper, chopped 222tablespoon parsley, chopped 666ozozoz mushrooms, can 111teaspoon butter 222tablespoon onion tops, chopped 1/2 teaspoon mustard, dry 1/2 teaspoon sugar 1/2 teaspoon worcestershire sauce 1/4 cup vinegar 444tablespoon flour One hour before cooking time, sprinkle cut up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1 in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1 1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Substitute beer or wine for part of bouillon. Use roux for gravy. Yield: 1 servings Page 626 POTATO AND WILD LEEK (RAMPS) SOUP 444tototo 6 slices bacon 444cups chopped ramps (including green) 444tototo 5 cups diced red potatoes 333tablespoons flour 444cups chicken broth 111cup heavy cream salt and pepper, to taste We loved this flavorful soup! My husband decided it was better than his restaurant favorite. In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste. Yield: serves 4 to 6. POTATO AND WILD LEEK (RAMPS) SOUP 666slice bacon 444cup chopped ramps (including 111green) 555cup diced red potatoes 333tablespoon flour 444cup chicken broth 111cup heavy cream 111salt and pepper, to taste In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste. Serves 4 to 6. :Southernfood.About.com From: [email protected] Yield: 4 servings Page 627 POTATO SOUP AND CHILIES 222tablespoon vegetable oil 222medium onion; chopped 111clove garlic; minced 222cup potatoes; chopped 111tablespoon flour 1 1/2 cup chicken broth 222cup milk 444ozozoz green chilies; diced 1/2 teaspoon celery salt 3/4 cup monterey jack cheese; shredded 3/4 cup colby cheese; shredded 111dash white pepper 111tablespoon celery leaves; chopped Heat oil in 3 qt pot over medium heat. Add onion and garlic, cook until onion is tender. Stir in potatoes, cook 1 min. Stir in flour, continue cooking 1 min. Stir in broth and bring to boil. Coveer, reduce, heat and simmer 20 minutes. Stir in milk, chilies, cerery salt, heat to simmering. Add cheeses, stir and heat til cheeses melt. Do not boil. Add pepper to taste. Garnish with celery leaves and serve hot. Page 628 POTRAWKA Z GOLEBI (POLISH SQUAB) 111pigeons 111butter 333onions 111cup meat stock 222tart papples 333mushrooms 111lemon; juice of 111small glass of madeira wine 111tablespoon butter 111tablespoon flour 111cup sour cream Quarter the pigeons; Saute in butter for 15 minutes. Remove from butter and slice three onions into pan. Fry onions until done. Add meat stock, sliced apples, mushrooms, and lemon juice. Mix well and bring to boiling point. Add wine. In another pan, brown flour in butter and thicken the mixture. Dip pigeons in sour cream, return to mixture and cook until tender. Pigeons may be fried or roasted like young chicken. From Treasured Polish Recipes, 1948 MMed by Dave Sacerdote, 3/96 Yield: 1 batch Page 629 POW WOW SOUP LAKOTA STYLE By: Glenn Brave short ribs beef boulion dried corn onion carrots celery pepper mill pepper salt olive oil or canola oil worcestershire sauce potatoes or wide egg noodles from the Black Hills of South Dakota Oglala Lakota, Pine Ridge Reservation, Jug and LaVina Brave ... who learned this from My Mother, LaVina Soak the dried corn for a couple of hours before cooking to soften it so it will finish cooking when the soup is done. Fill pot with fresh cold water and add dried corn and two or three beef boulion cubes and start to heat water to a boil. Trim any large pieces of fat from short ribs and discard. Cut meat into bite size cubes. Save bones. Stew meat can be used as an alterntive in this recepit, but short ribs offer superior taste and texture. Heat skillet and add olive or canola oil then add diced short ribs and also throw in bones. Add three or four dashes of worcestershire sauce and fry meat until it browns and is about half done. Just before removing meat from skillet add onions to pan and saute the onions for a couple minutes to enhance the flavor. When meat is browned and onions are complete add to pot of water and bring tototo boil. Be sure to add the bones to the soup as they make for a rich broth. I purposly leave some meat on the bones because I like to eat the meat directly off the bones. At this time add tomatoes. Be careful not to add to many tomatoes as you don\'t want a soup with a strong tomato taste, only a very slight hint of tomatoes taste. When I cook soup for my family of three I only add two of the tomotoes from the can. And don't add the tomatoe juice from the can. Dice celery and carrots and add to the soup pot. Salt and pepper to taste. I normally go heavy on the pepper. Don\'t be afraid to add enough salt to soup pot, that way your not constantly adding salt to your bowl of soup as you are eating. Cover pot and and lower the temperature to bring soup to a simmer and cook for an hour or two or until the dried corn is tender and meat is done. About thirty minutes before soup is finished cooking, peel and quarter potatoes and add to soup pot and cook until potatoes are cooked. You can Page 630 cook the potatoes or noodles in a seperate pot if necessary and add to soup bowls when serving. Note: And of course some good ole\' Indian Fry Bread is a standard with this recipe and a large glass of Kool Aid, annet!! Servings: Unknown PREMIER SMOKEHOUSE CABBAGE AND VENISON SAUSAGE STEW 333cloves 444tablespoon butter (1/2 stick) 1 1/2 lblblb cabbage (shredded) 111lblblb venison sausage 111quart beef or venison broth (cut 111to 1 pieces) 1/2 teaspoon pepper 555potatoes (peeled & sliced 111thin) 111garlic 111salt (to taste) Crush the garlic on a cutting board with a chef's knife. Heat the butter and add the garlic to a 4 5 quart pot. When the garlic begins to sizzle, add the cabbage and stir fry for 3 minutes. Add the Venison Sausage, broth, potatoes and pepper. Cover and bring to a boil, then lower the heat and let simmer for 20 minutes, or when potatoes are tender. Correct for seasoning. To thicken, add roux of 4 Tbs. Melted butter with 4 Tbs. Flour. OPTIONAL: Top with fresh raw vegetable sticks and/or top with melted cheese. America's Premier Smokehouse http://www.premiersmokehouse.com/ From: [email protected] (Hmmstudio) Yield: 4 servings Page 631 PREMIER SMOKEHOUSE ELK BARLEY 666ozozoz pearl barley 111boiling elk and bones. 1/3 cup mushrooms 222carrots (diced) 444tablespoon butter 111stalk celery (chopped) 222potatoes (diced) 111sour cream 111salt & pepper Wash the barley and cover with 1 cup of meat stock. Bring to boil and simmer until tender. Add the butter slowly. In the remaining broth, boil the vegetables and mushrooms. Then add the cooked barley, Elk and season with salt and pepper. For a garnish, add a few tablespoons of sour cream to the top. STOCK: Boil Elk and bones with 3 oz. beef base, or 1 Tbs. Salt until tender. Remove Elk from stock, strain and reserve. When cooled, remove meat from bone, discard bones. America's Premier Smokehouse http://www.premiersmokehouse.com/ 2 qts. Meat Stock made from From: [email protected] (Hmmstudio) Yield: 4 servings Page 632 PRINCESS WHITEFLOWERS WINTER STEW 222lbs. venison or beef (cubed) 4 5 carrots (chopped) 3 4 small onions (chopped) 222green bell peppers 111stalk leeks (cleaned ) (use only white's; of leeks) 333c.c.c. beef stock 111clove garlic (mashed) 111basil leaf (crushed) 1/2 c.c.c. wheat germ pepper to taste 222tbls. corn oil 444c.c.c. water 111tomato (diced) In lg. mixing bowl add meat and beef stock. Marinate overnight in refrig.Cover with aluminum foil. Boil vegetables in water for 10 min. Drain in sieve and set aside. Remove meat from refrig. Roll meat pieces in wheat germ,garlic and basil mix. Brown meat in oil. Add vegetables. Simmer for 10 min. Add leeks and tomato.Simmer for 2 hrs. on low heat Stir occasionally. Yield: serves 6 7 Page 633 PROVENCAL STYLE VENISON STEW 666ozozoz olive oil 111sliced carrot 111sliced onion 1/2 head of celery, cut into one 111inch chunks 1/2 cup white wine 1/2 cup wine vinegar 444or 5 stalks of parsley 444shallots 333cloves of garlic 111teaspoon dried thyme 222bayleaves 111teaspoon rosemary 666black peppercorns 111salt 111for stew: 333lblblb venison roast, cut into 111large slices 222tablespoon bacon fat 1/2 cup fresh herbs (thyme, rosemary 111oregano, marjoram) 333cloves garlic, crushed 1/4 lblblb bacon cut into cubes 333carrots 3/4 lblblb pitted black & green olives 111salt and pepper 444chopped tomatoes Heat oil, add vegetables, allow to brown lightly. Add wine and other marinade ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade. For Stew: Marinate the venison in the marinade for at least 24 hours. Remove the venison from the marinade, reserving it, and saute the meat in the bacon fat, cooking both sides. Put the meat in an ovenproof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt. Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes. Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew. If you prefer, you may use red wine in the marinade rather than white Page 634 wine. Susan Hattie Steinsapir rec.hunting Marinade: Yield: 1 servings PUEBLO FIRE 10 red chili pods 111tablespoon oiloiloil 333cup water 1/4 cup barbecue sauce 1/2 lblblb round steak, cut into small pieces 111teaspoon garlic salt Remove stems and shake out seeds from chili pods; rinse in cold water. Tear pods into pieces; place in blender with water. Blend until smooth. Brown meat in oil. Add chili pod mixture, barbecue sauce and garlic salt. Cook over low heat for one hour. Serve as soup with a casserole or beforehand. Makes 6 servings of 1/3 cup: small servings are practical for this soup. Posted by Pat Stockett. Courtesy of Fred Peters. Yield: 6 servings Page 635 PUEBLO LAMB AND WILD RICE 444tablespoons oiloiloil 333cups ramps or leeks, diced 111cup pine nuts 111tablespoon butter 333cups uncooked wild rice 222cups water, boiling 1 1/3 cups chicken broth 222tablespoons lemon peel, grated 222teaspoons each salt and ground black pepper 111teaspoon chili, ground 111teaspoon cumin, ground 1/4 teaspoon azafran 1/4 teaspoon oregeno 1/2 cup dry cranberries 2 1/4 pounds grilled lamb, cut in 2' x 2' chunks 36 cherry tomatoes, whole, grilled 2 teaspoons salt 1 teaspoon pepper Crunchy pine nuts combine to make the rice even more memorable. Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the butter. Add boiling water and chicken broth and simmer until all liquid evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine. Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper. Yield: 12 servings Page 636 PUEBLO PEPPERY POTATO TOMATO SOUP 666washed & cored tomatoes 888med. potatoes washed & peeled 222yellow onions peeled & sliced 111qt. water 1/2 small red chilli pepper crushed 111green pepper washed & sliced (include see; ds) 111parsley sprig or tsp. parsley flakes 111tbls. salt Place tomatoes, potatoes, onions, and water in large kettle. Simmer for about 1 hr. or until potatoes are tender. Break up potatoes with fork into bite sized pieces, mash potatoes slightly, then add remaining ingredients. Simmer for 20 25 min. or until peppers are tender. PUEBLO POSOLE (FEAST DAY SOUP) 333cup posole (dried corn) 888cup water 1 1/2 lblblb beef or pork ribs; trimmed 111. of all fat 444red chilies; roasted & 111. finely chopped 222teaspoon salt 111medium onion; coarsely chopped 222centiliter garlic; finely minced 222tablespoon fresh epazote, cilantro or 111. oregano; chopped Cook posole in a large, heavy kettle, in the 8 cups water, over medium heat, until the kernels pop, about 30 to 45 minutes. Add the raw meat and roasted chilies and half of the salt, and continue to cook, covered, about 2 hours, until the meat is tender. Add the remaining ingredients and simmer for another 20 minutes. Serve hot. Makes about 8 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor Yield: 8 servings Page 637 PUMPKIN CORN SOUP WITH GINGER LIME CREAM 1113 c. corn kernels 2 Garlic cloves, finely chopped 3/4 tsp. salt 3/4 tsp. white pepper 3 C. chicken stock 3 C. cooked pumpkin GARLIC CREAM 2 Limes, juice and zest only 1 T. peeled and grated fresh ginger 1/2 C. heavy cream This simple recipe is easy to prepare.... It is a delicious, rich bodied soup, and the Ginger Lime Cream adds a refreshing zest. ***** In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings Page 638 PUMPKIN CORN SOUP WITH GINGER LIME CREAM 333cup corn kernels 222garlic cloves, finely chopped 3/4 teaspoon salt 3/4 teaspoon white pepper 333cup chicken stock 333cup cooked pumpkin GARLIC CREAM 222limes, juice and zest only 111tablespoon peeled and grated fresh ginger 1/2 cup heavy cream In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes. In a food processor, process the corn until smooth and run through a sieve and discard the skins. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium high heat. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring. In another saucepan cook the lime juice and ginger 2 minutes over medium heat. Remove from the heat and pour through a sieve to remove the ginger. In a bowl, combine the ginger lime juice, the lime zest (save some for the garnish), and cream. Whip until the mixture has soft peaks. Spoon a dollop of Ginger Lime cream onto each bowl filled with soup and garnish with the remaining line zest. Serve immediately. From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings Page 639 PUMPKIN SOUP 222tsp soft margarine 1/4 ccc onion, chopped 222tbsp green bell pepper 111tbsp flour 111ccc skim milk 111ccc canned pumpkin puree 111tsp low sodium instant chicken broth mi; x 1/8 tsp dried thyme chopped parsley, for ga; rnish 1. In small saucepan, melt margarine. Add onion and pepper; cook until soft but not brown, 4 5 minutes. 2. Whisk in flour; stir in milk, pumpkin, 1 c water, broth mix, and thyme. Cook over medium heat, stirring occasionally, unitl slightly thickened and just boiling. Garnish tih parsley, if desired. Yield: makes 1 PUMPKIN SOUP By: Curtis Akins 111pumpkin, top removed and inside sco; oped out 1/2 pound sugar pumpkin, cubed 444tablespoons margarine, melted salt and pepper 111cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 444cups vegetable broth 111cup tomatoes, diced 1/4 cup rice Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5 8 minutes, until toasted and fragrant. Page 640 Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set Yield: 6 servings PUMPKIN SOUP 111xxx no ingredients Pumpkin Soup 1 Small pumpkin, about 12" or canned (29 oz) 2 tb Sunflower oil (for fresh pumpkin) or peanut oil 3 tb Maple syrup or honey 1/2 ts Ground dried spicebush berries or allspice 4 c Beef or chicken broth Thinly sliced green onions Chopped hazelnuts Roasted pumpkin and sunflower seeds, for garnish In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibres from seeds and discard fibres. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15 20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or Page 641 canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Source: Spirit of the Harvest ... from a file of Carl Berger PUMPKIN SOUP By: Spirit of the Harvest 111small pumpkin. about 12' or canned (29 oz 222tbtbtb sunflower oil (for fresh pumpkin) o 333tbtbtb maple syrup or honey 1/2 tststs ground dried spicebush berries or a 444ccc beef or chicken broth thinly sliced green onions chopped hazelnuts roasted pumpkin and sun flower seed In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibers from seeds and discard fibers. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15 20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Yield: 4 servings Page 642 PUMPKIN SOUP 2 1/2 lblblb pumpkins 500 mlmlml water 10 mlmlml (2 tsp) goose fat 111onion 555gm (1 tsp) wild garlic 111bay leaf 10 gm (1 tbsp) thyme 125 mlmlml (1/2 cup) 15% cream 30 gm (1 oz.) non salted butter 15 mlmlml (1 tbsp) clover honey 555mlmlml (1 tsp) salt 10 mlmlml (1 tsp) pepper Melt in a small quantity of goose or pork fat, sliced onion with clove of garlic, bay leaf, thyme and add chunks of medium size pumpkin. Add salt and pepper. Cover with cold water and bring to boiling point. Let simmer at low heat for one hour. Mix with blender, adding cream, butter and honey. Raise temperature without boiling and let simmer a few minutes. Check and correct seasoning with salt and pepper. AboriganalTourism Native Cuisine Yield: 1 servings Page 643 PUMPKIN SOUP NATIVE 2 1/2 lblblb pumpkins 500 mlmlml water 10 mlmlml (2 tsp) goose fat 111onion 555gm (1 tsp) wild garlic 111bay leaf 10 gm (1 tbsp) thyme 125 mlmlml (1/2 cup) 15% cream 30 gm (1 oz.) non salted butter 15 mlmlml (1 tbsp) clover honey 555mlmlml (1 tsp) salt 10 mlmlml (1 tsp) pepper Melt in a small quantity of goose or pork fat, sliced onion with clove of garlic, bay leaf, thyme and add chunks of medium size pumpkin. Add salt and pepper. Cover with cold water and bring to boiling point. Let simmer at low heat for one hour. Mix with blender, adding cream, butter and honey. Raise temperature without boiling and let simmer a few minutes. Check and correct seasoning with salt and pepper. AboriganalTourism Native Cuisine Uncle Dirty Dave's Archives From: Dave Drum Date: 10 19 03 Yield: 4 servings Page 644 PUMPKIN SOUP II By: FamilyFun Magazine 222medium pumpkins (for recipe) 111large pumpkin (for tureen) 222cups chicken broth 111cup water 1/4 cup maple syrup 111teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon ginger 111cup half and half toasted pumpkin seeds, optional Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds. Page 645 PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS By: M.S. Milliken & S. Feniger 666small (6 to 7 inch unblemished pumpkins 111medium pumpkin (10 to 11 inches in diamete; r) 111teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon cloves 2 1/2 teaspoons salt 3/4 teaspoon freshlyground black pepper 222tablespoons butter 111tablespoon olive oil 222large onions, chopped 444cloves garlic, minced or pureed 111yukon gold potato, peeled and diced 666cups chicken or vegetable stock 1/2 cup cream, creme fraiche or sour cream Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2 inch chunks and set aside. In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside. While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside. Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve. Page 646 PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS 666small (6 to 7 inches in diameter) 111unblemished pumpkins 111medium pumpkin (10 to 11 inches in 111diameter) 111teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon cloves 2 1/2 teaspoon salt 3/4 teaspoon freshlyground black pepper 222tablespoon butter 111tablespoon olive oil 222large onions, chopped 444cloves garlic, minced or 111pureed 111yukon gold potato, peeled 111and diced 666cup chicken or vegetable stock 1/2 cup cream, creme fraiche or sour 111cream Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2 inch chunks and set aside. In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside. While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside. Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve. c.1996, M.S. Milliken & S. Feniger, all rights reserved Page 647 From: "Mignonne" Yield: 4 servings Page 648 PUMPKIN SOUP W/ MEXICAN CINNAMON CREME FRAICHE, TOASTED P 333tablespoon unsalted butter 111large onion, coarsely chopped 222cloves garlic, coarsely 111chopped 111large carrot, peeled and coarsely 111chopped 222stocks celery, coarsely 111chopped 777cup vegetable stock, or water 1 1/2 cup pumpkin puree (not flavored 111pie filling) 1/4 teaspoon ground mexican cinnamon, 111plus 1 teaspoon (canella) 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 222tablespoon honey 222teaspoon chipotle puree 3/4 cup creme fraiche or sour cream 111salt and freshly ground 111pepper 111garnish: 1/2 cup toasted 111pumpkin seeds 111spinach, pear and pancetta 111salad: 444ozozoz pancetta, medium dice 111small shallot, minced 1/4 cup sherry vinegar 111teaspoon dijon mustard 111teaspoon finely chopped fresh thyme 1/4 cup olive oil 111salt and freshly ground 111pepper 10 ozozoz fresh spinach leaves 222bosc pears, halved, cored 111and thinly sliced 111small red onion, finely sliced Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds. Page 649 Yield: 4 servings from: Bobby Flay From: "Mignonne" Yield: 4 servings PUMPKIN SOUP WITH FRESH CRANBERRIES By: Aunt Colleen's recipe book (Chickasaw and Cherokee) soup 111tablespoon olive oil 111pound cubed, peeled and seeded pumpkin pulp or 2 cups canned solid pack pu; mpkin 222cups peeled, cored and diced quince or t; art green apples 1/2 cup cranberries 1/3 cup chopped onion 1/3 cup chopped celery 1/4 cup chopped carrot 1/2 teaspoon minced peeled fresh ginger 111teaspoon salt 1/4 teaspoon pepper pinch of ground cinnamon pinch of ground nutmeg 2 1/2 cups water 111cup (or more) cranberry juice cocktail cranberries 1/2 cup cranberries 222tablespoons water 111tablespoon sugar 111tablespoon honey 111cup plain nonfat or low fat yogurt For Soup: Heat olive oil in heavy large saucepan over medium low heat. Add fresh pumpkin, if using, and next 6 ingredients, and cook until onion is tender, stirring occasionally, about 15 minutes. Mix in salt, pepper, cinnamon and nutmeg. Add water and 1 cup cranberry juice and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, stirring occasionally, approximately 20 minutes. For Cranberries: Meanwhile, cook cranberries, water and sugar in heavy saucepan over medium heat until cranberries pop, about 4 minutes. Transfer soup to blender or processor. Add canned pumpkin, if using, and puree. If not completely smooth, work through fine strainer set over bowl. Add more cranberry juice if thinner consistency is desired. Stir in honey. Adjust seasoning with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover soup and cranberries separately and chill. Reheat before serving.) Ladle soup into bowls. Spoon 1 tablespoon yogurt into each. Top with cranberries and serve. Yield: 4 servings Page 651 PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED By: Bobby Flay 333tablespoons unsalted butter 111large onion, coarsely chopped 222cloves garlic, coarsely chopped 111large carrot, peeled and coarsely chopped 222stocks celery, coarsely chopped 777cups vegetable stock, or water 1 1/2 cups pumpkin puree (not flavored pie fil; ling) 1/4 teaspoon ground mexican cinnamon, plus 1 tea; spoon (canella) 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 222tablespoons honey 222teaspoons chipotle puree 3/4 cup creme fraiche or sour cream salt and freshly ground pepper garnish: 1/2 cup toasted pumpkin se; eds spinach, pear and pancetta salad: 444ounces pancetta, medium dice 111small shallot, minced 1/4 cup sherry vinegar 111teaspoon dijon mustard 111teaspoon finely chopped fresh thyme 1/4 cup olive oil salt and freshly ground pepper 10 ounces fresh spinach leaves 222bosc pears, halved, cored and thinly sli; ced 111small red onion, finely sliced Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to aaa boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds. Yield: 4 servings Page 652 PUMPKIN SOUP WITH SAGE AND HAM By: Jim Weller 333tbtbtb butter 111onion; chopped 111carrot; chopped 111rib of celery; chopped 1/2 granny smith apple peeled, cored, diced 222ccc canned pumpkin puree 1/3 ccc dry white wine 111tbtbtb dried sage 444allspice berries; crushed 3 1/2 ccc water 2 1/2 ccc chicken broth or stock 1 1/2 tststs salt 1/4 tststs fresh ground black pepper 1/2 lblblb ham; cooked, diced In a large pot, melt the butter over moderate heat. Add the carrot and sweat about 5 minutes. Add the celery and cook 2 minutes. Add the onion and cook 2 minutes. Add the apple and cook the mixture 2 minutes longer. Stir occasionally. Stir in the pumpkin puree, wine, sage, and allspice. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, covered, for 10 minutes. Add the ham and simmer, uncovered, about 5 minutes longer. Yield: 8 servings QUAIL BAKED IN MUSHROOM SAUCE 444quail [split] 1/4 cup flour 333tablespoon oiloiloil 111can (3 or 4 oz) mushrooms 111[drained] 111can cream of mushroom soup 1/2 can (soup can) white wine 111cup sour cream 1) Rinse the birds and pat dry inside and out. Season salt and pepper to taste, then coat with flour. Brown on both sides in a skillet in oil... 2) Arrange in a shallow baking dish. Combine the remaining ingredients, mixing well and pour over the birds... 3) Bake in a 350ø oven for 1 hour, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786 1120 Yield: 4 servings Page 653 QUAIL IN MUSHROOM GRAVY 3/4 cup flour, divided 111teaspoon salt 1/2 teaspoon pepper 666quail ( 1/3 to 1/2 lb each) 1/2 cup butter/margarine 1/2 lblblb fresh mushrooms, sliced 222cup chicken broth 222teaspoon minced fresh thyme or 3/4 111teaspoon dried thyme 111hot cooked noodles 111(optional) Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown te quail. Transfer to an ungreased 2 1/2 qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350 for 40 to 50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 Taste of Home Dec/Jan '95 From: Marie Culver Yield: 1 servings Page 654 QUAIL IN WHITE WINE 444quail, about 3/4 lb. each 3/4 cup melted butter 111salt, pepper 333tablespoon flour 111can condensed chicken broth 111(10 1/2 ounces) 3/4 cup water 1/2 cup sauternes 111dash cayenne Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water, and Sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender. Adaption from recipe by Paul Blange, Brennan's (New Orleans) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232154 0800 Yield: 4 servings Page 655 QUAIL MAGNIFICENT 666quail; cleaned 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup all purpose flour 111vegetable oil 2 1/2 cup chicken broth 1/4 teaspoon ground cinnamon 1/2 teaspoon poultry seasoning 111tablespoon plus 1 tsp molasses 111centiliter garlic; pressed 111teaspoon lemon juice 444medium carrots; cut into 2 inch pieces 222stalks celery; cut into 2 pieces 1/4 lblblb fresh mushrooms 222green onions 1/2 cup dry sherry Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail, and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover, and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yield: 3 servings. Recipe from October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 3 servings Page 656 QUAIL WITH WHITE GRAPES 444quail 111tablespoon lemon juice 1/2 teaspoon seasoned salt 111white pepper to taste 1/2 cup flour 1/3 cup butter 1/3 cup white wine 1/3 cup chicken broth 111tablespoon lemon juice 1/4 cup white grapes [seedless] 222tablespoon toasted almonds [sliced] 1) Rinse the birds and pat dry inside and out, then drizzle with 1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour then coat with flour... 2) Saut‚ in butter in a saucepan `til golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 min. add the grapes and almonds and cook for 5 more min. or `til birds are tender... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786 1120 Yield: 2 servings Page 657 QUINOA AND WILD RICE STUFFED SQUASH 10 tototo 12 sweet dumpling, carnival, or del; icata squash (about 3/4 l 1/2 cup chopped pecans 111tablespoon olive oil 222onions (1 lb. tota , chopped 222cups chopped celery 5 1/4 cups vegetable broth 1 1/2 cups wild rice, rinsed and drained 222tablespoons chopped fresh sage leaves or 2 teas; poons dried rubbed sage 1 1/2 cups quinoa, rinsed and drained 2/3 cup chopped dried apricots 1/3 cup chopped dried cherries 1/3 cup chopped dried cranberries salt Notes: Up to 1 day ahead, make grain stuffing and bake squash. Reheat grain mixture in a microwave oven at full power (100%) until steaming, 9 to 11 minutes; stir occasionally. Spoon hot filling into cold cooked squash and bake, covered, in a 350 [degrees] oven until interior of the squash is hot, about 35 minutes1. Rinse squash, pierce each with a fork several times, and set in a 10 by 15 inch pan. Add 3/4 cup water to pan and cover tightly with foil. 2. Bake in a 350 [degrees] oven until the squash are tender when pierced, 45 minutes to 1 hour. 3. Meanwhile, in a 4 to 5 quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan. 4. Add olive oil, onions, and celery to the pan; stir over medium high heat until the onions are limp, about 6 minutes. Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. Cover, reduce heat, and simmer for 40 minutes. Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer. 5. Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready. 6. When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level. 7. Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste. Yield: 10 to 12 servin Page 658 QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW By: Bon Appétit January 2006 Bruce Aidells and Nancy Oakes stew 222tablespoons olive oil 111cup chopped onion 333garlic cloves, chopped 222teaspoons hungarian sweet paprika 111teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper pinch of saffron 111cup water 1 14 1/2 ounce can diced tomatoes, drained 222tablespoons fresh lemon juice 333cups 1 inch cubes peeled butternut squas; h (from 1 1/2 pound squas 222cups 3/4 inch cubes peeled carrots quinoa 111cup quinoa* 111tablespoon butter 111tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 222garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon turmeric 222cups water 1/2 cup chopped fresh cilantro, divided 222teaspoons chopped fresh mint, divided A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre soaking, so it's as simple to do as rice. For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Page 659 Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Yield: 4 to 6 servings RABBIT (OR CHICKEN) JAMBALAYA 111seasoning: 222whole bay leaves 111teaspoon salt 111teaspoon white pepper 444tablespoon margarine 1 1/2 cup finely chopped onions 1 1/2 cup finely chopped celery 1 1/2 cup finely chopped green 111peppers 111teaspoon garlic powder 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 1/4 teaspoon ground red sandalwood (opt) 111main ingredients: 111(about 3 lb) rabbit or chicken 1/2 teaspoon tabasco sauce 1 2/3 cup chopped tasso or smoked ham 3/4 cup canned tomato sauce 222cup uncooked rice, preferrably converte; d 333cup rabbit or chicken stock Cut meat away from rabbit or chicken bones and chop into 1/4 inch pieces; use scraps, bones, and giblets (excluding the liver) to make the stock. Refrigerate meat until ready to use. Combine the seasoning mix ingredients in a small bowl and set aside. Melt the margarine in a 4 quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8 ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer. Makes 4 main dish or 8 appetizer servings. Source unknown. Page 660 From: Neysa Dormish Date: 03 24 96 Yield: 1 servings RABBIT CAKE (HASEN KUCKA) 111rabbit 111potato filling recipe 1/2 cup broth ** 1 1/2 tablespoon flour 111salt & pepper ** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Yield: 1 servings Page 661 RABBIT COQ AU VIN 888rabbit thighs, skin on 111salt & fresh black pepper 222cup plus 2 tablespoons flour 111egg 222tablespoon milk 12 ozozoz bacon, chopped 111pint pearl onions, peeled 111lblblb domestic cap mushrooms, 111thinly sliced 1/4 cup chopped shallots 222tablespoon chopped garlic 111tablespoon chopped fresh thyme 222bay leaves 333cup fruity riesling wine 222cup brown chicken stock 222tablespoon butter 111tablespoon finely chopped parsley Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit, skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and saute for 2 minutes. Add the mushrooms, shallots, and garlic. Saute for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat. Remove the rabbit pieces from the pan and set aside. Page 662 Blend the remaining flour and butter together into a smooth paste (beurre manie). Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK; SHOW #EMIB72 COOKING WITH GAME MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's Kitchen M's note: this really is a fairly nice recipe, although I wouldn't call it coq au vin (cuisses de lapin au vin perhaps) and probably wouldn't thicken the sauce as much. And would certainly not use milk. And would leave the bacon in to get nice and soft, none of this crispy nonsense. From: Michael Loo Date: 05 Dec 02 Yield: 4 servings Page 663 RABBIT CURRY 111ingredients: 111stick of butter or 111margarine. melted 111onion, chopped 111cup chicken broth 111tablespoon curry powder 111young rabbits, cut into 111pieces 1/2 cup flour 111tart apple, chopped 222cup sour cream 222teaspoon orange peel, grated DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice. Posted 10 07 93 by BOB EMERT on I Cuisine From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Jr Byers Date: 02 26 96 Yield: 6 servings Page 664 RABBIT IN BRANDIED WINE SAUCE 111large or 2 small rabbit[s] 111seasoned flour, for dredging 1/4 lblblb diced salt pork 1/4 cup shallots; chopped or 1/4 cup onion; chopped plus 111centiliter garlic; minced 111cup mushrooms, sliced 3/4 cup chicken stock 3/4 cup dry red wine 1 1/2 ozozoz brandy 222teaspoon butter 222teaspoon flour, opt'l IN A SPICE BAG 111slice lemon rind 10 peppercorns 222parsley sprigs 222ribs leafy celery 111bay leaf 111dried chile pepper; opt'l Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a skillet render the salt pork and saute the shallots and mushrooms 5 min. If you don't have shallots, substitute mild onion plus a small clove of garlic. Remove and reserve the mushroom mixture. Saute the rabbit pieces until browned. Add the stock, wine and spice bag and simmer until tender, about 2 hours. Remove the spice bag and add the mushroom mixture 10 minutes before serving. Just before serving stir in a jigger of brandy and a swirl of butter. The gravy can optionally be thickened with a slurry of flour and water. Or the flour and butter can be made into a roux and added. Jim Weller Yield: 7 servings Page 665 RABBIT IN WHITE WINE 111lg. rabbit cut in pieces 333tablespoon butter 111onion, sliced 111carrot, sliced 222celery stalks, diced 1/4 teaspoon thyme 1/4 teaspoon marjoram 111cup chicken bouillon 222tablespoon vinegar 1/2 cup dry white wine 1/4 cup sour cream 111salt & pepper In 2 qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles. Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice Yield: 2 servings Page 666 RABBIT ROASTED WITH SWEET FENNEL 555cloves garlic, peeled 222inch sprig fresh rosemary 111ororor 1 1/2 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 222bulbs fresh fennel, cored, 111cut into 1 1/2 inch wedges 111large onion, cut into 1 1/2 inch 111wedges 333ozozoz pancetta (unsmoked italian 111bacon), minced 111teaspoon fennel seed, coarsely 111ground 1/2 cup coarsely chopped fennel 111tops 1/4 cup extra virgin olive oil 3/4 vegetable broth 1/2 cup low sodium chicken stock 1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar and pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt and pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap and refrigerate. 2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large enough to hold the rabbit in a single layer, with space for the vegetables. Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any seasoning rub that may have been left on the plate. Scatter the fennel, onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel tops over the rabbit. Sprinkle with the olive oil and a bit of salt and pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 the broth and roast another 1 hour. Baste often, turning the pieces occasionally. Add a little water to the pan if the pan is dry. 3. Increase the heat to 450 degrees, cook until the rabbit is golden brown, about 10 minutes. Turn the rabbit and vegetable pieces and roast until golden on the other side, basting once with the pan juices, about 10 minutes. 4. Transfer the rabbit and vegetables to a heated platter and keep them warm in the turned off oven with the door open. Quickly make a pan sauce by setting the roasting pan over two stove burners turned to high. Add remaining 1/4 cup broth and the stock. Scrape up the brown glaze from the bottom of the roasting pan as the liquids boil down by about half, 3 to 5 minutes. Scatter the remaining fennel leaves over the rabbit. Pass the sauce with the rabbit at the table. From: [email protected] (Rebecca Radnor) Adapted by Patti Vincent Yield: 4 servings Page 667 RABBIT SAUSAGE 111lblblb rabbit flesh 444bacon slices 1/4 cup rabbit liver 1/4 cup onions pared & diced 111tablespoon garlic pared & minced 111teaspoon sage chopped 111teaspoon rosemary chopped 111teaspoon thyme chopped 111teaspoon parsley chopped 1 1/2 teaspoon salt 111teaspoon sugar 222teaspoon pepper 111tablespoon sherry 111teaspoon hazelnut oil 3/4 cup heavy cream 111egg 333ozozoz rabbit flesh, seared 111coarsely chopped 222feet hog casing 111chicken bouillon as 111needed Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4 in. long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias. Serves 6. Recipe By : "Jessica A. Walton" Yield: 6 servings Page 668 RABBIT STEW 333rabbits cut into pieces 111cup flour 1/4 cup olive oil 1/2 cup onions, chopped 222garlic clove, minced 1/4 cup wine, sherry, dry 111cup chicken broth 111cup game marinade, strained 111teaspoon thyme 111teaspoon sage 111teaspoon cayenne pepper 1/4 cup parsley, minced 111salt & pepper to taste Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1 1/2 hours. Submitted By BOB EMERT On THU, 10 07 93 (13:19) Yield: 1 servings RABBIT STEW #1 333rabbits cut into pieces 111cup flour 1/4 cup olive oil 1/2 cup onions, chopped 222garlic clove, minced 1/4 cup wine, sherry, dry 111cup chicken broth 111cup game marinade, strained 111teaspoon thyme 111teaspoon sage 111teaspoon cayenne pepper 1/4 cup parsley, minced 111salt & pepper to taste Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1 1/2 hours. Yield: 1 servings Page 669 RABBIT STEW > TL BRIT 1/3 cup dry white wine 222tablespoon olive oil 111large onion: sliced 1/8 thick 333juniper berries; crushed 111large bay leaf 1/2 teaspoon crumbled dry rosemary 1 1/2 teaspoon salt 111freshly ground pepper 555lblblb fresh or frozen rabbit cut into 2 s; quares 222tablespoon flour 666slice lean bacon; chopped 1/4 cup shallots; finely chopped 1/2 cup celery; coarsely chopped 666small carrots; scraped and 111coarsely chopped 1 1/2 cup chicken stock 111teaspoon thyme; dried 222teaspoon parsley; finely chopped 222small bay leaves 1/2 cup port 333tablespoon red currant jelly NOTES : Surprisingly, Time Life did not provide an oven setting for this recipe. I would imagine that the usual 350 F. would be fine. This recipe is traditionally accompanied by Forcemeat Balls. Combine the wine, olive oil, sliced onion, juniper berries, bay leaf, rosemary, 1/2 teaspoon of the salt and a few gringings of black pepper in a large bowl. Wash the rabbit under cold running water, pat it thoroughly dry with paper towels and place it in the bowl. turn the pieces about with a spoon until thoroughly coated with the marinade, cover the bowl and marinate the rabbit for at least 6 hours at room temperature or 12 hours in the refridgerator. In either case, turn the peices about in the marinade occasionally to keep them well moistened. Drain the rabbit in a colander set over a bowl. Reserve the liquid, but discard the onion and the herbs. pat the pieces of rabbit completely dry with paper towels, then coat them with the flour, shaking each piece vigorously to remove the excess. In a heavy 5 qrt flameproof casserole, cook the bacon over moderate heat, stirring occasionally, until crisp and brown. With a slotted spoon, transfer the bacon to paper towels to drain. Add the rabbit to the fat remaining in the casserole and brown it (in two batches, if necessary ) turning the piece s with tongs and regulating the heat so that the rabbit colors quickly and evenly on all sides without burning. As the pieces brown transfer them from the casserole to a plate. Pour off all but 2 tablespoons of fat from casserole, add the shallots, celery and carrots, and cook for 5 minutes, or until the Page 670 vegetables are soft but not brown. Pour in the reserved marinade and the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the casserole. Add the thyme, parsley, bay leaves, teaspoon of salt and a few grindings of pepper, and return the rabbit and bacon to the casserole. Cover tightly and bake in the middle of the oven for 1 hour. Stir in the port and the currant jelly, cover again, and bake for 30 minutes longer or until the rabbit is tender but not falling apart. (If you are substituting small rabbits they may cook much faster. Watch carefully that they do not overcook.) Taste and correct seasoning. Serve the rabbit directly from the casserole. It may be accompanied by forcemeat balls. Per serving (excluding unknown items ): 856 Calories; 73g Fat (76% calories from fat ); 9g Protein; 44g Carbohydrate; 0mg Cholesterol; 1164 mg Sodium Source: Cooking Of The British Isles Time Life From: Dianne Weinsaft Yield: 6 serves RABBIT STEW AND FATBACK 111rabbit, dressed 1/4 lblblb salt pork 222cup water, cold 444cup potatoes, cubed 111cup tomatoes 222cup carrots, sliced 111cup celery, diced 1/2 cup onion, chopped 222teaspoon salt 1/2 teaspoon pepper 333tablespoon flour Cut rabbit into serving pieces. Put into covered pan with salt pork (fatback) and 1 1/2 cups water. Boil slowly 1 1/2 hours or until tender. Drain, reserve broth. Remove meat from bones and cut into 2 inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan. Bring to a boil and cook slowly for about 15 21 minutes or until vegetables are tender. Add seasonings and flour moistened with remaining 1/4 Cup cold water. Stir until broth thickens slightly. Suggestions: Try adding Blackeyed Peas instead of carrots. Source: Mississippi Outdoors Nov Dec 87 Recipe date: 11/30/87 Yield: 1 servings Page 671 RABBIT STEW AND FATBACK #2 111rabbit, dressed 1/4 lblblb salt pork 222cup water, cold 444cup potatoes, cubed 111cup tomatoes 222cup carrots, sliced 111cup celery, diced 1/2 cup onion, chopped 222teaspoon salt 1/2 teaspoon pepper 333tablespoon flour Cut rabbit into serving pieces. Put into covered pan with salt pork (fatback) and 1 1/2 cups water. Boil slowly 1 1/2 hours or until tender. Drain, reserve broth. Remove meat from bones and cut into 2 inch pieces. Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan. Bring to a boil and cook slowly for about 15 21 minutes or until vegetables are tender. Add seasonings and flour moistened with remaining 1/4 Cup cold water. Stir until broth thickens slightly. Suggestions: Try adding Blackeyed Peas instead of carrots. Yield: 1 servings Page 672 RABBIT STEW IN WHITE WINE SAUCE (PRESSURE COO 444teaspoon vegetable oil divided 1 1/2 lblblb rabbit cut in pieces 1/2 cup chopped onion 111clove garlic minced 111medium green bell pepper in 1 111squares 111cup mushrooms sliced 222teaspoon flour 333medium tomatoes blanch/peel/chop 1/2 cup wihite wine 1/4 cup water 111pkg instant chicken broth and 111seasoning mix 1/4 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon pepper 222teaspoon fresh parsley chopped In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley. Recipe By : Weight Watchers Fast & Fabulous Cookbook/R. Banghart From: Terrance Date: 12 22 92 (05:37) Number: 2525 Fro Colossus Date: 12 22 92 (05:37) Numbe (125) Cook Yield: 4 servings Page 673 RABBIT STEW WITH APRICOTS 111marinade: 111red wine 111red wine vinegar 111several garlic cloves 111rabbit stock from the bones 111prepared rabbit 111bouquet garni 111pkg dried apricots 111sauce: 111butter, garlic, reserved 111rabbit stock Source: world class cuisine. Cover the boneless cut up rabbit meat with red wine and a few splashes of red wine vinegar and several whole garlic cloves. marinade for 12 hours along with the bouquet garni ( in a cheesecloth put some bay leaf, parsley, thyme , rosemary and peppercorns). Drain meat and pat dry. reserve marinade.Cover dried apricots with warm water and soak for 1 hour.Add drained apricots to the reserved marinade. Season rabbit meat to taste and saute in butter. Cover with the marinade and some reserved rabbit stock and simmer covered 40 minutes or until tender. Remove the bouquet garni.Remove the cooked rabbit meat from the pan and serve with a butter sauce. Make a butter sauce with the garlic from the marinade and a bit of rabbit stock and adding butter to finish the sauce and pour over rabbit. Yield: 4 servings Page 674 RABBIT STEW WITH DUMPLINGS 111rabbit 222teaspoon coltsfoot salt 111cold water 333wild onions 222handsful mint 15 to 20 arrowhead tubers 3/4 cup flour 222tablespoon baking ppowder 1/2 teaspoon salt 111egg 1/2 cup condensed milk Cut the skinned and cleaned rabbit into serving pieces. Place in the kettle and add cold water to cover. Pput the basket in the kettle and dropp in the red hot stones until the water boils. Keep water boiling slowly for an hour by changing the stones as they cool. Lift the rabbit pieces out of the liquid. Take the meat off the bones and return the meat to the kettle. Add salt, onions, mint, arrowhead and dandelions to the kettle and simmer for about 30 minutes. For dumplings, mix flour, baking powder and salt. Beat egg and milk together, add dry ingredients and stir just enough to moisten them. Dropp the dumppling mixture by the spoonful on the bubbling liquid and cook for another 15 minutes. Remove the basket of stones without disturbing the dumplings. Stew should sit for about 5 minutes before serving. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe Page 675 RABBIT STIFADO 3 1/2 lblblb whole rabbit; separated into 444leg thigh 111joints and 2 loin pieces 111; s&p 333tablespoon olive oil 222medium red onions; sliced 222centiliter garlic; peeled and sliced 1 1/2 cup cabernet sauvignon 111cup mavrodaphne; or ruby port 14 1/2 ozozoz can chicken broth 1/8 teaspoon ground allspice 111bay leaf; tied with 111cinnamon stick; and 333cloves; in a bundle of 111cheesecloth 1 1/2 cup pearl onions, peeled 222teaspoon butter 1/4 teaspoon sugar 111diced fresh tomatoes, for 111garnish (opt) 111fried onion rings, for 111garnish (opt) Season rabbit. Coat the bottom of a large ovenproof casserole with 2 T oil. Place over medium high heat, and brown rabbit on all sides, 8 10 min. Brown in batches if necessary; do not crowd pan. Remove rabbit to a platter. Add 1 T olive oil to the pan. Add red onions and 1 pn salt. Wilt over medium heat until onions begin to brown, about 4 min. Add garlic and stir. Add wines and stir, scraping bottom of pan. Raise heat to medium high, and boil until liquid is reduced to about 1/4 c, 20 25 min. Preheat oven to 375F. Add rabbit to pan with juices. Add chicken broth, allspice, sachet, and black pepper to taste. Bring to boil, then remove from heat. Cover pan and place in oven. Let rabbit simmer for 40 60 min. Meanwhile, melt 1 t butter in a skillet and add the pearl onions. Sprinkle with sugar and saute, shaking pan or stirring, until onions are golden brown on all sides, 5 10 min. Set aside. When rabbit is done (the meat will give easily when pierced with a fork), remove it to a serving platter and keep it warm. Place pan on stove over medium heat, and add the onions. Bring the pan liquid to a boil and whisk in remaining teaspoon of butter. Check for seasoning. Ladle sauce over rabbit. Garnish, if desired, with diced fresh tomatoes and fried onion rings. Adapted from Jim Botsacos, Molyvos, Manhattan New York Times, 10 29 97 Page 676 From: Michael Loo Date: 30 Oct 97 National Cooking Echo Ä Yield: 6 servings RABBIT WITH SAGE ITALIAN STYLE 111large or 2 small rabbit[s] 444slice bacon 222garlic cloves, peeled 111tablespoon dried sage 1/2 cup vegetable oil 111salt and pepper to taste 111flour for dredging 111teaspoon balsamic vinegar 111cup dry white wine 222cup chicken stock Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and the garlic very fine. Crumble and add the sage. Season the rabbit parts with salt and pepper and dredge them lightly in the flour. Heat the vegetable oil in a large casserole, add the rabbit and cook until browned, turning it once, about 3 minutes 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 one hour, stirring occasionally and adding the remaining stock gradually to keep the meat moist. Transfer the rabbit pieces to a large serving dish and pour the sauce over them. Older animals will require up to two hours of cooking. From: Jim Weller Date: 04 12 95 From: Helen Peagram Date: 01 Feb 98 Yield: 7 servings Page 677 RABBIT WITH WILD RICE 111(2 1/2 lb) fresh rabbit or 111frozen rabbit; thawed 444medium carrots 111butter or margarine 1/4 teaspoon pepper 111salt 111dried thyme leaves 111cup wild rice 1/2 cup regular long grain rice 1/2 lblblb small mushrooms 111medium onion; chopped 1/3 cup dry red wine 111teaspoon chicken bouillon 111watercress sprigs; for garnish About 2 hours before serving: With poultry or kitchen shears, cut rabbit into 12 pieces. Thinly slice 2 carrots. In 12 inch skillet over medium high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook rabbit pieces, a few at a time, until well browned on all sides, removing pieces to plate as they brown. Sprinkle rabbit pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme. Meanwhile, rinse wild rice; drain. Place wild rice and long grain rice in shallow 4 quart casserole. In same skillet over medium high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook mushrooms, onion, and sliced carrots until lightly browned, stirring often. Add wine, bouillon, 2 2/3 cups water, 1/2 teaspoon salt, and 1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable mixture over rice in casserole, stirring to mix. Pile rabbit pieces in center of rice mixture. Cover and bake in 350 degrees F. oven 1 1/4 hours or until rabbit and rice are tender, stirring rice mixture once. About 10 minutes before rabbit casserole is done, prepare carrot garnish: With vegetable peeler, shave remaining 2 carrots lengthwise into thin wide strips. In 10 inch skillet over medium high heat, in 1 tablespoon hot butter or margarine, cook carrot strips until just tender, stirring constantly. To serve, garnish top of rabbit casserole with watercress sprigs and cooked carrot strips. Makes 4 main dish servings. Source: Good Housekeeping, January 1987. Shared and MM by Judi M. Phelps. [email protected] or [email protected] From: Judi Mae Phelps Yield: 4 servings Page 678 RABBIT, ESCHALOT AND GARLIC STEW 222medium size rabbits, cut 111into pieces on the bone 333tablespoon olive oil or more if 111necessary 125 gm smoked streaky bacon, 111chopped 24 eschalots, peeled 60 cloves garlic (about 5 111heads), unpeeled 333tablespoon chopped thyme 333tablespoon chopped thyme leaves 222large handfuls chopped parsley 555bay leaves 111salt and freshly ground 111pepper 3/4 cup dry sherry 1/2 to 3/4 bottle white wine 2 1/2 cup chicken stock 111to serve: 111cooked new potatoes Brown the rabbit pieces in a little of the olive oil in a large frying pan, adding more oil as necessary. In a heavy casserole with a lid, heat the remaining oil over low heat and fry the bacon and eschalots, for about 10 to 15 minutes. Add the browned rabbit pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and pepper and mix well. Pour in the sherry, white wine and stock, making sure the rabbit is well covered with liquid. Add more if necessary. Cook, uncovered, for about 5 to 10 minutes, then cover the casserole and place in a preheated 150oC oven for 1.1/2 hours or until the meat is just falling off the bone. Serve the rabbit stew with new potatoes. Note: the garlic will taste delicious and sweet when squeezed out of the skin. Margot Clayton, The French House Dining Room, London Bon Appetit Exec.Chef Magnus Johansson Source: Vogue March'94 Yield: 4 servings Page 679 RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR 222ozozoz butter 2 1/2 lblblb rabbit, stewing veal or chicken joi; nts 111lblblb leeks, thickly sliced 444cloves garlic, chopped finely 666ozozoz pot barley 3 3/4 cup water 333tablespoon wine vinegar 222bay leaves salt pepper 111tablespoon dried sage Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls the barley will serve as a vegetable. Yield: 6 servings RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY 222ozozoz butter 2 1/2 lblblb rabbit, stewing veal or chicken joi; nts 111lblblb leeks, thickly sliced 444cloves garlic, chopped finely 666ozozoz pot barley 3 3/4 cup water 333tablespoon wine vinegar 222bay leaves salt pepper 111tablespoon dried sage In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls the barley will serve as a vegetable. Yield: 6 servings Page 680 RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY 222ozozoz butter 2 1/2 lblblb rabbit, stewing veal or chicken joi; nts 111lblblb leeks, thickly sliced 444cloves garlic, chopped finely 666ozozoz pot barley 3 3/4 cup water 333tablespoon wine vinegar 222bay leaves salt pepper 111tablespoon dried sage In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls the barley will serve as a vegetable. Yield: 6 servings Page 681 RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE 333tablespoon vegetable oil 111whole 9 rib rack farm raised 111venison (??? udd) 111salt and freshly ground 111black pepper to taste 222tablespoon unsalted butter 444tart apples (such as granny 111smith), 111cored and sliced into 111eighths 1/2 cup sugar 1/4 cup balsamic vinegar 1/2 cup dry red wine 222tablespoon szechuan peppercorns, 111toasted and crushed 1/2 cup game stock or chicken stock 333tablespoon sweet butter Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. Yield : 4 servings Michael Lomanaco SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #ML1A25 From: Dave Drum Date: 11 May 97 National Cooking Echo Ä Yield: 1 servings Page 682 RACOON STEW 111medium racoon * 111pint baby limas 111pint white peas 222quart tomatoes 222lblblb potatoes 111pint whole kernel corn 16 ozozoz can of tomato paste 222large onions 16 ozozoz can of tomatoe sauce 10 ozozoz package of frozen okra (opt) 222carrots, sliced. 333quart water 111worcheshire sauce 111soy sauce 111salt & pepper 111various seasonings to taste 111(will explain) ** * One racoon, medium to small, if available. The older ones can weigh from 25 to 30 pounds for a large one, and are rather tough. Care should be taken during the skinning process, as 'coons possess scent glands on their legs which can contaminate the meat with careless field care, much the same as venison. ** Various seasonings include whatever is in your spice rack that strikes your fancy on that day. Cut up the 'coon similar to a chicken, and brown lightly in in a skillet, using olive oil. Remove 'coon from fryer and place in pressure cooker and pressure for thirty minutes. Dice one onion, cook the other whole. Place 'coon in water, and boil for another thirty minutes before adding the rest of the listed ingredients, except for the potatoes. Simmer for one hour over low heat, then add the pototoes and continue to simmer for an additional twenty minutes, adding the various seasonings as you go. Requires a fine touch, and much testing in between times. Makes certain the soup will never turn out the same way twice, and increases my enjoyment of cooking it. Original poster not shown on file. Adapted and MM Format by Dave Drum 26 July 99 From: Dave Drum Date: 01 Aug 99 Yield: 2 gallons Page 683 RAGOUT OF VENISON THE BEST OF TASTE 333lblblb venison; boneless, in 1 111cubes 111large onion; sliced 222tablespoon parsley; chopped 111bay leaf; crushed [m says 111leave whole] 111pinch marjoram 111pinch thyme 111teaspoon peppercorns; whole 222ozozoz wine vinegar 222cup dry red wine 222tablespoon flour 333tablespoon butter 111broth; or bouillon to cover 18 small onions; peeled 888ozozoz mushrooms; sliced 333tablespoon butter 111lemon; rind of, grated Marinate meat overnight in next 8 ingredients. Dry meat, dredge in flour, brown in butter. Strain marinade over meat in kettle. Add broth to cover. Bring to a boil, stirring. Skim. Cover, reduce heat, and simmer 30 min. Meanwhile, saute onions and mushrooms in butter. Add vegetables and lemon rind to stew, cover again, and cook until meat is tender, about 90 min more. (Annapolis: U.S. Naval Institute, 1957) Yield: 4 servings Page 684 RAISED RABBITS WITH PRUNES 111rabbit, boned 1/2 cup flour 1/4 lblblb butter 111pkg prunes 111can beef broth 111can chicken broth 111salt & white pepper Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice. Source: N.A.H.C. Wild Game Cookbook Author: Unknown Yield: 2 servings RAMP PUDDING MODERN 2 1/2 pint ramps 111cup ground venison 111can tomato soup 111salt and pepper to taste 666eggs 111teaspoon worcestershire sauce 222tablespoon butter Clean and finely chop the ramps and parboil them. Drain off water. Set aside. Saute the ground venison. Mix all the ingredients except for the butter and place in a buttered casserole. Top with pecan sized chunks of butter. Bake in preheated oven at 350 F for 1 hour and 10 minutes or until done. source unknown From: "Mignonne" Yield: 4 servings Page 685 REBEL ROUSER BAKED VENISON STEAK 333lblblb boneless venison steaks 111single garlic salt 111single celery salt 111single pepper 111single flour 1/4 cup oiloiloil 111medium onion, chopped 111cup celery, thinly sliced 111cup mushrooms, sliced 222can cream of mushroom soup 111can cheddar cheese soup 222can water Cut steaks 1/2 to 3/4 inch thick, cut into small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper. Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all items. Spread meat evenly over bottom of pan. Spread onion, celery and mushrooms over meat. In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables. Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve with your favorite vegetable and salad. Source: http://www.SailorRandR.com/recipes/ Yield: 5 servings Page 686 RED & BLACK BEAN BUFFALO CHILI 111lblblb to 1 1/2 lbs ground cut from cobs; buffalo meat 333cup cooked red beans 111large red onion; diced 333cup cooked black beans 333cloves garlic; minced 333tablespoon chili powder 111red bell pepper; diced 222tablespoon tamari sauce 111green bell pepper or salt to taste; diced 111tablespoon ground cumin 111yellow bell pepper 111tablespoon honey; if desired diced 1/2 teaspoon crushed red pepper 222large tomatoes; diced flakes 222ears sweet corn 111chopped fresh cilantro shucked; kernels Cook meat in large nonaluminum Dutch oven until no longer pink. Stir in remaining ingredients except cilantro. Simmer gently, partially covered and stirring frequently, 40 to 45 minutes. Taste and adjust seasonings. Add cilantro at serving time. This is adapted from a recipe used at the Heartland Cafe on Chicago's north side. It uses dried, cooked beans although canned beans are a fine short order alternative. If desired, the chili can be served with grated cheese, sour cream, chopped green onions, tortillas or crackers. Chicago Tribune, 10/07/93. Yield: 8 servings RESERVATION DRIED ONION SOUP MIX 111dried onion soup mi 3/4 cup Instant Onion Flakes 1/3 cup Beef broth instant granules 4 teaspoons Onion powder 1/4 teaspoon Celery seed 1/4 teaspoon Sugar Mix all ingredients and store in an airtight container. 5 Tbsp. = 1.25 oz or 1 package of soup. Mix may also be stored in homemade foil pouches in amounts desired for later use, and then store foil pouches inside a larger airtight container. Note: Sugar may be omitted for diets which require little or no sugar. Yield: 1 recipe Page 687 RESERVATION GUMBO 111xxx no ingredients 1 cup all purpose flour 1 cup vegetable oil 4 cups chopped onion 2 cups chopped burdock flower stalks 2 cups chopped green pepper 1 cup sliced wild leek white parts and green tops 6 cups chicken broth 6 cups water 4 cups any combination of mucilaginous greens such as pokeweed shoots, milkweed buds, mallow "cheeses" 2 tablespoons paprika 2 tablespoons salt 2 teaspoons oregano 1 teaspoon ground black pepper 6 cups seafood like mushrooms (comb tooth, bear's head tooth, sweet tooth work well) 1 cup snipped parsley 2 tablespoons gumbo file (can make from dried foraged sassafras leaves) In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 20 minutes more, or until mixture is reddish brown (the color of a penny). Add onion, burdock*, green pepper and wild leeks; cook and stir for 5 minutes. Add chicken broth, water, greens*, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Add mushrooms and parsley. Simmer uncovered about 5 minutes more or until is done. Remove from heat; stir in file powder. Yields about 6 quarts. Yield: 1 recipe Page 688 RICH VENISON AND MUSHROOM STEW 222lblblb good stewing venison (trimmed wei; ght) 111onion 3/4 lblblb small flat mushrooms 2 1/2 fl oz red wine vinegar 2 1/2 fl oz water 3/4 pint (scant) beef or game stock 111butter 111oiloiloil 111flour 111sugar 111bay leaves FOR THE FORCEMEAT BALLS 888ozozoz fresh breadcrumbs 888ozozoz grated suet 222lemons (grated zest only) 1 1/2 tablespoon lemon juice 111large egg 333tablespoon fresh chopped parsley Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake without a lid to keep the forcemeat balls really crisp at 400 F (200 C) gas mark 6 for about 25 minutes. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias Yield: 6 servings Page 690 ROAST BOAR AND BLACK BEAN CHILI *G* 1/4 cup bacon drippings 222garlic cloves, crushed 333tablespoon chili powder 1/8 teaspoon ground cumin seeds 1/4 teaspoon black pepper 444lblblb saddle of wild boar 111lblblb black turtle beans 222tablespoon olive oil 1/2 cup diced salt pork 222onions, chpd 333cloves garlic, minced 111jalapeno minced 111cup cooked, smoked ham 222cup beef broth 111bay leaf 111teaspoon chpd oregano 111teaspoon red wine vinegar 222tablespoon dark rum 444scallions, thinly sliced 222eggs, hard cooked, sieved In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a lg pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over med heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Yield: 6 servings Page 691 ROAST CORN SOUP ('O' NANH DAH) SENECA By: Miriam Lee 12 ears white corn in milky stage 111### salt pork (lean and fat) 111### pinto or kidney beans Using low heat, take corn and roast on top of range (using griddle if your stove is equipped with one) and keep rotating corn until ears are a golden brown. After the corn is roasted, take ears and put on foil covered cookie sheet until cool enough to handle. Scrape each ear once or twice with a sharp knife. Corn is ready for making soup. While corn is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full with hot water and put on to boil along with salt pork which has been diced in small pieces for more thorough cooking. Beans should be sorted for culls, washed twice and parboiled for approximately 35 45 minutes. After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and beans should then be put in kettle with pork and cooked for about 1 hour. (Note: Beans can also be soaked overnight to cut cooking time when preparing soup). Page 692 ROAST DUCKLING WITH TANGERINE STUFFING SL 1/90 555lblblb dressed duckling 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 lemon 111; tangerine stuffing 1/4 teaspoon lemon pepper seasoning 111garnishes: grapes, oranges, lemons,; and limes TANGERINE STUFFING 1/3 cup celery; chopped 333tablespoon butter or margarine; melted 222tangerines 2 2/3 cup herb seasoned stuffing mix 222cup wild rice; cooked 1/3 cup cranberries 1/3 cup chicken broth 1/4 teaspoon poultry seasoning The Duckling: Remove giblets and neck from duckling, and reserve for use in other recipes, if desired. Rinse duckling with cold water, and pat dry with paper towels. Sprinkle cavity evenly with salt and pepper. Rub skin with lemon. Spoon Tangerine Stuffing into cavity of duckling; close cavity with skewers and truss. Prick skin with a fork at 2 inch intervals. Place duckling, breast side up, on rack in a shallow roasting pan. Insert meat thermometer into thigh, making sure it does not touch bone. Bake, uncovered, at 325F for 1 1/2 hours. Sprinkle duckling with lemon pepper seasoning; bake an additional 30 minutes or until meat thermometer registers 185F. Transfer duckling to a serving platter, and garnish with grapes, oranges, lemons, and limes, if desired. Tangerine Stuffing: Saute celery in butter until tender; set aside. Peel, section, and chop tangerines; place in a large bowl. Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth, and poultry seasoning; stir well. Yield: 5 cups. January, 1990 "Southern Living" "A New Year's Eve Dinner for Four" Typos by Jeff Pruett. Yield: 4 servings Page 693 ROAST GOOSE WITH DRIED FIG STUFFING 111goose; (9 12 lb canadian) 111tart apple; peeled and diced 10 dried figs; cut in 1/4's 2 1/2 cup crumbled corn bread 111salt to taste 111ground pepper to taste 333tablespoon chopped parsley 222teaspoon chopped fresh savory 111gravy: 1 1/2 cup reserved goose broth 111tablespoon flour Remove the neck and gizzard and place in a saucepan with about 1 qt. of water and let simmer lightly for several hours while partially covered. Reduce to about 2 cups and season with salt. Mix remaining ingredients, except for gravy, together and adjust seasoning by tasting. Stuff, lace, and truss the bird and roast in a 325 F oven, breast down, for 1 1/2 Hours. Draw off fat as it accumulates. Turn and roast another 1 1/2 hours (or longer for a larger bird) until juices run clear when pricked where the thigh attaches to the body. Remove when done and let rest on a heated serving platter while you prepare the gravy. Pour off all but 2 Tbls. of the fat and sprinkle with the flour. Set the roasting pan over low heat and stir for one minute while scraping up all the brown bits. Add the broth and stir until smooth. Season to taste with salt and pepper and serve in a boat with goose. Bon Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A) From: Jim Weller Date: 16 Dec 02 Yield: 8 servings Page 694 ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFF 111===stuffing=== 1/4 cup unsalted butter 222small onions; finely chopped 222celery stalks; diced 555garlic cloves; chopped 111pkg cubed herbed stuffing 111mix (14 oz) 5 1/2 tablespoon rubbed or ground dried sage 3/4 teaspoon salt 1/2 teaspoon dried oregano; crumbled 1/2 teaspoon dried thyme; crumbled 1/2 teaspoon pepper 1/2 teaspoon italian seasoning 222eggs; beaten to blend 111cup chicken stock or 111canned broth 111===goose=== 111(12 lb) goose; fat removed 111lemon; halved 333slice bacon FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté; until soft, about 8 minutes. : Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. FOR GOOSE: Preheat oven to 450F. : Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. : Place any remaining stuffing in small buttered baking dish and cover with foil. : Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. : Roast goose 30 minutes. Reduce heat to 350F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180F, basting every 20 minutes with pan juices, about 1 hour 20 minutes. : Place stuffing in covered baking dish in oven during last 40 minutes. : Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. : Yield: 6 servings. Source: Bon Appetit; November, 1991. : Formatted for MC by Sharon F. Klinger, [email protected]. From: "Griff" Date: 22 Jul 97 Meal Master Format Recipes (Mailing List) Ä Yield: 6 servings Page 695 ROAST GROUSE WITH WILD RICE 222grouse, about 1 1/2 lbs each 111salt 1/2 cup chopped onion 1/2 cup chopped mushrooms 111cup condensed consomme' 111(10 1/2 ounces) 1/8 teaspoon crumbled oregano 111cup wild rice 111water 111medium onion; chopped 222carrots; chopped 111apple; peeled and chopped 111can con cream of mushroom soup 111(10 1/2 ounces) 1/4 cup light cream 1/4 cup red wine Rub grouse inside and out with salt. Combine onions, mushrooms, consomme', oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt. Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1 1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice. Adapted by Clifford Warling, The Blue Horse (St. Paul, Minnesota) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232106 0800 Yield: 4 servings Page 696 ROAST LEG OF VENISON OR CARIBOU 111leg of venison or caribou; bone in 666ozozoz fat larding pork or 666strips of bacon 111teaspoon salt 1/2 teaspoon pepper 1/2 tablespoon ground ginger [opt'l] or 1/4 teaspoon allspice and 111oregano leaves or 111marjoram leaves or 111sprigs of rosemary or 111sage and garlic 222tablespoon vegetable oil 111cup butter; melted 222cup meat stock; beef or venison 111cup dry sherry; divided 1/3 cup flour 222tablespoon butter; melted 555teaspoon dry red wine 1/4 tablespoon grated orange rind 222tablespoon tart currant or cranberry jelly Yes, this recipe uses both sherry and red wine together. If using allspice, you can also add a pinch of cloves and substitute apple cider for the wines. If using garlic and herbs, chianti is good. Before being butchered, venison should hang in a cool place for at least three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. Wrap and freeze until used. Defrost the roast. Pre heat oven to 450 F. The fat pork should be cut into strips about 1/3" wide and 2" long. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends. If no larding needle is available, use smoke cured bacon draped over the roast, sprinkle roast with the spices and herbs and cook at 275 F., 50 minutes per pound. Or better yet cut gashes in the roast about 2 inches apart and part way through the roast. Place in each gash a pinch of herbs, a slice of bacon and optionally a slice of garlic. Baste often. Now rub the roast with oil and place it in a roasting pan. Pour the melted butter over it. Put in oven and turn down heat to 300 F. Or, more trouble but better, brown the meat on all sides in hot oil in a skillet and then transfer the meat to the roasting pan and roast at 300. Roast for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 15 minutes with a mixture of the meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off all the fat from the gravy. Page 697 Make a smooth paste of flour, butter and stock; add wine and orange rind and stir in the gravy in the pan. Bring to a boil, stirring as the gravy thickens. Add the rest of the sherry and the jelly. Now finish the roast in a slow oven [250], basting frequently with the completed gravy, for about 30 minutes to an hour. Serve remaining gravy and more fruit jelly with the roast. Jim Weller From: Jim Weller Date: 10 Apr 98 Yield: 1 roast ROAST LEG OF VENISON, UNMARINATED 10 larding strips 1 1/2 2 111(about 1/4 1/2 lb salt pork) 666lblblb leg of venison 222cloves garlic, sliced thin 1/4 lblblb butter, softened 111tablespoon powdered thyme 333tablespoon flour 111salt & pepper to taste 2 1/4 cup stock or beef broth 1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. Yield: 10 servings Page 698 ROAST LOIN OF VENISON 111loin roast venison 1/2 lblblb salt pork; cut into strips 111small onion; chopped 111centiliter garlic; minced 111tablespoon fresh parsley; chopped 1/2 bay leaf; crushed 1/2 teaspoon celery seeds 1/2 teaspoon dry thyme pepper; to taste 444whole cloves 111teaspoon beef bouillon Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound. Yield: 6 servings Page 699 ROAST LOIN OF VENISON WITH CRANBERRIES 222thick slices of lemon 222thick slices of orange 222slices fresh ginger, peeled 1 1/2 cup sugar 111small bay leaf 222cup fresh cranberries 444lblblb boneless loin of venison, at room t; emperature 222tablespoon olive oil 111teaspoon salt 1 1/4 teaspoon freshly ground pepper 3/4 teaspoon juniper berries, finely chopped 222cup dry red wine 222cup beef or venison stock 222tablespoon cold butter, cut into pieces 111fresh thyme sprigs, for garnish In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. Yield: 8 servings Page 700 ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE 111ccc olive oil 1/2 ccc carrot; finely chopped 1/2 ccc celery; finely chopped 1/2 ccc onion; finely chopped 444clclcl garlic; minced 222sprigs fresh thyme 222bay leaves 333lblblb loin of venison, with bone 222tbtbtb clarified butter salt to taste fresh ground black pepper savory wine sauce: 333ccc beef stock 222tbtbtb butter reserved venison bones 1/4 ccc minced shallots 111clclcl garlic; minced 111sprig thyme 222tomatoes; coarsely chopped 333tbtbtb sherry wine vinegar 1/4 ccc port 222tbtbtb red currant jelly salt to taste fresh ground black pepper Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1' pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Saute in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5 7 minutes until medium rare. Slice each piece against the grain into 3 4 pieces and serve with the reheated sauce. Yield: 6 servings Page 701 ROAST LOIN OF VENISON WITH SAVORY WINE SAUCE 111cup olive oil 1/2 cup carrot; finely chopped 1/2 cup celery; finely chopped 1/2 cup onion; finely chopped 444centiliter garlic; minced 222sprigs fresh thyme 222bay leaves 333lblblb loin of venison, with bone 222tablespoon clarified butter 111salt to taste 111fresh ground black pepper 111savory wine sauce: 333cup beef stock 222tablespoon butter 111reserved venison bones 1/4 cup minced shallots 111centiliter garlic; minced 111sprig thyme 222tomatoes; coarsely chopped 333tablespoon sherry wine vinegar 1/4 cup port 222tablespoon red currant jelly 111salt to taste 111fresh ground black pepper Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarifed butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5 7 minutes until medium rare. Slice each piece against the grain into 3 4 pieces and serve with the reheated sauce. From the L'Ordre de Bon temps menu in Northern Bounty, A Celebration of Canadian Cuisine. Posted by Jim Weller. Yield: 6 servings Page 702 ROAST PHEASANT IN CALVADOS AND CREAM SAUCE 222pheasants 1/4 cup onion; finely chopped 222tablespoon butter 222pheasant livers; finely chopped 1 1/2 cup day old bread; cubed 222tablespoon butter 1/2 cup granny smith apple; peeled, chopped 111tablespoon parsley 222tablespoon butter; room temp 444slice bacon; halved 1/4 cup calvados 1/2 cup chicken stock 1/4 cup calvados 1/4 cup heavy cream Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture. Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds. Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper. Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender. Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant. Source: http://www.SailorRandR.com/recipes/recstore/ From: "Stewburner" Yield: 4 servings Page 703 ROAST PHEASANT STUFFED WITH GRUYERE AND NOODLES LLBGFC 333pheasants 111salt 888ozozoz package wide noodles 111quart chicken broth 1/4 lblblb mushrooms 1/4 lblblb butter 1/2 cup gruyere; freshly grated 1/2 cup heavy cream 111freshly ground pepper 1/2 teaspoon dried sage 111carrot; cut in 1/4 slices 111onion; coarsely chopped 111mornay sauce MORNAY SAUCE 222tablespoon butter or margarine 222tablespoon flour 111cup milk, cream, or broth 111grated parmesan cheese 111salt & freshly ground pepper Wipe the pheasants with a damp cloth and sprinkle a little salt inside. Cook the noodles 4 to 5 minutes in broth, until half done. Wipe mushrooms with a damp cloth, trim ends, and mince stems with a sharp knife; slice caps thinly. Saute both in 4 tablespoons butter in a large saucepan. Drain noodles well (reserving broth), and stir into the mushrooms. Mix in Gruyere and 4 tablespoons of the cream, adding salt and pepper to taste and the sage. Stuff the pheasants with the noodle mixture, scraping juices from the pan; skewer openings and truss the legs and wings. Put remaining butter in a roasting pan with the carrot and the onion, and heat until the butter melts. Roll the pheasant in the butter until it is well coated, then put in the roasting pan in the oven at 450 F, adding from time to time a little hot broth from the drained noodles. When the pheasant begins to brown after about 15 minutes in the oven, turn it breast side down and cover the roasting pan. Reduce heat to 325 F and continue roasting 25 to 35 minutes, basting frequently with more hot broth and pan juices. Remove cover from the pan, salt and pepper the pheasant lightly, and cook 10 minutes longer. Serve with Mornay sauce made with the reserved broth, thinned with remaining cream. Mornay Sauce Melt the butter in a skillet or saucepan and stir in the flour. Cook over low heat for a couple of minutes stirring, then Page 704 off heat, with a whisk, stir in the milk or cream. Return to heat and cook for 3 to 5 minutes over a low flame. Whisk while the sauce thickens. Stir grated Parmesan cheese into the sauce and simmer 2 to 3 minutes. Add salt and pepper to taste. _L.L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983. Random House. ISBN 0 394 51191 3. Typos by Jeff Pruett. Yield: 6 servings ROAST PHEASANT WITH WILD RICE AND MUSHROOMS LLBGFC 1/2 cup wild rice 1/2 cup butter 222lblblb mushrooms; sliced 777shallots; chopped 222pheasants 444strips bacon 444to 5 chicken livers or pheasant liv; ers & 3 chicken livers 222tablespoon flour 1 1/2 cup to 2 cups chicken broth 1/2 teaspoon tarragon Prepare and cook the wild rice and set aside in a bowl. Saute the mushrooms in the butter until most of the juices have been removed; add 3 of the chopped shallots and saute a minute or so longer. Mix the cooked wild rice, the mushrooms, and the 3 shallots and stuff the birds with it. Then truss the pheasants and skewer the vents (or sew). With toothpicks pin a strip of bacon along each side of the breast of each stuffed, trussed bird or insert it under the breast skin. Roast birds in a preheated 375 F oven in shallow roaster with a foil tent laid over the birds for 40 minutes, basting often with butter. Remove the foil tent and continue roasting for 30 minutes, basting 4 or 5 times with the pan juices. During the last 10 minutes put livers in roasting pan, turning once. Remove the birds and livers, and keep them warm. Skim off all but 2 tablespoons of the fat in the roasting pan, add remaining shallots, and cook a few minutes. Sprinkle in flour, stir over low heat, scraping up all brown bits, then add chicken broth slowly, stirring constantly. Add tarragon. Cook down until you have a sauce the thickness of cream. Chop up reserved livers and stir or mash them into the sauce. _L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones,1983. Random House. ISBN 0 394 51191 3. Typos by Jeff Pruett. Yield: 6 servings Page 706 ROAST RABBIT OR HARE _LLB_ 111teaspoon salt 111teaspoon pepper 1/2 teaspoon thyme 111teaspoon marjoram 444lblblb to 5 lb dressed hare or 222cottontails 1/4 lblblb salt pork; sliced 1/4 cup dry red wine 111tablespoon vinegar 111small onion; chopped 1/2 cup beef or chicken stock 111tablespoon beach plum or red currant jelly 1/2 cup heavy cream 111pepper 111teaspoon flour stirred with...... 222tablespoon water ...Rabbits and especially the large hares look appetizing roasted whole... ... In this recipe one may marinate hare for two to three days with your favorite marinade. If you do marinate, use the strained marinade instead of the wine and the vinegar. : Mix the salt, pepper, and the two herbs and rub it all on and inside the hare. Truss the front legs and in doing so, tie on slabs of salt pork over the saddle [Note this step adds fat to help soften the meat]. : In a shallow roasting pan, roast the hare uncovered for about 30 minutes in a 450 degree F oven. Turn the oven down to 350 degrees and roast another 45 minutes to 1 hour. Remove the hare and keep warm. : Place the roasting pan and contents over a medium heat. Add the wine, vinegar, onion and stock and simmer for 10 to 12 minutes. Add the jelly, cream, pepper (taste for salt) and quickly dissolve jelly. Stir in the flour and water paste and let it thicken a bit before serving in a sauceboat. From _The L.L. Bean Game and Fish Cookbook_ by Angus Cameron and Judith Jones. Random House, 1983 ISBN 0 394 1191 3 Typos by Jeff Pruett From: Jeff Pruett Date: 05 18 95 From: Helen Peagram Date: 01 Feb 98 Yield: 4 servings Page 707 ROAST RACK OF VENISON WITH WILD MUSHROOMS B 222tablespoon olive oil 1112 3/4 lb rack of venison, trimmed,; boned, bones reserved 111small onion, chopped 111small leek, chopped 111carrot, chopped 444cup water 1 1/2 cup dry red wine 111cup canned low salt chicken broth 111cup canned beef broth 222bay leaves 111sprig fresh thyme 111garlic clove, chopped 666juniper berries 666whole black peppercorns 888tablespoon (1 stick) chilled butter 111lblblb fresh wild mushrooms, stemmed, caps; sliced Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper. Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil. Melt 2 T butter in same skillet over medium high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper. Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce. Bon Appetit/October/94 Scanned & edited by Di Pahl & Yield: 4 to 6 servi Page 708 ROAST SHERRIED PHEASANT 111pheasant (1 1/2 3 lb) ready to co; ok 111salt to taste 111bay leaf 111garlic clove 444celery leaves 111slice lemon 444slice bacon 111cup chicken broth 222tablespoon all purpose flour 333tablespoon sherry (dry) Season inside of pheasant with salt. Stuff with bay leaf, garlic, celery leaves, and lemon slice. Cover breast with bacon slices, truss. Roast uncovered, breast side up on rack in shaallow reaosting pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird. Baste occasionally with drippings. When necessary place foil loosely over top of bird to prevent excess browning. When done, remove string and discard stuffing. Place the pheasant on a war platter. Serve on bed of rice with Sherry Sauce. Sherry Sauce: combine chicken broth and flour; add to roasting pan. Stir over moderate heat, scraping loose the browned drippings. When the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings Yield: 2 servings Page 709 ROAST VENISON WITH BAKED APPLES By: MRS BEETON'S BOOK OF COOKERY AND HOUSEHOLD MANAGEMENT, 444sm cooking apples 111lemon, juice of 222tbtbtb gooseberry, rowanberry or redcurran 111tbtbtb butter 222tststs soft light brown sugar 111kgkgkg young venison 333tbtbtb oil; approx sauce: 150 mlmlml game or beef stock 222tbtbtb gooseberry, rowanberry or redcurran; t jelly 111pn ground cloves salt & pepper 222tststs cornflour 222tbtbtb sherry Set the oven to 190C (375F). Peel and core the apples. Put them in a saucepan, add a little water and lemon juice and simmer for 10 to 15 minutes. Drain and arrange in an ovenproof dish. Fill the core holes with the jelly. Top each apple with butter and brown sugar. Put the venison in a roasting tin. Brush with 2 tb of the oil and roast for 40 minutes, basting with the extra oil from time to time. Bake the apples at the same time. Meanwhile, make the sauce. Combine the stock, jelly, ground cloves and salt and pepper in a small pan. Heat gently to dissolve the jelly. In a cup blend the cornflour with 1 tb water, add to the stock and bring to the boil, stirring all the time. Cook for 2 minutes. Slice the meat and arrange it on a warm dish with the apples; keep both hot. Place the roasting tin over the heat, add the sauce and sherry, stirring vigorously. Strain over the meat and serve. Yield: 4 servings Page 710 ROAST VENISON WITH WINE 7 1/2 lblblb boned leg of venison roast 111teaspoon salt 1/4 teaspoon chopped onion 1/4 cup lemon juice 111cup burgundy wine 999bacon slices 1/4 teaspoon dried thyme leaves 111clove garlic, minced 111cup beef broth Preheat oven to 500F. Arrange 6 bacon slices on inside surface of roast. Roll up and tie securely. Place 3 bacon slices across the top. Place roast on rack in shallow roasting pan. Sear in oven 15 20 minutes. Remove roast from oven. Lower temperature to 375F. Combine remaining ingredients. Pour over roast; cover with foil. Roast, basting occasionally with pan drippings 2 1/2 3 hours, or until meat is tender. Remove. Makes 15 20 servings. From: Jim Riggs Date: 03 02 96 Yield: 1 servings Page 711 ROAST WILD BOAR WITH FIG DATE & WALNUT STUFFI 111stephen ceideburg STUFFING 222cup fresh black figs 111cup fresh date 111cup coarsely chopped, lightly roasted w; alnuts MEAT 10 lblblb boar hind 111tablespoon olive oil 111crushed thyme to taste 111salt to taste SAUCE 222cup port wine 111cup zinfandel 1/2 cup sugar 111cup chopped fresh or dried figs 111tablespoon chopped shallots 222cup demi glace (reduced stock) 111tablespoon unsalted butter 111salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy bottomed saucepan and cook until almost dry. Add the fig port syrup and demi glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Page 712 Posted by Stephen Ceideburg Yield: 10 servings ROAST WILD BOAR WITH FIG DATE AND WALNUT STUFFI 111stephen ceideburg STUFFING 222cup fresh black figs 111cup fresh date 111cup coarsely chopped, lightly roasted w; alnuts MEAT 10 lblblb boar hind 111tablespoon olive oil 111crushed thyme to taste 111salt to taste SAUCE 222cup port wine 111cup zinfandel 1/2 cup sugar 111cup chopped fresh or dried figs 111tablespoon chopped shallots 222cup demi glace (reduced stock) 111tablespoon unsalted butter 111salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy bottomed saucepan and cook until almost dry. Add the fig port syrup and demi glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Page 713 Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings ROAST WILD BOAR WITH FIG, DATE & WALNUT STUFF 111stephen ceideburg STUFFING 222cup fresh black figs 111cup fresh date 111cup coarsely chopped, lightly roasted w; alnuts MEAT 10 lblblb boar hind 111tablespoon olive oil 111crushed thyme to taste 111salt to taste SAUCE 222cup port wine 111cup zinfandel 1/2 cup sugar 111cup chopped fresh or dried figs 111tablespoon chopped shallots 222cup demi glace (reduced stock) 111tablespoon unsalted butter 111salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy bottomed saucepan and cook until almost dry. Add the fig port syrup and demi glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat Page 714 (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFF 111stephen ceideburg STUFFING 222cup fresh black figs 111cup fresh date 111cup coarsely chopped, lightly roasted w; alnuts MEAT 10 lblblb boar hind 111tablespoon olive oil 111crushed thyme to taste 111salt to taste SAUCE 222cup port wine 111cup zinfandel 1/2 cup sugar 111cup chopped fresh or dried figs 111tablespoon chopped shallots 222cup demi glace (reduced stock) 111tablespoon unsalted butter 111salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy bottomed saucepan and cook until almost dry. Add the fig port syrup and demi glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining Page 715 stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings Page 716 ROAST WILD BOAR WITH FIG, DATE AND WALNUT STUFFING 111stephen ceideburg STUFFING 222cup fresh black figs 111cup fresh date 111cup coarsely chopped, lightly roasted w; alnuts MEAT 10 lblblb boar hind 111tablespoon olive oil 111crushed thyme to taste 111salt to taste SAUCE 222cup port wine 111cup zinfandel 1/2 cup sugar 111cup chopped fresh or dried figs 111tablespoon chopped shallots 222cup demi glace (reduced stock) 111tablespoon unsalted butter 111salt to taste Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approximately 1 hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy bottomed saucepan and cook until almost dry. Add the fig port syrup and demi glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber. From Rosemary Campiformio, St. Orres, Gualala Heidi Haughy Cusik writing in the San Francisco Chronicle, 12/18/91. Page 717 Posted by Stephen Ceideburg From: Dale Shipp Date: 03 May 97 National Cooking Echo Ä Yield: 10 servings ROAST WILD DUCK WITH ONIONS, ANCHOVIES, CAPERS AND POLENT 222sprigs of tarragon 333to 4 sprigs of thyme 111teaspoon milled black pepper 111mallard 200 mlmlml (7fl oz) white wine vinegar 100 gm (4oz) unsalted butter 100 gm (4oz) pancetta or streaky bacon, t; hinly sliced 111onion 444small salted anchovy fillets 111pinch sugar 111glass white wine 200 mlmlml (7fl oz) chicken stock 111teaspoon capers (serves two) This sounds rather outlandish but it is a traditional Venetian recipe. Anchovies often feature in English recipes for wild duck: far from making it taste fishy, they accentuate its meatiness. The day before, or at least eight hours before cooking, place the tarragon, thyme and pepper inside the cavity of the duck and pour in half the vinegar. Pour the other half of the vinegar over the skin of the duck, cover with film or foil and leave to marinate in the fridge. If possible, turn the duck a couple of times during this period. Pour away the vinegar and smear the breasts of the duck with half the butter before covering them with the strips of bacon. Do not truss the duck as this will prevent the thighs from cooking sufficiently before the breasts are overdone. Place the duck on its back on a roasting tray and put it in a hot oven (230°C/450°F/Gas Mark 8). Roast for 15 minutes. Chop the onion and the anchovy fillets and stew these gently in the remaining butter in a small saucepan. When the duck is cooked, transfer it to a plate and add a pinch of sugar to the roasting dish. Warm this over the heat before pouring in the white wine. Allow to bubble up while you scrape up all the caramelised residue from the pan and then add the chicken stock. Boil and reduce by half. Then add the onion and anchovy mix. Separate the legs and breasts of the duck from the carcass and cut the breasts in half. Pour the duck juices into the sauce and then gently warm the duck pieces in the sauce. Sprinkle with capers and serve immediately, with the polenta. MM format by Manny Rothstein, 10/21/98 Page 718 Cook With Duck by Rowley Leigh, Electronic Telegraph/London Telegraph, DATE=15/October/1998 From: Manny Rothstein Date: 31 Oct 98 Yield: 2 servings ROAST WILD DUCK WITH WILD RICE AND CURRANT JELLY SAUCE 222ducks, cleaned and dressed 111butter or bacon grease 111salt and pepper 11110 1/2 oz can beef consomme 1/4 lblblb fresh mushrooms sliced and 111sauted 444cup cooked wild rice 111cup cooked brown rice 111tokay grapes for garnish 111current jelly sauce: 111jar currant jelly 1/3 cup worchestershire sauce 1/2 cup butter Rub ducks with butter or bacon grease. Salt and pepper inside out. Place in covered roaster. Brown in a 500 degree oven for 30 minutes. Mound rices in the pan and top with mushrooms and pour consomme over all. Cover tightly and return to a 350 degree oven for 2 hours. Heat and slowly simmer sauce ingredients over very low heat one hour before serving time. Quarter ducks to serve. Mound rice in the center of a platter. Surround with quartered ducks and ganish with Tokay grape clusters. From: Shelley Sparks Yield: 1 servings Page 719 ROAST WILD GOOSE W/ GARLIC, ONION AND SAGE STUFFING 111stuffing: 1/4 cup unsalted butter 222small onions, finely chopped 222celery stalks, diced 555garlic cloves, chopped 14 ozozoz bag herbed stuffing mix 1 1/2 tablespoon rubbed or ground dried sage 3/4 teaspoon salt 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon pepper 1/2 teaspoon italian seasoning 222eggs, beaten to blend 111cup chicken stock or 111canned broth 111goose: 12 lblblb goose, fat removed from 111cavity 111lemon, halved 333bacon slices For stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350 deg. F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180 deg. F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. Originally from: Bon Appetit From: [email protected] in rec.hunting From: Jim Weller Yield: 6 servings Page 720 ROASTED ACORN SQUASH SOUP 222medium acorn squash 222tablespoons olive oil, plus more for brushing o; n squash salt ground black pepper 222tablespoons butter 111medium yellow onion, chopped 111large carrot, chopped 444ribs celery, chopped 111cup white port 666cups chicken stock or 1 (49.5 ounce) can; chicken broth 222thyme sprigs 111bay leaf 222whole cloves 222pods star anise fresh lemon juice to taste toasted squash or pumpkin seeds, fo; r garnish Preheat the oven to 350 degrees. Cut the squash in half, and scrape out the seeds; brush the pulp with olive oil. Sprinkle with salt and pepper to taste. Place in a baking pan; roast 35 to 45 minutes or until tender. Let cool. Scoop out the flesh and set aside. In a large, heavy bottom pot or Dutch oven, combine butter, 2 tablespoons olive oil, onion, carrot and celery. Cook over medium high heat, stirring constantly, until vegetables begin to soften but not brown, about 7 minutes. Add squash, port and stock; stir well and bring to a simmer. Add thyme, bay leaf, cloves and star anise. Simmer for 1 hour, stirring occasionally. Let cool slightly. Working in batches, ladle soup into a blender or food processor; process until smooth. Pour into a fine mesh strainer; stir to pass the mixture through the strainer. Add lemon juice, salt and pepper to taste. Reheat if necessary. Garnish each serving with toasted seeds. Yield: 4 to 6 servings Page 721 ROASTED BUTTERNUT SQUASH BISQUE WITH WILD RICE AND CREME ANI By: An American Place for creme anise: 111cup heavy (40 percent 'gourmet') cream 555tablespoons cultured buttermilk 111tablespoon lemon juice 111star anise 111pinch salt for wild rice: 222tablespoons wild rice 111cup vegetable stock 111bay leaf 111cinnamon stick 111pinch salt for bisque: 111(2 pound) butternut squash about 1 teaspoon mixed spice butter; (see note) 333tablespoons butter, divided 111large white onion, diced 111medium fennel bulb, white part only, diced 111cinnamon stick 444allspice berries 222cloves 111small bunch fresh thyme 444cups vegetable stock or more if needed salt ground white pepper deep fried fresh sage or oregano le; aves, for garnish To prepare Creme Anise: Stir together cream, buttermilk, lemon juice, star anise and salt in a small glass or plastic bowl. Mix well, cover tightly with plastic wrap and let sit overnight in a warm place (70 degrees). The next day, line a strainer with a coffee filter and place over a deep bowl. Spoon Creme Anise into the strainer. Let drain for several hours or until consistency resembles sour cream. Remove star anise. Cover and refrigerate until needed, up to 1 week. To prepare wild rice: In a small pot, combine wild rice, stock, bay leaf, cinnamon stick and salt. Bring to a simmer, cover and cook until the rice has split open, about 50 minutes. Drain and set aside, removing bay leaf and cinnamon stick. If making ahead, cover and refrigerate. To prepare bisque: Preheat the oven to 350 degrees. Split squash lengthwise and remove seeds; spread cut surfaces with Mixed Spice Butter. Place squash, flesh side down, in a small roasting pan. Cover with foil and pierce small holes for steam to escape. Roast until tender, about 40 minutes; let Page 722 cool to room temperature. Reserve pan juices. Remove skin from squash and discard; coarsely chop flesh and add to pan juices. Place a large pot over medium heat; melt 2 tablespoons butter. Set the remaining 1 tablespoon butter aside to soften. Add onion and fennel to the pot; cook, stirring occasionally, until tender and translucent, about 7 minutes. Add squash and pan juices; cook 2 minutes. Meanwhile, make a spice sachet by placing cinnamon stick, allspice berries, cloves and thyme in a coffee filter; tie closed with kitchen string. Add spice sachet and stock to the pot; bring to a simmer. Cook 20 minutes. Add wild rice; cook 5 minutes. Discard spice sachet. Puree soup with a hand held electric mixer or in batches in a blender. Texture should be very smooth, with just the smallest bits of rice. Add stock if needed to thin to the soup. Season with salt and white pepper. (For best flavor, cover and refrigerate overnight. Reheat before proceeding.) Just before serving, whisk in softened butter. Ladle into bowls; garnish each serving with a dollop of Creme Anise and fried herb leaves. Per serving: 168 calories; 8g fat (43 percent calories from fat); 5g saturated fat; 20mg cholesterol; 2.5g protein; 21.5g carbohydrate; 4g sugar; 3.5g fiber; 268mg sodium; 80mg calcium; 538mg potassium. Note: To make Mixed Spice Butter, beat together 1/4 cup ( 1/2 stick) softened unsalted butter, a pinch of salt, a pinch of ground white pepper, and ground cinnamon, cloves, nutmeg, mace and allspice to taste. Yield: 6 servings (abo Page 723 ROASTED CHESTNUTS, BUTTERNUTS, FENNEL AND ONIONS 1/2 lblblb fresh chestnuts 1/3 ccc unsalted butter 1/2 ccc chicken stock 111ccc carrots; sliced 1/2 celery root; peeled, sliced into 1/2' salt to taste fresh ground black pepper 333sprigs fresh thyme 16 pearl onions 111tststs sugar 1/2 fennel bulb; thinly sliced 1/4 ccc butternut halves With a sharp knife, make a small X shaped incision through the shell on the bottom of each chestnut. Cook in boiling water for 3 4 min. Drain and peel. Over med. heat, melt 2 tb butter in large saute pan.Add chestnuts, shaking pan to coat with butter. Add chicken stock; bring to a boil. Transfer pan to a pre heated 400 deg oven and bake uncovered, basting frequently, until almost all the liquid is absorbed and the chestnuts tender, about 20 25 min. Set aside. Cut 2 large squares of aluminum foil. Place carrots in the centre of one and the celery root in the other. Salt and pepper. Add thyme and 1 tb butter to each; seal tightly, place on a baking| sheet and bake 40 min until tender and slightly caramelized. Remove veg from foil, discard the thyme and set aside to cool. Make an X incision in the base of each onion. Bring a small saucepan of water to a boil and add onions. Cook 1 min; drain and rinse in cold water. Peel onions, trimming any roots. Transfer to a large saucepan; sprinkle with sugar, salt and pepper. Cover and cook over low heat for 20 min shaking the pan occasionally. When tender add fennel; continue to cook until fennel tender. Add butternuts, chestnuts, carrots and celery root. Gently re heat, stirring carefully. Correct the seasonings. Yield: 8 servings Page 724 ROASTED CORN AND GREEN CHILI SOUP 111xxx no ingredients Ingreadients: 6 ears fresh corn 1 large poblano chili 3 cups water 1 14 1/2 ounce can low salt chicken broth 1 8 ounce russet potato, peeled, quartered 1/2 cup chopped fresh cilantro 1/2 cup whipping cream Cilantro sprigs Instructions: Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside. Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili. Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately. Yield: 6 Page 725 ROASTED CORN AND PUMPKIN SOUP By: Williamsburg Inn 222ears fresh corn 1/2 pound sliced shallots 1/2 gallon chicken stock 111pumpkin 222teaspoons salt 222tablespoons olive oil 111clove garlic 222ounces crabmeat 111tablespoon sour cream 111teaspoon black pepper 111bunch mache 111teaspoon cider vinegar pumpkin seed oil, to taste Shuck corn and cut from the cob. Separate into 2 piles. Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree. Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce. Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender. Remove pumpkin pulp from outer skin and puree. Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper. Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil. Yield: 4 servings Preparation Time (hh:mm): 5 min Page 726 ROASTED CORNISH HEN WITH BLUE CORN CHORIZO DRESSING 111blue corn chorizo dressing 1/2 cup unsalted butter 111lblblb chorizo, finely diced 666garlic cloves, finely diced 1/4 cup finely diced celery 111medium onion, finely diced 1/4 cup diced carrot 111poblano, finely diced 111recipe blue cornbread, 111crumbled 111teaspoon coarsely chopped thyme 111leaves 111teaspoon coarsely chopped sage 111leaves 111tablespoon coarsely chopped cilantro 111egg 1/2 cup chicken stock 111salt and freshly ground 111black pepper 111cranberry mango relish 111cup fresh cranberries 1/4 cup brown sugar 111large mango, peeled, seeded and 111coarsely chopped 333tablespoon finely diced red onion 111tablespoon minced jalapeno 1/4 cup coarsely chopped cilantro 1/4 cup fresh lime juice 111salt and freshly ground 111pepper 111hens: 222tablespoon unsalted butter 222tablespoon olive oil 444cornish game hens 111salt and freshly ground 111pepper Pan Roasted Cornish Hen with Blue Corn Chorizo Dressing with Cranberry Mango Relish Preheat the oven to 350 degrees F. In a medium saute pan over medium heat, melt the butter and cook the chorizo, garlic, celery, onion, carrot and poblano for 3 minutes or until lightly browned. Transfer to a mixing bowl and add the cornbread, thyme, sage, cilantro, egg and stock and mix well. Place in 12 by 15 inch baking pan and bake for 25 minutes. Cranberry Mango Relish In a hot skillet combine cranberries and brown sugar, cook until berries start to pop. Add all other ingredients, except cilantro, and heat, (add a spoon of water if sauce appears dry). Just before Page 727 serving, toss in the cilantro. Hens: Preheat the oven to 450 degrees F. In a hot roasting pan, melt the butter and oil. Season the hens with salt and pepper to taste and sear until browned all over. Place, breast side down in the pan and roast for approximately 12 to 14 minutes. Check for doneness by seeing if juices run clear when bird is tipped. Remove from the oven and let rest for 5 minutes. Plate hens alongside of the dressing and serve with the relish. Yield: 6 servings Recipe Copyright 1999 by Bobby Flay. All rights reserved. From: "Mignonne" Yield: 4 servings ROASTED DOVE VIDALIA 20 dove breasts, flour seasoned with; salt and pepper 111stick butter 111medium vidalia onion, chopped 111rib celery, chopped 111tablespoon parsley 111single dash paprika 1/4 teaspoon thyme 222tablespoon worcestershire 1/2 cup red wine 222beef bouillon cubes 111chicken bouillon cube 1/2 cup water 1/2 lblblb mushrooms, sliced Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dessolved in water. Cover and bake at 350 degrees for 2 hours, adding mushrooms last 30 45 minutes. Serve with wild rice. Source: http://www.sailorrandr.com/recipes/ From: "Stewburner" Yield: 5 servings Page 728 ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH 333cup peeled and diced pumpkin 111(1/4 inch diced) 111drizzle of olive oil 1/4 cup pure cane syrup 111salt 111freshly ground black pepper 222tablespoon butter 111cup julienne onions 111teaspoon chopped garlic 222bay leaves 444cup chicken stock 111teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 111cup heavy cream 1/4 cup smooth peanut butter 222tablespoon chopped chives 222cup shredded duck confit, recipe 111follows 1/4 cup roasted pumpkin seeds 111duck confit 444duck leg portions with 111thighs attached, excess fat 111trimmed and reserved 111(about 2 pounds) 111tablespoon plus 1/8 teaspoon kosher 111salt 1/2 teaspoon freshly ground black pepper 10 garlic cloves 444bay leaves 444sprigs fresh thyme 1 1/2 teaspoon black peppercorns 1/2 teaspoon table salt 444cup olive oil Preheat the oven to 400 degrees F. Toss the diced pumpkin in olive oil and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast for 15 to 20 minutes or until tender. Remove from the oven and cool. In a large saucepan, melt the butter. Add the onions and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes. With a hand held blender, puree the soup until smooth. Slowly whisk in the cream. Whisk in the peanut butter. Reseason with salt and pepper if necessary. Simmer the soup, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls. In a small mixing bowl, combine the chives, duck confit and pumpkin seeds. Mix well. Garnish each soup with the relish. DUCK CONFIT Page 729 Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4 inch layer. The duck confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. Yield: 4 cups Recipe courtesy Emeril Lagasse, 1998 From: "Mignonne" Yield: 4 servings Page 730 ROASTED QUAIL STUFFED WITH VEAL 3/4 lblblb veal stew meat, diced into 111inch cubes 111salt & fresh black pepper 111cup chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 222crushed garlic cloves 1/2 cup chopped canned tomatoes 111teaspoon green peppercorns 444cup veal stock 1/2 stick plus 1 tablespoon 111butter 888whole quails, semi boneless 111essence 1/2 cup melted butter 111cup madeira 222cup veal demi glace 4 1/2 cup milk 222cup quick white grits 666ozozoz goat's cheese, crumbled Preheat the oven to 400 degrees F. In a large saucepan, over medium heat, add the oil. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. Using a sharp knife, split the back of the quail down the middle. Season the quail with Essence. Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing. Page 731 Place each quail on a parchment lined baking sheet, breast side up. Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira. Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm. To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail. Yield: 4 servings SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK; SHOW #EMIB72 COOKING WITH GAME MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's Kitchen From: Michael Loo Date: 02 11 04 Yield: 4 servings Page 732 ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED CRANBERRY 444lblblb rib rack of venison, halved 111to form two 4 to 6 rib 111racks 222lblblb shallots, trimmed and 111peeled 222tablespoon vegetable oil plus 111additional for rubbing the 111venison 1/2 cup beef broth 1/2 cup red wine 1/2 cup water 111tablespoon juniper berries; crushed 111lightly 222teaspoon cornstarch dissolved in 222tablespoon water 1/3 cup dried cranberries 111tablespoon balsamic vinegar Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2 pound beef fillet. Preheat the oven to 425F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast th e mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan ad d the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy. Serves 6 Gourmet: December 1993 Yield: 4 servings Page 733 ROASTING AN OLD WILD GOOSE 111goose 111prunes 111apples 111small onion 111bacon or salt pork 111carrots 111potatoes 111onions 111parsnips 111chicken bouillon cubes Stuff the dressed bird with an equal amount of well soaked prunes, sliced apple seasoned with chopped onion. Crisscross the bird with strips of bacon or salt pork. Set it in a roasting pan on a nest of stew vegatables, add hot water til 1/3 covered, add 1 bouillon cube per cup of water, put on lid and simmer over direct heat or pot roast in a slow oven until tender. from Wilderness Cookery by Bradford Angier of Hudson Hope, B.C., published by Stackpole Books, 1961 Yield: 4 servings ROBERT K. HENDERSON'S JAPANESE KNOTWEED SOUP 1/2 lblblb japanese knotweed shoots and 111young leaves (peel only if 111shoots were over 8 inches 111tall) 111small onion, chopped 111clove garlic, minced 16 ozozoz chicken stock Place all of the above ingredients in a pot and bring to a boil. Reduce heat and simmer until Polygonum cuspidatum (Japanese knotweed) is soft, 10 15 minutes. Puree in a blender. Return to pot, add salt and pepper to taste. Reheat if neccessary and serve hot. This is a variation of Robert K. Henderson's recipe from his excellent book, 'The Neighborhood Forager'. Henderson recommends a pat of butter and some chopped chives added just before serving. I prefer a dollop of yogurt or sour cream, and minced parsley or sorrel (the former brings out the "green taste" of the knotweed, the sorrel accentuates the lemon y taste). Leda From: Leda S Meredith Yield: 4 servings Page 734 ROBERT'S JUICY VENISON ROAST 333tablespoon sunflower or safflower oil 333lblblb venison roast 111medium onion diced to 3/8 in. 111square 111can cream of mushroom soup 111pkg lipton onion soup mix 222cloves garlic, sliced 111aluminum foil, heavy duty 111roaster pan 10 1/2 x 14x 2 111deep 111frying pan 10 in. diameter Place aluminum foil in roaster pan, flat, long enough to fold over seams to make a seal. Pour oil in frying pan, brown roast on all sides, place roast in roaster pan on top of foil. Add 4 tablespoons water to oil in fry pan and cook onions until a little brown appears. Scrape onions, juice and residue into roaster pan. Spoon out the cream of mushroom soup over the roast. Use 2 tablespoons of water to rinse can and pour in roaster pan. Sprinkle 1 pkg. of Lipton onion soup mix over roast evenly. Sprinkle garlic over roast. Bring aluminum foil edges together to form a seal. Roast in a 350 degree oven for 2 1/2 hours. Juices make a super gravy. Serves 6 8. "301 Venison Recipes The Ultimate Deer Hunter's Cookbook". From: "Robert & Maria" Yield: 4 servings ROSE HIP SOUP By: t of the Country Cook by Pat K 111quart rose hip juice or puree (fresh or c; anned) 2 4 tablespoons honey 1 3 tablespoons lemon juice or homemade cider vineg; ar, optional (omit if using canned juic; e or puree. ) 111tablespoon potato starch, cornstarch, or tapio; ca granules 666(about) tablespoons sour cream or yogurt, o; ptional Using Dried Rose Hips: Soak l/2 cup dried rose hips in a quart of water for a few minutes, then cook till soft. Mash with a fork and strain, reserving liquid. Add another cup of water to the pulp. heat to a boil, then strain. Combine the juice from both strainings and use for making the soup. Rose Hip Pudding: Add honey to taste, and increase starch or tapioca to 5 6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is brisk and very fruity. Credits Page 735 RUTABAGA AND CARROT WHIP 111lblblb rutabaga 222carrots, peeled and cut into 222inch lengths 111small onion, thinly sliced 111tablespoon light brown sugar 1/2 teaspoon ground ginger 1/4 teaspoon ground mace 111pinch cayenne pepper 111salt, to taste 222tablespoon unsalted butter 111cup basic chicken broth or 111vegetable broth A creamy, steamy, sweet, and aromatic puree the rutabaga may not be the most romantic sounding vegetable, but it makes a truly passionate puree. Lightly sweet, lightly sharp, rutabaga goes beautifully with the underlying sweetness of carrots. 1. Preheat the oven to 350 F. 2. Carefully peel the rutabaga and cut it into small chunks. 3. Combine the rutabaga with the carrots and onion in a heatproof casserole. Sprinkle with the brown sugar, ginger, mace, cayenne, and salt. Dot with the butter and pour the broth over the vegetables. Cover and bake for 2 1/2 hours. 4. Puree the vegetables with their liquid, in batches, in a food processor or blender, leaving some texture. Serve immediately, or reheat, covered, in a 350 F oven for 15 to 20 minutes. From: "B Dollard" Yield: 4 servings Page 736 SACRED SOUP recipe I have a recipe that I cook quite often that is one taught to me by my father and Grandmother as a child. It is not only nutricious, and totally natural....it contains venison, corn and squash which are considered Sacred foods which gives it the name my Grandmother calls it' Sacred Soup '. I cook this quite often, particularly on Cermonial days and holidays like Thanksgiving. Anything can be added to the recipie as far as beans, etc. I keep it simple with the above ingredients along with onion. Boil enough venison pieces for the amount of soup you are making to make a rich broth. Cook until the meat is getting close to tender then add at least 1 large chopped onion. Continue to cook until the onion is tender, then add 3 4 sliced or cubed yellow ( crooked neck ) squash, 3 4 ears of fresh corn, kernals removed from the cobb. Turn down your heat and let this simmer for at least a couple of hours . You can flavor it with salt or pepper but I always keep this soup totally natural with just the flavor of the ingredients. I also top it off with a sprig of sage' after ' its cooked so the flavor doesnt cook into the soup. Page 737 SADDLE OF RABBIT WITH LEEKS & ROSEMARY MARINADE, RABBIT, AND SAUCE 333lblblb rabbit, use only the saddle secti; on ** 111small carrot 1/2 medium onion 111celery, stalk 111garlic, clove, crushed 222rosemary, fresh, sprigs 111tablespoon oil, olive 222tablespoon butter 1 1/3 cup wine, white 111cup stock, rabbit or 111cup bouillon, chicken 111medium tomato, sliced 111salt (to taste) 111pepper (to taste) LEEKS 222medium leeks 111tablespoon butter 111salt (to taste) ** The "saddle of a rabbit" is the rabbit's back from the first rib to the beginning of the legs. Marinade: ====== Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add them to the marinade. Cover the bowl with plastic wrap and store in the refrigerator for 24 48 hours. (The longer the better for the flavor of the rabbit meat.) Rabbit: ====== Preheat your oven to 450 F. Remove the rabbit from the marinade and dry with a cloth. Salt and pepper the rabbit. In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Heat the mixture until the butter sizzles. Place the rabbit in the pan, skin side up, and brown. Turn, wrapping flaps around the filet to protect it, and cook until light brown. Place the pan in the 450 F oven and cook for 10 minutes, until medium rare. Baste often. Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally. Remove the rabbit from the pan and place it aside in a warm location. Trim the saddle flaps from the rabbit and chop the flaps coarsely. Page 738 Sauce: ====== Return the chopped flaps to the pan with the vegetables. On the stove top, saute briefly and skim the fat. Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one half. Add the tomato and saute while stirring. Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables. Add the butter to the liquid and whisk until smooth. Leeks: ====== Julienne the leeks. Rinse in cold water and drain well. In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly for 2 5 minutes. Leeks should remain crisp. Adjust the seasonings and set the leeks aside in a warm place. Assembly: ====== Remove the filet of rabbit from the saddle. Cut the saddle bone crosswise and place one section on each of two plates. Surround the saddle bones with leeks. Cut the filet of rabbit into very thin slices lengthwise. Fan slices on top of the leeks. Cover with sauce, garnish with sprigs of rosemary. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA Yield: 2 servings Page 739 SADDLE OF RABBIT WITH LEEKS AND ROSEMARY MARINADE, RABBIT, AND SAUCE 333lblblb rabbit, use only the saddle secti; on ** 111small carrot 1/2 medium onion 111celery, stalk 111garlic, clove, crushed 222rosemary, fresh, sprigs 111tablespoon oil, olive 222tablespoon butter 1 1/3 cup wine, white 111cup stock, rabbit or 111cup bouillon, chicken 111medium tomato, sliced 111salt (to taste) 111pepper (to taste) LEEKS 222medium leeks 111tablespoon butter 111salt (to taste) ** The "saddle of a rabbit" is the rabbit's back from the first rib to the beginning of the legs. Marinade: ====== Put the saddle of the rabbit in a small bowl with 1 cup of white wine and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add them to the marinade. Cover the bowl with plastic wrap and store in the refrigerator for 24 48 hours. (The longer the better for the flavor of the rabbit meat.) Rabbit: ====== Preheat your oven to 450 F. Remove the rabbit from the marinade and dry with a cloth. Salt and pepper the rabbit. In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Heat the mixture until the butter sizzles. Place the rabbit in the pan, skin side up, and brown. Turn, wrapping flaps around the filet to protect it, and cook until light brown. Place the pan in the 450 F oven and cook for 10 minutes, until medium rare. Baste often. Add the vegetables from the marinade to the pan with the rabbit and cook for another 5 minutes, basting and turning occasionally. Remove the rabbit from the pan and place it aside in a warm location. Trim the saddle flaps from the rabbit and chop the flaps coarsely. Page 740 Sauce: ====== Return the chopped flaps to the pan with the vegetables. On the stove top, saute briefly and skim the fat. Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce by one half. Add the tomato and saute while stirring. Strain the hot mixture through a sieve, reserving the liquid (for sauce) and discarding the vegetables. Add the butter to the liquid and whisk until smooth. Leeks: ====== Julienne the leeks. Rinse in cold water and drain well. In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly for 2 5 minutes. Leeks should remain crisp. Adjust the seasonings and set the leeks aside in a warm place. Assembly: ====== Remove the filet of rabbit from the saddle. Cut the saddle bone crosswise and place one section on each of two plates. Surround the saddle bones with leeks. Cut the filet of rabbit into very thin slices lengthwise. Fan slices on top of the leeks. Cover with sauce, garnish with sprigs of rosemary. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA Yield: 2 servings Page 741 SADDLE OF VENISON GRAND VENEUR 555lblblb saddle of venison 1 1/2 teaspoon salt 111teaspoon pepper MARINADE 111cup dry red wine 1/2 cup red wine vinegar 1/2 cup water 222tablespoon veg oil 222sprigs fresh parsley 222centiliter garlic; peeled, crushed 888juniper berries 222whole cloves 111bay leaf 111sprig fresh thyne 222onions; peeled & sliced 111carrot; scraped & sliced 111stalk celery; sliced TO COOK VENISON 1/3 cup butter; melted 1/2 cup brandy; warmed 111cup brown stock 222tablespoon currant jelly 1/3 cup sour cream 111salt & pepper; to taste Remove skin from venison and sprinkle with salt and pepper. Combine all ingredients for marinade and simmer 30 minutes. Place venison in a deep dish and cover with marinade. Cover and let stand in refrigerator for 3 to 4 days, turning from time to time. When ready to cook, preheat oven to 450 deg. Remove venison from marinade. Spread the marinade on the bottom of a roasting pan; add venison, and brush with melted butter. Roast at 450 deg. for 30 minutes. Reduce oven temp. to 325 deg. Continue to roast venison, allowing 10 minutes cooking time PER POUND. Baste frequently. When done, remove venison to warm platter. Drain dripping from roasting pan into a 1 quart measuring cup. Skim off fat. Add warm brandy to roasting pan and ignite. Pour in 2 cups of the drippings. Return roasting pan to oven for 10 minutes. Add Brown Stock and cook 10 minutes longer in oven. Strain sauce into a saucepan and bring to a boil. Skim off any fat. Add currant jelly and sour cream. Add salt and pepper to taste. Serve sauce separately. Buttered noodles will complement this dish. Serves 4. This recipe comes from the Greenbrier Hotel. Yield: 4 servings Page 742 SALEM ARTICHOKE SOUP By: dre de Bon Temps menu of Northern Bounty, A C tb unsalted butter 111leek; white only, sliced 111celery rib; thinly sliced 111fennel bulb; thinly sliced 111lblblb jerusalem artichokes; peeled and thinly sliced 111bouquet garni; [bay leaf, thyme and pars 666ccc chicken stock 1/4 ccc whipping cream salt to taste fresh ground black pepper garnish: deep fried parsnip chips butter in a large, heavy bottomed saucepan over medium heat. Add the leek, celery and fennel; cook, stirring, until soft but not browned. Add Jerusalem artichokes, Bouquet Garni, and chicken stock. Cover and bring to a boil; reduce heat and simmer until artichokes are tender. Let cool for 10 minutes. Remove Bouquet Garni. Add cream, puree in small batches until smooth. Return soup to the pot; reheat gently. Season to taste with salt and pepper. Serve in warmed soup bowls, garnished with deep fried parsnip chips. [ Prepare them as for potato chips.] Yield: ervings serving SALMI OF WHITEBILL 444whitebill breasts 1/2 cup ham or bacon 111tablespoon salt 111carrot, diced 111teaspoon pepper 111onion, chopped 1/2 cup oiloiloil 111clove garlic, minced 111cup hot stock 111teaspoon nutmeg Skin, clean and wipe dry whitebill breasts, season with salt and crushed black pepper, and brush with oil. Sear over bright coals or in brisk oven; then place in roasting pan or dutch oven. Pour hot stock over them and braise slowly. Fry ham or bacon, carrots, onions, garlic and nutmeg, stirring and turning with a spatula. Add this to the whitebill, cover and simmer until all is quite tender. To serve, place the whitebill breasts in the center of a hot dish and pour sauce over them. Karl Saarni [email protected] rec.hunting Page 743 Yield: 1 servings Page 744 SALMON AND WILD MUSHROOM CHOWDER PEPPER CROUTONS 222slice sourdough bread; crusts removed 222tablespoon unsalted butter 111teaspoon cracked pepper 1/4 teaspoon sait SALMON CHOWDER 1/3 cup unsalted butter 1/3 cup all purpose flour 222cup chicken broth 111cup clam juice 111(8 oz) potato, peeled and chopped 1/3 cup dry white wine 222teaspoon lemon juice 1 1/3 cup flaked poached salmon (bones and s; kin removed) 111cup chopped wild mushrooms (preferably; shiitake) 1/3 cup chopped onion 1/3 cup chopped green pepper 1/3 cup chopped red pepper 1/3 cup chopped yellow pepper 1/3 cup chopped carrot 1/3 cup chopped celery 1/4 teaspoon celery seed 1/4 teaspoon seasoned salt 1/4 teaspoon nature's seasoning 1/4 teaspoon pepper 1/8 teaspoon minced garlic 1/8 teaspoon bottled hot pepper sauce 2/3 cup heavy cream 2/3 cup half and half To make Pepper Croutons: 1. Cut bread in 1/2 inch cubes. Melt 2 tablespoons butter in medium skillet over medium high heat. Add bread cubes, 1 t pepper, and 1/4 t salt. 2. Cook, tossing constantly, until bread cubes are toasted. Set aside. To make Salmon Chowder: 1. In small saucepan, Melt 1/3 C butter over medium heat. Stir in flour until smooth. Cook stirring constantly, 2 minutes. Set aside. 2. In large saucepan, combine chicken stock, clam juice, and potatoes Bring to boiling. Reduce heat. Cover and simmer 10 minutes. 3. Stir in wine, lemon juice, salmon, mushrooms, onion, green pepper, red pepper, yellow pepper, carrot, celery, Worcestershire sauce, celery seed, seasoned salt, nature's seasoning, pepper, garlic, and hot pepper sauce. Bring to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until vegetables are tender. 4. Gradually stir in heavy cream, half and half, and flour mixture. Cook, stirring constantly, over medium heat until mixture thickens and boils. Page 745 To serve: 1. Ladle chowder into bowls or cups. Top with croutons. Victoria/November/94 Scanned & edited by Di Pahl & From: Ian Hoare Date: 02 12 03 Yield: 4 servings SALMON SOUP WET'SUWET'EN 444cup fish stock 1/4 lblblb salmon roe 111lblblb pacific salmon; cubed 1/2 lblblb potato; diced 111rib celery; diced 111medium onion; diced 111sea salt 111black pepper 111pinch curry powder 111bay leaf 111dry seaweed for garnish Andrew's recipes are arranged not by appetizers, main courses, side dishes and desserts but categorized as from the Waters, from the Earth (vegetables), from the Land (animals) and from the Air. In a large soup pot, bring stoc kto a boil. Heat salmon roe in a small saucepan and add to the soup stock. Add the other soups ingredients, bring to a boil and simmer until potatoes are just tender. Deiscard bay leaf. Ladle into bowls and garnish with dry seaweed. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 4 servings Page 746 SALUTATION TO SPRING SOUP 111young plantain leaves 111nettle tops 111lamb's quarters 111asparagus 111shepherd's purse 111wild garlic 111violet leaves 111miners lettuce 111poke weed (must be boiled in 111at least two water changes) 111dandelion leaves and crowns 111(two water changes also) 111introduce hot water 111to plant 111milk weed buds (two water 111changes) introduce hot water 111to plant 111chicory 111henbit In the early spring I often make the following soup using whatever I find on my different forays. Increase or decrease the sauce mix to suit the volume of herbs used. End result should be a nice cream that is neither to thin or to thick. Add additional milk to thin, cornstarch to thicken. * I detest instant potatoes but when I make chowders and cream soups I have found it to be a handy thickener. Combine any of the following spring herbs to make your soup. Prepare wild herbs that will be in your soup by washing, chopping and boiling in as little water as possible. Prepare herbs that need at least two water changes first…then add additional prepared herbs. Experiment with combinations to suit your tastes. In a sauce pan melt 2 3 tablespoons butter. Add enough flour to make a good paste. Add 2 to three cups milk and stir until thick. Add cooked herbs to white sauce and stir. Simmer for 10 to 15 minutes on a very low heat, adding salt, pepper and parsley to taste. A couple of slices of cheese can be melted into soup for additional flavor. From: "Yvonne Dighton" Yield: 4 servings Page 747 SAN BLAS STEW 222green plantains 222med. yellow yams (scrubbed & peeled jack; ets left on) 111chicken or approximate. 2 3 lbs. chicken pa; rts (chopped) 1/2 tsp. saffron (or 2 tbls. tomato paste) 444c.c.c. water 111pkg. unsweetened coconut salt to taste Boil yams and plantains in 4 c. water on high flame until water begins to boil. Then turn down to a low flame. Put in chicken and coconut. Stir to mix Cook with cover on for 1 1/2 hrs. until chicken is tender. Now add saffron and mix well. Uncover pot and let stew bubble and thicken. SAN GABRIEL ROAST VENISON 555lblblb venison roast 1/2 cup oiloiloil 1/4 lblblb salt pork, diced 222med. onions, chopped 222garlic cloves, minced 111bay leaf 333carrots 111leek 222cup beef stock or bouillon additional 111sage 111garlic clove, sliced 111salt 111fresh ground pepper Rub meat with oil, sage and garlic. Sprinkle with salt and pepper. Cook salt pork over moderate heat until crisp and brown. Remove pork bits. Brown meat on all sides in hot fat. Reduce heat and add onions, garlic, bay leaf, carrots, leek and beef stock. Cover tightly until meat is tender, 2 1/2 to 3 hours. Place meat and vegetables on platter and thicken liquid as desired for gravy. From: Jim Riggs Date: 03 02 96 Yield: 6 servings Page 748 SANTA FE SOUP 222lbs. ground chuck chopped onion 2 16 oz. cans whole kernel corn (with the ju; ice) 222cans pinto beans (also with the juice) 111can rotelle tomato 111lb.lb.lb. velveeta Brown gr chuck with onions. Add everything together in crock pot. Heat on low in crock pot for about 1 1/2 to 2 hours or until cheese is melted. Serve with Corn chips on top. SANTA FE SWEET POTATO SOUP By: Katherine E. Younker 222dried new mexico chili peppers 222cups boiling water 111tablespoon vegetable oil 222onions, finely chopped 444cloves garlic, minced 111finely chopped jalapeno pepper, optional 111teaspoon salt, optional 111teaspoon dried oregano leaves 444cups peeled, cubed sweet potatoes, about; 1/2 inch 666cups vegetable or chicken broth 222cups corn kernels, thawed if frozen 111teaspoon grated lime zest 222tablespoons lime juice 222roasted red peppers, cut into thin strips finely chopped cilantro In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender. Page 749 When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. SANTA FE SWEET POTATO SOUP By: America's Everyday Diabetes Cookbook 222dried new mexico chili peppers 222cups boiling water 111tablespoon vegetable oil 222onions, finely chopped 444cloves garlic, minced 111finely chopped jalapeno pepper, optional 111teaspoon salt, optional 111teaspoon dried oregano leaves 444cups peeled, cubed sweet potatoes, about; 1/2 inch 666cups vegetable or chicken broth 222cups corn kernels, thawed if frozen 111teaspoon grated lime zest 222tablespoons lime juice 222roasted red peppers, cut into thin strips finely chopped cilantro In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand held blender, puree the soup in stoneware. Add corn, lie zest, and lime juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Yield: 8 servings Page 750 SANTA FE SWEET POTATO SOUP 222dried new mexico chili 111peppers 222cup boiling water 111tablespoon vegetable oil 222onions, finely chopped 444cloves garlic, minced 111finely chopped jalapeno 111pepper, optional 111teaspoon salt, optional 111teaspoon dried oregano leaves 444cup peeled, cubed sweet potatoes 111about 1/2 inch 666cup vegetable or chicken broth 222cup corn kernels, thawed if 111frozen 111teaspoon grated lime zest 222tablespoon lime juice 222roasted red peppers, cut 111into thin strips 111finely chopped cilantro In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Nutritional Information Per Serving (1/8 of recipe): Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg Diabetic Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Fat :Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker From: [email protected] Date: January 1, 1997 Yield: 4 servings Page 752 SARAZENER (SARACEN) 600 gm liver from european elk or from dee; r, cut into small pieces 3 1/2 tablespoon fat 111onion, finely chopped 111tablespoon flour 111tablespoon vinegar 444to 6 cups meat broth salt and pepper to taste spaetzle Roast the onions in the fat until golden, then add the liver and saute it. Add the spices. Stirring constantly, dust liver with flour and then add a little of the broth. Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil. Stir in vinegar to taste. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 Yield: 4 servings Page 753 SAUERBRATEN MIT KARTOFFELKL”SSE INGREDIENTS MARINADE 222onions, chopped 444carrots, chopped 222celery stalks, chopped 222cloves 10 peppercorns 444bayleaves 444parsley sprigs 2 1/2 cup red wine vinegar 1114 pound beef round 111salt and pepper 111flour 444tablespoon butter 222cup beef stock DUMPLINGS 666potatoes 111salt 222eggs, well beaten 111cup flour 111nutmeg 24 croutons PREPARATION 1. Combine the marinade ingredients, Rub the roast with salt and pepper. Place the meat in the marinade and refrigerate for 4 days, turning occasionally. Remove meat, pat dry and dredge with flour. Strain the marinade. 2. Melt the butter in a large casserole and brown the meat evenly. Saute the vegetables for 10 minutes, then add the stock and 1/2 of the marinade. Cover and simmer for 3 hours, turning the meat once. About 30 minutes before serving, stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer. 3. Boil the potatoes until soft, then peel and rice. Mix in the eggs, flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes. 4. Place the meat and vegetables on a serving dish with the dumplings. Reduce the gravy slightly and pour over the dish. Preparation time: 45 minutes Meat marinades 4 days Cooking time: 3 1/2 hours Dumplings cook 10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith From: [email protected] Date: 04 Mar 97 Meal Master Format Recipes (Mailing List) Ä Yield: 8 servings Page 754 SAUTEED BREAST OF PHEASANT WITH WILD MUSHROOMS 444pheasants, about 1 lb. each 111salt & freshly ground pepper 16 thin asparagus * 111cup kale (packed) ** 111large ripe tomato; peeled 666tablespoon butter 222shallots; finely chopped 111leek; white part only *** 222large scallions; sliced 888large shitake mushrooms **** 111cup chicken or poultry stock 1/4 cup dry white wine * trimmed to 3 inch tips ** torn into 1 inch pieces *** thinly sliced **** stems removed, cut into 3/4 inch wedges Disjoint the pheasants and reserve the legs for another use. Bone the breasts and sprinkle lightly with salt and pepper. Reserve the bones, gizzards and wings for making Poultry Stock. Cook the asparagus for 3 minutes in boiling salted water and transfer to a bowl of ice water. Cook the kale for 2 minutes and drain and chill it in the ice water. Squeeze out the kale and drain both asparagus and kale on paper towels. Halve the tomato and scoop out and discard the pulp. Cut the shell into thin strips and reserve. Heat 2 tablespoons of the butter in a large skillet and add the pheasant breasts, skin side down; cook 3 to 4 minutes more, just until golden but still pink in the center. Transfer the breasts to a plate, cover loosely with foil and keep warm. Wipe the skillet and add 2 tablespoons of fresh butter. When it is hot, add the shallots, leek, scallions and mushrooms and cook, partially covered, for 3 minutes, stirring once or twice. Add the stock, wine and salt and pepper to taste, and cook for about 5 minutes, until the mushrooms are tender and the liquid is reduced by half. Heat the remaining butter in a skillet. Add the asparagus and cook just to warm through. Arrange them in a fan to one side of each of 4 warmed plates. Add the kale to the skillet and stir to warm through and gloss with the butter. Divide among the plates. Cut the pheasant breasts into thin diagonal slices and place them on the kale. Cover with some of the mushroom mixture. Toss the tomato strips in the skillet for 30 seconds, just to take off the chill, and arrange a few pieces on each of the plates. Source: Freshfields West Cornwall, Connecticut American Bistro Page 755 Contemporary Books, Inc. ISBN: 0 8092 5047 0 From: Helen Peagram Date: 24 Nov 97 Yield: 4 servings SAUTEED QUAIL WITH GRIT GRAVY 4444 oz. quail, split down 111the back 1 1/2 teaspoon creole spice 111tablespoon oiloiloil 222tablespoon chopped onion 222italian tomatoes, split 111lengthwise and roasted 111at 400 degrees for 15 111minutes 1 1/2 cup veal stock 1/2 cup cooked grits, leftover is 111okay 111tablespoon chopped green onion 111salt and pepper 111tablespoon butter In a medium saute pan, heat oil. Season quail on both sides with creole spice. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more. Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute. Using a whisk add grits, incorporate thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes, and then stir in the butter. Place quail on two serving plates and top with the sauce. Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2205 From: Dave Drum Date: 07 Dec 97 Yield: 4 servings Page 756 SAUTEED RABBIT WITH ROASTED RED PEPPERS 222ozozoz prosciutto, chopped 222tablespoon olive oil, plus 1/4 cup 111tablespoon unsalted butter 333lblblb rabbit, cut into serving 111pieces and patted dry 111salt and fresh pepper 111large bay leaf 222sprigs fresh rosemary 222tablespoon minced fresh parsley 111cup chicken stock 444large roasted red peppers 111peeled, cored, seeded 111and sliced 222teaspoon minced garlic 444drained anchovy filets 111chopped 1/3 cup red wine vinegar In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer. Yield: 4 servings SOURCE: TV Food's Taste Show Copyright 1997, TV FOOD NETWORK SHOW #TS4879 From: Dave Drum Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings Page 757 SAVORY VENISON CHILI 1/4 lblblb slab bacon; cut into 1/4 dice 111medium onion; coarsely chopped 666medium carrots; peeled, halved lengthwise 222teaspoon chili powder 222teaspoon cumin; ground 111teaspoon majoram or oregano; dried 1/4 teaspoon red pepper flakes 222lblblb venison shoulder, cut into 1/2 cube; s 111can italian plum tomatoes; 28oz, crushed 1 1/2 cup beef or chicken broth; defatted 1/2 cup red wine 1/4 cup tomato paste 111can dark red kidney beans; 16oz, drained 111cup baby lima beans (defrosted if froze; n) 333cup cooked rice or barley (opt) 1. Brown the bacon in a skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with a slotted spoon and set aside. Reserve 3 tablespoons of bacon fat, discard the rest. 2. Place 2 tablespoons of the bacon fat in a casserole; add the onions and carrots, sprinkle with chili powder, cumin, marjoram and red pepper flakes, then cook for 5 minutes. Add the reserved bacon. 3. Pour off the remaining tablespoon of bacon fat back into the skillet. Brown the venison over medium high heat in small batches and remove to the casserole with a slotted spoon. The meat should brown quickly so raise the heat to high if necessary. 4. Add tomatoes, broth, wine and tomato paste. Bring to a simmer and cook, uncovered for 40 minutes, stirring occasionally. Reduce the heat if the chili begins to boil. 5. Add the kidney and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender. 6. Serve the chili hot in 6 bowls (over rice or barley, if desired). Serves 6. Per serving (without rice): 514 calories, 12g fat, 135mg cholesterol. Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\\ichele Yield: 6 servings Page 758 SAVORY VENISON STEW 1/2 cup corn oil 1 1/2 lblblb venison; cut into bite sized 111. chunks 111medium onion; chopped 333centiliter garlic; minced 888small red potatoes; quartered 333celery stalks; diced 333carrots; thickly sliced 222bay leaves 111cup mushrooms; sliced or chopped 1/4 teaspoon dried sage; crumbled 1/4 teaspoon dried parsley; crumbled 1/4 teaspoon sea salt 111pepper to taste 1/4 teaspoon hot sauce (your favorite) 222cup water or vegetable stock 888ozozoz jar salsa (mild or to your 111. taste) In a large cast iron skillet or pot, heat oil over medium high heat; add venison and quickly brown on all sides, stirring frequently. Add the onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until venison and potatoes are tender. Balance seasonings to taste. If seasonings are too hot, serve with sour cream. Enjoy! Serves 6 to 8 ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1 56440 737 3 Scanned and formatted for you by The WEE Scot paul macGregor Yield: 8 servings Page 759 SAVORY WILD GOOSE STEW 333geese [boned & cubed] 1/2 cup flour 1/2 cup oiloiloil 222(envelopes) onion soup mix 555carrots [quartered] 444celery stalks [chopped] 888small onions 222cup frozen green beans 888ozozoz fresh mushrooms [sliced] 111teaspoon sweet basil 111teaspoon tarragon 222(cloves) garlic [crushed] 222bay leaves 666large potatoes [peeled & quartered 111cavendars greek seasoning to 111taste 1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce heat to 275ø, add the potatoes and bake an additional hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786 1120 Yield: 10 servings Page 760 SEAFOOD CHOWDER TOODY NI 888cup fish stock 1/2 cup bacon fat or butter 111medium onion; diced 111rib celery; diced 444centiliter garlic; crushed 111bay leaf 1/2 cup all purpose flour 1/4 lblblb potato; diced 111medium carot; diced 1/2 green pepper; diced 1/3 lblblb fresh clams 1/3 lblblb salmon; cubed 1/3 lblblb red snapper; cubed 111salt and pepper 1/2 cup whipping cream In a large saucepan bring fish stock to boil. In a large, heavy soup pot over medium heat, heat bacon fat. Saute onion, celery, garlic and bay leaf until onions are translucent. Stir in flour and cook, stirring, 2 minutes. Slowly add hot stock to the roux, stirring well. Bring to a simmer. Add potato, carrot and green pepper; simmer until vegetables are tender. Add clams, salmon and red snapper. Cook over low heat until fish is cooked through and tender, about 10 minutes. Discard bay leaf. Season with salt and pepper. Remove from heat and stir in cream. Serves 12 as an appetizer, 6 as a main course with bannock. Source: Feast! Canadian Native Cuisine For All Seasons By: Andrew George Jr. From: Jim Weller Yield: 12 servings Page 761 SEARED DUCK BREASTS WITH CHERRY SAUCE 30 ozozoz duck meat, boned and 111skinned 333tablespoon chicken stock 222cup sweet fresh cherries 10 ozozoz canned black cherries in light syru; p 666ozozoz merlot or similar red wine 222teaspoon fresh ground black pepper 333teaspoon ground coriander Heat saute pan to very hot on burner, add the chicken stock, sear breasts 1 min per side. Put in 350F oven to finish cooking to desired doneness. In small sauce pan heat the canned cherries, add wine, pepper, and coriander and reduce [M would add a bit of meat glaze here]. Halve and pit fresh cherries; add to sauce. Let reduce on low heat until very thick. When duck is done, slice into strips and spoon sauce evenly over all breasts. Date: 08 10 95 (11:28) Yield: 6 servings Page 762 SEASONED FRIED QUAIL 888quail; cleaned 111cup buttermilk 111tablespoon hot sauce 222tablespoon worcestershire sauce 111teaspoon dried whole thyme 111teaspoon pepper 1/2 teaspoon salt 111cup all purpose flour 111teaspoon salt 1/2 teaspoon pepper 111teaspoon red pepper 111teaspoon paprika 111vegetable oil 1/2 cup chicken broth 1/4 cup all purpose flour 222cup milk 111tablespoon worcestershire sauce 1/4 teaspoon salt 1/2 teaspoon pepper 111tomato slices (optional) 111parsley sprigs (optional) Split quail to, but not through, the breast bone. Combine buttermilk and next 5 ingredients n a large shallow dish, mixing well. Add quail; cover and marinate 8 hours in refrigerator. Remove quail from marinade, reserving marinade. Combine 1 cup flour and next 4 ingredients; dredge quail in flour mixture, dip in reserved marinade, and dredge again in flour mixture. Heat 1/4 inch oil in a skillet; add quail, and cook over medium heat 10 minutes or until golden, turning occasionally. Drain on paper towels. Pour off all but 1/4 cup oil from skillet. Add broth and quail; cover and cook over medium heat 15 minutes. Transfer quail to a serving platter. Drain off drippings, reserving 1/4 cup in skillet. Add 1/4 cup flour to drippings in skillet; cover and cook over low heat, stirring until smooth. Cook 1 minute, stirring until constantly. Gradually add 2 cups milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, 1/4 tsp salt, and 1/2 teaspoon pepper. Serve quail with gravy. If desired, garnish quail with tomato slices and parsley. From Cheryl Midgley of Alabama in October, 1988 "Southern Living" Typos by Jeff Pruett Yield: 4 servings Page 763 SEMINOLE SQUIRREL STEW INGREDIENTS 222squirrels, cleaned 111cup all purpose flour 222cup water DIRECTIONS 111salt and pepper to taste 666tablespoon lard or bacon drippings Cut squirrels into serving pieces. Mix salt, pepper and flour and dredge the squirrel pieces in the mixture. In a large skillet, heat the fat and fry squirrel pieces, turning occasionally until golden brown. Remove squirrel from the skillet and set aside. Pour off all fat except about 3 tablespoons. Add water to the skillet and bring to boil. Return squirrel to the skillet; bring to boil again, cover and reduce heat. Simmer for about 1 1/2 hours or until the meat is very tender. Serve with corn bread. Serves 4 Yield: 4 servings Page 764 SEMINOLE STEW [ALLIGATOR] 555lblblb alligator meat 1/4 cup olive oil 1 1/4 lblblb smoked sausage, diced 111can tomato sauce 1/3 cup margarine 1/3 cup chicken base 444cup spanish onions, chopped 111cup bell pepper, chopped 111cup celery, diced 111teaspoon cayenne pepper 111teaspoon sugar 222tablespoon garlic, chopped 333cup fresh mushrooms, sliced 222quart water 1/3 cup green onion bottoms, 111chopped 1/2 cup parsley, chopped 333cup rice, cooked 111mixture of cornstarch and 111water for thickening, 111optional Rub both sides of alligator meat with salt and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Saute sausage in same oil for 5 minutes and remove from pot. Pour tomato suace into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stiring until a thick ball of paste forms. Add margarine, chicken base, onions, bell pepper, celery, cayenne pepper, and sugar. Saute until onions are clear. Return alligator and sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravey. Serve over hot cooked rice. From: [email protected] Yield: 4 servings Page 765 SENECA ROAST CORN SOUP ('O' NANH DAH) BY MIRIAM LEE 12 ears white corn in milky 111stage 111lblblb salt pork (lean and fat) 111lblblb pinto or kidney beans Using low heat, take corn and roast on top of range (using griddle if your stove is equipped with one) and keep rotating corn until ears are a golden brown. After the corn is roasted, take ears and put on foil covered cookie sheet until cool enough to handle. Scrape each ear once or twice With a sharp knife. Corn is ready for making soup. While corn is being roasted, fill kettle (5 qt. capacity) approximately 3/4 full with hot water and put on to boil along with salt pork which has been diced in small pieces for more thorough cooking. Beans should be sorted for culls, washed twice and parboiled for approximately 35 45 minutes. After parboiling beans, rinse well in tepid water 2 or 3 times. Corn and beans should then be put in kettle with pork and cooked for about 1 hour. (Note: Beans can also be soaked overnight to cut cooking time when preparing soup). RECIPES FROM THE WOODLAND CULTURE AREA http://www.2020tech.com/thanks/temp.html#prayer From: "Hill8628" Yield: 4 servings Page 766 SHAZZA'S ROAST LEG OF VENISON 6 1/2 lblblb leg of venison 222onions 333carrots 111stalk celery 1/4 cup peanut oil 333cup red wine 1/2 cup red wine vinegar 1/4 cup cognac 111quart water 111sprig fresh thyme 1/2 bay leaf 222tablespoon black peppercorns 222cup beef stock 333tablespoon butter 111salt 111pepper Have your butcher bone and butterfly the venison and tie into a roast. Slice onions and carrots. Chop celery. Heat the peanut oil in a nonreactive pot over medium heat. Add the onions, carrots, and celery and cook until vegetables are soft, about 5 minutes. Add the wine, vinegar, cognac, water, thyme, bay leaf, and peppercorns. Bring to a boil and simmer for 20 minutes. When marinade has cooled to room temperature, pour it over the venison and refrigerate for 1 to 2 days, turning venison occasionally. Remove venison from marinade 2 to 3 hours before cooking. Heat oven to 450F. Transfer the meat to a roasting pan and roast in preheated oven for 10 minutes. Reduce heat to 350F and continue roasting until internal temperature reaches 125F, about 1 1/2 hours. Meanwhile, bring marinade to a boil over medium heat and reduce to 2 cups, about 50 minutes. Strain and combine with beef stock. Simmer slowly, skimming as necessary, and reduce until mixture just begins to thicken, about 15 minutes. Strain. Stir in butter and season to taste with salt and pepper. Remove meat from oven and allow to rest 20 minutes before serving. Reheat sauce and pass separately. From: "Shazza" Yield: 4 servings Page 767 SHAZZA'S ROAST LOIN OF VENISON WITH CRANBERRIES 222thick slices of lemon 222thick slices of orange 222slice peeled fresh ginger 1 1/2 cup sugar 111small bay leaf 222cup fresh cranberries 444lblblb boneless loin of venison, at 111room temperature 222tablespoon olive oil 111teaspoon salt 1 1/4 teaspoon freshly ground pepper 3/4 teaspoon finely chopped juniper 111berries 222cup dry red wine 222cup beef or venison stock 222tablespoon cold butter, cut into 111pieces 111fresh thyme sprigs, for 111garnish In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Page 768 Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary. From: "Shazza" Yield: 4 servings SHAZZA'S SWEET BRAISED SPICED VENISON 111boned shoulder joint of 111venison, weighing 2 lb 111approx 111ozozoz butter 111tablespoon olive oil 111salt 111teaspoon black peppercorns, coarsely 111crushed 1/2 pint stout 333tablespoon malt vinegar 111teaspoon brown sugar or 1 tb 111redcurrant jelly 1/4 pint chicken or beef stock 222onions, chopped 666allspice berries 444cloves 444bay leaves 222tablespoon double cream 111knob of beurre manie, if 111needed Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1 1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Shazza" Yield: 4 servings Page 769 SHAZZA'S VENISON MEDALLIONS WITH LENTILS 111cup dried brown lentils 2 1/2 teaspoon vegetable oil 222tablespoon finely chopped shallots 222tablespoon finely chopped carrots 222teaspoon minced garlic 222teaspoon minced peeled fresh ginger 1/4 cup chicken stock or canned 111broth 111tablespoon low sodium soy sauce 111lblblb boneless venison loin, cut 111into 8 medallions, about 1/2 111inch thick 111tablespoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 111fresh parsley Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. heat heavy large non stick skillet over medium high heat. Brush skillet with 1/2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute per side for medium rate and shaking pan to prevent sticking. do not overcook or meat will be dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" Yield: 4 servings Page 770 SHEEP'S HEAD BROTH 111sheep's head 666pt. water 1 1/2 lb.lb.lb. carrot, turnip, onion or leek, cele; ry mixed 1/4 lb.lb.lb. barley 111tsp. parsley, chopped 666peppercorns salt and pepper to taste When I was in AZ, the little Dine'h girls thought they would gross me out by offering me 'weird' sheep parts to eat. I was never sure that what they were giving me was what they said or if they were pulling my leg, but I just ate the meat anyway, and actually it was quite tasty. I've always had a taste for mutton, and perhaps not knowing for sure was a good thing. Anyway, I did not find out how they prepared the meat exactly so I don't know if this is how the Navajo do it or not, but this is the only recipe I've run across so here it is. Min Split the skull lengthwise and remove the brains carefully; place them in cold salted water. Chop off the nose and clean the head well with salt. Remove the tongue; set aside. Tie the head back together and place in a saucepan with the tongue. Cover with hot water; adding 2 teaspoons of salt. Skim the water as it boils; cooking for 1 hour. Wash the brains, then tie in muslin and cook in the broth for 20 minutes. Cut the vegetables in small pieces. Add to the broth. Simmer for 2 hours. Season with more salt and pepper to taste; add the parsley and the meat from the head after it has been cut into small pieces. Notes: The head can be served separately with brain sauce. The sheep's trotters can be added to the above recipe if desired. They should be well washed and cooked with the head. The head and trotters can be served separately coated with white sauce and garnished with pieces of carrot and turnip. Page 771 SHERRIED VENISON 1 1/2 lblblb venison round steak; 1/2 111inch cubes 10 1/2 ozozoz golden mushroom soup 111pkg onion soup mix 1 1/2 cup sherry Mix. Cover. Bake in 350 degree oven for 1 1/2 hours. From: Kathleen Yield: 4 servings SHERRIED VENISON STEW 222lblblb venison steak, cut into strips 1/2 cup water 111green bell pepper, diced 111cup mushrooms, sliced 444tablespoon margarine, divided 111teaspoon basil 111cup onion, thinly sliced 15 ozozoz can tomato sauce 1/2 cup sliced water chestnuts 111teaspoon worcestershire sauce 111cup chicken stock 111few drops tabasco sauce 1/2 cup dry sherry In a large skillet, slowly brown venison in 2 tbsp margarine, stirring constantly. Add water and basil. Cover and simmer 20 minutes. Drain any remaining liquid. Meanwhile, saute green pepper and onions in 2 tbsp margarine until soft. Add to drained venison along with mushrooms, tomato sauce and water chestnuts. Cover and simmer 15 minutes. Stir in Tabasco sauce, Worcestershire sauce, salt, pepper and sherry; simmer 5 minutes. Reduce heat, blend in chicken stock, warm and serve. SOURCE: Musicon Farms, 157 Scotchtown Rd., Goshen NY 10924 (914) 294 6378 Typed in by Blanche Nonken Yield: 6 servings Page 772 SHERRIED WILD RICE SOUP ¼ pound bacon, diced 222russet potatoes (about 1 lb.total) 111cup wild rice 111cup diced onion 666cups fat skimmed chicken broth 111teaspoon fresh thyme leaves or dried thyme 111cup dry sherry 111cup whipping cream salt and pepper NOTES: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium high heat until steaming. 1. In a 4 to 5 quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses. 2. Meanwhile, scrub and peel potatoes. Cut into '/2 inch chunks. 3. In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 114 hours. 4. Add remaining 2 cups broth, sherry and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally about 10 minutes. 5. Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste. Yield: 9 cups; 8 to 10 Preparation Time (hh:mm): 1~/4 Page 773 SHOWLETT'S MOOSE STEW 333lblblb moose meat, cut into small 111pieces 111teaspoon salt 1/4 teaspoon pepper 666cup water 1/4 lblblb margarine 111small onion 222carrots 10 potatoes 111small turnip 222parsnips Heat fry pan and melt margarine. Brown moose meat in hot butter. Add water, salt, and pepper. Let simmer for one hour Add chopped onion Let simmer for another hour. Cut carrots, potatoes, turnip, and parsnips into about 1" pieces, and add. Cook for another 10 minutes. Add dumplings and cook for another 20 minutes. Serve with dumplings while hot. From: Http://Members.Fortunecity.Com/Sh Yield: 4 servings Page 774 SIMPLER POSOLE 222cups blue dried posole (dried whole homi; ny) 1/2 cup mild fresh green chiles, roasted, p; eeled and chopped or 1 4 111 3 fresh or canned jalapeños, peeled; , seeded, chopped 222cloves garlic, minced 111onion, chopped 111 2 2 2 peeled, seeded, chopped tomatoes (a; bout 1 cup) 222 3 lb boneless pork roast 222tsp dried oregano 1/4 cup choppeed fresh cilantro salt to taste Rinse posole in cold water until water runs clear. Soak for several hours or overnight in cold water. Place posole with water to cover in large heavy covered pot or Dutch oven. Bring to a boil, reduce heat to low and summer, covered, till posole pops, about 1 hour. Roasat the peppers (if fresh) in a paper bag in a 400° oven for about 10 minutes , remove, cool, peel (skin slips off easily). If using canned posole (about 8 cups) or frozen (3 lbs), omit the cooking step. Add everything but the herbs and salt. Simmer, covered, 4 hours. (3 if using canned or frozen hominy). Remove meat, shred, return to pot, add herbs. Taste for seasoning, add salt to taste. Simmer, covered, 1 more hour. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, no jalapenos. This and many others can be found in Spirit of the Harvest: North American Indian Cooking (see main RECIPES page, cookbooks section). Because we don't have the taste for such hot foods up north here as they do in the southwest, when I make this posole I omit the jalapenos entirely, and added the cilantro to Marilyn's recipe. I cook up a bowl of hotter sauce for those who like it, and serve a (small) bowl of chopped jalapenos on the side for the real cast iron gullets among us. I probably never will make the 2 day posole on the IHS server (seems kind of like you either have to live on a rach or in a sururban house with a backyard barbeque), but I've made Marilyn's many times, once 10 times the amount (in 4 pots) for a large crowd. Yield: serves 4 6 Page 775 SINIBOIN BEAR STEW By: ndian Cookin'', compiled by Herb Walker, 1977 111lblblb bear meat 555md dandelion roots, sliced 333ccc maple or birch sap 25 md arrowhead tubers, sliced 444ccc water 111handful fresh mint leaves 222thumbnails coltsfoot salt 444wild onions 333wild leeks, cut up trim all fat from the meat and wash well in cold water. Cut the meat into 2 inch cubes. Skewer the mat on a sapling and sear on all sides over an open fire. Pour the sap and water into the plastic liner and add remaining ingredients. Put the sapling basket in the kettle and drop the red hot stones into the basket. As the stones cool, change them to keep the stew simmering for about 45 minutes. Remove the basket and stones and serve the stew as hot as possible. SIOUX BERRY SOUP Sioux Berry Soup 1 1/2 lb Chuck steak, boned/trimmed 3 tb Peanut oil 1 md White onion, peeled/sliced 2 c Beef stock (up to 3 cups) 1 c Blackberries 1 tb Honey Salt to taste Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might wish to quickly barbeque the meat in order to increase the flavor. Set the meat aside to cool. In a Dutch oven heat the oil and brown the onions. Cut the meat into bite size pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the Page 776 meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt and serve in bowls. Source: "The Frugal Gourmet Cooks American" by Jeff Smith. SIOUX BERRY SOUP 1 1/2 lblblb chuck steak, boned/trimmed 333tablespoon peanut oil 111medium white onion, peeled/sliced 222cup beef stock (up to 3 cups) 111cup blackberries 111tablespoon honey 111salt to taste Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might wish to quickly barbeque the meat in order to increase the flavor. Set the meat aside to cool. In a Dutch oven heat the oil and brown the onions. Cut the meat into bite size pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste. Add salt and serve in bowls. Smith recommends servings this with Bacon Corn Bread and Hominy Baked with Cheese. Source: "The Frugal Gourmet Cooks American" by Jeff Smith. From: Linda <[email protected]>date: 19 Jun 96 09:13:06 Edt Yield: 4 servings Page 777 SIOUX BERRY STEW 1 1/2 lblblb chuck beef or venison, trimmed 333tablespoon oiloiloil 111medium onion, sliced 333cup beef broth 111cup blackberries 111tablespoon honey 111salt to taste Brown meat. Saute onions and meat, add berries and stock to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve. Yield: 6 servings SLOW COOK VENISON STEW INGREDIENTS 222lblblb venison stew 111meat, cut in i inch cubes 111salt and pepper 333stalks celery, cut 111diagonally in i inch pieces 1/2 cup chopped onion 222cloves garlic, minced 111directionsl 111tablespoon chopped parsley 1/2 cup water 1/2 cup dry red wine 1118 ounce can tomato sauce 1119 ounce package frozen 111artichoke hearts (optional) Salt and pepper venison cubes. Brown lightly in 2 table spoons butter or oil. Put celery and onion in CROCK POT. Add browned meat cubes and remaining ingredients. Cover and cook on Low for 7 to 12 hours. (High: 4 to 6 hours, stirring occasionally). Serve over rice or buttered noodles DL>Submitted By JANIE BOURKE On 15 NOV 1994 094427 ~0500 Yield: 1 servings Page 778 SLOW SIMMERED BBQ FLAVOURED VENISON STEW 444lblblb venison; cubed 444tablespoon butter 111large onion; chopped 222centiliter garlic; minced 111large green pepper; chopped 111teaspoon salt 222small cans of tomato paste 1/2 cup brown sugar 1/3 cup prepared mustard 222tablespoon worchestershire sauce 111teaspoon tabasco sauce 1/2 teaspoon black pepper 1/4 teaspoon red pepper falkes 111cup broth 3/4 cup ketchup Stew the meat gently until it is ready to fall apart. Set aside and reserve 1 cup broth. In a large pot combine & simmer 15 min: the butter, onion, garlic, green pepper, salt and tomato paste. Meanwhile combine in another pot: brown sugar, prepared mustard, Worchestershire sauce, tabasco sauce, black pepper, red pepper, broth and ketchup. Simmer. Shred the meat & combine it with the spiced broth in the large pot with the tomato paste mixture and heat thoroughly. Jim Weller From: Jim Weller Date: 16 Nov 97 Yield: 12 servings Page 779 SMALL BIRD AND BACON STEW WITH WALNUTS OR HAZELNUTS 666fatty rashers of bacon, 111chopped roughly 333cloves garlic 444pigeons or other small game 111birds (6 if very small) 225 gm (8 oz) mushrooms, whatever 111variety, chopped roughly 75 gm (3 oz) roughly chopped 111roasted hazelnuts or 111walnuts 300 mlmlml (10 fl oz, 1 1/4 cups) real 111ale 150 mlmlml (5 fl oz, 3/4 cup) water 333bay leaves 111little salt and freshly 111ground black pepper 666coarse slices brown bread Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole. Add birds and brown on all sides. Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves. Bring to the boil, cover and simmer very gently for 2 2 1/2 hours the birds should be falling off the bone. Remove the birds from the juices, cool juices completely and remove any excess fat. The birds can be served whole on or off the bone. If the latter, carve them while they are cold then return to the skimmed juices and reheat gently. Adjust the seasoning to taste and serve either the whole birds of the slices on the pieces of bread, with plenty of the juices and "bits". A good green salad to follow is the best accompaniment. All from _The British Museum Cookbook_ by Michelle Berriedale Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" [email protected] Yield: 1 servings Page 780 SMOKED DUCK AND BLACK BEAN SPRING ROLL 222cup black beans 111tablespoon chili powder 111teaspoon chili powder 222tablespoon olive oil 444ozozoz diced red onions 444ozozoz red peppers 222cup smoked duck legs, slow roasted 111teaspoon cracked cumin 222teaspoon salt 111teaspoon pepper 333ozozoz white stock 222tablespoon chopped cilantro 111pkg lumpia spring roll wrappers, 30 35; rolls 111pan roasted corn relish Johnathan Marohn, chef and owner of Sienna, South Deerfield, Mass. Makes 30 35. 1. Soak and cook black beans in water with 1 tbsp. of the chili powder, adding salt during the last 1/2 hour of cooking. Let cool and drain beans. 2. Debone duck and shred meat. 3. In a large saute pan, heat oil and saute onions and peppers with cumin and the remaining 1 tsp. chili powder, salt and pepper till translucent. Add the duck meat, beans and stock, cook until mixture is moist but not soupy. 4. Let mixture cool, add cilantro and roll in Lumpia spring roll wrappers. 5. Fry in 375' oil till golden. Yield: 35 servings Page 781 SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP 111medium butternut squash* 222tablespoons olive oil salt freshly ground black pepper 12 cups chicken stock 2 1/2 cups chopped onions 111cup wild rice 3/4 pound smoked sausage, such as kielbasa, c; ut into 1/4 inch 222cups fresh corn kernels 1 1/2 cups half and half 111tablespoon chopped fresh parsley leaves *about 1 1/2 to 2 pounds Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 1 hour. Remove from the oven and cool completely. Peel and seed the squash. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Sauté for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve Yield: 10 servings SMOTHERED MARSH HENS 888marsh hens, skinned 222cup chicken stock or can of chicken sou; p 666tablespoon flour 666tablespoon bacon drippings 111single salt and pepper to taste Boil birds in salt water about 20 minutes. Just long enough to take out blood and keep the shape. Place in baking dish. In bacon drippings brown the flour in a skillet, add chicken soup, salt and papper. Cover birds with mixture and cook about 1 hour. Uncover and brown birds for about 10 minutes. Source: http://www.SailorRandR.com Page 782 Yield: 8 servings SNAPPING TURTLE STEW #1 222lblblb snapping turtle in pieces 111onion, med, sliced 222cup celery, chopped, incl greens 111cup lima beans, soaked overnite 333potatoes, diced 222tablespoon butter 888ozozoz potatoes, can 1/2 cup parsley, chopped 111salt & pepper to taste Melt butter in frying pan and brown turtle meat, cut in cubes 1" or larger, on all sides. Remove turtle meat. Add 2 quarts water and bring to a boil. Return to fire, add turtle meat and all remaining ingredients. Cook slowly for 45 minutes or until turtle is very tender. VARIATIONS: After browning turtle, make a roux with butter then add water. Add 1/2 jigger of good sherry to stew when serving. Add 1/2 C bell pepper, chopped, to veg. mixture. Softshell turtles and larger specimens of PSEUDEMYS are OK. Yield: 1 servings Page 783 SNIPPETS OF VENISON 3/4 lblblb best venison trimmings 222fl oz cider 444fl oz good stock 666ozozoz cap mushrooms 111bunch chives 111garlic 111juniper 111unsalted butter 444fl oz soured cream or greek yogurt Cut the meat into strips about the size of your thumb if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias Yield: 3 servings Page 784 SOPA DE AGUACATE MEXICAN AVOCADO SOUP By: Mignonne 222tototo 3 lg. ripe avocados, peeled and pit; ted 444tototo 6 c. (1 1.5 l) canned or fresh chic; ken or vegetable stock 111c. (250 ml) heavy cream salt and freshly ground pepper to t; aste a grating of fresh nutmeg chopped fresh cilantro or parsley lime wedges Mash the avocados and press them through a fine sieve. Add the mashed avocados to a large soup pot along with the stock, cream, salt, pepper, and nutmeg. Bring to a simmer over moderate heat, stirring frequently with a wire whisk. Sprinkle a little chopped cilantro or parsley on the surface and garnish with lime wedges. Yield: serves 4 to 6. SOPA DE GUIAS (NEW SHOOT AND TENDRIL OF SQUASH SOUP) By: Zapotecs, Mixtecs, Zoques, Mixe and other Oaxacan tribe recipe Take new sqauash shoots, along with some flowers, preferably with some baby squash attached, and 1 medium or two small squash cut into rounds or chunks. Lightly stew in Mexican style chicken or turkey stock (water may of course be subsituted) with Oaxacan herbs chipilin and piojo epazote is also used. If you can't find these then subsitute other herbs such oregano, Mexican oregano, Mexican Basil, regular basil, mint, etc. Season lighly with sea salt or powdered dried shrimp (preferrably Oaxacan coast dired shirmp, a product of the Huave). Green Corn (either cut from the cob or cut in rounds my favorite and roasted peeled poblanos can also be added, but are not essential. This is served with a fiery chilli sauce on the side to be piped onto the soup at the discretion of the diner. In some places some of the squash are roasted before stewing. In modern times, Zapotec resturants tend to toss the tendrils and squash (not blossoms) in hot lard, fresh butter, or oil before 'souping.' White onions, garlic cloves are also modern addtions. I have also made this with vegetable stock, and it turn out good Page 785 SOPI DI YUWANA (IGUANA SOUP) 111iguana 1 1/2 quart iguana broth (or chicken 111broth) 222chicken bouillon cubes 111clove of garlic 111leek 111tomato, coarsely chopped 111onion, studded with 3 cloves 111green pepper, quartered 1/4 small cabbage 111teaspoon cumin 111dash nutmeg 111salt and pepper 222ozozoz vermicelli Kill, clean, skin and cut the Iguana into serving pieces. Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside. Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush). Yield: 6 servings Collected by Bert Christensen Toronto, Ontario [email protected] http://www.interlog.com/~rosewood Yield: 4 servings Page 786 SOUR CREAM AND WILD RICE SOUP POACHING INGREDIENTS 222chicken breasts; excess fat and skin remov 111quart water 111onion; quartered 111carrot; cut in large chunks 111celery rib; cut in half 111bay leaf 10 black peppercorns; whole 111salt to taste SOUP INGREDIENTS 111teaspoon olive oil 111large red onion; thinly sliced 222medium celery ribs; thinly sliced 333large carrots; peeled and shredded 444garlic cloves; chopped 222cup mushrooms; sliced 1/4 cup flour 111salt 111black pepper; freshly ground 111cup evaporated skim milk 111cup sour cream substitute 111tablespoon corn starch 222cup wild rice; cooked according to packa 333tablespoon thyme; fresh chopped In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once. Yield: 8 servings Page 787 SOUTHERN FRIED RABBIT WITH GRAVY 1/3 cup all purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper In large plastic food storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add rabbit pieces; shake to coat. In large skillet, heat 1/4 inch of oil for rabbit, over medium high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 20 25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. SOURCE: The Browning Hunting & Fishing Library U/L to NCE by Burt Ford 12/96. From: Burton Ford Date: 24 Dec 96 National Cooking Echo Ä Yield: 2 servings Page 788 SOUTHERN FRIED SQUIRREL OR RABBIT WITH GRAVY 1/3 cup all purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper In large plastic food storage bag, combine 1/3 cup flour, the salt, black pepper, and cayenne pepper; shake to mix. Add squirrel pieces; shake to coat. In large skillet, heat 1/8 inch of oil for squirrel, or 1/4 inch of oil for rabbit, over medium high heat until hot. Add coated meat; brown on all sides. Reduce heat; cover tightly. Cook over very low heat until tender, 35 45 minutes for squirrel, 20 25 minutes for rabbit, turning pieces once. Remove cover; cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside to keep warm. Discard all but 3 tablespoons oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. SOURCE: The Browning Hunting & Fishing Library Yield: 2 servings Page 789 SOUTHWESTERN CHICKEN SOUP By: The Complete Diabetes Prevention Plan tortilla strips: 444thin corn tortillas olive oil cooking spray 1/8 teaspoon salt rest of ingredients: 111tablespoon extra virgin olive oil 111medium yellow onion, chopped 111teaspoon dried oregano 111teaspoon ground cumin 333cups water 14 1/2 ounce can mexican style stewed tomatoes,; pureed in a blender until 1/2 cup diced carrot 222teaspoons chicken bouillon granules 1 1/4 cups frozen whole kernel corn 111cup diced zucchini squash 1 1/2 cups shredded roasted skinless chicken Preheat the oven to 350 degrees F. To make the tortilla strips, stack the tortillas on top of each other and cut them in half. Then cut each stack of halves into 1/2 inch wide strips. Coat a large nonstick baking sheet with the nonstick cooking spray and arrange the strips in a single layer on the sheet. Spray the tops of the strips lightly with the cooking spray and sprinkle with the salt. Bake for 10 to 12 minutes, until lightly browned and crisp. Set aside. Place the olive oil in a 3 quart pot and place over medium heat. Add the onion, oregano, and cumin. Cover and cook for several minutes, until the onion starts to soften. Add the water, blended tomatoes, carrot, and bouillon granules and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender. Add the corn and zucchini and simmer for 5 minutes more, until the zucchini are crisp tender. Add the chicken and simmer for another minute or 2 to heat through. Serve hot, topping each serving with some of the tortilla strips. Yield: 7 servings Page 790 SPANISH RABBIT STEW 444slc bacon, diced 111large rabbit, cut into 6 8 pieces 111salt and fresh pepper 222cup chopped onion 444tablespoon slivered garlic 1/2 cup blanched almonds, toasted 111and ground 111teaspoon ground cinnamon 1/2 teaspoon red pepper flakes 111teaspoon coarse salt 111cup dry white wine 333cup chicken stock 222bay leaves 1/4 cup dry sherry 111butter to thicken sauce 111toasted sliced almonds for 111garnish Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels. Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half. Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour. Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds. Yield: 4 servings SOURCE: Too HOT Tamales Cooking Show Copyright 1996, TV FOOD NETWORK c.1996, M.S. Milliken & S. Feniger, all rights reserved SHOW #TH6357 From: Dave Drum Date: 15 Feb 98 Yield: 4 servings Page 791 SPECIAL STEAKS (VENISON OR BEEF) 666boneless venison chops 111all fat cut off 111cup white wine 111can cream of mushroom soup, 111condensed 111small onion sliced thinly 111spoon of vegetable oil Brown the venison chops in the oil on the stove. This is just to give them color, not to cook them so don't cook too long. Put the venison in a casserole along with the onion slices. Pour the white wine on top. It should just barely cover the meat, so add more if you need. Bake for one hour at 175C (350F). After one hour, mix in the can of cream of mushroom soup. Do not add any water. The soup will probably not mix well, don't worry about it as it will "melt" while cooking. Bake another hour at 175C (350F). Very good with wild rice. Recipe By : Linda Persall Yield: 1 servings SPEZZATINO DI CINGHIALE IN UMIDO (WILD BOAR STEW) 111loin of wild boar 111water 111salt 111wine 111onion 111celery 111parsley 111butter 111tomatoes Take a loin of wild boar and break it. Soak them for some hours in water, salt, wine, onion, celery and parsley. Change the herbs, but only once, and put the pieces in a pot without washing them and let them dry. brown in another pot the pieces of meat with butter and herbs. Add tomatoes and cook the meat over low fire and uncovered pot. The sauce can be minced in order to season the famous pappardelle. If you like the recipe try http://www.terraditoscana.com/uk10f.htm for 150 more ones Carlo Santoni http://www.terraditoscana.com From: "Carlo Santoni" Yield: 4 servings Page 792 SPICED ROASTED ARCTIC CHAR BAKE WITH A YELLOW TOMATO JAM 1/2 kgkgkg arctic char filleted 90 gm butter melted 30 gm mixed herbs, rosemary and 111thyme finely chopped 111only lemon zested 444gm cayenne pepper 222medium tomatoes yellow 111clove garlic pureed 222shallots finely chopped 15 mlmlml balsamic vinegar 15 mlmlml olive oil 250 mlmlml beet broth 125 mlmlml couscous 65 gm puff pastry chards Arctic Char 1/ Take the char fillet and coat in melted butter. 2/ In a bowl, mix herbs and spices together. Coat arctic char fillet in spices until completely covered. 3/ Place on a lined baking sheet and roast in a preheated oven of 400*f. roast for 12 15 minutes. Yellow Tomato Jam 4/ In a 2 ltr sauce pan, pour 30 ml of olive oil, add garlic, shallots and sweat for 1 minute. 5/ Add finely diced yellow tomatoes and balsamic vinegar and bring to a simmer. 6/ Cook for 3 5 minutes and remove from heat. Couscous 7/ Heat beet broth in a sauce pan, whisk in couscous and bring to a simmer. 8/ Remove from heat and cover let stand for 4 minutes and serve. Puff Pastry Chard 9/ Roll out the puff pastry and cut into a long triangle shape. 10/ Brush with oil and bake in a 400*f oven for 8 10 minute or until golden brown. NOTES : For final presentation, simply place a serving of the couscous in the center of the plate, place char on top and garnish with the yellow tomato jam and the chard of puff pastry. From: Cooking with the Wolfman is a registered trademark of David Wolfman. Copyright c 1999 2001 David Wolfman. All rights reserved. From: Cooking With The Wolfman Yield: 4 servings Page 794 SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY By: Orchid Restaurant at Mana Lani, Hawaii chutney: 111shallot, minced 111tbtbtb butter 111ccc spiced rum 3/4 ccc dried cranberries 1 1/2 tbtbtb tamarind 1/4 tststs cayenne pepper 1/2 tststs allspice 1/4 tststs ground cloves 1/4 tststs cardamom 222tbtbtb kosher salt 1 1/4 ccc sugar 111tststs lemon zest 111tststs lime zest 111tststs orange zest 111ccc sherry vinegar 3/4 ccc poha or gooseberries venison rub: 111tbtbtb minced garlic 111tbtbtb finely chopped fresh thyme 111tbtbtb finely chopped rosemary 111tbtbtb cracked black pepper 111tbtbtb ground coriander 111tbtbtb sea salt 111venison rack, 8 bones, trimmed and frenched oiloiloil sauce: 222ozozoz dried cranberries, soaked in 111ozozoz brandy 444ozozoz venison stock 444ozozoz veal stock 111tbtbtb butter salt and pepper 666ozozoz maitake mushrooms, sliced and saute; ed 20 pieces fiddlehead ferns, blanched and saut; eed polenta: 111sm onion, finely diced 222tbtbtb butter, plus more for sauteing 222ccc chicken stock, hot 111tbtbtb finely chopped thyme leaves 1/2 ccc polenta 222ozozoz parmesan 1/2 ccc corn kernels, blanched salt and pepper 111egg white, whipped to medium peaks Preheat oven to 350 degrees F. To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Page 795 Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside. For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney. Yield: 4 servings Page 796 SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY 111chutney 111shallot, minced 111tablespoon butter 111cup spiced rum 3/4 cup dried cranberries 1 1/2 tablespoon tamarind 1/4 teaspoon cayenne pepper 1/2 teaspoon allspice 1/4 teaspoon ground cloves 1/4 teaspoon cardamom 222tablespoon kosher salt 1 1/4 cup sugar 111teaspoon lemon zest 111teaspoon lime zest 111teaspoon orange zest 111cup sherry vinegar 3/4 cup poha or gooseberries 111venison rub: 111tablespoon minced garlic 111tablespoon finely chopped fresh thyme 111tablespoon finely chopped rosemary 111tablespoon cracked black pepper 111tablespoon ground coriander 111tablespoon sea salt 111venison rack, 8 bones, 111trimmed and frenched 111oiloiloil 111sauce: 222ozozoz dried cranberries, soaked in 111ozozoz brandy 444ozozoz venison stock 444ozozoz veal stock 111tablespoon butter 111salt and pepper 666ozozoz maitake mushrooms, sliced 111and saut‚ed 20 pieces fiddlehead ferns, 111blanched and saut‚ed 111polenta: 111small onion, finely diced 222tablespoon butter, plus more for 111saut‚ing 222cup chicken stock, hot 111tablespoon finely chopped thyme leaves 1/2 cup polenta 222ozozoz parmesan 1/2 cup corn kernels, blanched 111salt and pepper 111egg white, whipped to medium 111peaks Preheat oven to 350 degrees F. To make the chutney, place shallots and Page 797 butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside. For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting. To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve. For the polenta, saut‚ the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saut‚ in butter until golden brown and warmed through. To serve venison, place on large platter and serve with sauce and polenta topped with the chutney. Recipe courtesy James Babian, Orchid Restaurant at Mana Lani, Hawaii From: "Mignonne" Yield: 4 servings Page 798 SPICY CORN SOUP By: Lois Ellen Frank 444ears corn, kernels scraped from the cob,; or 3 cups corn kernels ( 111tablespoon olive oil 111yellow onion, diced 111tablespoon finely chopped garlic 111tablespoon dried chipotle chili powder *see no; te 111teaspoon salt 1/2 teaspoon black pepper 666cups chicken stock 111red bell pepper, roasted, peeled, seede; d and diced 1 1/2 cups heavy cream *Note: Jalapenos that have been dried and then smoked are referred to as chipotles. Dried chipotle chiles can be ground into a powder and used for seasonings. This medium size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat. In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations. Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium sized saucepan over medium high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately. Episode#: BF1C16 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Yield: 6 servings Page 799 SPICY KANGAROO AND LENTILS 444pieces kangaroo fillet (app 150 gm each) 111tablespoon extra virgin olive oil 111for the lentils 1/2 cup lentils soaked overnight in 111cold water 111small carrot, chopped into small 111dice 111small onion, chopped finely 333cloves garlic 111teaspoon powdered ginger 111tablespoon ground cumin 1/2 teaspoon cardamom seeds 222cup chicken stock 111cup mixture of chopped basil, 111mint and coriander Chef Gary Jones pulled off a coup for Western Australia in 1994 when his Perth Restaurant, San Lorenzo was voted Australia's Best Restaurant in the prestigious Remy Gourmet Awards. Though he uses kangaroo fillets for this dish, you could substitute fillet steak. Simmer onion, carrot and garlic in olive oil. After 3 minutes add spices and cook for further two minutes. Add lentils and chicken stock and simmer for 1 hour or until mixture has reduced to a thickish consistency. Stir in herbs. 10 minutes before serving, brush fillets with olive oil and sear in very hot pan for two to three minutes keeping the meat rare to medium rare. Remove fillets and allow to stand in warm place for a few minutes to allow meat to Œrest'. Serve fillet with the spicy lentil sauce. From: Karen Stephens Yield: 4 servings Page 800 SPICY TAINO CHICKEN 444lblblb chicken 888garlic cloves; peeled 111teaspoon rock salt 111tablespoon chopped fresh oregano 111teaspoon black peppercorns 444small hot chili peppers 111teaspoon minced fresh gingerroot 1/4 teaspoon saffron threads 1/2 teaspoon ground cumin seeds 1/2 cup oil olive 222teaspoon paprika 1/3 cup spanish brandy 333chopped green onions 222medium tomatoes, chopped 1/3 cup chicken stock 1/2 cup burgundy 111tablespoon herb chopped fresh cilantro 111garnish: lemon wedges Preparation Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste. Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients. In a preheated deep skillet, over low to medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet. Serving Suggestions: Serve with White Rice and Black Beans, Puerto Rican style. On the side, an Avocado Salad would be great, as would any tender root vegetable. Recipe from: LA ISLA by Robert Rosado & Judith Healy Rosado :Serves 4 :The pre Colombian Tainos had no significant form of domestic or wild :livestock, other than some species of aquatic birds or parrots, to :complement their diet of tubers and seafood. The arrival of Columbus, Page 801 :and later the Spanish colonists, changed life in Puerto Rico through the :introduction of every imaginable European wild and domesticated fowl. :Quails, pheasants, ducks, geese, turkeys, chickens, pigeons, guinea :hens, soon became commonplace on The Island. As happens in nature, :adaptation to the environment dictates the ratio of survival for :species. On The Island, none of the wildlife species survived, but the :domestic variety adapted well, and some chickens and cocks eventually :evolved into regional breeds identified as del pais "from The Island" . :These are still bred today in small numbers on farms and in backyards by :sentimental individuals. :call the following recipe Taino Pollo Picante, as a personal tribute :to the Taino Indians, who were not able to overcome the hostilities of a :newly imposed environment. and who ultimately chose not to adapt. From: "Tee" Yield: 4 servings SQUAB ON THE SPIT 444whole pigeons, cleaned 111gutted 111livers set aside 12 sage leaves 111cup pitted prunes 111cup chicken stock 1/2 cup vin santo 111tablespoon tomato paste or conserve Season the birds with salt and pepper. Stuff each one with sage leaves and a prune. Skewer on the spit and place in front of hot part of coals with a drip pan. Cook until just cooked through (depending on your fire, about 45 minutes to 11/2 hours). Meanwhile, place remaining sage and prunes into a 1 quart sauce pan with stock, vin santo and tomato conserve. Simmer 30 minutes. Remove birds from spit, cut in half and serve with prunes and roasted potatoes. Yield: 4 servings Recipe By : Molto Mario From: Sue Date: 28 Feb 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 802 SQUABS EN CASSEROLE 666squabs 111sprig parsley 1/2 carrot 111onion 111bay leaf 222cup soup stock 12 mushrooms; sauteed in butter 111tablespoon ketchup 222tablespoon sherry Dress and clean birds, leaving them whole. Season with salt, pepper, and paprika. Stuff if desired with Stuffing for Squabs. Place in a casserole, with vegetables; add the soup stock, cover and cook slowly 1 hour or longer on the stove or in the oven until tender and browned. Heat 1 tbsp butter, add 1 tablespoon flour, when light brown, add the sauce from the birds. Cook until smooth, remove from the fire and add mushrooms, sherry, and ketchup. Pour over the birds, return to the fire, and when hot, serve in the casserole. From The Settlement Cookbook, 1951 ed. MMed by Dave Sacerdote, 3/96 Yield: 6 squabs Page 803 SQUASH BLOSSOM SOUP 60 squash blossoms, washed 111tablespoon unsalted butter 1/2 cup chopped wild onions, or yellow onio; ns 222garlic cloves, finely chopped 111teaspoon salt 1/2 teaspoon white pepper 666cup chicken stock 18 sprigs fresh chervil, for garnish If using male squash blossoms, remove the stamens. Set aside. Melt the butter in a saucepan over medium heat. Add the onions and garlic and saute until the onions are translucent. Reduce the heat to low, add the salt, pepper, and squash blossoms and saute 3 minutes, stirring occasionally to prevent burning. Add the stock, bring to a boil, reduce the heat to low, and simmer 10 minutes. Remove from the heat and serve hot, garnished with sprigs of chervil. *** NOTE *** The wild onion grows throughout the Southwest during the spring and summer. It thrives best in moist soil and can be found at an elevati8on anywhere from 1,000 to 10,000 feet. It grows from a basal bulb, the part of the wild onion that can be used like a regular onion in cooking and sauteeing. The leaf of the wild onion is long and tubular, resembling a scallion or chive; it can be chopped and used similarly. The wild onion also has flowers ranging in color from white to pale pink, which are edible and make an attractive garnish. ************************* From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott Yield: 6 servings SQUASH CASSEROLE 111can cream of chicken soup 1 1/2 sticks margarine 111carrot, grated 111(8oz.)pkg plain pepperidge farm stuffing mix 111onion, chopped 111c. (8oz.) sour cream 222c.c.c. sliced squash,( small yellow) Boil 2 cups of squash in salted water until tender, then drain. Mix all ingredients together (saving enough stuffing mix to sprinkle on top.) Place in baking dish, sprayed with Pam. Top with stuffing mix and bake at 350* for 30 minutes. Page 804 SQUASH STEW By: Don Kirk text file Hi All, Here is a good squash stew to try. 1 2 tablespoons oil, 1 small onion, chopped, 2 3 medium squash sliced and halved, 2 3 garlic cloves, minced, 1/4 cup green chili, chopped, 1 ear of corn, slice off kernels, 2 cups of chicken stock, 1 teaspoon fresh oregano, 1/4 teaspoon cumin, cheese of some kind. Optional add 1 cup cooked beans. In a stock pot over medium heat saute onion and squash in oil for a few minutes, add all other ingredients and simmer for about 20 miutes. Serve topped with cheese of some kind. With a good hard bread of some kind, this is a good meal. I get all this out of my garden. Love eating. Don Kirk , Ps I make my bread too. SQUIRREL CASSEROLE 666squirrels (boiled til done) 222cup corn flakes 111stick butter 222can chicken broth 111cup flour 111bag medium egg noodles 111large bag shredded mozarella 111cheese 1/2 cup durkee/frenches fried 111onions 111teaspoon thyme 111teaspoon garlic powder 111teaspoon onion powder 111teaspoon salt 1/2 teaspoon black pepper Boil Squirrels til done, then cool. In saucepan, melt 1/4 stick of butter over medium heat, add cornflakes, garlic powder and onion powder. Heat until just crispy (it goes fast) Put cornflakes in bottom of casserole dish. Boil noodles, drain and set aside. In saucepan, melt remaining butter, add flour and brown a little. Add chicken broth and mix until it thickens. Add thyme, salt & pepper, then pull the meat off squirrel and add to sauce. Add noodles and mix thoroughly. Pour mixture over cornflakes and coat the top with cheese and fried onions. Bake at 250F 300F for 45 minutes. Chuck From: [email protected] (Cgran29736) Yield: 4 servings Page 805 SQUIRREL FRICASSEE 111squirrel 1/2 tsp. salt; pepper to taste 444bacon slices 1½ tbsp. diced onion 1/2 cup flour 222tsp. fresh lemon juice 1/3 cup beef or chicken flavored broth Wash squirrel throughly in cold water; cut into medium sized pieces. Add salt and pepper to meat and dredge with flour. Cut up bacon, cook over low heat until crisp. Add squirrel and panfry with bacon for about 20 minutes until browned. Add the lemon juice, broth and onion. Cover and simmer 2 hours. SQUIRREL IN CREAM 222small squirrels; cut up 111onion; finely chopped 1/2 tsp. leaf thyme 1 4 oz. can sliced mushrooms; drained 111cup beef bouillon 111cup sour cream 222tablespoons lemon juice 333tablespoons flour minced parsley Marinate squirrel overnight in refrigerator in salted water. Before cooking, remove squirrel pieces; drain and pat dry. Place squirrel, ham, onion, thyme and mushrooms in Crock Pot. Pour in bouillon, moistening well. Cover and cook on Low for 8 to 10 hours. Before serving, turn to High. Combine sour cream, lemon juice and flour. Remove squirrel to a warm platter. Stir sour cream mixture into Crock Pot. Cook until thickened. Spoon sauce over squirrel and sprinkle with parsley. Yield: serves 6 Page 806 SQUIRREL POTAGE 333fat squirrels 222slice salt pork, cubed 222medium onions, chopped 111can tomatoes (no. 1 size) 111cup fresh mushrooms, chopped 111pinch sweet basil 111pinch tarragon 111flour or cream Clean and quarter squirrels. Soak in salted water for 1 hour. Dry. Try out salt pork until crisp. Add squirrels and saute until browned all over, about 10 to 15 minutes. put in diced onions, tomatoes, mushrooms, basil, and tarragon. Cover with cold water and simmer for 2 1/2 hours. Remove meat to a platter. thicken pot liquor with flour or cream and pour over meat. source: The Farmer's Almanac Cookbook, 1964 typed by: Laird Kelly, 10/30/98 From: Laird Kelly Date: 30 Oct 98 Yield: 4 servings Page 807 SQUIRREL ROYALE SOUP 333hard cooked egg yolks 222cup squirrel meat, cooked 111cup stale bread crumbs 111pint milk 444tablespoon butter 444tablespoon flour 111quart squirrel stock 111teaspoon salt 1/2 teaspoon pepper Rub the egg yolks and squirrel meat through a sieve. Put in a mixing bowl and add the bread crumb. Stir in one half cup of milk and soak well. Heat the butter in a three quart saucepan, blend in the flour and add the boiling squirrel stock, a little at a time. Add the remaining milk, scalded. Simmer for 5 minutes. Add the squirrel mixture gradually and season to taste. Cook for 5 minutes over low heat. Do not let the soupe come to a boil. Serve as hot as possible. Tom Adams, a former trapper, lumber camp cook, and chef has often served this soup in our hunt camp on our annual hunting trips. ~ From "Wilderness Cooking: A unique illustrated cookbook and guide for outdoor enthusiasts." By Berndt Berglund and Clare E. Bolsby New York: Charles Scribner's Sons, 1973 From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings SQUIRREL SOUP (AI) 111no ingredients found Throw the squirrel's body on hot coals to singe off all the fur. Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the meat into small pieces, saving the broth. Cut up one small onion and 1 large or 2 small potatoes and add to the broth, Return the meat to the broth also and cook until vegetables are done. Season to taste. This is an old time recipe. In today's cooking, one may add whatever vegetable you wish to the soup. SOURCE:*Mrs. Amelia Williams, Tuscarora, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL CHRISTMAS Yield: 1 servings Page 808 SQUIRREL STEW 111no ingredients found Dress squirrel. Wash thoroughly. Cut in pieces for serving. Put in saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 small diced onion, and a few celery leaves. Cover with water. Let stand 2 3 hours. Drain. Place in roaster. Brown in moderate oven (375 F). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots. Cover with water. Cover and cook slowly until tender. Thicken broth until of consistency of thick cream. Serve with watercress or chicory salad. Fried hominy may be served with stewed squirrel. Beulah Canterbury, Canton, OH. Yield: 1 servings SQUIRREL STEW #2 111text file Put in saucepan with 1/2 cup vinegar, 1 teaspoon mixed spices, 1 sm diced onion, and a few celery leaves. Cover with water Let stand 2 3 hours. Drain. Place in roaster. Brown in moderate oven (375 F). Add salt and pepper to taste. Add 2 diced onions, and 2 diced carrots Cover with water. Cover and cook slowly until tender. Thicken broth until of consistency of thick cream. Serve with watercress or chicory salad. Fried hominy may be served with stewed squirrel. Beulah Canterbury, Canton, OH Yield: 1 servings Page 809 SQUIRREL STEW NO. 1 111squirrel, cut into 7 pieces 111flour 111salt and pepper to taste 2 1/2 tablespoon butter 777cup boiling water 111tthyme 111cup corn 333potatoes; cubed 1/4 teaspoon cayenne 333medium onions sliced 222cup canned tomatoes with juice Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 to 2 hours. Add the tomatoes and continue to simmer another hour. From: Uncle Steve Yield: 4 servings Page 810 SQUIRREL STROGANOFF 1/4 lblblb salt pork; diced 111or 6 7 slices bacon diced 222whole squirrel; cut to 111serving size 1/4 cup flour 2 1/2 teaspoon dry mustard 1 1/2 teaspoon thyme 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoon salt 1/4 cup chicken broth 111large onion; diced 1/4 lblblb mushroom; sliced 333teaspoon butter 222cup sour cream 1/4 cup sherry 111minced parsley Fry out thesalt pork of bacon until the chitlins (the bits of meat) are crisp; remove them and set aside. Roll the squirrel pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the peices over medium heat. Take 15 minutes to do this. Add the chicken broth, cover, and simmer until the saddle pieces seem tender, about 15 minutes. While the squirrel is simmering, saute first the onion, thenthe mushrooms, in butterand set aside. When done, remove the quirrel pieces temporantly and stir in the sour cream, onion, and mushrooms. Make sure the sour cream melds withthe other ingredents, and if necessary add a bit of hot water. Simmer for 5 minutes, but don't let it boil. Now stir in the sherry, add the chitlins and the squirrel pieces, and simmer just until the squirrel is heated again. Garnish withminced parsley. Recipe by: L. L. Bean Game & Fish Cookbook (ISBN 0 394 51191 3) Yield: 4 servings Page 811 STARHAWK JORDAN'S CHICKEN SUCCOTASH PIE 333cup cooked chicken, chopped 10 ozozoz can cream of celery soup, 111undiluted 10 ozozoz can cream of chicken soup, 111undiluted 666ozozoz can sliced mushrooms, 111drained 111cup frozen lima beans, 111defrosted 111cup frozen corn, defrosted 222teaspoon lemon juice 111teaspoon worcestershire sauce 111salt and pepper to taste 111cup chicken broth 333hard boiled eggs, peeled and 111sliced 1/3 cup butter 2 1/2 cup self rising flour 1 1/2 cup milk Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9 inch baking dish (or a 3 quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in the milk and salt and pepper. Spoon dough evenly over the mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned. Serves 6 to 8 people also. This is also good with a cornbread topping intead of the biscuit topping. From: [email protected] Yield: 4 servings Page 812 STEGT DYREKOLL (ROAST VENISON) 111leg venison 666ozozoz fat larding pork 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 tablespoon ground ginger 111oregano leaves/powder opt'l. or 111marjoram leaves/powder opt'l. 222tablespoon olive oil 111cup butter or fat, melted 222cup meat stock, more if you want 111cup dry sherry 1/3 cup flour 222tablespoon butter 555teaspoon cider vinegar or chianti 1/4 tablespoon grated orange rind 222tablespoon currant jelly Before being cooked, venison should hang in a cool place for three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. The fat pork should be cut into strips about 1/3" wide and 2" long. Collect the seasonings, including oregano and/or marjoram if using them. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends. Now rub the roast with oil and place it in a roasting pan, preferably one with a basting depression. Pour melted butter or fat over the roast; bake at 325 F. for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 10 to 15 minutes with meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off fat from the natural gravy. Make a smooth paste of flour, butter and stock; add vinegar or wine and orange rind and stir in the natural gravy in the pan. Then cook this for about 10 minutes on low heat and add the rest of the sherry and currant jelly. Now baste roast in slow heat, with the completed gravy, for about 15 minutes to an hour. Serve gravy in gravy boat and garnish the venison with currant jelly or serve currant jelly with it. If no larding needle is available, use smoke cured bacon, slit the meat slightly under each bacon strip, and cook at 250 F., 50 minutes per pound. Baste twice as often. This venison will taste the way venison is supposed to taste. From "Our Favorite Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 196. Library of Congress Catalog Number 70 140493. Posted by Cathy Harned. Page 813 Yield: 1 roast STEVE BRILL'S WILD CARROT SOUP 1/4 cup olive oil 444cup wild carrot taproots, 111sliced 666cup boiling vegetable stock 1 1/2 teaspoon freshly ground celery seeds 111(1 teaspoon seeds) 111tablespoon chopped fresh dill or 1 111teaspoon dill weed, finely crumbled 111cup tofu cream cheese* 111teaspoon miso *(this recipes is on Heat the olive oil in a large skillet over medium heat. Cook the carrots, stirring, for 10 minutes. Add the carrots to the boiling vegetable stock along with the ground celery seeds and dill and simmer 10 more minutes. Carefully transfer the mixture to a blender and process it in batches with the Tofu Cream Cheese and miso until smooth. Hold down the blender cover with a towel and begin on low speed to prevent eruptions. Serves 6 to 8 From: "Manyfeathers1" Yield: 4 servings STEVE'S SQUIRREL SOUP 111squirrel Skin the body, cut off the feet and head, clean the inside and wash the body well. Let the body soak overnight in water to cover, to which 1/2 tsp. salt has been added. Boil about 10 minutes, then discard this water. Boil in fresh water about 2 hours or until done, and cool. Bone, and cut up the meat into small pieces, saving the broth. Cut up one small onion and 1 large or 2 small potatoes and add to the broth, Return the meat to the broth also and cook until vegetables are done. Season to taste. This is an old time recipe. In today's cooking, one may add whatever vegetable you wish to the soup. Recipe By: Mrs. Amelia Williams And Chile Heads add several hot chile of your choice : ) From: Uncle Steve Yield: 4 servings Page 814 STEWBURNER'S DEER HEART WITH VEGETABLES 111fresh deer heart 111salt 111pepper 111steak spice 111garlic salt 111beef bouillon cube or 111powder 111rosemary 111thyme 111water 222onions, sliced 222green peppers 333stalks celery, sliced, thin 111and diagonally 111carrot, sliced thin and 111diagonally 111cup broccoli florets 111cup sliced mushrooms Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. From: "Stewburner" Yield: 4 servings Page 815 STEWBURNER'S KANGAROO TAIL SOUP 111kangaroo tail 222lblblb beef 333carrots 333onions 111bunch herbs 111pepper and salt 111butter Cut the tail into joints and fry brown in butter, slice the vegetables and fry them also. cut the meat into thin slices and boil all for 4 hours in 3 quarts o f water. Take out the pieces of tail, strain the stock, thicken it with flour, put back the pieces of tail and boil up another 10 minutes before serving From: "Stewburner" Yield: 4 servings STEWBURNER'S TURKEY CHOWDER 333bacon slices, diced 111onion, finely chopped 222tablespoon all purpose flour 1 1/2 cup turkey stock 222cup mixed frozen vegetables 1/2 teaspoon basil, dried 1 1/2 cup milk or light cream 1 1/2 cup cooked turkey, shredded 111salt 111black pepper, freshly 111ground 111fresh parsley, chopped Place bacon in 2 quart casserole dish; microwave on High for 3 minutes or until crisp. Remove bacon and crumble; set aside. Add onion and potato to bacon drippings. Microwave covered at High for 5 to 6 minutes or until potatoes are just tender. Sprinkle flour over and stir; add turkey stock, mixed vegetables and basil. Microwave covered at High 9 12 minutes or until mixture comes to a boil and thickens, stirring once. Add milk (you can use some milk mixed with light cream as well) and turkey; microwave at High for 4 6 minutes or until piping hot. Adjust seasoning with salt and pepper. Ladle into heated bowls and sprinkle with crumbled bacon and chopped parsley. Serves 4. From: "Stewburner" Yield: 4 servings Page 816 STEWBURNER'S VENISON CHILI WITH PAPAYA 1/2 lblblb dried black beans, rinsed 111and picked over 1 1/2 lblblb venison stewing meat, cubed 111(1/2 inch pieces) 222tablespoon medium hot chili powder 333tablespoon mild olive oil 1/2 lblblb hot italian sausages, 111casings removed 222cup chopped onions 222tablespoon minced garlic 222teaspoon dried oregano, crumbled 222teaspoon ground cumin 1 1/2 teaspoon salt 1 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoon sugar 111can (1 pound) italian plum 111tomatoes, including the 111juices 3/4 cup dry red wine 111cup beef broth 333tablespoon tomato paste 222tablespoon red wine vinegar 111sour cream 222medium ripe papayas, peeled, 111seeded, and cubed (1/2 inch 111pieces) 111cup sliced scallions, green part 111only Place the beans and 1 quart water in a large, heavy saucepan and soak overnight. Combine the meat with the chili powder and 2 tablespoons of the olive oil in a bowl. Cover and refrigerate overnight. Heat the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium high heat. Working in batches, brown the venison on all sides, about 5 minutes per batch. With a slotted spoon, transfer the meat to a bowl. Crumble the sausage into the pan. Cook, breaking up the lumps with a fork, until the meat is no longer pink, about 3 minutes. Stir in the onions and garlic, and cook for 5 minutes. Reduce the heat to medium. Page 817 Stir in the oregano, cumin, salt, black pepper, and sugar and cook until aromatic, 2 minutes. Stir in the venison, tomatoes, red wine, beef broth, and tomato paste. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is very tender, stirring occasionally, about 1 1/2 hours. Meanwhile, bring the beans to a boil over high heat. Reduce the heat to low and simmer until the beans are tender but not mushy, about 1 hour, adding more water if necessary to keep the beans covered. Drain well. Degrease the chili, then stir in the beans and vinegar. Simmer 5 minutes. Adjust the seasoning, if necessary. This chili should be thick, but can be thinned with broth, if necessary. Ladle the chili into large bowls. Top with sour cream, papayas, and scallions. Serve at once. From: Nicole Routhier's Fruit Cookbook From: "Lavannda Lavannda" Yield: 4 servings Page 818 STEWBURNER'S VENISON NECK RAGOUT WITH ONIONS 222lblblb deer neck and shank 24 pearl onions 1 1/2 onion, chopped 111lblblb fresh mushrooms, chopped 111tablespoon tomato sauce 333tablespoon wine, sherry or port 222cup beef stock 222cup wine, dry red 333tablespoon flour 1/4 teaspoon salt 222tablespoon butter Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. From: "Stewburner" Yield: 4 servings Page 819 STEWED PHEASANT WITH SAGE DUMPLINGS LLBGFC PHEASANTS 222large pheasants; cut up as for frying 222carrots; thinly sliced 222medium onions; thinly sliced 111rib celery with leaves; chopped 1/2 teaspoon savory 1/2 teaspoon marjoram 1 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon mace 222teaspoon worcestershire sauce or 222teaspoon mushroom catsup DUMPLINGS 222cup flour 333teaspoon baking powder 111teaspoon salt 333teaspoon rubbed dalmatian sage 222eggs 2/3 cup milk Place pheasant pieces and the remaining pheasant ingredients in a casserole dish and add just enough boiling water to cover. Bring to a boil, cover, and simmer for 1 to 1 1/2 hours. When pheasant pieces are tender, remove them but keep warm in a pot with a little sauce. Make the dumplings while the broth continues to bubble. Thicken broth, if you have decided it needs thickening, with flour and cold water paste. Sift the flour, baking powder, and salt, then stir in the sage, being sure to distribute it evenly. Beat the eggs with the milk and stir into the flour mixture. Drop spoonfuls of the dough into the boiling broth. Cover and cook gently for 15 minutes. Do not lift lid to peek. Arrange pheasant pieces on a platter, surround with the dumplings, pour over some of the sauce, and serve remainder in a sauceboat. _L.L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983. Random House. ISBN 0 394 51191 3. Typos by Jeff Pruett. Yield: 6 servings Page 820 STEWED PIGEONS 10 pigeons 10 bacon rashers 666ozozoz butter 1/2 pint port 111stock, a tasty one 111salt 111pepper 111pinch mace 111pinch nutmeg, grated 222ozozoz butter, [that has been mixed with..; . 222ozozoz flour.] 666tablespoon parsley, finely chopped If you are able to obtain your own pigeons and they still contain the livers, retain them for the sauce. Deep frozen pigeons have been completely emptied usually and will need only careful washing and rinsing. Truss them with fine string. Cut each piece of bacon into three lengths, and secure three pieces of bacon across each breast with toothpicks. Melt the butter. Rest the pigeons in the melted butter in a heavy casserole, carefully laying them side by side. Pour over the port and about 1/4 pint of the stock; season with the salt, pepper and spices. Cover with lid and cook in the oven [250^F] for approximately 25 minutes. Strain off the liquid and thicken it with the butter and flour mixture. When thick and smooth, thin with a little of the remaining stock and you should have a thick creamy sauce. Place pigeons on a heated serving platter. Add the finely chopped parsley to the sauce and pour it over the pigeons, removing the toothpicks but leaving the bacon on the breasts. Wonga Wonga pigeons were considered exquisite eating and are mentioned in many recipes. They were served in pies, roasted and covered with bread sauce or stewed gently with a little port. Chapter "The Upper Crust" from 200 YEARS OF AUSTRALIAN COOKING The Captain Cook Book by Babette Hayes typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 06 Mar 99 Yield: 10 servings Page 821 STEWED RABBIT > DAVID RUGGERIO, "LITTLE ITALY" 111fryer rabbit, about 3 1/2 111lblblb cut into eighths and 111fat removed 111salt and pepper 1/4 cup olive oil 1/4 lblblb pancetta, cut into small 111dice 222large onions, chopped 333centiliter garlic, smashed 222cup cremini mushrooms, washed 111and cut in half (if not 111available, use button 111mushrooms) 1/2 cup dry white wine 333pepperoncini, seeded and 111chopped 444tomatoes, peeled, seeded 111and diced 3/4 cup chicken stock 444sprigs fresh thyme 222sprigs fresh oregano 222tablespoon capers, rinsed Season the rabbit well with salt and pepper. Heat the olive oil in a large saute pan. Fry the rabbit pieces in the oil over medium heat until they are nicely browned. Once browned, remove the pieces from the pan and keep in a warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add the onion and cook for 4 minutes over medium heat. Add the garlic and saute for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine. Cook the mixture until the wine is reduced by half. Add the pepperoncini, tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the capers, spoon equal portions of the dish onto warm plates and serve immediately. Yield: 4 servings SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9059 From: Dave Drum Date: 22 Feb 98 Yield: 4 servings Page 822 STIR FRIED MOOSE W/ASPARAGUS & RED PEPPERS IN BLACK BEAN 111lblblb moose (or any venison) cut 111into thin strips. 111bunch fresh young asparagus 111fresh sweet red pepper 111bunch fresh green onions 222tablespoon soy sauce 222tablespoon black bean sauce w/garlic 333tablespoon oiloiloil 222tablespoon corn starch 111cup beef broth 1/2 cup cold water 111(optional) red pepper to 111taste Marinate thinly sliced meat in soy sauce for about 1 hour. Cut asparagus into 3" pieces. Cut pepper in half, core, and cut into thin strips. Cut green onion in 1/2" pieces, including the tops. Add corn starch to cold water in jar and shake. Heat oil in wok. (put red pepper in oil now if desired) When oil is hot add meat and stir fry till outside is sealed. Add asparagas and red pepper. Cook till near prefered doneness. Add onions, stir a few seconds, add black bean sauce, add broth (use canned not bullion) and stir till heated. Shake corn starch and add to mix to thicken. Make sure to keep stiring as corn starch thickens. Serve over steamed rice &/or chow mein noodles. Every now and then I like to do something jazzy with the game meat. One key thing (IMHO) is thin fresh small stalked asparagus that you can get this time of year. Forget those one's with 3/4" stalks of wood. Also, I think this dish ranks as one of the most beautiful! Dean Johnson Yield: 1 servings Page 823 STIR FRIED BUFFALO IN BLACK BEAN SAUCE 111stephen ceideburg SAUCE 3/4 cup dried black beans, soaked overnight; , drained 333cup defatted chicken stock 1 1/2 teaspoon chopped fresh ginger 222cloves garlic, minced or pressed 111ancho chile * 333tablespoon sherry wine vinegar 1/2 teaspoon salt INDIAN BREAD STICKS 1/2 cup low fat milk, warmed 222teaspoon baking powder 333green onions, finely chopped 111teaspoon salt 111teaspoon cracked black pepper 1 1/2 cup all purpose flour 111nonstick vegetable spray STIRFRY 888ozozoz buffalo or beef flank steak 111tablespoon oriental sesame oil 111tablespoon chopped fresh ginger 111clove garlic, finely chopped 111small carrot, julienne cut 1/2 poblano chile ** 1/2 small red onion, julienne cut 222bunch watercress (8 ounces) *** * stem, seeds and membrane removed, chopped (see note) ** seeds and membranes removed, julienne cut (see note) *** stems removed, thoroughly washed and drained (4 cups) This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch in California. It's an example of how executive chef Gerard Thompson combines ingredients, flavors and textures of diverse ethnic origins. To make sauce: Combine black beans, chicken stock, ginger, garlic, chile and vinegar in a medium size saucepan and bring to a boil over medium high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. To make breadsticks: While sauce is simmering, preheat oven to 375 degrees. Combine warm milk, baking powder, green onions, salt and pepper; mix well. Add flour and knead until the dough becomes smooth, adding more flour if needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature. Divide dough into 12 equal pieces. Shape each piece into a bread stick and place them on a baking sheet that has been sprayed with nonstick vegetable coating. Lightly spray the bread sticks with the nonstick coating and bake until golden brown on the bottom, about 10 to 15 minutes. Turn bread sticks over and bake until other side is Page 824 lightly browned, about 5 more minutes. To make stir fry: Trim all visible fat from meat and cut, against the grain, into quarter inch strips. Place oil in a nonstick skillet or wok over high heat. Immediately add meat and toss two times. Add ginger and garlic and toss two more times. Add carrot, chile and onion, toss twice more and remove from heat. Add watercress and toss again to mix well. To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with 1 cup of meat mixture and arrange 3 bread sticks in a triangular pattern on each plate. Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Makes 4 servings. Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat; 1,360 milligrams sodium. From the Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg Yield: 4 servings Page 825 STIR FRIED KANGAROO STRIPS W/ BOK CHOY & CHILIE BLACK BEA 400 gm kangaroo fillet, trimmed and sliced; into thin strips 111bunch baby bok choy, washed 222teaspoon birdseye chillies, chopped 111teaspoon shallots (not spring onions), chopp; ed 111teaspoon garlic cloves, chopped 111teaspoon fresh green ginger, chopped 25 ml chinese brown rice wine 111tablespoon black beans, washed and drained 150 ml light beef stock 50 ml soy sauce 111teaspoon fish sauce 111teaspoon freshly ground black pepper. Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil. Cook for five minutes then take off heat and set aside. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli Anne Couch. 3/2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. Yield: 4 servings Page 826 STUFFAT TAL FENEK RABBIT STEW 111full sized rabbit 111large onion, chopped 11112 ozs chicken broth (can be 111home made) 222cup frozen peas (or dehydrated) 222chicken bullion cubes (knoor 111is best) 11112 ozs can italian sauce (or 111stewed tomatoes) 111half cup strong red wine Cut rabbit into serving portions, and fry in oil for about 15 minutes. Remove rabbit from the pan and use the same oil to cook the chopped up oinion. In the bottom of a pot (large enough to contain the rabbit), place the cooked onion, broth, and bullions. Lay the rabbit on top, then add peas, sauce and wine to the sides of the rabbit. Cover the rabbit with water and bring to a boil. Turn the heat down and simmer for at least one and a half hours or untill the rabbit is tender and the water has been reduced. The dish is best served as sauce/compliment to spaghetti. Make sure the spaghetti is washed after cooking or it will gum up, lay on a platter and top with rabbit, then cover in the sauce. This is but one variation of rabbit stew. (Recipe by Raymond Micallef: [email protected]) www.fred.net/malta/ Yield: 4 servings Page 827 STUFFED BONELESS PHEASANT 111whl pheasant, about 3 lb. 111forcemeat, stuffing: 1/2 lblblb diced pheasant meat 1/4 lblblb boiled ham, cut into 1 in. 111cubes 111lblblb pork butt, cut into 1 in. 111cubes 1/4 lblblb chicken livers 555bay leaves 2 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1/2 cup celery 111cup chopped onions 222tablespoon minced garlic 222tablespoon minced shallots 1/2 cup brandy 111cup port wine 111egg white 1/4 cup finely chopped parsley 111pheasant skin 222quart dark chicken stock 222cup red wine 111fresh thyme sprigs 888peppercorns Boning the pheasant and removing the meat: 1 whl pheasant, about 3 lb.lb.lb. Carefully bone the pheasant, begin by making an incision down the skin of the back, from the heat to the tail. Remove the meat until the bird is bare leaving the skin intact. Remove the wings and legs. Dice the removed meat and set aside. Spread the skin flat and season with salt and pepper. Set the skin aside..... Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and port. Toss to mix well. Cover and refrigerate for 24 hours. Remove the mixture from the refrigerator and drain for 2 to 3 minutes, discard the liquid. Remove the bay leaves. Using a grinding machine with 1/4 in. die attachment, grind the meat through once. Transfer the meat to a mixing bowl and fold in the egg white and parsley. Turn the forcemeat onto the pheasant skin. Fold the skin over the forcemeat and completely wrap the forcemeat. Using a needle with twine, sew up the edges of the skin. Wrap the ballotine with cheese cloth and tie the ends. In a braising pan, add the dark chicken reduction, red wine, fresh thyme sprigs, peppercorns and remaining bay leaves. Place the ballotine in the braising liquid and roast for 1 to 1 1/2 hours, or Page 828 until the internal temperature reaches 170 degrees F. Remove the ballotine from the braising liquid and remove the cheesecloth. Allow the ballotine to rest for 10 minutes before slicing. This can be served hot or cold. Yield: 12 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2424 From: Dave Drum Date: 31 Mar 98 Yield: 4 servings STUFFED CRAWFISH HEADS 111crawfish bisque one recipe 222egg whites Grind the reserved cooked tail meats. Chop an onion very fine and brown in a Tbsp of butter. Squeeze thoroughly a cup of bread wet with water. When well squeezed, make a paste with a little milk, season and mix with well seasoned crawfish meat. Chop another onion, put in butter and add crawfish mixture. Let fry for 10 minutes, adding finely chopped sprig of thyme, parsley, bay leaf and mix. Remove from fire. Stuff head shells with mixture. Dip and roll in egg white, then brown in butter, turning all sides. Add to soup mixture. THIS Yield: 1 servings STUFFED PHEASANT ROULADE 333lblblb pheasant 1/2 cup chopped toasted pecans 1/2 cup dried cherries 111cup crumbled day old cornbread 1/2 cup chicken stock 111salt and pepper 444slc bacon Have your butcher bone out pheasant in one piece, cutting open back. Preheat oven to 400 degrees F. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant reading thermometer inserted in thigh area registers 180 degrees F, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. Page 829 Yield: 2 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE112 From: Dave Drum Date: 31 Mar 98 Yield: 4 servings STUFFED POSSUM ROAST 111possum; whole 111quart cold water 1/8 cup salt 444ororor 5 beef bouillon cubes 222large bay leaves 333celery stalks; chopped 222medium onions; sliced 111bag stuffing; any kind is fine pepper to taste Preheat oven to 350ºF. Soak possum in cold salt water for 12 hours. Rinse meat in cold water; refrigerate about 3 4 hours. Prepare stuffing according to package directions; stuff possum cavity with prepared stuffing. Close the possum cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion and pepper. After 2 hours turn the meat and reduce heat to 300 ºF; cook for 1 hour or until done. Page 830 STUFFED WILD TURKEY 111(10 lbs) wild turkey 111[dressed] 888slice bacon 111cup onion [chopped] 1/4 cup celery [chopped] 1/2 cup water 111pkg corn bread stuffing mix 111[herb seasoned] 111(cube) chicken bouillon 1/2 cup hot water 1/2 cup burgundy 666slice bacon 1/2 cup burgundy 1) Rinse the bird and pat dry inside and out. Brown 8 slices of bacon in a skillet `til CRISP, then drain reserving the drippings. 2) Saut‚ the onions and celery in the bacon drippings in a skillet `til brown, and add « cup of water and simmer fo 5 min... 3) Combine the stuffing mix, boullion cube (dissolved in « c of hot water), « c burgundy, onion and crumpled bacon in a bowl mixing well. Stuff and truss the turkey... 4) Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil. 5) Place the lid on the roaster and bake at 300ø for 4« hours. Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min... 6) Let stand for 10 min. before slicing and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re typed for you with permission by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786 1120 Yield: 6 servings Page 831 SUMAC FALAFEL 222cup cooked chickpeas, drained 444large cloves garlic, minced 3/4 cup soy flour or whole grain 111flour 1/2 cup vegetable stock or water 1/4 cup olive oil 333tablespoon finely chopped fresh 111cilantro or parsley leaves 444ramp bulbs or 1/2 a small 111onion, finely chopped 111tablespoon hot paprika 111tablespoon freshly ground cumin seeds 222tablespoon sumac concentrate 222teaspoon vege sal or 1 teaspoon salt, 111or to taste 222teaspoon freshly ground black pepper 111(1 teaspoon peppercorns) These chickpea balls, flavored with sumac concentrate, are better for you than the ones you get in Middle Eastern restaurants because you bake them instead of deep frying them. 1. Preheat the oven to 350 degrees. 2. In a large bowl, combine all the ingredients, mashing everything as smooth as possible. 3. Shape the chickpea mixture into approximately 23 balls and arrange the balls on an oiled cookie sheet. Bake the falafel until they are lightly browned underneath, about 35 minutes, turning them halfway through the baking time. 4. Serve the falafel with sprouts, lettuce, and hummus in pita bread. Makes 23 falafels From: Wildman Steve Brill Yield: 4 servings Page 832 SUNFLOWER POTATO SOUP By: ather Ye Wild Things cups sliced scrubbed sunflower pota; toes [jerusalem artichokes] 111large onion sliced wild garlic to taste 444cups lamb's quaters [subs. kale] sage basil curry powder 222tablespoons of oil Boil sunflower potatoes in 2 quarts of water gently until soft, about 30 40 minutes. Saute onoins sliced with wild garlic in oil until soft. Add seasoning and greens. Saute until wilted with lid on. Add to sunflower potatoes. Salt and pepper to taste. SUNFLOWER SEED SOUP 222cup shelled sunflower seeds 333scallions with tops, sliced 666cup water 222pkg chicken broth, 5.4 g ea 111teaspoon salt Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 6 servings Page 833 SUNFLOWER SEED SOUP FROM LOREN MARTIN 222cup shelled sunflower seeds 333scallions with tops, sliced 666cup water 222pkg chicken broth, 5.4 g ea 111teaspoon salt Place all ingredients in a large saucepan and simmer, stirring occasionally, for 45 minutes. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965. Yield: 6 servings SWEET SOUL SUCCOTASH 111cup whole kernel corn 111cup lima beans 222tablespoon butter 1/2 cup broth or cream 111salt & pepper Succotash (SUHCK uh tahsh) is a Naragansett Indian word meaning "broken into bits." This simple dish, of indigenous corn and lima beans, was introduced to white settlers by the Algonkian and Powhatan tribes of the Southern United States. The recipe was adopted by African slaves who were brought to the area and is a staple of traditional soul food cookery. I was first introduced to succotash while I was a cook in the United States Navy. Here's a variation of the recipe we used to feed the troops. Melt butter in a saucepan over medium heat and saute'é corn until it begins to brown, but take care not to burn the butter! Add remaining ingredients and simmer until tender (about 15 20 minutes). Chef's Notes: You can use frozen or canned corn, but I prefer to use fresh. If you choose fresh corn, just shuck and cut kernels from the ear, using a sharp knife. If you use canned corn, drain the liquid before sauteeing, but you can save it for use in place of the broth in step two. Be careful, most canned corn has added salt, so be sure to adjust accordingly. Lima beans can be purchased in several forms, including frozen, dried and canned; I like to use frozen. If you are planning to use dried beans, be sure to soak them overnight and cook them according to the package directions before using in this recipe. If you choose canned beans, drain and discard the water. Page 834 Recipe From: http://bluechef.com/recipe/succotash MM Format by Dave Drum Armistice Day 2002 From: Dave Drum Date: 11 Nov 02 Yield: 3 to 4 servi SWEET BRAISED SPICED VENISON 111boned shoulder joint of 111venison, weighing 2 lb 111approx 111ozozoz butter 111tablespoon olive oil 111salt 111teaspoon black peppercorns, coarsely 111crushed 1/2 pint stout 333tablespoon malt vinegar 111teaspoon brown sugar or 1 tb 111redcurrant jelly 1/4 pint chicken or beef stock 222onions, chopped 666allspice berries 444cloves 444bay leaves 222tablespoon double cream 111knob of beurre manie, if 111needed Trim the venison. Heat the butter and oil in a flameproof casserole and brown the joint on both sides. Season with 1/2 ts of salt and the crushed peppercorns. Add the stout, vinegar, sugar or redcurrant jelly, stock, chopped onions, allspice, cloves and bay leaves. Bring to the boil, then leave to simmer, covered, for 1 1 1/2 hours or until the meat is tender. Remove the venison from the casserole and keep it hot. Discard the bay leaves. Add the cream to the juices, which should be much reduced. Thicken the sauce lightly with the beurre manie if it seems to thin. Carve the shoulder into slices. Serve the sauce separately. NOTE: Use moose instead of venison, and serve it with blackcurrant jelly instead of redcurrant jelly. From: "Shazza" Yield: 4 servings Page 835 TAMARILLO RATATOUILLE 1 1/2 cup chicken broth 111small eggplant, peeled and diced 111(5 6 cups) 444tamarillos, any variety, 111peeled and diced 1 1/2 cup sliced mushrooms 111red, golden or orange bell 111pepper, chopped 111clove elephant garlic, 111minced, or 333cloves regular garlic, 111minced 222tablespoon fresh basil, chopped 111tablespoon fresh oregano, chopped 111salt and pepper to taste 222tablespoon grated parmesan cheese In a large saucepan or Dutch oven, combine broth, eggplant, Tamarillos, mushrooms, bell pepper, Garlic, Basil, and Oregano. Bring mixture to boiling; reduce heat. Simmer, partially covered, for 30 minutes, or until vegetables are tender. Season to taste; serve topped with grated Parmesan. Makes 4 cups; 6 to 8 servings. From: "Mignonne" Yield: 4 servings Page 836 TARASCAN BEAN SOUP 1/2 lblblb dry red kidney beans (1 1/4 cups) 222sprigs epazote, finely chopped (opt; ional) * 111teaspoon salt 222teaspoon toasted ** dry oregano 1/2 large white onion, sliced 111tablespoon olive oil 111lblblb roma tomatoes 222cloves roasted *** garlic 222tablespoon pureed chipotles in adobo (see reci; pe) 222pasilla de oaxaca chilies (or ancho; s or mulatos), 111stemmed 1/2 cup peanut oil 333ozozoz monterey jack cheese cut into 4 sli; ces. "This soup's hearty nature is appropriate, given the legendary fierceness of the Tarascan Indians of Michoacan, with whom the dish originated. The Tarascan civilization of the 14 th and 15th centuries was one of the few that was never conquered by the Aztecs, and was one of the last in Mexico to fall to the Spanish conquistadores. * This herb might be found at Hispanic markets. ** Toast oregano by quickly stirring it in a hot, dry skillet for about 1 minute. *** Roast the garlic by wrapping it in foil and slowly baking it in a 300 F oven for about 25 minutes. Place the beans in a saucepan with the epazote, salt and oregano. Add enough water to cover the beans. Cover the pan and bring to a boil. Reduce to a simmer, and cook for about 1 1/2 hours or until the beans are soft, stirring occasionally. Add more water as necessary. Saute the onions briefly in the olive oil. Cut the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet and roast in a 350 F oven for 45 minutes (this intensifies their flavor). Transfer the tomatoes to a blender, add the cooked beans, onions and chipotle puree, and blend. Add a little water if it seems too thick. Put the pureed mixture through a medium mesh or fine mesh sieve or pass it through a food mill, to remove seeds and skins. Transfer the soup to a saucepan and heat over low heat. Meanwhile, lightly fry the chilies in the peanut oil for a few seconds, just until softened, and then cut into strips. Add the slices of cheese and the chili strips to the soup and season with salt to taste. When the cheese has melted, ladle the soup into bowls and serve. Makes 4 servings. Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium. From "The Great Chili Book" by Mark Miller [Kristen Eddy; The Washington Post; Nov 24, 1991] Page 837 Posted by Fred Peters. Yield: 4 servings TENNESSEE POSSUM SOUP 2 1/2 cup macaroni 111large onion; chopped 888potatoes; diced 111large possum (or ground beef) 222pkg frozen mixed vegetables 111pkg frozen corn 111can tomato juice 1/4 cup butter 111salt and pepper; to taste Recipe by: Granny's Beverly Hillbillies Cookbook ISBN 1 55853 271 4 Cook the macaroni, onion, and potatoes together in the water until tender, while browning the possum in the microwave. Transfer everything to a bigger pot, including the water. Add the remaining ingredients, and season with salt and pepper to taste. Cook over medium heat for 2 to 3 hours. For the best taste, cook over low heat for 5 to 6 hours. Yields 8 servings. NOTE: Fresh possum preferred, but roadkill will work. According to Kim White of Blountville, Tenn. who submitted the original recipe to the book; the possum is best if hunted with dogs. If possum can be captured alive, keep it in a pen for up to a week. Feed well to fatten it up and clean out. (Beef may be substituted if a proper possum cannot be found. Yield: 8 servings Page 838 TEXAS VENISON CHILI 1/2 cup olive oil 111lblblb venision sirloin; cut in 1/2 cubes 111lblblb ground beef (extra lean) 222cup yellow onions; chopped 111cup green pepper; chopped 1/4 cup celery; chopped 444cloves garlic; minced 333large jalapeno chile pepper 111seeded and chopped 1/3 cup masa harina (mexican corn 111flour) 1/3 cup chili powder 1/2 teaspoon cayenne pepper 111teaspoon ground cumin 1/2 teaspoon white pepper 1/2 tablespoon salt 222can (15 1/2 oz.) chopped 111tomatoes 333cup beef broth 222cup canned black beans; rinsed 111and drained Heat oil in a large Dutch oven or kettle over moderately high heat. Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft. Add masa harina, chili powder, Add cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender. Stir in beans and simmer 15 minutes more. Recipe by: EBWATERS Yield: 8 servings Page 839 THE BRUNSWICK STEW 222large squirrels 111quart tomatoes, peeled and sliced 111pint lima beans or butter beans 222teaspoon white sugar 111minced onion 666potatoes 666ears of corn scraped from 111the cob or 111can sweet corn 1/2 lblblb butter 1/2 lblblb salt pork 111teaspoon salt 333teaspoon pepper 111gal water "Take two large squirrels, one quart of tomatoes, peeled and sliced, if fresh; one pint of lima beans or butter beans, two teaspoonfuls of white sugar, one minced onion, six potatoes, six ears of corn scraped from the cob, or a can of sweet corn, half a pound of butter, half a pound of salt pork, one teaspoonful of salt, three level teaspoonfuls of pepper and a gallon of water. Cut the squirrels up as for fricassee, add salt and water and boil five minutes. Then put in the onion, beans, corn, pork, potatoes and pepper, and when boiling again add the squirrel. "Cover closely and stew two hours, then add the tomato mixed with the sugar and stew an hour longer. Ten minutes before removing from the fire cut the butter into pieces the size of English walnuts, roll in flower and add to the stew. Boil up again, adding more salt and pepper if required." The above is a receipt sent in to us, and I would give credit for it if I knew from whence it came. I do know that it sounds good, and from my experience with other similar dishes, it will taste good. ~ From "The Book of Camp Lore and Woodcraft" By Dan Beard, Founder of the First Boy Scouts Society (Daniel Carter Beard, former Chief Scout of the Boy Scouts of America; author of "American Boys' Handy Book," founder of The Sons of Daniel Boone, a predecessor organization of the Boy Scouts of America) Garden City, NY: Garden City Publishing Co. 1920. From: David Chessler Date: 06 Oct 97 National Cooking Echo Ä Yield: 1 servings Page 840 THE WICHITA EAGLE'S SWEET POTATO AND VENISON SOUP 111tablespoon garlic flavored vegetable 111oil or olive oil 111lblblb venison top round steak, cut 111into 1/2 inch cubes 666cup beef or venison stock 111medium onion, chopped (1 cup) 222tablespoon worcestershire sauce 111teaspoon dried thyme leaves 111bay leaf 1/2 teaspoon dried marjoram leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 222cup cubed peeled sweet potato, inch cub; es 111pkg frozen mixed vegetables 1/2 cup corn kernels 1/3 cup all purpose flour mixed 111with 1/2 cup water In 6 quart Dutch oven or stock pot, heat oil over medium high heat. Add venison . Cook four to six minutes, or until meat is no longer pink. Stir frequently. Drain. Add stock, onion, Worcestershire sauce, thyme, bay leaf, marjoram, salt and pep per. Bring to a boil over high heat. Cover. Reduce heat to medium low. Simmer for 30 minutes. Stir in sweet potato, frozen vegetables and corn. Bring to a boil over medium high heat. Gradually blend in flour mixture. Reduce heat to medium low. Cover. Simmer 10 to 12 minutes, or until vegetables are tender. Stir occasionally. Remove a nd discard bay leaf. Recipe courtesy of "The Complete Hunter, Venison Cookery", published by the Hunting and Fishing Library. To order the $19.95 book call (800) 328 3895. WichitaOnline The Wichita Eagle From: Jim Weller Date: 03 Mar 99 Yield: 4 servings Page 841 THREE SISTERS SOUP By: Manyfeathers text file Hi! I am new here so I'd better pay my dues by giving up a recipe huh :). I make 3 sisters soup. In case anyone wonders what the 3 sisters are (not trying to offend anyone's intelligence) they are beans, corn and squash. So here goes... put a handfull of beans, dried sweetcorn, dried squash, dried beef or venision in a very large pot. (that is a handfull of each.) Add some dried garlic powder, 4 tbs of barley, black pepper and a large onion chopped. Cover ingredients with water or beef stock (unsalted) to about 2 inches above ingredients. Bring to a boil and then let simmer for 2 hours or until corn and beans are softened. Add seasonings like salt etc. at the end as salt will make the bean skins tough. If you have to add water while cooking, Add hot water or the beans will not cook. They stay hard if you add cold water. This is a soup that you can keep on the fire all day. It will hold up. I make my own dried sweetcorn by dehydrating frozen sweetcorn. Also if you can afford to buy a very lowfat deli roast beef, you can roast it and have some for dinner (takes the rest of the fat out) then cut the remainder into chunks for drying in a dehydrator. It will keep indefinately without the fat and if you dry it crispy. Just put the beef into plastic bags then into old coffee cans to store it. No n THREE SISTERS STEW By: http://www.oneida nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 444cups yellow summer squash, sliced (about; 1 pound) 444cups zucchini, cut into l inch pieces (a; bout 2 medium) 444cups butternut squash, peeled and cubed; (about 1 large) 333cups green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves 222l6 ounce cans kidney beans, undrained Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10 15 minutes, stirring frequently until squash is tender Yield: 6 servings Page 842 THREE SISTERS STEW 2 222cups cremini, oyster or white mushrooms 222cups onions, coarsely chopped (abt. 1 lb; .) 4 6 garlic cloves, finely minced 222teaspoons sunflower oil 222teaspoons fresh dill or thyme, chopped 1/2 teaspoon fresh sage, chopped 1/2 teaspoon nutmeg 111butternut squash, peeled, seeded, & ? in. cub; ed (abt. 4 cups) 111large orange or sweet red bell pepper 222cups corn stock or vegetable stock 222cups fresh iroquoian hulled white corn,; whole 222cups cooked red kidney or black beans juice of 2 fresh lemons or limes 111tablespoon of pure maple syrup sea salt & ground or cracked pepper; to taste 1/4 1/2 cup of iroquoian white corn flour Serve with hot corn bread, this hearty, easy to make vegetable stew, with added fish or venison or other meat, if desired, is a delicious lunch or light supper. Topping for the soup: A couple of spoonfuls of pureed potatoes or roasted pumpkin seeds. 1. Clean mushrooms with a mushroom brush and as little water as possible. Quarter the large mushrooms. Trim the bottoms of the oyster mushrooms, then pull apart into smaller clusters. 2. In a fairly large soup pot, on medium heat, saute onions and garlic in sunflower oil, stirring often until the onions are translucent. Add the lemon or lime juice. Season lightly with the chopped fresh dill or thyme (sometimes called wild marjoram) and fresh sage. Cook an additional 2 minutes, stirring continuously. 3. Add squash and cover with stock. Bring to a boil. Reduce heat, simmer, uncovered, until squash is tender (about 20 to 25 minutes). Place some of the cooked squash in a food processor and puree together with the nutmeg and maple syrup. 4. Stir in cooked corn and beans. When stew returns to simmer, add mushrooms, bell peppers. Season with sea salt and fresh pepper. 5. Make a thick paste using white corn flour (or white corn bread stock, if you have it) and water. Add to the paste a cup of hot liquid from the stew. Keep stirring to keep the consistency even. Then add the thickened broth back into the stew and blend everything together. This delicious stew can be prepared one day ahead and it tastes even better. Just cover and chill. When you are ready to serve, bring the stew back to a simmer. Ladle into bowls and top with spoonfuls of pureed potatoes. Also optional, you can add one inch pieces of fish or cubed venison or any other meat. Page 843 THREE SISTERS STEW 5 By: http://www.oneida nation.net/cookbook/squash05.html l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 444cups yellow summer squash, sliced (about; 1 pound) 444cups zucchini, cut into l inch pieces (a; bout 2 medium) 444cups butternut squash, peeled and cubed; (about 1 large) 333cups green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves 222l6 ounce cans kidney beans, undrained Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10 15 minutes, stirring frequently until squash is tender Yield: 6 servings Page 844 THREE SISTERS' STEW 9 By: Great American Vegetarian by Nava Atlas. 111small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 111tablespoon olive oil 111medium onion, chopped 222cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14 tototo 16 ounce can diced tomatoes, with l; iquid 222cups cooked pinto beans (about 3/4 cup r; aw), or 16 ounce can, drained and rinsed 222cups corn kernels (from 2 large or 3 med; ium ears) 111cup homemade or canned vegetable stock,; or water 111ororor 2 small fresh hot chiles, seeded an; d minced, or 4 4 4 ounce can chopped mild green chiles 111teaspoon each: ground cumin, dried oregano salt and freshly ground black peppe; r 333tototo 4 tablespoons minced fresh cilantro In Native American mythology, squash, corn, and beans are known as of the 'three sisters.' Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother. Preheat the oven to 400 degrees. Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes, or until just done but still firm. When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Add the pumpkin or squash dice and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. Yield: 6 servings Page 845 THREE SISTERS STEW7 l tablespoon olive or cannola oil l large onion, sliced l clove garlic, crushed l jalapeno chili, finely chopped 444cups yellow summer squash, sliced (about; 1 pound) 444cups zucchini, cut into l inch pieces (a; bout 2 medium) 444cups butternut squash, peeled and cubed; (about 1 large) 333cups green beans, cut into l inch pieces; (about 1 pound) l cup frozen whole kernel corn l teaspoon dried thyme leaves 222l6 ounce cans kidney beans, undrained Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10 15 minutes, stirring frequently until squash is tender Yield: 6 servings Page 846 THREE ALARM BUFFALO CHILI 555lblblb buffalo stew meat (3/4 111cubes) 111or 2 fresh or pickled 111jalapeno chilies 111large onion, chopped 444cloves garlic, minced or 111pressed 222large firm ripe tomatoes, cored, 111peeled, seeded, and chopped 111large can (15 ounces) tomato sauce 111can (12 ounces) beer 222teaspoon dried oregano leaves 222to 3 teaspoons coarsely 111ground black pepper 1 1/2 tablespoon ground cumin 111tablespoon paprika 1/3 cup ground pasilla chili or 111ground new mexico chili 111water 111salt To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely. Add oil to a 6 to 8 quart pan over medium high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2 1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling. Add salt to taste. from McCurdy's New Game Kitchen Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle Date: 07 Sep 97 Chile Heads List Ä Yield: 1 servings Page 847 TINPSILA 111xxx no ingredients 2 1/2 lb Buffalo or beef 20 to 25 dried wild turnips 2 Or 3 cups dried corn Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook separately from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) FROM: Gale Barrows, Jan 21 91 Yield: 4 servings TINPSILA 2 1/2 lblblb buffalo or beef 20 to 25 dried wild turnips 222to 3 cups dried corn Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook separately from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) Yield: 4 servings Page 848 TINPSILA 2 1/2 lblblb buffalo or beef 20 25 dried wild turnips 222or 3 cups dried corn Soak turnips in water overnight and then cook slowly for about 4 hours. Add corn to meat and cook seperatly from turnips for about 3 hours. combine turnips, turnip water, meat, and corn and cook slowly for two more hours before serving for a soup. Dried squash can be added about 1/2 hour before serving if desired. Source: Newspaper article about Rebecca Halfred (Sioux Indian) FROM: Gale Barrows, Jan 21 91 8:11pm Another traditional recipe is for "Tinpsila" and follows: From: Robert Miles Date: 13 Jun 98 Yield: 4 servings TO BOIL PHEASANTS, PARTRIDGES, CAPONS, & CURL 444lblblb to 5 lb pheasant or capon 555cup chicken or game stock 111teaspoon salt 666whole peppercorns 111to 3 cinnamon sticks (to taste) 1/8 teaspoon powdered ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg " Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' a mixture of powdered ginger, cinnamon, and nutmeg over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings Page 849 TO BOIL PHEASANTS, PARTRIDGES, CAPONS, & CURLEWS 444lblblb to 5 lb pheasant or capon 555cup chicken or game stock 111teaspoon salt 666whole peppercorns 111to 3 cinnamon sticks (to taste) 1/8 teaspoon powdered ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg " Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' a mixture of powdered ginger, cinnamon, and nutmeg over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings Page 850 TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURL 444lblblb to 5 lb pheasant or capon 555cup chicken or game stock 111teaspoon salt 666whole peppercorns 111to 3 cinnamon sticks (to taste) 1/8 teaspoon powdered ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg " Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' a mixture of powdered ginger, cinnamon, and nutmeg over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings Page 851 TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURLEWS 444lblblb to 5 lb pheasant or capon 555cup chicken or game stock 111teaspoon salt 666whole peppercorns 111to 3 cinnamon sticks (to taste) 1/8 teaspoon powdered ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg " Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' a mixture of powdered ginger, cinnamon, and nutmeg over the bird and pour the broth over the top. "Serve with the boiled vegetables." From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Yield: 4 servings Page 852 TO BOIL PHEASANTS, PARTRIDGES, CAPONS, AND CURLEWS 1378 444lblblb to 5 lb pheasant or capon 555cup chicken or game stock 111teaspoon salt 666whole peppercorns 111to 3 cinnamon sticks (to taste) 1/8 teaspoon powdered ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg : Poach the bird in the game or chicken stock, seasoned with the salt, pepper, and cinnamon sticks. When the bird is tender, remove it, carve and skin it, returning the skin to the broth. Keep the bird warm while the broth reduces and thickens slightly. Sprinkle the 'aromatic powder' a mixture of powdered ginger, cinnamon, and nutmeg over the bird and pour the broth over the top. : Serve with the boiled vegetables. From _The Forme of Cury_, 1378: " Take good broth and do thereto Fowle and do thereto whole pepper and flower of canel a gude quantity and let them seeth therewith and mix it forth and then cast thereon sweet aromatic powder." From _The Forme of Cury_, 1378. in _Seven Centuries of English Cooking_, Grove Press, 1992 Compiled and updated by Maxime de la Falaise. Typos by Jeff Pruett. Collected by Joell Abbott from the Int'l Cooking echoes 1995 From: Joell Abbott Date: 29 Nov 98 Yield: 4 servings Page 853 TOCANA DE VITA (ROMANIAN BEEF STEW) 111lblblb stew beef,veal or venison 111tablespoon fat 111cup onion, minced 111garlic bud 1/2 teaspoon paprika 1/4 teaspoon pepper 111teaspoon salt 222tablespoon green pepper, minced 222cup diced potatoes 111tablespoon flour 1/2 cup cold water Wash the meat in cold water, then let stand in the same. Brown onions in fat, add paprika and mix well. Add the meat, pepper, salt and garlic. Mix well, cover and let simmer for about 40 min. Add boiling water, green pepper and again let simmer for about 20 min. Mix the flour with cold water, add slowly to the meat and mix well. Simmer for about two minutes then set the stew aside. Place potatoes in salted water, bring to a boil and let boil for 5 min. Remove potatoes from hot water and place in stew. Bring stew to a boil and simmer gently for about 5 min. Serve hot. Sorry about the translation, it was literal, from grama. In the old country they always washed the meat first before cooking, I always thought it was just because it was freshly butchered, but soaking the meat tenderizes it greatly, and adds liquid to the stew for gravy. Beef or Veal neck or shank works great, though venison neck works add peeled chopped apple in last 5 min. Tocana(stew_) de vita is the food of life. ENJOY! mmm Yield: 5 servings Page 854 TOMATO AND BUTTERNUT SQUASH SOUP 222tablespoons extra virgin olive oil 111large onion, chopped 444cups chicken stock or 4 cups of water an; d 4 chicken bullion cubes 222cups diced tomatoes 222tablespoons honey 444cups butternut squash puree sea salt to taste The pureed butternut squash in this soup lends such a rich, smooth texture that it's nearly impossible to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!) n a large pot, heat the oil over a medium flame. Add onion and sauté until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. Pour tomatoes and honey into the food processor and puree. Add to pot above. Add the squash and remaining 1 cup stock. Season with sea salt to taste. Reheat. Garnish with finely chopped chives. Yield: serves 6 8 Page 855 TOMATO CHIPOTLE SOUP WITH FRESH PEACH SALSA 2 1/2 pounds plum tomatoes, seeded, chopped (abo; ut 6 cups) 111cup (about) tomato juice 444tablespoons chopped onion 333tablespoons chopped fresh cilantro 222teaspoons (or more chopped canned chipotle chilies* 111garlic clove, minced 111ripe peach, peeled, pitted, diced 111teaspoon minced jalapeño chili Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2 quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season tototo taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.) Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve. Yield: 4 servings. TRADITIONAL CORN SOUP 111xxx no ingredients Wash and put 1 1/2 quarts of "lyed" Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4" square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4" or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. Page 856 ~unknown author Yield: 1 recipe TRADITIONAL INDIAN CORN SOUP recipe Wash and put 1 1/2 quarts of 'lyed' Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4' square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4' or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. Page 857 TRADITIONAL INDIAN CORN SOUP By: Loren 'Lolly' Greene 1928 1999 recipe Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white : ) can be cooked into corn soup, it must first be put through a process called 'lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the 'lyers' of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four 'lyers' who perform the difficult and messy task of 'lying'. A 'lyer' will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my 'lyed' corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half. Traditional Indian Corn Soup * Wash and put 1 1/2 quarts of 'lyed' Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. * While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4' square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4' or so. Add if necessary...you will need this for stock. * After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. * Open three 1 lb cans of dark red kidney beans and add. * Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. Page 858 TRADITIONAL INDIAN CORN SOUP 2 recipe Wash and put 1 1/2 quarts of 'lyed' Indian White Corn in an 8 quart pot. Fill with water 3/4 full and cover. Bring to a boil and keep at a rolling boil for 1 1/2 hours, corn should open full. You may want to cook corn a while longer . If the corn is not fully open, stir occasionally. Do not let it stick to the bottom of the pan. While the corn is cooking, cut up 1 1/2 lbs of pork shoulder butt steaks into 3/4' square pieces. Do the same with 3/4 lbs of salt pork. Place meat in a separate pan and boil for 1 hour. Water should cover pork 4' or so. Add if necessary...you will need this for stock. After the corn opens to your satisfaction or two hours maximum, remove from stove and pour through strainer. Do not rinse corn. Rinse out pot and put corn back into pot. Add the cooked pork along with the stock. Open three 1 lb cans of dark red kidney beans and add. Rinse cans, add water to cover mixture 3 inches or so. Boil mixture for another 1 1/2 to 2 hours, adding water in necessary. Stir occasionally, do not let it stick to the bottom of the pot. Serve in individual bowls, season with salt and pepper after serving. Best if eaten with homemade, warm yeast bread and freshly churned butter. Page 859 TRADITIONAL INDIAN CORN SOUP LOREN (LOLLY) GREENE 1928 199 By: http://tuscaroras.com/pages/history/cornsoup_recipe.htm recipe The corn that I use is generally hard for me to get as I have only have been able to purchase it dried from my sister who brings it over from my old rez and brings it to me. Or I also got some Indian corn from a man on the Cherokee Reservation in North Carolina when we were on vacation one time. But that is just a little too far to go for Indian corn. haha It is not your white man's corn and it is not the multi colored dried Indian corn they sell in the fall. Maybe you are in more contact with reserves or another Indian who knows about this kind of corn and once you get some, plant it too so you'll have it for future use as I did this once a long time ago but I don't make it that often so we don't plant any. My sister was able to get me a gallon of the dried Indian corn off the cob so I am now going to make some. We burn wood as a supplement so I get my hardwood ashes from there and sift them first before using. I know he said on the website copy that the lye process should be left to the experts but just be careful that you rinse very, very, very, very well with lots of clean water. It's important. I am posting the info from there and here it is along with the website link Before Indian Corn can be used for Corn Soup it must be thoroughly dried. The corn is picked in the late fall, the husk pulled back, then braided into three foot long bunches and hung up in the barn so the crows can't get at it. Before Indian Corn (which is white : ) can be cooked into corn soup, it must first be put through a process called 'lying:. Lye is an extremely strong acid found in hardwood ashes. This is what the traditional Indians used as it was abundant from their campfires. This lying process softens the outer shell somewhat and allows the two black eyes found on each kernel of corn to be washed off after cooking. There are very few Indians adept at preparing the dried white corn in this manner. The amount of wood ashes to be boiled with the corn is a very tricky task to accomplish properly. Too much lye will destroy the corn and too little will not do the job. Therefore we leave this to the 'lyers' of the tribe. The corn is boiled with the hardwood ashes and water for about two hours. Then it is washed to remove the eyes or hulls and to rinse the corn free of lye. The Tuscarora reservation has three or four 'lyers' who perform the difficult and messy task of 'lying'. A 'lyer' will do a large amount of corn in a day depending on how many orders she has to do for the tribal members. I get my 'lyed' corn from Mrs. Norton Rickard of Blacknose Spring Road. Usually I order five quarts at $3.00 per quart. I then divide it into three parts. I will freeze two of them and cook one part...about a quart and one half. Page 860 TRISH GOOD'S BEAR ROAST 111bear roast 111pkg onion soup mix 111carrots, chopped 111potatoes, chopped 111onion, chopped 111fresh mushrooms, chopped 111sour cream gravy: 111beef bouillon cube 1/3 cup milk 222tablespoon flour 1/2 cup sour cream 111salt and pepper Place roast in pan. Fill bottom of pan with 1/2 inch of water. Sprinkle packet of onion soup mix on top of roast. Cover and bake at 325 degrees F. for 8 9 hours, until tender, turning once. About 2 hours before roast is done, add more water and vegetables. Cover and cook until vegetables are tender. Make sour cream gravy by adding 1 beef bouillon cube to drippings in roasting pan. (Remove vegetables and roast, keep warm.) Thicken gravy with milk and flour. When thick, add sour cream. Heat through but do not boil. Season with salt and pepper. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 861 TRISH GOOD'S BLACK BEAR STEW 555lblblb bear meat cut in 111inch cubes 1/4 cup flour 111tablespoon italian seasoning 444tablespoon butter 222tablespoon vegetable or corn oil 111large onion diced 1118 oz. tin beef broth 444bay leaves (do not eat) 222lblblb small. potatoes 111lblblb fresh mushrooms if button 111size do not slice 555carrots sliced 111turnip cubed 555parsnip sliced (optional) 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. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 862 TRISH GOOD'S BOAR STEW 111lblblb boned and cubed boar meat 1/2 lblblb bacon 111onion chopped 111teaspoon crushed garlic 222teaspoon curry powder 1/2 cup water 222tablespoon parsley flakes 111can stewed tomatoes (16oz) 1/4 cup sliced carrots 222medium potatoes 222tablespoon cornstarch In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup of water.Remove from heat and set aside. In a 2 qt casserole combine, parsley,stewed tomatoes, carrots and potatoes. Add meat mixture to casserole and mix well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 863 TRISH GOOD'S COUNTRY STYLE VENISON STEW (NEW) 1/2 lblblb bacon or salt pork 222lblblb venison steak 444tablespoon flour 666cup water or beef stock 111large tomato, chopped 222medium carrots, sliced 222medium stalks celery, sliced 222medium potatoes, in 1 cubes 111dozen small white onions 111tablespoon chopped parsley 111cup fresh green peas 111salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned.Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2 3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew.Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 864 TRISH GOOD'S ELK OR MOOSE LIVER 111whole liver, sliced 1/2 cup flour 1/4 cup bacon grease 111can beef broth 222tablespoon tomato paste 1/2 onion, cubed 333garlic cloves, minced 111bell pepper, sliced 1/4 teaspoon chili powder 111pinch oregano 111pinch black pepper 111salt to taste Heat bacon grease in a fry pan. Coat liver with flour, brown on both sides. Sprinkle some more flour on the liver then add enough water to cover the liver about 3/4. Cook until the water is almost cooked away, turn the liver and repeat. Move the liver and remaining broth to a casserole dish, pre heat oven to 325. Add beef broth, tomato paste, onion,garlic, chili powder, oregano, black pepper, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour. Make good use of the gravy, it is delicious as well. Makes 2 servings My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 865 TRISH GOOD'S HERBED VENISON MUSHROOM 333tablespoon butter 111lblblb portabella mushrooms, raw, 111sliced 333red onions, raw, finely 111chopped 1/3 cup flour, all purpose 222teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayanne pepper 3/4 teaspoon multi colored peppercorns, 111fresh ground 222lblblb venison steaks, 1 inch 111thick 1/3 cup butter 555garlic, cloves, raw, 111crushed 111pinch rosemary leaves 1 1/3 cup beef stock Melt butter in skillet; add mushrooms and onions and saute until tender. Place mushrooms and onions in shallow, 2 quart casserole and set aside. Combine flour,salt, paprika,cayann e pepper and peppercorn; dredge venison in flou mixture. Melt butter in skillet, add venison, and brown well. Place venison over onions and mushrooms in casserole. Top with garlic and rosemary. Pour beef stock over top. Loosen browned particles from skillet and add to casserole. Cover an bake 350 degrees Fahrenheit for 45 minutes. Serve with sauce over egg noodles My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 866 TRISH GOOD'S SAUERKRAUT ROLLS 444pieces of steak (elk or 111deer) 222slice bacon 1/2 chopped onion 222teaspoon sugar 1/4 teaspoon pepper 111cup sauerkraut 1/2 cup meat stock Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice bacon and fry; add onion and cook 5 minutes. Add sugar, pepper and sauerkraut.Heat thoroughly. Place a portion of sauerkraut mixture in center of each piece of meat. Roll and tie securely with tread or fine string. Place rolls in a greased casserole and add meat stock. Bake in a moderate oven (350 degrees F.)about 1 hour or until meat is tender. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings TRISH GOOD'S VENISON VEGETABLE BAKE 222lblblb smoked venison sausage 111small onion; thinly sliced 14 1/2 ozozoz can stewed tomatoes 111teaspoon dried whole oregano 1/4 teaspoon pepper 444medium potatoes; thinly sliced 444medium carrots; thinly sliced Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well,and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350F for 45 minutes. 8 servings. Note: Thinly sliced Polish sausage may be substituted for venison Page 867 sausage, if desired. Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings TRISH GOOD'S VENISON BIGOS 1/2 lblblb venison, cubed 1/2 lblblb lean pork, cubed 1/2 lblblb venison sausage, sliced 1/2 111thick 1/2 lblblb bacon, diced 111can beef broth, (10 1/2 oz) 111large onion, diced 888ozozoz fresh mushrooms, sliced 111cup red wine 111tablespoon mild paprika 111salt and pepper, to taste 222can sauerkraut, (32 oz total) In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saute onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 868 TRISH GOOD'S VENISON GOULASH 222lblblb venison (any cut) cut into 1 1/2 inch cubes 333tablespoon flour 333tablespoon bacon fat 111large onion, sliced or chopped 111fine 222cloves garlic, chopped 111tablespoon hungarian paprika 1/2 cup red wine 111quart boiling water or stock 111salt to taste 111small can tomato paste 111cup sour cream (optional) Roll the meat in the flour, pressing the flour into the cubes. Melt the fat in a skillet, add the onion and garlic and cook until browned. Add the meat and brown well. Add all the remaining ingredients except the sour cream. Stir well, cover and simmer gently until the meat is tender, two to three hours, adding more stock, water or wine if necessary. Just before serving, stir in the sour cream. Serve with red cabbage cooked with apples, buttered noodles, or boiled new potatoes covered with sour cream. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 869 TRISH GOOD'S VENISON SOUP 222lblblb ground venison 111onion, chopped 111parsnip, sliced 333potatoes, cubed 333medium carrots, sliced 1/2 rutabaga, peeled and cubed 111can (18 ounces) whole tomatoes 333beef bouillon cubes 333cup water 1/2 head cabbage, cut in chunks 111bay leaf 1/2 teaspoon dried oregano 111teaspoon salt, or to taste 1/2 teaspoon ground black 111pepper Brown meat and onions. Add the rest of the ingredients and simmer 1 2 hours. Makes 6 servings My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings TRISH GOOD'S VENISON STEAK 333lblblb venison 111large onion 111large bell pepper 222can mushroom soup 222can water 111salt to taste Brown venison in small amount of shortening. Saut onion and bell pepperand add to the skillet with the browned steak.Mix soup and water and pour over the meat and sauted vegetables.Simmer 'til tender. This recipe came from Country Magazine and is delicious. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 870 TRISH GOOD'S VENISON STEW 222tablespoon cooking oil 222lblblb . venison stew meat 333large onions, coarsely chopped 222garlic cloves, crushed 111tablespoon worcestershire sauce 111bay leaf 111teaspoon dried oregano 111tablespoon salt 111teaspoon pepper 111peas 111celery, chopped into 1 111pieces 333cup water 777potatoes, peeled and 111quartered 111lblblb carrots, cut into 1 pieces 1/4 cup flour 1/4 cup cold water 1/4 teaspoon kitchen bouquet, opt. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer,covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes,carrots, celery, and peas. Continue to cook until vegetables are tender, 30 45 minutes. Mix flour and water (1/4 cup); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. (I do.) Remove bay leaf. Yields 8 10 servings. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 871 TRISH GOOD'S VENISON SWISS STEAK 222venison steaks 222sliced onions 111several drops 111worcestershire 111can cream of mushroom soup 111salt pepper Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings TRISH GOOD'S VENSION CASSEROLE 111lblblb ground venison or beef 111small onion 111can cheddar cheese soup 111can cream of celery soup 111frozen french fries 111pepper Dice onion and mix with ground meat and pepper to taste (use *lots*). Press into the bottom of a 9x9" pan. Mix together the two cans of soup do *not* dilute with water. Spread mixture over the meat. Cover entire surface generously with frozen french fries. Bake at 350 for 40 minutes or until done fries should be golden and crispy. My Front Porch: Wildgame Recipes Trish Good, 1997 1999 All rights reserved. Yield: 4 servings Page 872 TUMBLEWEED (AKA RUSSIAN THISTLE) CHOWDER 111lblblb young tumbleweed shoots 111water to cover 111s&p 111jalapeno pepper 1/2 diced smoked ham While living in southern California (once upon a time) I did a lot of experimenting with wild edibles, but my favorite was tumbleweed chowder (thick soup really). It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. I'm one of the kinds of cooks who doesn't measure ingredients too often and usually if I have any leftovers in the fridge they get thrown into another recipe. (Don't have too many leftovers at my house). You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible. Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalepeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course. Since I now live in TN I don't get a chance to pick tumbleweeds any more but I can still remember the delightful taste. Bonnie [email protected] From: Bonnie Farner Yield: 4 servings Page 873 TUMBLEWEED CHOWDER 111xxx no ingredients While living in southern California (once upon a time) I did a lot of experimenting with wild edibles, but my favorite was tumbleweed chowder (thick soup really). It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. I'm one of the kinds of cooks who doesn't measure ingredients too often and usually if I have any leftovers in the fridge they get thrown into another recipe. (Don't have too many leftovers at my house). You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible. Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course. Since I now live in TN I don't get a chance to pick tumbleweeds any more but I can still remember the delightful taste. Yield: 4 servings Page 874 TURKEY LEFTOVER SOUP 666cup chicken broth (clear) 1/4 cup white rice, raw 1/4 cup wild rice, raw 111cup green onions, chopped fine 1/2 cup butter 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 222cup milk (or a mixture of milk and crea; m) 1 1/2 cup turkey (cooked), cubed (or use chic; ken) 888slice bacon, cooked crisp and crumbled 333tablespoon sherry, dry (optional) In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. In a medium sauce pan or skillet melt butter. Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and cook until slightly thickened. Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil. NOTES: * A Hearty winter soup with turkey and wild rice This is a traditional after Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits. : Difficulty: Easy to moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pete Bellas : Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust Yield: 8 servings Page 875 TURKEY SOUP FROM LOREN MARTIN 111each meaty turkey carcass, left 111over from 20 pound bird 444quart water or broth 111tablespoon chopped garlic 333cup chopped celery 111each large onion, quartered 222tablespoon peppercorns 222cup chopped carrots 666each whole bay leaves 111tablespoon sweet basil, dried 222tablespoon whole dried tarragon 111cup chopped fresh parsley 111cup wild rice 111salt and pepper to taste Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additional 6 8 hours. Cool the soup and strain. If you wish, skim any fat from the broth at this point. Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp tender. Enjoy...... this also freezes well. Yield: 12 servings Page 876 TURKEY WILD RICE CASSEROLE By: 'Waldine Van Geffen on www.prodigy.net Food BB' 444slices bacon cut 1/2' pieces 111pound fresh turkey breast tenderloins cut; 3/4' pieces 111cup coarsely chopped carrots 1/2 cup coarsely chopped onions 1/2 cup sliced carrots 111cup wild rice 111can cream of chicken soup 2 1/2 cups water 222tablespoons soy sauce 1/4 teaspoon dried marjoram (to 1/2 tspn) 1/8 teaspoon freshly ground black pepper Cook bacon in large skillet over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook 2 minutes or until turkey is browned, stirring frequently. Spoon mixture into 3 1/2 to 4 quart slow cooker. Add all remaining ingredients; mix well. Cover; cook on LOW for 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed. Yield: 5 servings. TURTLE & HAM SOUP 222lblblb turtle meat 222tablespoon flour 111ham, small piece 111lemon, piece 111onion, chopped 111cloves 111garlic 111bay leaf 111thyme 111parsley 111salt & pepper to taste Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2 1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for: Substitute Alligator meat for turtle. Recipe date: 11/30/87 Yield: 1 servings Page 877 TURTLE AND HAM SOUP 222lblblb turtle meat 222tablespoon flour 111ham, small piece 111lemon, piece 111onion, chopped 111cloves 111garlic 111bay leaf 111thyme 111parsley 111salt & pepper to taste Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2 1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for: Substitute Alligator meat for turtle. Recipe date: 11/30/87 Yield: 1 servings TURTLE AND HAM SOUP #1 222lblblb turtle meat 222tablespoon flour 111ham, small piece 111lemon, piece 111onion, chopped 111cloves 111garlic 111bay leaf 111thyme 111parsley 111salt & pepper to taste Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil turtle meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2 1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently. Types of turtle: Softshell, snapper (Loggerhead or Alligator) or Mobilian. Yield: 1 servings Page 878 TURTLE SOUP #2 1 1/2 quart strained chicken broth 111lblblb turtle meat 333tablespoon chicken fat 111medium chopped onion 111tablespoon parsley 5556 thin slices bacon salt & pepper t; o taste Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowl and a paper thin slice of lemon floated on top. From: Michael Loo Date: Thu, 08 0 Yield: 1 servings TURTLE STEW WITH DUMPLINGS SEMINOLE recipe Catch a leatherback turtle. Kill it and cut it up. Place peices first in scalding water; peel off skin and wash again. Use fleshy parts of legs and the strips of flesh attached to the shell. Boil in salt water. Whe meat is tender, mix together flour (wheat) and water to make a soft dough. Pinch off small, marble dough balls, pull out thin and drop into hot turtle liquid. Cover and let simmer about 15 minutes. Flour from the dumplings thickens the gravy in the stew. Serve hot with Fried Bread TUSHKA SEPOKNI'S DRIED CORN SOUP 111ear dried corn 777cup water 111strip fatback, sliced 555ozozoz dried beef 1/8 teaspoon pepper Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3 hours. Place corn and water in a pot, add remaining water and the fatback and simmer for 3 hours or until corn is tender. Mix in dried beef and pepper and simmer, stirring, for 10 minutes. Choctaw recipe... Offered by Tushka Sepokni ~ Chocktaw Nation~ ... who learned this in Oklahma From: Paula Lattouf Yield: 4 servings TUSHKA SEPOKNI'S DRIED CORN SOUP CHOCTAW 111ear dried corn 777ccc water 111strip fatback, sliced 555ozozoz dried beef 1/8 tststs pepper Pour boiling water (2 Cups) over dried corn and cover. Let soak 2 or 3 hours. Place corn and water in a pot, add remaining water and the fatback and simmer for 3 hours or until corn is tender. Mix in dried beef and pepper and simmer, stirring, for 10 minutes. Choctaw recipe... Offered by Tushka Sepokni, Choctaw Nation who learned this in Oklahoma Native American Technology and Art From: Paula Lattouf Yield: 4 servings UNCLE BUCK'S VENISON CHILI 222tablespoon olive oil 111medium bell pepper; chopped 222medium onions; chopped fine 222cl garlic; crushed 111lblblb venison; ground 111lblblb venison; cut in chunks 888ozozoz tomatoes; canned 444tablespoon tomato paste 111bay leaf 111teaspoon ground cumin 111teaspoon oregano 1/4 teaspoon cayenne pepper 111tablespoon chili powder; mild 111salt and pepper; to taste 111cup beef stock 222tablespoon dark brown sugar; to taste 222can chili peppers; small 14 ozozoz red kidney beans, canned Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Page 880 Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve. Yield: 8 servings UNCLE CHUCK'S VENISON RAGOUT 333lblblb venison 333tablespoon olive oil 333large onions, chopped 555cloves of garlic, crushed 1/2 lblblb bacon, chopped 111tablespoon curry powder 111can tomato soup, undiluted 1 1/2 quart water 111shot of bourbon 1/2 can beer 1/2 lblblb sliced fresh mushrooms 111salt to taste Cube the meat and fry it in a big electric skillet with the oil, onions, garlic and bacon. Add everything else except the mushrooms; cover and simmer for 50 minutes. Add the mushrooms and simmer for 10 minutes. Serve over noodles or rice. This will serve 8, and reheats or freezes well. Uncle Chuck is not a gourmet cook, and when he found this recipe it called for 5 cloves of garlic, crushed. I intercepted him just before he started crushig 5 entire heads of garlic. With that intervention, the recipe came out just fine. Tom Nagel [email protected] rec.hunting Yield: 1 servings Page 881 VENISION AU JUS 222can beef consomme, 10.5 oz. 1/2 cup water 111pkg italian dressing mix, 6 oz. 222lblblb venison sholder roast 666deli steak rolls COOKING: 1. Place the consomme, water, and Italian dressing mix in a crock pot and stir well. Add the meat. Set the crock pot on low and cover. Cook all night and the following day. 2. When you come back from fishing, just shred the meat and pile it liberally on deli steak rolls. Pour off the juice in the crock pot, putting some directly on the sandwich meat, and the rest in a bowl for dipping. Serve with a tossed salad. Recipe by: Ellen Clark & Sil Strung The Art of Wild Game Coking Yield: 5 servings VENISON VEGETABLE BAKE SL 12/87 222lblblb smoked venison sausage 111small onion; thinly sliced 14 1/2 ozozoz can stewed tomatoes 111teaspoon dried whole oregano 1/4 teaspoon pepper 444medium potatoes; thinly sliced 444medium carrots; thinly sliced : Remove casing from sausage, and discard. Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saute onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat. Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. : Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8 servings. Note: Thinly sliced Polish sausage may be substituted for venison sausage, if desired. Ann Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings Page 882 VENISON (DEER ELK ETC.) SWISS STEAK 333lblblb round steak 3/4 1 thick 111cut 3 x 4 1/2 cup flour for dredging 1/2 teaspoon salt for dredging 1/2 teaspoon black pepper for 111dredging 1/2 cup bacon grease 111can stewed tomatoes 111medium onion chopped fine 111large carrot chopped fine 111can beer (dark beer is best!) 111tablespoon worcestershire sauce 1/2 teaspoon ground marjoran (or thyme) 222cubs 111tablespoon brown sugar 111salt & pepper to taste 111beef bouillon Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2 3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. Recipe By : Outdoors Recipe Page From: Bill Spalding Date: 14 Aug 97 Eat L List (Recipes And Food Folklore) Ä Yield: 1 servings Page 883 VENISON AND ANDOUILLE SAUSAGE GUMBO 111cup roux 222cup chopped onions 111cup chopped celery 111cup chopped bell peppers 111tablespoon minced garlic 333bay leaves 111pinch cayenne 111essence 111lblblb andouille sausage, cut 111into 1 in. pieces 111salt and pepper 666cup venison stock 1 1/2 lblblb bottom round cut of 111venison (or any cut 111except for the loin and 111rib area), cut into 1 in. 111pieces 1/4 cup finely chopped parsley 1/2 cup chopped green onions 333cup cooked white rice 222tablespoon chopped green onions In a large stock pot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally. Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence. Yield: 8 servings SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2398 From: Dave Drum Date: 26 Oct 97 Yield: 4 servings Page 884 VENISON AND ON AND ON AND ON 1/2 chicken stock cube 111clove garlic; finely chopped 111tablespoon fresh oregano; chopped 777tablespoon olive oil 111pinches chilli powder 250 gm halloumi cheese; cut into 5 slices 111lemon; juice of 111orange; juice of 111tablespoon chopped fresh sage 2222 1/2 cm thi white bread; cubed 200 gm kurly kale; stalks removed 444tablespoon chopped fresh mint 25 gm butter 444sprigs rosemary 444slice lemon 111sweet potato; peeled 111vegetable oil for deep fat frying 222venison steaks 222tablespoon balsamic vinegar 150 mlmlml red wine 150 mlmlml double cream 100 mlmlml greek yoghurt 111500 gram bag frozen black forest fr; uits 111salt and pepper Preheat oven to 200c/400f/Gas 6. Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling water. Add the finely chopped garlic clove and cook for 2 3 minutes. Stir through the chopped oregano. Heat through the nuts in a wok. Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the stock mix and the chilli powder, season. Place the slices of halloumi in a dish. Sprinkle over the lemon juice, juice of 1/2 orange and the chopped sage. Season with salt and pepper. Heat a griddle pan and griddle the cheese slices until browned on both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and fry the bread cubes. Season with salt, transfer to the oven and bake until golden and crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To serve put the croutes on a plate. Pile on the kale and put the halloumi on top. Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add the rosemary sprigs and lemon slices. Dice half the potato and add to the pan. Season with salt and pepper. Transfer to a pre heated oven and bake for 10 12 minutes. Transfer Page 885 back to the pan and mash, and season. Put a ring mould on a plate and fill with the mash. Allow to set in a warming oven. Finely slice the other half of the potato on a mandolin. Third fill a medium pan with vegetable oil and, when hot, deep fry the potato slices until golden and crisp. Drain on kitchen paper. Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint red wine. Keep warm. In a separate pan season the second steak and dry fry for two minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the remaining kale with 1 tbsp water, season. To serve, remove the ring from the mash, put the stir fry kale on top with the dry fried venison. Garnish with the crisps. Put the venison strips around the plate. Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint and juice of 1/2 orange. Serve with the forest fruits. NOTES : Chef James Martin Recipe by: Ready Steady Cook Yield: 1 servings VENISON AND TEQUILA STEW 222lblblb meat; * 1/4 ccc unbleached flour 1/4 ccc vegetable oil 1/2 ccc onion; chopped, 1 medium 222bacon; slices, cut up 1/4 ccc carrot; chopped 1/4 ccc celery; chopped 1/4 ccc tequila 3/4 ccc tomato juice 222TTT cilantro; fresh, snipped 1 1/2 ttt salt 15 ozozoz garbanzo beans; 1 can 444ccc tomatoes; chopped, 4 medium 222cloves garlic; finely chopped * Meat should be beef boneless chuck, tip or round, cut into 1 inch cubes. Coat beef with flour. Heat oil in 10 inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Page 886 Yield: servings: 6 ser VENISON AND WILD RICE STEW By: A we n' de Yauh ho.... Stormy Windwalker 3 1/2 pounds shoulder of venison, cut into 2' cu; bes. 222teaspoons of salt 1/8 teaspoon fresh ground pepper 222quarts water 222yellow onions, peeled and quartered 1 1/2 cups of wild rice, washed in cold water Place the venison, water, and onions in a large heavy kettle, and simmer uncovered, for about 3 hours, or until the venison is tender. Mix in the salt, pepper, and wild rice, cover and simmer for 20 minutes. Stir in mixture, then simmer, uncovered for about 20 minutes more, or until rice is tender and most of the liquid is absorbed. Yield: 6 8 servings VENISON APPLE STEW 111lblblb cubed venison 222tablespoon veg. oil 111medium onion sliced thin 111tlbsp flour 222tart apples peeled cored and 111sliced 13 ozozoz beef broth 1/2 teaspoon sage 111large potato cubed 111cup fresh or frozen peas and 111carrots In large sauce pan brown venison in oil over med hi heat. Add onion cook until tender. Stir in flour add apples and broth simmer 1 1/2 hours serve with fry bread may be doubled From: " Jet Tillman" Yield: 4 servings Page 887 VENISON ASADO (ROAST) 444lblblb rump roast 111head garlic, peeled but left 111whole 1 1/2 tablespoon garlic salt 111medium white onion; thinly 111sliced 111teaspoon salt 111cube 10 medium whole tomatoes 10 potatos 111fresh ground black pepper to 111taste 1/2 head lettuce; shredded 111medium red onion; thinly sliced 111lime 1/2 cup vegetable oil 1/2 lblblb feta cheese or monterey jack 111coarsely grated 111beef bouillon COOKING: 1. Place the rump roast in a large soup pot and cover with water. Add the garlic, white onions, garlic salt, and beef bouillon cube, and bring to a rapid boil. Reduce heat, cover, and simmer gently for 2 3 hours until the meat falls from the bone. 2. Remove the meat from the pot and set aside to cool. Add the tomatoes to the pot and cook until soft. Mash the tomatoes in the liquid and season with pepper. Keep warm. This is the au jus. Dice the cooled meet into 1 inch cubes. Set aside. 3. Boil the patoes until you can just barley stick a fork into them. Remove from heat, drain, and set aside to cool. When cool, remove skins and dice into 1 inch pieces and set aside. Place the lettuce and red onion on a plate and squeeze lime juice over the top. Let sit for 20 minutes. 4. In a large, heavy skillet heat vegetable. When the oil is hot but not smoking add the cubed meat and potatoes and brown thoroughly. 5. To serve, spoon some of the meat and patato mixture on a plate; spread the lettuce and red onion over it, pour some of the au jus over that, and top it off with the cheese. Recipe by: Ellen Clark & Sil Strung The Art of Wild Game Coking Yield: 8 servings Page 888 VENISON AU VIN 111venison roast(4 6 lbs) 111or 4 steaks 222bay leaves 1/4 cup red wine vinegar 222cup claret wine 111salt to taste 3 1/2 tablespoon olive oil 222can cream of mushroom soup(8oz) 1 1/2 cup water 111clove garlic minced 222medium onions chopped 1 1/2 teaspoon worcestershire sauce Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20 30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown! Yield: 46 servings Page 889 VENISON CHEESE BALL SOUP 111lblblb ground venison 111tablespoon margarine 111medium onion, chopped 111clove garlic, minced 111(28 ounce) can whole tomatoes, mash; ed 18 ozozoz of tomato juice 111(15 ounce) can tomato sauce 111(15 ounce) can pinto beans 111tablespoon worcestershire sauce 111teaspoon basil 111dash pepper 222eggs 1/2 cup grated parmesan cheese 1/2 teaspoon thyme leaves 1/2 cup finely rolled saltine cracker crumb; s 444cup shredded cabbage Brown meat in margarine and set aside to cool. Place onion, garlic, tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and pepper in large covered kettle. Bring to a boil, cover and simmer for 30 minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well. Shape into 1 inch balls. When soup has simmered for 30 minutes, stir in cabbage and drop in venison cheese balls. Cover and simmer for another 30 minutes From The Budget December 4 th 1991 Posted By Sylvia Mease. Courtesy of Fred Peters. Yield: 6 servings Page 890 VENISON CHILI (EARL SHELSBY) 333tablespoon oiloiloil 111large onion, finely chopped 1 1/4 lblblb venison, cubed 3/4 lblblb ground venison 28 ozozoz can of crushed tomatoes 333tablespoon red wine vinegar 333tablespoon ground chili powder 222tablespoon ground cumin 222tablespoon worcestershire sauce 1/2 teaspoon cayenne pepper, plus a pinch 111bell pepper, chopped 222teaspoon salt or to taste 111freshly ground black pepper 10 ozozoz can red kidney beans, drained 333tablespoon fine cornmeal mixed Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Yield: 1 servings Page 891 VENISON CHILLI 1/4 cup oil, more if needed 444lblblb boneless venison, chopped 111into medium dice 222lblblb boneless pork, chopped into 111medium dice 12 garlic cloves, minced 222cup diced yellow onion 3/4 cup mixed ancho and chipotle 111chile purees 888tomatoes, chopped 222tablespoon and one teaspoon cumin, 111divided 111cup diced red bell pepper 111cup diced green bell pepper 1/2 cup paprika 222tablespoon cayenne 222tablespoon black pepper 222tablespoon kosher salt 222tablespoon chilli powder 111cup masa harina 222quart beef stock 444cup cooked cowboy beans 222cup chopped cilantro leaves Heat oil in large stockpot over medium heat and add venison, pork,garlic, and onion. Cook 15 minutes. Add chilli purees, tomatoes and 1 teaspoon cumin; cook 15 minutes more. Add peppers, paprika, cayenne, remaining cumin, black pepper, salt and chilli powder; cook 5 minutes more. Add masa harina and beef stock. Bring to a boil over medium high heat, then reduce heat and simmer 45 minutes. Add cowboy beans and simmer 5 more minutes. Taste and adjust seasonings. Garnish each serving with chopped cilantro. Makes 10 to 12 servings. [email protected] (Syd Bigger) From the Chile Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html From: Dave Drum Date: 24 Jul 98 Yield: 4 servings Page 892 VENISON CHOPS IN TOMATO SOUP 888chops 111salt & pepper 111garlic powder 111can tomato soup 1/2 green pepper, chopped 1/2 med. onion 1 1/3 cup minute rice Put salt, pepper & garlic powder on chops. Brown in oil in electric skillet. Pour tomato soup in skillet. Add green peppers & onions. Simmer 1 or 1 1/2 hrs. Turn skillet off & add minute rice. Let stand until sauce is absorbed. Submitted By [email protected] (RON AMIT) On 9 JUL 1995 125532 ~0400 Yield: 4 servings VENISON CHOPS RECIPE 888venison chops 111pkg lipton onion soup mix, dry 222cup of water Venison Chops about 8, or so. Layer the chops in a pressure cooker with Lipton Onion Soup Mix, Dry. Add about 2 Cups of water. Put the lid on and cook on low for about an hour. Delicious!!! Meat just falls away from the bone and fat. Very tender! Hope you like that one! From: Mindy #222 @1215027 1 Date: 03 25 94 From: Z Pegasus #2 @1219000 1 Date: 08 12 94 The Gwe Bbs [asv/Cin] (37) Home Cooki Yield: 1 servings Page 893 VENISON CREOLE BPH 111thin slices of venison 111flour 222tablespoon margarine 111onion slices 111tomato slices 111green pepper slices 111mushrooms 111celery pieces 111beef bouillon cube 1/2 cup ; water 111cornstarch : Brown the venison in the margarine and saute onion and celery. Dissolve bouillon in water, thicken with cornstarch and pour mixture over venison in shallow baking dish. Add remaining ingredients. Bake for 45 minutes at 350 degrees. John Phillips' "Outdoors" column, "The Birmingham Post Herald", unknown date. Typos by Jeff Pruett. From: Jeff Pruett Date: 01 Jun 97 National Cooking Echo Ä Yield: 1 unknown Page 894 VENISON GOULASH SOUP 5 1/2 lblblb lean venison, cut into 1 1/4 inch c; ubes 555ozozoz lard 5 1/2 lblblb onions, sliced 555ozozoz sweet paprika 111tablespoon hot paprika 1 1/4 quart red wine 3 1/8 quart water 222large potatoes, peeled and quartered 333carrots, peeled and quartered 222apples, peeled, cored and quartered 111peppercorns 111juniper berries 333bay leaves 111a few piment seeds (??) 333stalks celery, thinly sliced 222bunch parsley, chopped 111sour cream to taste Best made in large quantities. Recipe therefor serves 12. In a large pot, melt some of the lard and brown the meat in batches. Add more lard as required. Remove the meat and reserve. Fry onions until browned. Remove onions from pot and reserve. Add remaining lard. Add paprika and stir well. Slowly add red wine and water, continuing to stir to make sure there are no lumps of paprika. Add meat and onions to pot again. Add potatoes, carrots, apples and spices. Quantities are approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add celery and parsley. Serve with a bowl of sour cream, so each person can help themselves. NOTE: This recipe does not mention salt, or pepper, which in my opinion ought to be included. Posted by Karin Brewer. Courtesy of Fred Peters. Yield: 12 servings Page 895 VENISON MEAT LOAF 3/4 lblblb venison, ground 1/4 lblblb sausage, ground 111egg 222tablespoon parsley, chopped 111tablespoon butter, softened 111tablespoon bread crumbs 111teaspoon lemon juice 111teaspoon salt 1/4 teaspoon pepper 111tablespoon onion flakes, dried 111cup water 1/2 pkg lipton's onion soup mix Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350 degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix. Yield: 1 servings Page 896 VENISON MEDALLIONS WITH GUINNESS GLAZE 12 2 oz venison medallions 222tablespoon cooking oil 222medium yellow onions sliced very 111fine (lyonnaise style) 222tablespoon cornstarch 111salt 222shallots finely diced 222cloves garlic, minced 111tablespoon malt or balsamic vinegar 111pint guinness stout 111teaspoon english mustard 111tablespoon molasses 1/2 cup beef or game broth 111tablespoon soft brown sugar 1/4 cup butter 444potatoes 111milk and butter 111tablespoon horseradish (preferably 111fresh grated) 111pinch nutmeg 111salt and freshly ground 111pepper 111paprika Venison Medallions with Guinness Glaze, Crispy Fried Onions and Horseradish Mashed Potatoes Saute medallions in hot oil until medium rare. Let rest. Dust onions in cornstarch, fry in very hot vegetable oil until crisp. Salt and keep hot. Saute shallots with garlic until golden, deglaze pan with vinegar and stout, reduce. Add mustard, molasses, broth and sugar. Bring to boil and beat in butter. Reduce heat and keep warm. Cook potatoes and mash with milk and butter to desired consistency. Add horseradish, nutmeg, salt, pepper and paprika. Keep warm. Set each medallion on mashed potatoes, top with fried onions and pour around the sauce. From the Cervena Council, this recipe serves 6. Denver Post, Wednesday, November 13, 2002 From: Eruna Schultheiss Yield: 4 servings Page 897 VENISON MEDALLIONS WITH LENTILS 111cup dried brown lentils 2 1/2 teaspoon vegetable oil 222tablespoon finely chopped shallots 222tablespoon finely chopped carrots 222teaspoon minced garlic 222teaspoon minced peeled fresh ginger 1/4 cup chicken stock or canned 111broth 111tablespoon low sodium soy sauce 111lblblb boneless venison loin, cut 111into 888medallions, about 1/2 inch thick 111tablespoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 111fresh parsley Cook lentils in medium pot of boiling water until tender, about 15 minutes. do not overcook. Drain. Heat vegetable oil in large heavy non stick skillet over low heat. Add shallots, carrot, garlic ad ginger and saute until tender, about 6 minutes. Stir in lentils. Add chicken stock and soy and heat through, season with pepper. Cover and remove from heat. Pat venison dry, if necessary. Combine coriander, salt and pepper in a small bowl. sprinkle both sides of venison with dry mixture. heat heavy large non stick skillet over medium high heat. Brush skillet with 1/2 teaspoon of oil. Add half of venison and saute to desired doneness, cooking about 1 minute per side for medium rate and shaking pan to prevent sticking. do not overcook or meat will be dry. Transfer to platter to keep warm. Repeat with remaining meat. Transfer to platter. Add lentil mixture to skillet stir until heated through, scraping up brown bits. Divide lentils among 4 warm plates and arrange 2 medallions on each plate. garnish with parsley and serve. From: "Shazza" Yield: 4 servings Page 898 VENISON PASTRY 900 gm venison (neck, breast, flank 111or shoulder) 111thyme 111salt and fresh ground 111pepper 55 gm seasoned flour 75 mlmlml port 111juice of half a lemon 300 mlmlml venison stock 111nutmeg 175 gm butter 550 gm short crust or rough puff 111pastry 111egg, beaten Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75 2.25 litres pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C for 15 minutes, then at 180C for 1 3/4 hours. Source: "Two Fat Ladies", SHOW #FL1CO5 THE AIR RACE From: Scott Jones Date: 07 Sep 99 Yield: 1 servings Page 899 VENISON PASTY > CLARISSA DICKSON WRIGHT, TWO FAT LADIES 900 g/2lb venison, neck, breast, 111flank or shoulder 55 g/2oz seasoned flour 55 g/2oz butter 150 ml/1/2 pint port 111half lemon, juice only 300 ml/bd pint venison stock 111nutmeg 111thyme 111salt and freshly ground 111black pepper 175 g/6oz butter 550 g/11/2lb short crust or 111rough puff pastry 111egg, beaten Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75 2.25 litre/3 4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1BE hours. :by Clarissa Dickson Wright from Two Fat Ladies From: "Shazza" Yield: 4 servings Page 900 VENISON PASTY BY CLARISSA DICKSON WRIGHT 222lblblb venison, neck, breast, flank 111or shoulder 222ozozoz seasoned flour 222ozozoz butter 1/2 pint port 111half lemon, juice only 1/2 pint venison stock 111nutmeg 111thyme 111salt and freshly ground 111black pepper 666ozozoz butter 1 1/2 lblblb short crust or rough puff 111pastry 111egg, beaten Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and seal the steaks quickly. Put the meat into a 1.75 2.25 litre/3 4 pint pie dish, add the port, lemon juice and stock, sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in a preheated oven at 220C/350F/Gas 4 for 15 minutes, then at 180C/350F/Gas 4 for 1 1/2 hours. :from Two Fat Ladies From: "Shazza" Yield: 4 servings Page 901 VENISON PEPPER STEAK (RBTN28A) 222lblblb venison steak; cut in 111strips MIXTURE 1/2 cup flour 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup shortening 111can stewed tomatoes; save juice 3/4 cup chopped onion 222cup water 1/2 teaspoon garlic powder 222beef bouillon cubes 333green peppers; cut in 111strips 222teaspoon worcestershire sauce Melt shortening in large skillet. Roll venison in flour mixture; using all the mixture. Brown meat in hot shortening; add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2 2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes,cook until tomatoes are hot (about 5 minutes). Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, & fruit for dessert. From: Arnold Elser Date: 03 Mar 97 Foodwine List (Ask Karen For Write Access!) Ä Yield: 8 servings Page 902 VENISON RAGOUT WITH ONIONS INGREDIENTS 222lblblb deer neck and shank 1 1/2 onion, chopped 111tablespoon tomato sauce 222cup beef stock 333tablespoon flour 222tablespoon butter DIRECTIONS 24 pearl onions 111lblblb fresh mushrooms, chopped 333tablespoon wine, sherry or port 222cup wine, dry red 1/4 teaspoon salt Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add1 tsp olive oil to retard burning. Brown deer chunks until well seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. Suggestions: Leave out mushrooms and substitute chopped carrots at start. Submitted By [email protected] Submitted By [email protected] Yield: 1 servings Page 903 VENISON ROAST 333lblblb chunk of venison roast (or 111roll it if its in steak 111form) 222cup onion cut up (2 in. 111pieces) 222cup potato cut up 111cup carrots cut up 111cup fresh mushrooms sliced 222tablespoon liquid smoke 333tablespoon (or more) worchestershire 111sauce 333tablespoon (or more) soy sauce 1/2 cup beef broth Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300 325 for 3 1/2 hours. (If you chop the veggies big, they won't overcook). Yield: 4 servings Page 904 VENISON SCALLOPE WITH SPECK, SWEET ONIONS AND POTATOES 444tablespoon virgin olive oil plus 4 222spanish onions, cut in 1/8 ribbons 111cup cinzano rosso sweet vermouth 111plus 1/2 cup 888pieces venison, denver leg 1/2 inch thick 1/2 cup seasoned flour 222waxy potatoes, peeled in 1/2 cubes 111soaking in water 444ozozoz speck (smoked prosciutto) 111julienne 444cup chicken stock 1/4 cup basic tomato sauce In a 12 to 14inch saute pan, heat 4 tablespoons olive oil until smoking. Add onions and cook until golden brown, about 8 to 10 minutes. Add Cinzano and cook until liquor is evaporated. Place onions in separate bowl and set aside. Season venison with salt and pepper and dredge in seasoned flour. In a clean 12 to 14inch saute pan, heat oil until smoking. Place venison pieces and cook until dark golden brown on one side. Turn and cook 1 minute on other side and remove to warm plate. Add potatoes and cook until light brown, about 4 to 6 minutes. Add speck, remaining Cinzano, chicken stock, tomato sauce and onions and reduce by half. Add venison and cook 1 minute. Remove meat to platter and spoon sauce around. Yield: 4 servings Recipe By : Molto Mario MB5743 From: Sue Date: 11 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Page 905 VENISON SKILLET RICE DINNER 111lblblb ground venison 1 1/2 cup water 111lblblb can tomatoes 111cup shredded sharp cheese 111envelope onion soup mix 3/4 cup white rice, uncooked 111medium can green peas Brown meat. Add soup mix, water, rice, tomatoes and peas. Simmer 25 minutes or until rice is tender. Top with shredded cheese before serving. From the files of Earl Shelsby From: Gail Shipp Date: 23 Jul 98 Yield: 4 servings VENISON SOUP SL 10/82 111lblblb venison; cut into bite sized piece 11146 ounce can vegetable cocktail jui; ce (v 8) 11128 ounce can whole tomatoes; undrained and chopped 222medium red onions; chopped 111tablespoon worcestershire sauce 1/8 teaspoon hot sauce 444large potatoes; peeled and cubed 333medium carrots; sliced 444small yellow squash; sliced 333to 4 stalks celery; thinly sliced 222medium green peppers; cut into 1 inch pieces : Combine first 6 ingredients in an 8 quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. : Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp tender. Yield: 4 quarts. From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett Yield: 4 quarts Page 906 VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE 333ozozoz venison steak 222tablespoon olive oil 333spring onions, chopped 444mushrooms, chopped 1/2 beef stock cube 111glass of red wine Preheat the oven to 220C/425F/Gas 7. Preheat a small frying pan and a medium frying pan. Take the venison steak and bash it flat using a meat mallet or rolling pin. Heat a little olive oil in the small frying pan. Add the venison and fry for 2 minutes, either side. Transfer to the oven for 6 8 minutes to complete cooking. Heat the remaining oil in the medium frying pan. Add the spring onions and mushrooms and saute for 3 minutes. Crumble in the beef stock and add the red wine. Turn up the heat to reduce and thicken the sauce. If the sauce is too thick or the flavour too intense, add a little boiling water. Remove the venison steak from the oven. Place on a serving plate. Pour over the mushroom and red wine sauce and serve. :by Brian Turner from Ready Steady Cook From: "Shazza" Yield: 4 servings Page 907 VENISON STEAK WITH JUNIPER BERRY AND FIERY RED CHILE SAUCE 222tablespoons dried juniper berries 333cups unsweetened dark grape juice 222bay leaves 1 1/2 teaspoons dried thyme 222shallots, peeled and coarsely chopp; ed 222cups veal (or beef) stock 444whole dried chiles de arbol 666venison steaks, 8 10 ounces each 222tablespoons olive oil 111tablespoon salt 111tablespoon black pepper Red wine can be used instead of grape juice in the recipe. It is not included here because alcohol is prohibited on many reservations. Also, commercially sold berries tend to be more aromatic and pungent. If using store bought juniper berries, use half the amount called for. From 'Foods of the Southwest Indian Nations' by Lois Ellen Frank, serves 6. Wine ideas from Tara Q. Thomas: Steer clear of high alcohol reds here, which would ignite a fire when they come into contact with the chile. Better choices would be soft, juicy reds with some spicy, gamey flavor, like a simple Ctes du Rhne, or, if you can find it, Carlson Vineyard's Tyrannosaurus Red, a spicy, grapey wine made from Lemberger grown in Colorado. To make sauce, wrap juniper berries in a clean kitchen towel and crush them using a mallet or heavy skillet. Remove them from the towel and place in a saucepan with grape juice, bay leaves, thyme and shallots. Simmer over medium heat 20 25 minutes, until liquid has reduced to 1 cup. Add veal stock, bring to a boil, then decrease heat to medium and simmer for another 15 minute, until the sauce has reduced to 1 1/2 cups. While the sauce is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into pieces about the size of small beans. If you are sensitive to chiles, wear gloves to tear the chiles into pieces. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill until very hot (or heat a grill pan over high heat until very hot). Brush each of the steaks on the grill and cook for about 3 minutes, until they have charred marks. Rotate the steaks a half turn and grill for another 3 minutes, until the steaks have a crosshatched charred pattern. Flip steaks over and grill for about 5 minutes more, until done as desired. Ladle sauce onto each plate, top with steaks, patterned side up, and sprinkle with chile peppers. Page 908 VENISON STEAKS WITH JUNIPER BERRY & FIERY RED JUNIPER BERRY & FIERY RED CHILE SAUCE 222tablespoon dried juniper berries 333cup dry red wine 222bay leaves 1 1/2 teaspoon dried thyme 222shallots, peeled and coarsely chopp; ed 222cup veal stock 444whole dried chiles de arbol VENISON STEAK 666venison steaks, 8 to 10 oz. each 222tablespoon olive oil 111tablespoon salt 111tablespoon black pepper To make the sauce, wrap the juniper berries in a kitchen towel and crush them using a heavy skillet or mallet. Remove them from the towel and place them in a saucepan with the red wine, bay leaves, thyme, and shallots. Simmer over medium heat about 20 minutes, until the liquid has reduced to 1 cup. Add the Veal Stock and simmer over medium heat another 15 minutes, until the sauce has reduced to 1 1/2 cups. While the stock is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into small pieces, about the size of small beans. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill to a fiery hot temperature. Brush each steak on both sides with the olive oil and season with salt and pepper. Place the steaks on the grill and cook about 3 minutes, until they have charred marks. Rotate. Yield: 6 servings Page 909 VENISON STEAKS WITH JUNIPER BERRY AND FIERY RED CHILE SAU JUNIPER BERRY & FIERY RED CHILE SAUCE 222tablespoon dried juniper berries 333cup dry red wine 222bay leaves 1 1/2 teaspoon dried thyme 222shallots, peeled and coarsely chopp; ed 222cup veal stock 444whole dried chiles de arbol VENISON STEAK 666venison steaks, 8 to 10 oz. each 222tablespoon olive oil 111tablespoon salt 111tablespoon black pepper To make the sauce, wrap the juniper berries in a kitchen towel and crush them using a heavy skillet or mallet. Remove them from the towel and place them in a saucepan with the red wine, bay leaves, thyme, and shallots. Simmer over medium heat about 20 minutes, until the liquid has reduced to 1 cup. Add the Veal Stock and simmer over medium heat another 15 minutes, until the sauce has reduced to 1 1/2 cups. While the stock is reducing, place the chiles in a small bowl and remove their stems and seeds. With your fingers, tear the chiles into small pieces, about the size of small beans. Set aside. Remove the sauce from the heat and pass it through a fine sieve to remove the herb leaves and berry skins. Heat coals in an open grill to a fiery hot temperature. Brush each steak on both sides with the olive oil and season with salt and pepper. Place the steaks on the grill and cook about 3 minutes, until they have charred marks. Rotate. Yield: 6 servings Page 910 VENISON STEAKS WITH MUSHROOM GAME SAUCE 444venison steaks cut from loin 111juniper berries; ground 222teaspoon salt 1/3 cup butter; melted Wild mushroom game sauce sauce 111ozozoz dried boletus edulis (cepe, 222cup water 222ozozoz fresh onions; chopped 333tablespoon butter; melted 333tablespoon flour 111cup rich meat stock; * see note 1/2 cup dry red wine 111salt and pepper; to taste 666juniper berries; crushed fin 222allspice berries; crushed fi 111teaspoon dijon mustard 1/4 teaspoon paprika 222ozozoz dill pickles; diced Recipe by: [email protected] (Pat Gold) * preferably from the game being used, commercial ok Notes: Prepare wild mushroom game sauce. STEAKS: Do not overcook the venison here. It should be done no more than medium rare in the center. This perparation does not require marinading, because the tenderness of the loin meat. Serve with quick sauteed potatoes with dill sauce, and Stag's Leap Cabernet. 1. Pound the steaks to 1/2 inch thickness. Sprinle lightly with the juniper berries and salt. 2. Saute the steaks with the butter for about 3 minutes on each side. The meat should be done no more than medium rare. 3. Heat the wild mushroom game sauce, adjust for salt, pour over the steks, and serve. SAUCE: This sauce is excellent for furred game, especially if the meat has not been marinated. It is very much in the traditional European Hunter's Style, which uses juinper berries and pickles. It was developed through the sixteenth and seventeenth centuries by cooks working on the great landed gentry estates of France, Poland and Germany. 1. Clean mushrooms thoroughly under brisk running water. 2. Combine the mushrooms and about 2 cups of water in a saucepan, and Page 911 bring to a boil. Then reduce the heat, and let simmer for 30 minutes. Remove reconstituted mushrooms from broth, and set aside for later addition to sauce. 3. Prepare a roux: Saute the onions in the butter until they are almost traansparent; add the flour, and stir for 1 minute. 4. Add the simmered mushroom extract, strained meat stock, and red wine to the roux mixture, and stir till blended and slightly thickened. Season with salt and pepper. 5. Add juniper berries, allspice, mustard, paprika, reconstituted mushrooms, and dill pickles. Simmer for 5 minutes. Add salt and pepper. The sauce is now ready to use. Serves 4. Yield: 4 servings VENISON STEW 222tablespoons vegetable oil 222pounds venison stew meat 333onions, chopped 222cloves garlic, minced 111tablespoon worcestershire sauce 111bay leaf 0.5 teaspoon dried thyme 111tablespoon salt 333cups water 777small potatoes, peeled and quartered 111pound parsnip, chopped 0.25 cup all purpose flour 0.25 cup water Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this stew with carrots and parsnips. Serve over rice or wide egg noodles. 1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. 2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving. Yield: 7 to 8 servings Page 912 VENISON STEW #2 222lblblb boneless venison, cut into one inch; pieces 444cup hot water 111teaspoon lemon juice 111teaspoon worcestershire sauce 111clove garlic, minced 222medium onions, sliced 111salt to taste 111teaspoon sugar 666carrots, quartered 888small whole onions, peeled 333potatoes, peeled and cut into 1/2 i; nch cubes 1/4 lblblb margarine Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. From The Budget December 4th 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 Submitted By MILITARY LIFESTYLE MAGAZINE Yield: 4 servings VENISON STEW #3 222lblblb stew meat 666carrots 666potatoes 222tablespoon oiloiloil 111teaspoon worcestershire sauce 111medium onion 222bay leaves 111teaspoon salt 111teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon paprika 111dash allspice Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30 45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew. Recipe By : Mrs.Ora Moore of Dillsboro, Indiana Yield: 1 servings Page 913 VENISON STEW & DUMPLINGS 1/4 cup all purpose flour 1/4 teaspoon pepper 1/2 teaspoon salt 333tablespoon vegetable oil 111teaspoon stock 111small bay leaf 666small potatoes, halved 666small onions 111water 111cup biscuit mix 222lblblb venison neck meat 1 cubes 222teaspoon sugar 111centiliter garlic, minced 555cup water 666medium carrots cut in half 222ribs celery, cut in chunks 111egg Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294 6378 Typed in by Blanche Nonken Yield: 6 servings Page 914 VENISON STEW AND DUMPLINGS 1/4 cup all purpose flour 1/4 teaspoon pepper 1/2 teaspoon salt 333tablespoon vegetable oil 111teaspoon stock 111small bay leaf 666small potatoes, halved 666small onions 111water 111cup biscuit mix 222lblblb venison neck meat 1 cubes 222teaspoon sugar 111centiliter garlic, minced 555cup water 666medium carrots cut in half 222ribs celery, cut in chunks 111egg Combine flour, salt and pepper, dredge meat cubes into mixture. Brown coated cubes in hot oil in large dutch oven. Stir in the next 6 ingredients, cover,reduce heat and simmer about 1 hour. Add potatoes, carrots, onions, and celery; cover and cook over low heat 15 minutes. Combine water, egg, biscuit mix; stir until all ingredients are moistened. Drip dough by tablespoons on top of stew mixture. Cook uncovered over low heat 10 minutes; cover and cook another 10 minutes. Serve hot. Serves 6 to 8. SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294 6378 Typed in by Blanche Nonken Yield: 6 servings Page 915 VENISON STEW FROM FRED GOSLIN 111lblblb venison [cubed] 222tablespoon oiloiloil 666cup water 111cup onions [chopped] 111cup peas 111cup green beans 444large potatoes [peeled & chopped] 1 1/2 cup carrots [sliced] 111cup corn 111teaspoon salt 1/4 teaspoon pepper 222bay leaves 333tablespoon cornstarch 111cup cold water 1) Brown the venison in the oil in a stock pot then drain... 2) Add the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking over med. heat for 45 min. to an hour or `til the meat and veggies are tender... 3) Combine the cornstarch and the remaining water in a small bowl, and stir into the stew `til thickened, stirring constantly... 4) Remove and discard the bay leaves... Serve... Source: Cyndie Steria, Carthage NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook, typed for you with permission by Fred Goslin on CYBEREALM Bbs. Home of KOOKNET in Watertown NY (315) 786 1120 Yield: 6 servings Page 916 VENISON STEW NO. 2 INGREDIENTS 222lblblb venison, in one inch pieces 111teaspoon lemon juice 111clove garlic, minced 111salt to taste 666carrots, quartered 333potatoes, in 1/2 inch cubes DIRECTIONS 444cup hot water 111teaspoon worcestershire sauce 222medium onions, sliced 111teaspoon sugar 888small whole onions, peeled 1/4 lblblb margarine Brown meat thoroughly in margarine in large heavy kettle. Add all ingredients, except carrots, whole onions and potatoes. Simmer for 2 hours, adding water if necessary. Add carrots, whole onions and potatoes and cook about 30 minutes. Liquid may be thickened with flour if desired. Submitted By [email protected] Submitted By [email protected] Yield: 4 servings VENISON STEW VIDALIA 222lblblb venison stew meat 111red pepper 111large vidalia onion, chopped 111teaspoon salt 333tablespoon bacon drippings shortening 222tablespoon flour 111pint tomato juice 111tablespoon worcestershire sauce Stew meat with pepper until it slips from the bone or is tender. Add onion and salt and continue cooking. In separate skillet melt shortening or drippings. Add flour and stir constantly until browned. Add tomato juice and Worcestershire sauce. Add this gravy to stew and continue cooking for 1 hour. Source: http://www.SailorRandR.com/recipes/ From: "Stewburner" Yield: 8 servings Page 917 VENISON STEW WITH POTATO DUMPLINGS SL 12/87 1/4 cup shortening 1/4 cup all purpose flour 1 1/2 teaspoon salt 10 1/2 ozozoz can beef broth; undiluted 555cup ; water 222tablespoon lemon juice 111medium onion; sliced 222cloves 111bay leaf 333lblblb venison stew meat; cut into 1 1/2 pieces 1/2 cup burgundy (optional) 222lblblb potatoes; peeled 444slice white bread 111teaspoon salt 111tablespoon onion; grated 111teaspoon parsley flakes 222eggs; well beaten 111all purpose flour : Melt shortening in a large Dutch oven over low heat; add flour, stirring until roux is the color of caramel. Add 1 1/2 teaspoons salt and next 6 ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. : Shred potatoes; drain well. Remove crust from bread, and discard; tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. : Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings. Anne Temple Keuhler of Texas, in December, 1987 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings Page 918 VENISON STEW WITH SUNCHOKE DUMPLINGS 222tablespoons melted butter or preferred fat* 111egg slightly beaten 111cup of dried sliced sunchokes pulverize; to flour** 111cup boiling water salt, pepper, any other favorite se; asoning or herbs this is done just like a chicken and dumpling meal...so I will just give the directions for the sunchoke dumplings **add any flour of your liking to make 1 full cup...acorn, cornmeal, grass flour *.( fat WILL flavor dumplings so use according to your tastes) in a bowl pour water over flour and stir until well absorbed....follow the order and stir after each addition..it makes a difference! add butter, add egg...then season. refrigerate the dumpling mixture for one hour. roll into walnut sized dumplings. Drop dumplings on top of boiling stew and cook for 15 to 20 minutes...DO NOT STIR unless you want the dumplings to break apart...this is a good way to thicken the stew but the dumplings will disintegrate (sp?) Page 919 VENISON STOCK 777lblblb venison marrow bones 111sawed into 2 in. pieces 111can (6 oz.) tomato paste 222cup chopped onions 111cup chopped celery 111cup chopped carrots 222cup claret wine 20 peppercorns 555garlic cloves, peeled 555bay leaves 111teaspoon dried leaf thyme 1 1/2 gal water Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. Yield: 1/2 gallon SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2398 From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä Yield: 1 servings Page 920 VENISON STROGANOFF 111lblblb venison steak [¬ in. thick 111& trimmed] 222tablespoon flour 111tablespoon salt 1/4 teaspoon pepper 1/2 cup onion [minced] 1/4 cup butter 111cup chicken broth [condenced] 111lblblb mushrooms [sloced] 111cup sour cream 1) Combine the flour, salt, and pepper and coat the steak with it, then pound it into the steak and cut it in to 1" x 1«" strips... 2) In a skillet, brown onions slightly in butter, then add the venison strips, cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the broth and the mushrooms, re cover and cook `til mushrooms are tender, then uncover and cook over low heat `til venison is tender and mixture is thickened... 4) Stir in the sour cream just before serving... serve over rice or hot cooked noodles... Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786 1120 Yield: 4 servings VENISON SWISS STEAK 222venison steaks 111can cream of mushroom soup 222sliced onions 111salt & pepper 111several drops worcestershire Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. Yield: 2 servings Page 921 VENISON WITH ALMONDS 1/2 cup crushed pineapple 222tablespoon margarine or butter 1 1/2 tablespoon cornstarch 1/2 cup pineapple juice 222cup meat stock 222cup cooked, cubed elk or deer 1/2 cup sliced celery 1/2 cup slivered toasted almonds 111teaspoon salt Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10 06 93 (18:18) Yield: 6 servings VENISON WITH CURRANTS AND CHANTERELLES 222lblblb venison meat, boned; cubed o 222cup veal stock; or water 333cup red wine 111tablespoon dried onion; crushed 222cl garlic; crushed 111teaspoon salt 111lblblb fresh currants; or 111cup currant jelly 444ozozoz fresh chanterelles; or 2 oz. 222tablespoon arrowroot 111mixed w. 1/3 cup water Recipe by: [email protected] (Pat Gold) 1. "Hot marinade" the venison by combining it with the water or stock, wine, onion, garlic, and salt, and bring all these ingredients to a boil. Let them simmer, covered, for 1 hour, or until the venison is tender. 2. Add currants or currant jelly and chanterelles, and bring back to a boil. Thicken with the arrowroot and water mixture. The use of currant jelly instead of fresh currants will make a slightly sweeter sauce. Adjust for salt, and serve with rice. Notes: Currants are a favorite in European cooking because they combine fruitiness with acidity. Chanterelles are the best mushrooms to use with game because of their almost fruitlike flavor. Page 922 Serve with apricot rice and a Sterling Vineyards Merlot. Serves 4. Yield: 4 servings VENISON ACORN STEW (ITRADITIONAL) 222lb.lb.lb. venison, cut up 111c.c.c. finely ground acorn meal Cover venison with water in port or basket; Add hot rocks to simmer until meat almost falls apart. Remove meat from broth and chop into fine pieces. Return to pot with liquid and stir in acorn meal. Serve hot. VENSION CASSEROLE 111lblblb ground venison or beef 111small onion 111can cheddar cheese soup 111can cream of celery soup 111frozen french fries 111pepper 1. Dice onion and mix with ground meat and pepper to taste (use *lots*). 2. Press into the bottom of a 9x9" pan. 3. Mix together the two cans of soup do *not* dilute with water. Spread mixture over the meat. 4. Cover entire surface generously with frozen french fries. 5. Bake at 350 for 40 minutes or until done fries should be golden and crispy. Yield: 4 servings Page 923 VIOLET PINEAPPLE SOUP 444cup pineapple juice 333tablespoon quick cooking tapioca 333teaspoon sugar 1/2 teaspoon grated lemon peel 222cup sliced strawberries or 111raspberries 111cup diced orange sections or 111drained can mandarin 222tablespoon orange liqueur 1/2 cup fresh violets Combine pineapple juice and tapioca, bring to a boil. Remove from heat adding sugar and lemon peel. Cool to room temp. Add fruit, liqueur, and violets. Chill, before serving, add dollop sour cream to each bowl and garnish with a violet. From: Benao Yield: 4 servings Page 924 WACKAMBLEM CHILI 1/2 cup gebhardts chili powder 22228 oz cans tomatoes 1116 oz can tomatoe paste 1/2 bulb garlic, minced 333lblblb ground beef 3/4 lblblb chorizo 222lblblb venison 1/2 lblblb beef suet 555cubes beef bouillon 333medium onions, chopped 222dried ancho chilis, crushed 444dried chili peppers, crushed 444poblano chilis, chopped in chunks 444serrano chilis, chopped 444jalapenos, minced, seeds removed 444dried cayenne peppers, whole 333pequin peppers 222tablespoon coriander seeds, ground 3/4 teaspoon mexican oregano 111tablespoon cumin 222dark, earthy beers or ale 111shot tequila 1/3 cup dried epazote wrapped in cloth 111lblblb black beans 111can refried beans 1/4 cup cornmeal Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes. Serve with a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients. From: KOUNTRY COOK #1 @1912232 From: Z Pegasus #2 @1219000 1 Date: 08 12 94 The Gwe Bbs [asv/Cin] (37) Home Cooki Yield: 1 servings Page 925 WATERCRESS POTATO SOUP By: EW NATIVE AMERICAN COOKING tbsp butter 111lrg onion finely chopped 555potatoes, cubed 1 1/2 qrts chicken stock 111bunch watercess, chopped 222tbsp parsley 111c.c.c. cream (opt.) salt pepper nutmeg sugar . In small saute pan, melt butter over med. heat. Add onion & cook until Ggolden 2. in 3 qrt. saucepan, cook potatoes in stock until soft, about 15 min. 3. Add watercress, onion and seasonings to potatoes, Cream if desired, and heat through before serving. Garnish serving with watercress sprigs. fff Page 926 WESLEY AND KATHY'S WORLD FAMOUS KILLER 4 STAR VENISON CHI 333lblblb finely chopped venison * 111medium onion 444cloves garlic 111salt to taste 1/4 cup (or more) chili powder 222tablespoon olive oil 111tablespoon cumin 111can texas beer 1/2 cup water or beef broth 111tablespoon mexican oregano 222tablespoon masa or corn meal ** 111teaspoon ground coriander * Venison should be cut from the neck or shoulder ** Dissolve masa in about 1/4 c water Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 5 minutes. Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re heating and serving. Contributed by Wesley Pitts Yield: 6 servings Page 927 WESTERN DEER STEW 222lblblb deer meat, cut into cubes 111cup grape juice 111bay leaf 111garlic clove, minced 111teaspoon salt 1/2 teaspoon pepper 222tablespoon bacon drippings 1 1/2 cup bouillon 111celery stalk, diced 888whole cloves 111tablespoon parsley 1/2 teaspoon crumbled dried thyme 111cornstarch Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat. from: Women's Day Encyclopedia of Cooking. Bonnie From: "Bonnie" Date: 13 Aug 97 Eat L List (Recipes And Food Folklore) Ä Yield: 1 servings Page 928 WHISKEY DRINKER'S VENISON STEW 111british measurements MARINADE 222fl oz single malt scotch whiskey 222fl oz sherry 222fl oz port 888fl oz blackberry wine 111onion; chopped 333centiliter garlic; crushed 888rashers (slices) bacon 111. chopped 111teaspoon thyme 111salt & pepper to taste 222tablespoon lemon juice TO FINISH 222lblblb shoulder of venison; cubed 222ozozoz flour; plain (all purpose) 222ozozoz butter 222large carrots; sliced 222large onions; chopped 666cloves 111teaspoon allspice 666shallots 1/2 lblblb mushrooms 111lemon rind; grated 888fl oz single malt scotch whiskey Mix the marinade ingredients together in a large bowl. Add the venison and refrigerate for 24 to 48 hours. After this time, remove the venison from the marinade (reserve the marinade for later) and pat the cubes dry with kitchen paper. Put the venison into a plastic bag with the seasoned flour and shake well until all pieces are well coated. Melt the butter in a large fireproof casserole dish. Add the venison and the remaining ingredients, except the mushrooms, lemon rind and whiskey. Gradually add the reserved marinade. Bring the mixture gently to the boil, then place the dish in the oven at 325oF / 160oC / gas 3. Cook for 2 hours, checking occasionally to make sure that the venison is moist add more wine, as necessary. After two hours, remove the casserole from the oven, add the mushrooms, lemon rind and a glass (8 fl oz) whiskey, before returning to the oven for a further 30 minutes. Before serving, check the seasoning and add a further glass of whiskey, if desired. ;*} "Scotch Whiskey Recipes" : by Jo Guthrie Jarrold Publishing, Norwich ISBN = 0 7117 0553 4 Scanned and formatted for you by The WEE Scot pol Mac Griogair From: Paul Macgregor Date: 06 15 96 Home_cooking Yield: 6 servings Page 929 WHITE BEAN AND 'CREAM' SOUP WITH BROKEN PASTA By: Lesa Heebner soup 1 1/2 c.c.c. dried small white beans, or navy be; ans, soaked and drained 666c.c.c. low or no sodium chicken broth or v; egetable broth 222bay leaves one 16 oz. can whole tomatoes plus; juices, or 1 lb. fresh to and seeded 1/2 tsp. dried thyme 111tsp. salt 1/4 c.c.c. pasta (any shape, broken into bite; size pieces) cream 111t.t.t. exra virgin olive oil] 666cloves garlic, finely minced 1/2 tsp. crushed red pepper 111med. yellow onion, diced 111med. carrot, sliced 333(1(1(1 lb. total) zucchinic, sliced 1/2 c.c.c. loosely packed fresh parsley leaves 111c.c.c. looselypacked fresh basil leaves In the past Native Americans used their talents in cultivating different varieties and colors of beans and corn. Through crossing and selection, they created six colors of beans to symbolize the four cardinal points on a compass, plus the other two directions. White beans for the East, blue beans, such as the blue black Mitla bean, indicated West. Red beans for South, and yellow, for North. Multicolored or motttled beans were created for up, and black indicated down. The origianl small white bean was obtained from Indians of New York State sometime before the end of the nineteenth century, but is lost to us now. What we eat today is a distand relative. In this white bean soup, the 'cream' is really a puree of sauteed vegetables and fresh herbs that is stirred into the finished soup, adding body and loads of fresh, summery flavor. In a large pot, cook the beans in the chicken or vegetable broth with bay leaves. About 45 to 60 minutes, or until tender. Once the beans are tender, add the canned tomatoes, crushing them with your fingers as you add them to the pot, plus the juices, (or the fresh tomatoes), dried thyme, salt, and broken pasta pieces. Cover and continue to cook for at least 10 minutes to ensure the pasta is tender. Meanwhile, put the olive oil, garlic, and crushed red pepper in a large skillet. Saute over low heat until the garlic turns light golden, about 10 minutes. Add the onion, carrots, and zucchini to the saute. Raise the heat to high. Toss the vegetables well to coat with the oil, garlic, and peppers. Cover, lower the heat to medium, and cook for 10 minutes. If needed, add a touch of water to the pan to ensure the vegetables steam and don't burn. Cook until the vegetables are tender. Meanwhile, put the parsley and basil leaves in the work bowl of a food processor. Process until well minced. Add the vegetables in the saute pan tototo the food processor and process until well pureed, making a 'cream.' Add the cream to the pot of soup. Stir well, then serve immediately. Yield: serves 8. Page 931 WHOLE ROASTED SQUAB STUFFED W/EGGPLANT & BACON DRESSING 12 oz. raw bacon, diced 222cup onions, chopped 1/2 cup celery, chopped 1/2 cup bell peppers, chopped 111med eggplant, peeled,diced 333tbs garlic, chopped 111tbs fresh thyme, chopped 111tbs finely parsley, chopped 1/2 cup green onions, chopped 444cup crumbled corn bread 222cup chicken stock 111salt and cayenne pepper 666whl squabs 111olive oil, drizzling 12 whl shallots 222cup demi glace 111tbs butter 111lb. haricots verts,blanch Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings Page 932 WHOLE ROASTED SQUAB STUFFED W/EGGPLANT AND BACON DRESSING 12 oz. raw bacon, diced 222cup onions, chopped 1/2 cup celery, chopped 1/2 cup bell peppers, chopped 111med eggplant, peeled,diced 333tbs garlic, chopped 111tbs fresh thyme, chopped 111tbs finely parsley, chopped 1/2 cup green onions, chopped 444cup crumbled corn bread 222cup chicken stock 111salt and cayenne pepper 666whl squabs 111olive oil, drizzling 12 whl shallots 222cup demi glace 111tbs butter 111lb. haricots verts,blanch Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots on a parchment lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper. In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. Yield: 6 servings SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EM1A68 CHICK, GOBBLE, QUACK Yield: 6 servings Page 933 WILD BOAR 111can condensed consomme' 222cup cider vinegar 888cup red wine 1 1/2 teaspoon ground black pepper 222tablespoon salt 222bay leaves 111teaspoon crumbled thyme 222garlic cloves; chopped 888juniper berries 111piece wild boar meat 111(about 5 pounds) 666carrots scraped and quartered 222large onions; quartered 444celery stalks cut into 2 inch lengt; hs 111can condensed beef broth 1/3 cup currant jelly 1/2 cup flour; mixed with 3/4 cup water Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature. Place meat and marinade in a large kettle. Cover and simmer for 2 to 2 1/2 hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree. Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232154 0800 Yield: 6 servings Page 934 WILD BOAR BORSCHT 750 gm boar stew meat, at and sinew 111removed and meat cut into 2 555cm cubes 111(or substitute beef, venison 111or pork) 111tablespoon light olive oil 111cup diced carrot 1 1/2 cup sliced brown onion 222tablespoon slivered garlic 1/2 cup sliced celery, cut 111diagonally 333cup peeled and diced beetroot 111cup seeded and diced fresh 111tomato 2 1/2 litres rich beef stock or 111consomme: 222cup red wine 111teaspoon fennel seeds 222teaspoon fresh thyme leaves 1 1/2 cup diced potato 1 1/2 cup finely shredded red cabbage 111salt and freshly ground 111black pepper 222tablespoon balsamic vinegar 444tablespoon finely chopped parsley 111to serve: 111sour cream or crumbled feta 111cheese In a heavy stockpot, lightly brown the meat in the olive oil. Remove the meat with a slotted spoon and set aside. Add the carrots, onions, garlic and celery to the pot and saute until they just begin to colour. Return the meat to the pot with the beetroot, tomatoes, stock or consomme, red wine, fennel seeds and thyme and bring to the boil. Reduce the heat and simmer for 1 1/2 to 2 hours, skimming the surface occasionally. Add the potatoes and cabbage and cook for 10 minutes longer or until the potatoes are just cooked. Correct the seasoning with salt and pepper and add the vinegar and parsley just before serving. Serve the soup in warm soup plates with a dollop of sour cream or crumbled feta cheese. Bon Appetit, Exec. Chef Magnus Johansson Source: Vogue Entertaining Guide June/July '94 Yield: 4 servings Page 935 WILD BOAR TENDERLOIN AND SHIITAKE STROGANOFF 333tablespoon butter 111large onion, julienned 444cup sliced shiitake mushrooms 222tablespoon minced garlic 222lblblb wild boar tenderloin, cut 111into 2 by 1/2 in. pieces 333cup veal stock 1/4 cup finely chopped parsley 111cup sour cream In a saute pan, melt the butter. Saute the onions for 2 minutes. Add the sliced mushrooms and continue sauteing for 2 to 3 minutes, or until the mushrooms start to wilt. Season with salt and pepper. Add the garlic and beef and continue sauteing for 2 minutes. Add the veal stock and bring up to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the sour cream and parsley. Continue to cook for 3 minutes. Season with salt and pepper. Yield: 4 to 6 servings SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2406 From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä Yield: 1 servings Page 936 WILD CARROT TZIMMES 444cup wild carrot taproots, grated 111or finely chopped 3/4 cup cored and grated green 111apples 222tablespoon olive oil 3/4 cup vegetable stock 1/4 cup raisins 111tablespoon barley 444cloves garlic, chopped 111teaspoon ground cinnamon 1/2 teaspoon fennel seeds 1 1/2 teaspoon freshly grated nutmeg 111teaspoon vege sal or 1/2 teaspoon salt, or to taste Tzimmes, which means "uproar" or "fuss" in Yiddish, is a slow cooked dish that may include meat, vegetables, or fruit. This recipe lends itself especially well to wild carrots. Tougher than commercial carrots, these taproots shine in long cooking recipes. Place all the ingredients in a large, heavy saucepan and bring the pot to a simmer. Cook the mixture over very low heat until all the liquid is absorbed, about 1 hour, stirring occasionally. (You may want to put a heat diffuser under the saucepan to prevent scorching on the bottom of the pot.) Serves 6 From: "Manyfeathers1" Yield: 4 servings Page 937 WILD DUCK TAME RICE 111duck; cleaned, ready to cook 1 1/2 teaspoon salt 1/8 teaspoon red pepper 111teaspoon green seasoning 111small onion; chopped 222cup duck stock 222cup minute rice GRAVY 111can celery soup 111water or duck stock In a large pot, 3 to 4 quarts, place duck. Cover duck with water. Add salt, red pepper, Greek seasoning and onion. Bring to a boil, reduce heat and slow cook for 1 1/2 hours. Remove duck to a warm platter. Reserve 2 cups of stock (add water if necessary to make this amount). Bring reserved stock to a boil; add minute rice. Take from burner; cover; let set 20 to 30 minutes. Fluff up rice and spoon around the duck on warm platter. Garnish with parsley for color. Gravy: Combine celery soup with additional stock or water as a gravy. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Yield: 4 servings Page 938 WILD DUCK AND BARLEY SOUP WITH HOISIN SAUCE 222duck breasts 222bay leaves 1/4 teaspoon hot red pepper flakes [optl] 888peppercorns; cracked 666cup stock; any 1/2 cup pearl barley 111carrot; peeled and diced 111small potato; peeled and diced 111small onion; peeled and chopped 3/4 cup cabbage; chopped or 111green leaves from a cauli 111flower; choppped 1/4 teaspoon cayenne [optional] 1/2 teaspoon poultry spice or 111teaspoon [heaping]prepared mustard or 111tablespoon [heaping] hoisin sauce In a 3 qt. soup pot, simmer the duck breasts, bay leaves and peppercorns in stock for 1/2 hour. Add the red pepper flakes at the beginning if using them. Add barley and simmer 1/2 hour. Remove breasts, bone and shred meat with the grain. [Do not cut or chop across the grain.] Return meat to the pot. Add vegetables and balance of the seasonings and simmer 1/2 hour. Add the cayenne now if using it. This soup is particuliarly good with Hoisin sauce added. Original recipe by Jim Weller. Yield: 8 servings Page 939 WILD DUCK AND RICE CASSEROLE 222ducks 222apples; quartered 222onions; quartered 111onion; chopped 111bell pepper; chopped 3/4 cup chopped celery 111stick butter or margarine 111cup uncle ben's converted rice 111can (10.5 oz) beef consomme 111can (10.5 oz) water 111can (8 oz) mushrooms; drained 111can (6 oz) water chestnuts; drained 111salt to taste 111pepper to taste Place ducks, apples and onions into a large pan. Cover with water, sprinkle with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut‚ chopped onions, bell pepper and celery in butter. Mix all other ingredients in a 1 1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into bite sized chunks and add to mixture. Check for seasoning. Add salt and pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield: 4 servings. NANCY BOYD (MRS. MIKE S.) CAROLYN BOSHEARS (MRS. GAYLON) From Yield: 4 servings Page 940 WILD DUCK GUMBO 888duck breasts 222pkg smoked sausage (can be 111turkey) 111chicken 222cup chopped onions 222cloves chopped garlic 111tablespoon thyme 111tablespoon sasafrass 444tablespoon chopped parsley 222cup chopped green or red 111peppers 222pkg frozen gumbo veggies 111(opt'l) 222cup chopped celery 111cayenne pepper (lots ) 111tabasco (lots ) 111salt and pepper Here's a recipe that I have cooked for folks who thought they detested ducks until they ate this one. I like to cook a whole mess of it (double the recipe) because it improves as you reheat it every time. Cook the chicken in water and save the broth, skimming off the fat. Debone the chicken and set aside. Brown the duck meat in a little oil, no flour. when it turns brown, take it out and drain. Set it aside Brown the smoked sausage and drain fat. Set it aside. David & Katrina & [email protected] rec.hunting.dogs Yield: 1 servings Page 941 WILD DUCK SOUP 111duck bone scraps 111large onion, quartered 333carrots, chopped 1/4 teaspoon thyme 111stalk celery and leaves, chopped 111salt 111pepper 111cup wild rice cooked 1/4 teaspoon parsley In a soup kettle combine duck scraps and bones with onion, carrots, thyme, celery and parsley. Cover with cold water and slowly bring to a boil. Simmer for 1 hour, remove bones. Add wild rice and season to taste and simmer for one hour. 1 HUNT, David ed. Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books. Edison, NJ. MM Format by John Hartman Indianapolis, IN From: John Hartman Date: 29 Jan 97 National Cooking Echo Ä Yield: 4 servings Page 942 WILD DUCK STEW WITH DOUGHBOYS 111wild duck (soak in salt 111water 6 hours) 111large onion 111salt to taste tsp pepper tsp savory 444slice turnip, cut lengthwise 444carrots, cut lengthwise 111doughboys: 222cup flour 222teaspoon baking powder 1/2 teaspoon salt 111milk to make soft dough Cut duck in pieces, add onion (cut) and water to cover, salt, pepper and savory; simmer for 2 hours. Add carrots, turnips and water if needed and boil another hour. Twenty minutes before serving, drop Doughboys by teaspoons on top of stew. Cover tightly until Doughboys are cooked. Gravy can thickened before serving by removing Doughboys and meat. Serve with bake or mashed potatoes From: Duckie ® Yield: 4 servings Page 943 WILD GAME CHILI WITH BLACK BEANS 111stephen ceideburg 1/2 cup vegetable oil 444yellow onions, cut in medium dice 222jalapeno or serrano chiles, seeded,; finely chopped 333tablespoon chili powder 222tablespoon ground cumin 111tablespoon dried thyme 111teaspoon dried oregano 111teaspoon celery seeds 111teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon anise seeds 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves 444bay leaves 333lblblb wild game meat, cut into 1 inch pie; ces * 30 ozozoz red chile sauce 1 1/2 quart to 2 qt beef stock or broth 555cup cooked black turtle beans (2 cups u; ncooked) 111salt and pepper, to taste * i.e. venison, antelope, rabbit, elk, duck, game sausage Heat oil in an 8 quart casserole or Dutch oven; add onions and chiles, and saute over medium heat until soft. Add spices and bay leaves and saute several minutes longer. Add meat and cook until lightly browned. Add chile sauce and bring to a boil. Add stock to barely cover the ingredients and return to a boil. Reduce heat and simmer 30 minutes. Cover and bake in a 375 degree F. oven for 2 hours, stirring every 30 minutes. Add beans and salt and pepper to taste. If desired, garnish with grated sharp cheddar or Jack cheese and chopped red onions. Note: This recipe also works well with lamb or beef. PER SERVING: 435 calories, 37 g protein, 43 g carbohydrate, 13 g fat (2 g saturated), 96 mg cholesterol, 1,029 mg sodium, 9 g fiber. From Gloria Ciccarone Nehls, the Big Four Restaurant. Heidy Haughy Cusick writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg Yield: 10 servings Page 944 WILD GINGER CHICKEN WITH RICE 333tablespoon wild ginger roots 1/4 lblblb margarine 111cup water 222tablespoon flour 111salt to taste 111tablespoon sugar 444boneless skinned chicken 111breasts 222cup rice 333cup water 444chicken bouillon cubes 444tablespoon olive oil Gather, wash and crush Wild Ginger roots. About 3 tbls. You also need: 1 stick margarine, 1 cup water, 2 tbls. flour, salt to taste, 1 tbls. sugar. Place ginger and margarine in saucepan simmer on med. heat for 10 min. add salt and sugar stir. Remove from heat, in cup or bowl stir flour and water until smooth no lumps, pour into ginger mixture stirring constantly place back on med. heat stirring until thick, set aside. Take 4 or 5 Boneless skinned chicken breasts, 2 cups Rice, 3 cups water, 4 chicken bouillon cubes, 4 tbls. olive oil. Brown chicken in skillet with olive oil remove chicken, place rice in skillet, dissolve bouillon in water, pour over rice, place chicken over rice, cover and simmer on low for 10 min. pour sauce on top, simmer for 10 more min. Linda from A Modern Herbal http://botanical.com/botanical/mgmh/g/ginwil14.html From: "Linda Roberts" Yield: 4 servings Page 945 WILD GOOSE GUMBO WITH OYSTERS 111goose, cut into pieces 1/2 cup cooking oil 1/2 cup flour 333onions, chopped 111bell pepper, chopped 1/2 cup celery, chopped 2/3 cup shallots, chopped 1/3 cup parsley, chopped 111pint oysters 111salt & pepper to taste 111tabasco to taste Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned goose and cook in a covered pot over low heat for 2 hours or until goose is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. Also for: Use smoked goose, duck, rabbit or turkey. Recipe date: 03/11/76 Yield: 1 servings Page 946 WILD GOOSE WITH CURRANT SAUCE 111cooking apple, cored/wedges 111orange, unpeeled/wedges/lge 666prunes, pitted dried, chop 222geese, 2 1/2 lb, dressed 222pkg onion soup, dry (1 1/3 oz) 222cup wine, dry red 222cup water CURRANT SAUCE 1/4 cup red currant jelly 1/4 cup catsup 1/4 cup wine, port 1/4 cup worcestershire sauce 222tablespoon butter or margarine Combine all asterisked ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated. YIELD: 1 Cup Currant Sauce Combine apple, orange and chopped prunes, mixing well. Spoon into cavities of geese. Place each goose, breast side up, in an oven cooking bag. Combine soup mix, wine and water; pour half the mixture into each bag. Seal bags; cut 6 small slits in top of each to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant sauce. (Hugg`s Note: Rare geese are preferable to dried out geese) Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M. E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87 Yield: 1 servings Page 947 WILD MUSHROOM AND ARTICHOKE SOUP 444tablespoon extra virgin olive oil 222cup chopped onion 222cup chopped celery 111cup chopped carrot 222cup diced shiitake mushrooms 222cup diced oyster mushrooms 222cup sliced domestic white 111mushrooms 111cup dry sherry 888cup vegetable stock 222cup chopped water packed 111artichoke hearts, drained, 111rinsed and drained again 111fresh parsley, chopped 111salt and pepper to taste 111cream (optional) Heat oil in Dutch oven over medium low heat. Add onion, celery and carrot and saute until softened, about 10 minutes. Add shiitake, oyster and white mushrooms and cook until most of the water is evaporated, about 7 minutes. Add sherry and cook 5 minutes. Add vegetable stock; cover and cook on low heat for 25 minutes. Add artichoke hearts, parsley and salt and pepper to taste. Simmer for 5 minutes until heated through. Add a touch of cream if desired. From Jenny Levison, owner of Souper Jenny's in Buckhead From: Jamie R Yield: 4 servings WILD NUT SOUP 222lbs pecans, crushed 666wild onions, with tops 666cups wild game stock 111tsp salt 333tbs. wild oregano, chopped Place all ingredients in a large soup pot and simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally. Adjust salt to taste. Page 948 WILD RABBIT STEW: recipe Skin and gut the rabbit taking great care not to rupture the intestines. This would give a very bad taste to the meat. Wash the rabbit thoroughly, then cut into serving pieces. Save the kidneys and heart as extra treats! Roll and coat the rabbit thoroughly with seasoned flour made with 1 cup of flour, 1 tsp. salt, 1/4 tsp. of pepper. Brown the pieces in bacon fat or if you prefer, half butter and oil. After all the pieces have been browned on all sides, remove and set aside. Sauté one onion in the pan until lightly browned. Sprinkle with one tablespoon of flour and mix well, scraping up all the browned bits. Return the rabbit to the pan and add slowly water to cover the meat. Stir to mix evenly. Cover tightly and simmer on low heat for one hour or more. Meanwhile, peel two or three potatoes and cut into one inch cubes. Scrub four or more carrots and cut into slices. Add to the stew and continue to simmer until the vegetables are tender. Taste the broth and season to taste. Thicken the stew if desired. Serve with freshly baked raisin bannock. Don't hesitate to dip chunks of bannock into the gravy! Page 949 WILD RAMP SOUP 111lblblb beef sirloin, cut into bite 111sized pieces 222tablespoon olive oil 20 ramps, cleaned, trimmed and 111diced 555stalks celery, cleaned, 111trimmed and chopped 333carrots, washed, peeled and 111chopped 111lblblb potatoes, peeled and 111chopped 20 ramps, cleaned, trimmed, and 111diced 222tablespoon butter 111salt and pepper to taste Brown the sirloin over medium high heat in a large skillet just until charred. Add the meat to 2 quarts of salted water, skimming off any fat or scum that may rise to the surface. Add 20 ramps, the chopped celery, carrots and potatoes. Simmer for about three hours. Saute the remaining 20 ramps in butter for about 10 minutes, or until thoroughly cooked. Remove one cup of the broth from the soup and pour it into the skillet. Add salt and pepper to taste. Cook for about 15 minutes at a low simmer. Remove the meat from the broth (serve separately if desired). Combine the ingredients from the skillet with the ingredients from the kettle. Puree the soup in a food processor. Reheat and serve piping hot. Makes 6 servings. Per serving: 372 calories; 14 g fat (5 g saturated fat; 34 percent calories from fat); 38 g carbohydrates; 173 mg cholesterol; 256 mg sodium; 25 g protein; 5 g fiber. Melana Edible Wild Kitchen www.ediblewild.com From: "Melana Hiatt"
SOAR the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
SOAR the Searchable Online Archive of Recipes
(http://soar.Berkeley.EDU/recipes/)
1 lb Young tumbleweed shoots Water to cover S&P 1 Jalapeno pepper 1/2 Diced smoked ham
From: Bonnie Farner