"FLYINGSCOTSMAN"PHEASANT 111britishmeasurements 111bracepheasants;ovenready 222ozozoz flour;plain(allpurpose) 222ozozoz butter 111large onion;chopped 111teaspoon thyme 111can wildgamesoup;15oz*or* 3/4 pint wildgamestock 444floz vermouth 333floz singlemaltscotchwhiskey 111ozozoz beurremanie(kneadedbutter 111.andflourpaste) 111watercresstogarnish Placethepheasantsinabagwithseasonedflour,andshakevigorously untiltheyarewellcoated.Heatthebutterinalargesaucepan,add theonion,thymeandpheasantsandbrownfor5to10minutes.Pour overthesouporgamestockandthevermouth,bringtotheboiland simmerfor5to10minutes.Removethebirdsfromthepan,placeina covereddish,breastsdown,andpouroverthevermouthmixture.Bake at350øF/180øC/gas4for2hours,oruntilthebirdsaretender. Whenready,reducetheoventemperatureto250øF/120øC/gas1/2 andpourthewhiskey(minus1Tbsp)intothepheasantdish.Cookfor afurther15to30minutestoallowthewhiskeyflavortobe absorbed.Liftthepheasantsfromthedish,andthickenthesauce,if necessary,withbeurremanie.Addatablespoonofwhiskeyandstir gently.Pourthesauceoverthepheasantsandgarnishwithwatercress beforeserving. "ScotchWhiskeyRecipes" :byJoGuthrieJarroldPublishing,Norwich1991ISBN= 0711705534 ScannedandformattedforyoubyTheWEEScotpolMacGriogair ~+ From:FredBallDate:30Nov98 Yield:6servings Page 222 "RAMP"AGINGCHICKENCHILIMODERN 111lblblb ramps(leavesandall)cut 111intobitesizepieces 333tablespoon criscohot&spicycooking 111oiloiloil 222lblblb chickenbreastcutintobite 111sizepieces 222clovesgarlic,minced 222bayleaves 111teaspoon mexicanoregano 222teaspoon groundcumin 111teaspoon cayenne 222tablespoon chilipowder 2224ozcanschoppedgreen 111chilies 22216ozcanskidneybeans 111(liquidincluded) 16 ozozoz canrefriedbeans 16 ozozoz canstewedtomatoes 666ozozoz cantomatopaste 222151/2oz.cansbeef 111consomme Cookchicken,rampsandgarlicinoiltillchickenisslightly browned.Addspices,chiliesandstirtogether.Addremaining ingredientsandcookcoveredfor1hour.Topfinishedchiliwith dicedrampsandgratedcheese. sourceunknown From:"Mignonne"<[email protected]:Tue,20Jan200400:03:54 ~0500 Yield:4servings Page 333 #54547MOOSESTROGANOFF 11/2 lblblb moosesirloinsteak(cutin 1111/2strips) 1/2 cup plus2tbsp.flour 111teaspoon salt 1/2 lblblb mushrooms,chopped 222small onions,chopped 111clovegarlic 333tablespoon fat 111tablespoon worcestershire 111cup cannedbeefbouillon 111cup sourcream 111steamedrice Rollmeatin1/4cupflourandsalt.Sautegarlic,onionsand mushroomsinfatfor5minutes.Addmeatandbrown.Removemeat, mushroomsandonionsfrompan.Addremainingflourtodrippingsin pan.AddWorcestershireandbouillon.Cookuntilthickened.Add sourcream.Heatuntilgravysimmers.Addcookedmooseandvegetables andheat.Serveoverrice. Yield:4servings Page 444 (CBC)BRAISEDBISONWITHMUSHROOMSAGEGRAVYANDWILDRIC 222lblblb leanbisonchuckorround 111steak,cutinto2inchcubes 111kgkgkg 111tablespoon balsamicvinegar15ml 1/2 teaspoon freshlygroundblackpepper 222mlmlml 222teaspoon mincedfreshsage10ml 222tablespoon canolaoil15ml 111cup choppedonions250ml 222clovesgarlic,minced2 222tablespoon flour25ml 111cup cabernetsauvignonwine250 111mlmlml 111cup beefstock250ml 1/2 cup driedwildmushrooms, 111rehydratedin1/2cuphot 111water125ml 111tablespoon choppedfreshsage 111saltandfreshlyground 111peppertotaste 111wildricefritters: 1/4 cup butter50ml 1/2 cup choppedonions125ml 1/2 cup allpurposeflour125ml 1/4 cup ryeflour50ml 111teaspoon bakingpowder5ml 1/4 teaspoon each,saltandpepper1ml 111egg 1/2 cup sourcream125ml 1/4 cup milk50ml 111cup cookedwildrice250ml 222tablespoon canolaoil ThismoderninterpretationofatraditionalNativestewisslow cookedandflavouredwithfreshsage,awildplantontheprairies. Serveitoverwildricefrittersfortraditionaltaste.FromHigh Plains:TheJoyofAlbertaCuisinebyCindaChavich(FifthHouse). Combinebisonwithvinegar,pepperand2teaspoonsofsageand marinateatroomtemperaturefor30minutes.HeattheoilinaDutch ovenandbrownthebisonoverhighheatinbatches.Setasidethe [email protected] thepanandsaute5minutes,untilbeginningtobrown.Addtheflour andstirtocombine.Slowlystirinthewine,stock,andwild mushroomswiththeirsoakingliquid.Returnthemeattothepanand bringtoaboil.Cover,reduceheattolowandsimmerthestewfor 12hoursoruntilthebisonisverytender.Stirinthefreshsage andseasonwithsaltandfreshlygroundblackpeppertotaste.Serve withwildricefritters.Serves4. WildRiceFritters: Page 555 Sauteonionsinbutteruntiltender.Combinetheflours,baking powder,saltandpepper.Whisktogethertheegg,sourcreamandmilk. Quicklystirthewetingredientsintothedrytoformabatter.Let stand10minutes.Foldinthesauteedonionandcookedwildrice. Heatcanolaoilovermediumhighheatinanonstickfryingpan.Using 23tablespoonsofbatterperfritter,cookfor2minutesaside, untilbrownedandcookedthrough.Servethefrittersasabasefor thebraisedbisonandmushrooms.From:"LightninDave" <ddobjohn@bektel. Yield:4servings (NCL)ALETA'SCORNSOUP 333can corn 111hotsauce 111redpepper 111greenpepper 111fineslicedonions 111crushedredpepper 111teaspoon salt 111carrot tipifyouwantyoushouldgetacanofmixedvegetablesalsobut stillusethecorn From:"MariaMoloney"<mmoloney6@c...>date: Yield:4servings (NCL)ALGONQUINWILDNUTSOUP(PAGANENS) 24 ozozoz hazelnuts,crushed 666shallots,withtops 333tablespoon parsley,chopped 666cup stock,vegetable,beef, 111venisonorchicken 111teaspoon salt 1/4 teaspoon blackpepper Placeallingredientsinalargesouppot&simmerslowlyovera mediumheatfor11/2hours,stirringoccasionally. http://www.thegutsygourmet.net/nut_soup.html From:"Hill8628"<[email protected]> Yield:4servings Page 666 (NCL)ANISSABO(PEASOUPCREESTYLE) 222cup driedpeas,soaked 21/2 cup hominy 111cup celeryleaves 111salt,pepper,andsavoryto 111taste 16 cup water Soakpeasuntilsoft.Puttheminalargepotwiththerestofthe ingredients.Simmeruntilthepeasaretenderbutstillfirm.Addthe hominyandcookuntilthickened.Servehot. From:Mignonne Yield:12servings Page 777 (NCL)AZAFRANSOUPW/SPINACHANDCORNDUMPLINGS 111yellowcornmealdumplings: 111cup groundyellowcornmeal 3/4 cup allpurposeflour 222teaspoon bakingpowder 111teaspoon salt 111teaspoon whitepepper 21/2 teaspoon sugar 111teaspoon unsaltedbutter,softened 222cup chickenstock 111azafransoup: 666cup water 222tablespoon azafran(seenote) 111teaspoon salt 1/2 teaspoon whitepepper 333cup chickenstock 222yellowsummersquash,diced 333cup cornkernels 111bunch spinach,washedandstemmed Azafran,alsocalledNativeAmericansaffronbyAmericanIndians,is anherbthatisactuallyfinethreadsfromthestigmaofthe safflowerplant.Despitethename,azafranisnotthesameas saffron,whichisanexpensivespicederivedfromthecrocusplantin theirisfamily.(Saffroncanbesubstitutedforazafran,though:use 1pinchofsaffronfor2tablespoonsofazafran).Azafraniscommonly soldinspecialtyherbstores.Itisbeststoredinacooldarkplace andwilllastseveralmonthsinasealedplasticorglasscontainer. Tomakethedumplings,combinethecornmeal,flour,bakingpowder, salt,pepper,andsugartogetherinabowl.Addthebutterandmilk andmixwelltomakeabatterthatismoistbutnotsticky.Ifthe doughistoomoist,kneadinalittlemoreflour.Dividethedough into1"balls,flatten,andshapeintosmalltriangles. Pourthechickenstockintoapotandbringtoaboilovermedium heat.Reducetheheattoasimmeranddropinthedumplings.Cook3 to4minutes,untiltenderandcookedallthewaythrough.Removethe dumplingsfromthestockandsetaside. Forthesoup,heat2cupsofthewaterandtheazafraninalarge saucepanovermediumhighheatuntiltheliquidhasreducedbyhalf, about7minutes.Pourthroughafinesieve,discardtheazafran,and returntheliquidtothesaucepan.Addsalt,pepper,stock,andthe remaining4cupsofthewaterandbringtoaboilovermediumhigh heat.Addsquash,reducetheheatandsimmer5minutes.Addcork kernelsandsimmeranother5minutes.Adddumplingsandspinach,cook 2minutes,andserveimmediately. From"NativeAmericanCooking,"byLoisEllenFrank From:Mignonne Yield:4servings Page 999 (NCL)AZTECCORNSOUP 1/4 cup butter 31/2 cup freshcorn;cutfromcob 111clovegarlic;mincedor 111pressed 111cup chickenstock 222cup milk 111teaspoon oreganoleaves 444ozozoz cangreenchilies;diced 444ozozoz montereyjackcheese 111shredded 111salt 111large tomato;coredanddiced 1/4 cup freshcilantro;chopped Ina56quartpan;meltbutterovermediumheat.Addcornandgarlic; sauteingforabout2minutes.Removepanfromheat.Inafood processororblender,whirlstockand2cupsofthecornmixture untilsmooth,thenaddtoremainingcornmixtureinpan.Stirring constantly;bringmilk,oreganoandchiliestoaboilovermedium heat.Removefromheatandstirincheese.Seasontotastewithsalt. Garnishindividualservingswithtomatoslicesandcilantroleaves. From:Mignonne Yield:4servings Page 10 (NCL)BEANTERRINEINBROWNHERBSAUCEWITHBLUECORNMEAL 111beanterrine 111lblblb driedsmallwhiteorpinto 111beans 111tablespoon unsaltedbutter 1/2 cup yellowcornmeal 222cup water 111teaspoon salt 1/8 teaspoon whitepepper 1/2 teaspoon redchilepowder 111teaspoon groundcumin 111brownherbsauce: 333cup beefstock 444tablespoon unsaltedbutter,softened 222tablespoon choppedfreshtarragon 333tablespoon choppedfreshchives 222tablespoon choppedfreshdill 222tablespoon choppedfreshbasil 32 sprigsfreshchervil,for 111garnish 888wholechives,forgarnish 111chips: 888bluecornmealtortillas 111cup vegetableoil Soakthebeansovernightinenoughwatertocover.Thefollowingday, drainthebeans,rinseundercoldrunningwater,andplaceinapot withfreshwatertocover.Bringtoaboiloverhighheat,then reduceheatandsimmerforseveralhoursuntilthebeansaresoft. Removefromheatanddrain.Mashthebeansandmixwithbutterand cornmeal.Setaside. Bringthe2cupsofwatertoaboiloverhighheat.Addthebean mixture,salt,pepper,chilepowderandcumin.Reducetheheatand simmer20minutes,stirringoccasionallytopreventburning.Pour intoagreased5X9inchloafpan,cooltoroomtemperature,and chillintherefrigeratorovernightoruntilfirm.Unmoldfromthe