Dee Posted April 17, 2003 Share Posted April 17, 2003 1. Ground Venison Meatloaf 1 tablespoon vegetable oil 1 large onion, finely chopped 1 1/2 pounds ground venison 3/4 pound ground pork 1/2 cup soft fresh bread crumbs 1/3 cup milk 1 teaspoon salt 3/4 teaspoon rubbed sage 1/2 teaspoon ground allspice 1/4 teaspoon pepper 1/3 cup plum jam, finely chopped 2 tablespoons bourbon 1 large egg Preheat oven to 350*F (175*C). Lightly grease a 9 x 5 x 3-inch loaf pan; set aside. Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine. Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil. Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled. Makes 8 servings. 2. Herb Roasted Rabbit 2 tablespoons olive oil 1 rabbit 1 onion, chopped 1 garlic clove, crushed 2/3 cup white wine 1/2 teaspoon rosemary 2 tablespoons parsley, chopped In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 minutes per side. Place in a shallow baking pan. Add chopped onion to the kettle and cook over low heat for 10 minutes, or until softened. Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary; stirring well. Pour the sauce over the rabbit and bake at 350 degrees for 45 minutes. Serve sprinkled with chopped parsley. Makes 4 servings. 3. Venison Chili 1/4 pound bacon, chopped 1 onion, chopped 6 carrots, sliced 2 teaspoons chili powder 1 teaspoon marjoram 1/4 teaspoon red pepper flakes 2 pounds venison, diced 28 ounces Italian tomatoes, crushed 1 1/2 cups chicken broth 1/2 cup red wine 1/4 cup tomato paste 16 ounces kidney beans 1 cup baby lima beans Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp. Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon. In the original skillet with of the drippings, cook diced venison over medium-high heat until browned. Remove and set aside. Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat through. Makes 6 servings. 4. Fried Duck Ingredients: 1 Tablespoon Vegetable Oil 1/4 Cup Orange Juice 2 Tablespoon Grated Orange Peel 1/2 Cup Can Peaches, Pureed 1/2 Cup Can Pineapple, Pureed 1/3 Cup Whipping Cream 1 Teaspoon Bacon Drippings 2 Tablespoon Butter 1/2 Teaspoon Chopped Fresh Garlic 1 Teaspoon Tomato Paste 1 Cup Chicken Broth 1 Tablespoon Clover Honey In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve. 5. Honey Roast Pheasant Ingredients: 1 pheasant 3/4 cup honey 1/2 cup creamy peanut butter 2 tablespoons cider vinegar 2 tablespoons soy sauce 1/2 teaspoon msg.-optional Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese. 6. Barbecued Smoked Wild Turkey The Cook: Sharon Watson INGEDIENTS Bird (wild, domestic or peafowl): About 10 - 12 pounds, whole (If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients) Liquid to be injected into the bird: 1/2 teaspoon cayenne 1/2 cup garlic-flavored oil 4 ounces of beer Paste to be massaged into the bird: 3-4 garlic cloves 1 Tablespoon salt 1 Tablespoon coarse pepper Pinch of cayenne 1 Tablespoon garlic-flavored oil The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy. To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using. Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well. Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator. The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F. Wrap the bird in wet cheesecloth and secure the ends. Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet. After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard. Ingredients for basting: 2 cups chicken stock 1 cup water 8 ounces beer 1/4 cup oil; olive oil, canola or corn oil After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can. When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing. Serve with your favorite store-bought or home-made barbecue sauce! -- Sharon Watson 7. Stuffed Bass Ingredients: 2/3 c. orange juice 1 small carrot, grated 1 tsp. minced ginger 1 tbsp. plus 1 tsp. butter 1 tsp. soy sauce 1 c. stuffing mix 1 green onion, chopped 2 fillets of bass (8 oz. each) Instructions: Preheat oven to 275. Heat most of the orange juice (reserve a tablespoon or so), carrots, 1 tbsp. butter, soy sauce, and ginger until it boils. Stir in stuffing mix and onion. Let stand 5 minutes, then fluff with a fork. Place the fillets in a baking dish you can cover. Spoon half of the stuffing mixture onto half of each fillet. Fold the fillets over to loosely enclose the stuffing. Pour the remaining orange juice over the fillets and place a dot of butter on each. Place in oven for 6 minutes, turn, then heat for another 4. (An alternative is to put in the microwave for 3 minutes on high.) Garnish with a twist of orange or lemon peel. 8. Clam Bake 3 lbs. Fresh clams (about 24) 2 lbs. Fresh mussels (about 30) Six 1 lb. Fresh lobsters 6 ears of corn on the cob 6 medium onions 6 medium potatoes ½ lb. of butter or margarine 3 lemons cut in wedges 1 loaf of crusty bread or rolls Clams: Scrub clamshells under cold running water. In a large bowl or pot, mix four quarts cold water and 1/3 cup salt. Add clams. Soak for about 15 minutes. Drain and rinse; discard water. Repeat soaking, draining, and rinsing twice. Then, rinse with clear water. Place in a large bowl, cover loosely with waxed paper and refrigerate until it’s time to grill. Mussels: Scrub mussels in their shells under cold running water. Firmly hold the shell in one hand and pull out the beard that is visible on the straight side of the shell. Discard the beard. Soak, rinse, and store your mussels the same as the clams. Lobsters: To cook, bring eight quarts of water and two teaspoons of salt to a boil. Holding a lobster, with tongs if you’d like, rinse it under cold running water. Plunge it, head first, into the boiling water. Cook two lobsters at a time. Return water to a boil, reduce heat, cover, and simmer for 10 minutes. Remove lobsters from the water and rinse them in cold water. Take off the plastic bands or pegs from their claws. Cover loosely with waxed paper and refrigerate until it’s time to grill. Pre-Grill Prep Corn: Remove coarse outer husks from corn. Pull back inner husks and remove silks. Replace inner husks and trim ends close to corn. Wrap each ear of corn in a 12 inch square of aluminum foil. If you’d like, completely remove husks and silks and wrap the corn in heavy-duty foil. Onions: Remove the dry outer skin from onions. Wrap each onion in a 12 inch square of heavy-duty aluminum foil. Potatoes: Scrub and dry the potatoes. Rub lightly with oil or butter. Wrap each potato in a 12 inch square of heavy-duty aluminum foil. Grill Secrets To make a baker for your clambake, use a covered charcoal grill that measures about 24 x 18 inches with the shelf for the coals being four to six inches below the cooking rack. Or use a 24 inch round kettle type grill. The grill must have a snug fitting lid as well as air holes in the bottom. Fire It Up Determine the amount of charcoal needed by spreading it in a single layer with the briquettes slightly overlapping in the grill. Pile the briquettes into a mound, and light them. If you’re using a commercial starter, follow the manufacturer’s directions. The charcoal is ready when it is gray, with almost no black showing-about 20 minutes. Spread coals out evenly in the firebox. Replace the cooking grill, and immediately start your clambake. Let the Bake Begin Spread foil-wrapped potatoes evenly on the grill. Cover and cook for 10 minutes. Turn potatoes over. Add foil-wrapped corn and onions, and space them evenly among the potatoes. Cover and cook for 10 minutes. Remove the lid and turn the corn and onions. Drain the lettuce leaves and place a single layer over the foil-wrapped vegetables. Top with your lobsters and clams. Cover with another layer of lettuce. Immediately replace the lid. Continue cooking until the clams are open and the potatoes are tender. Check them after 15 minutes and every five minutes thereafter. Meanwhile, bring a ½ inch of water to a boil in a large pot or Dutch oven. Place mussels directly in the boiling water or in a steamer basket and set it in the water. Cover and steam for three to five minutes or until mussels open. Cook one minute longer, and discard mussels that do not open. Melt butter or margarine in a small saucepan, and if there is room, place the pan on the grill to keep it warm. Service for Six If you’d like, serve the mussels as a first course while the main course is cooking. Serve with melted butter for dipping and a squeeze of lemon to taste. Place a lobster, several clams, a potato, onion, and ear of corn on each platter or very large plate. Add a small bowl of melted butter and a wedge of lemon to each serving. Be sure to supply lobster or nut crackers, seafood forks, and large bibs and wet napkins. Serve with crusty bread or rolls. Makes six taste-tempting servings that will keep your loved ones coming back year after year. 9. I always have this when we go to Cape Cod: Crunchy Fish & Chips Batter This is a very good batter for crunchy fish & chips. 2 lbs. Cod, Haddock, or Whitefish-skinned (The type of fish may depend on what is available in your area. A lean fish will make the best deep fried product). 2 cups Pan Cake mix Juice from one lemon 1 egg ¼ cup vegetable oil Salt & pepper (to taste) Use white ground pepper-you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish (Serves six people). 10. Trout Celery (diced) Onion (diced) Green Pepper (diced) Garlic (minced) 1 can Italian Stewed Tomatoes Bone fish and place into a non-reactive pan or dish. Cover fish with sautéed onions, celery, green pepper, garlic and a can of Italian Stewed Tomatoes. Place in a 350-degree oven and cook for 15 minutes. 11. Smelts- My dad was the hunter and fisherman in the family and the cook too when it came to cooking wild game and fish he caught. He would go smelt fishing in the spring in the Catskill Mountains and bring home containers overflowing with these little fish. He would clean them, cut the heads off of them then he would flour seasoned with salt and pepper and egg dip them and fry them up and these tasty little critters just melted in your mouth. We kids couldn't get enough of them. 12. My dad would do this with rainbow trout too. 13. Marinated Venison Speidies on Skewers cooked over an open grill or fire: Take chunks of venison steak and marinate them in a red wine vinegar and olive oil marinade overnight. Add some fresh garlic, oregano and parsley plus salt and pepper to the marinade. 24 to 48 hours later heat up your outdoor grill or fireplace, put the speidies on skewers and cook them over an open fire. When they are done take pieces of fresh italian sliced bread and take the meat off the skewers with the piece of bread. You can sprinkle some fresh marinate on the bread if you like. not the marinade you had the meat soaking in. 14. Fried Trout with Pork Sauce 6 medium-size Oriental dried mushrooms hot water 1 bunch (about 1 lb.) fresh spinach 1/2 pound lean boneless pork cornstarch salt 1/8 teaspoon pepper 1 tablespoon each soy sauce and dry sherry 3/4 cup regular-strength chicken broth salad oil 2 Lake Trout (each about V2 lb.) 2 cloves garlic, minced or pressed 1 teaspoon finely chopped fresh ginger root 1/4 cup thinly sliced green onion (including some tops) Rinse mushrooms; cover with hot water and soak until soft and pliable (about 20 minutes). Drain mushrooms (discard water); trim off and discard stems. Cut mushrooms into thin strips; set aside. While mushrooms soak, trim stalks off spinach; wash leaves and drain. Thinly slice pork into 1/4-inch-thick strips about 1 by 2 inches. Stir together 1 tablespoon cornstarch, 1/4 teaspoon salt, pepper, soy, sherry, and chicken broth; set aside. Into a wide frying pan, pour salad oil to a depth of 1/2 inch; heat to 400° on a deep-frying thermometer. Meanwhile, wipe fish with damp cloth, inside cavities and outside. Sprinkle lightly with salt and coat each fish with cornstarch; shake off excess. Add fish to pan and cook, turning once, until fish flakes readily when prodded in thickest portion with a fork (about 2 1/2 minutes on each side). Drain on paper towels; keep warm. Drain oil from pan and discard. With paper towels, wipe any browned bits from pan. Add I tablespoon oil and place over high heat. Add spinach and half of garlic; cook, turning spinach constantly, just until wilted (about 30 seconds). Arrange evenly in a shallow serving dish; keep warm. To same frying pan, add another 2 tablespoons salad oil. Place over high heat and add remaining garlic, the pork slices, and ginger; cook, stirring, until pork is lightly browned (about 4 minutes). Add broth mixture and mushrooms; cook, stirring, until sauce boils and thickens (about 5 minutes). Arrange fish on spinach; pour pork sauce over and sprinkle with green onion. Serve fish immediately. Makes 2 servings. Gingery pork and mushroom sauce smothers deep-fried trout and lightly cooked spinach to make this unusual Oriental dish for two. 15. Venison Casserole 1 lb. venison burger 2- 10 oz cans mushroom soup 1 onion chopped 1 cup water 1- 4oz can mushrooms 2 cups diced potatoes In a skillet brown burger and onions, add mushrooms. Drain well and put burger, onions, mushrooms and potatoes in a casserole dish. Mix mushroom soup and water and pour over burger mixture. Bake in a 350 degree oven for 1 1/2 hours. A variation to this recipe is to add biscuits to the top of this mix for the last 10 minutes of baking or until biscuits are done. 16. Roast Goose with Savoury Stuffing 1 3-3.5kg (7 - 8lb) Goose, giblets removed 1.36kg (3lb) Toasted Breadcrumbs 1 Large Onion, chopped 1 Large Cooking Apple, chopped 140ml (5fl oz) Chicken Stock 110g (4oz) Raisins 55g (2oz) Toasted Flaked Almonds 55g (2oz) Parsley, minced 1 tsp Dried Sage Leaves Salt and Black Pepper, to taste Place the onion, apple and half of the stock into a small saucepan. Bring to a boil and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixture, breadcrumbs, raisins, almonds, parsley, sage, and season. Moisten with the remaining stock, allow to stand for 30 minutes. Preheat oven to 180°C: 350°F: Gas 4 Rinse goose, drain, and pat dry. Use a skewer to pierce the skin on the lower breast, legs, and around the wings of the goose Stuff the goose with some of the stuffing mixture. Truss the goose. Place goose, breast-side-up, on a wire rack in large roasting tin. Insert a roasting thermometer into the thigh without touching bone. Spoon remaining stuffing into a lightly greased casserole, cover and refrigerate. Roast goose for 2 to 2½ hours or until the thermometer registers 175°F, draining often. Bake the covered casserole of stuffing for the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes before carving.. Serves: 6 17. Rabbit Stew 2kg (4lb) Rabbit, jointed 285ml (½ pint) Chicken Stock 140ml (¼ pint) White Wine 2 tbsp Seasoned Flour 55g (2oz) Butter 1 Garlic Clove 1 Bouquet Garni 2 tbsp Double Cream 1 tbsp Parsley 2 tsp Cornflour 2 tsp Tomato Purée Parsley Salt and Pepper Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides. Add the stock, wine and tomato purée, bring to the boil. Add the bouquet garni, crushed garlic and season to taste. Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender. Transfer the rabbit to a serving dish, keep warm. Transfer the sauce to a saucepan, removing the bouquet garni Mix the cream and cornflour together, and stir into the sauce until thickened. Pour sauce over rabbit and garnish with parsley. 18. Game Pie 900g (2lb) Mixed Game 450g (1lb) Sausage Meat 340g (12oz) Hot-Water Crust Pastry 280ml (½ pint) Aspic 110g (4oz) Streaky Bacon 110g (4oz) Mushrooms 2 tbsp Fresh Herbs (Marjoram, Sage, Thyme), chopped 1 Egg Salt and Pepper Pre-heat oven to 200°C: 400°F: Gas 6. Remove the flesh from the game, cut into strips. Line a greased pie mould with pastry, reserving enough to for the lid. Place a layer of bacon at the base of the mould. Cover with a layer of half the sausage meat, then a layer of game, the remaining sausage meat and finally the mushrooms - season and add herbs between each layer. Roll out the remaining pastry to make a lid and cover the pie. Press to seal, trim and decorate. Brush with beaten egg, to provide a glaze. Cut a hole in the centre, to allow steam to escape. Bake for 30 minutes. Reduce heat to 150°C: 300°F: Gas 2. Bake for 1½ hours. Remove from the oven and allow to cool. Heat the aspic just enough to melt, pour into the pie through the steam vent using a funnel. Chill for 6-8 hours before serving. 19. Duck Breast with Peach Sauce Serves: 4 4 breast of Duck 300ml (½ pint) Beef Stock 4 half Peaches poached in red wine 25g (1oz) Butter. 15ml (1 tbsp) Sunflower Oil Salt and Black Pepper Fry breast on high heat turning once, season and lower heat cooking gently until golden brown. Remove breasts and keep warm. Drain the duck fat from the pan, add stock to pan and stir with remains, heat, add peach syrup (liquid only), whisk in the cold butter. Cut breast in diagonal slices, serve sauce around breast, not on top. Decorate dish with peach halves. Serve remaining sauce separately. 20. Lancashire Hindle Wakes Chicken with a Prune and Almond Stuffing coated in a Lemon Sauce 1 Boiling Chicken 1.8kg (4lb) 150ml (¼ pint) Malt Vinegar 2 tbsp Soft Brown Sugar Water Stuffing 450g (1lb) Prunes, soaked for 4 hours 225g (8oz) Fresh White Breadcrumbs 50g (2oz) Almonds, blanched and chopped 50g (2oz) Shredded Suet 1 tbsp Parsley, chopped 1 tbsp Sage, chopped 1 tbsp Thyme, chopped 1 tbsp Marjoram, chopped 1-2 tbsp Vinegar Salt and Pepper, to taste Lemon Sauce 450ml (¾ pint) Chicken Stock 25g (1oz) Plain Flour 25g (1oz) Butter 2 Eggs, beaten 2 Lemon, grated zest and juice Salt and Pepper, to taste Garnish Lemon Slices Fresh Parsley Firstly make the stuffing. Drain the prunes, reserving six for garnish, stone and chop the remainder. Combine all of the ingredients, mixing thoroughly. Clean the chicken. Spoon the stuffing mixture into the neck cavity of the chicken, secure with a skewer or sew with chef’s twine. Place the chicken into a heavy bottomed saucepan, add vinegar, sugar and enough cold water the cover. Bring to the boil, reduce to a simmer and cover. Cook for three hours, or until the chicken is tender. Remove from the heat, leave the chicken in the liquid to cool overnight. Skin the chicken and place on a serving dish. Strain and skim the cooking stock and reserve 450ml (¾ pint). To make the sauce, melt the butter in a saucepan and stir in the flour. Cook gently for 2-3 minutes. Gradually add the warmed stock, stirring continuously, to prevent lumps. Add a few tablespoons of the sauce to the beaten eggs, then strain them into the sauce whilst whisking. Remove from the heat, add the lemon juice and half of the grated lemon zest, season to taste. Allow to cool. Coat the chicken with the sauce, sprinkle with remaining lemon zest, decorate with the reserved prune halves and sprigs of parsley. 21. Grouse Casserole 2 Grouse, trussed 285ml (½ pint) Chicken Stock 125g (4oz) Mushrooms 2 Carrots 1 Celery Stalk 1 Onion 75g (3oz) Butter 2 tbsp Whisky 1 tbsp Redcurrant Jelly Pre-heat oven to 180°C: 350°F: Gas 4. Chop the onions and mushrooms, dice the carrot and celery. Season the grouse well with salt and pepper. Heat the butter in a flameproof casserole and brown the grouse on all sides. Remove the grouse and reserve. Add the vegetables to the casserole and cook over a low heat until tender but not browned. Return the grouse, add the whisky, flame it - allow the flames to disappear. Add the stock and roast, covered, for 1¼ hours. When cooked remove and use poultry shears to cut the grouse in half, place on a serving dish, keep warm. Strain the sauce into a small saucepan, boil until it thickens, add the redcurrant jelly. Spoon sauce over before serving. 22. Country Captain 1 Capon or Chicken 1.6kg (3½lb), jointed 450ml (¾ pint) Chicken Stock, warm 3 Medium Onions, sliced 2 Eating Apples, peeled, cored and chopped 1 Lemon, juice only 3 tbsp Vegetable Oil 2 tbsp Sultanas 1 tbsp Seasoned Flour 1 tbsp Curry Powder 2 tsp Turmeric Skin the chicken joints, rub with lemon juice and coat with the seasoned flour. Heat the oil in a heavy bottomed saucepan and fry the onions gently until softened but not coloured. Add the apples and sultanas cooking for a further five minutes, stirring occasionally. Stir in the curry powder and turmeric. Add the chicken joints and stock, mixing well. Cover and simmer gently for around 30 minutes or until the chicken is tender, turning the chicken occasionally. If the dish seems to dry, add a little extra stock or water. Serve with boiled rice. 23. Pigeon and Chicken Croustade Serves 6 2 Chicken Joints 1 Pigeon 225g (8oz) Wholemeal Pastry 3 large Eggs 150ml (¼ pint) Dry White Wine 50g (2oz) Mushrooms, roughly chopped 25g (1oz) Raisins 15 g (½ oz) Butter 4 Cloves ½ tsp Ground Ginger Salt & Black Pepper Roll out 225g (8oz) of the pastry and line a 20cm (8 inch) flan dish; back the crust blind. Place the pigeon in a saucepan with the stock, wine and cloves, slow cook for 1 hour. Add the chicken and continue to cook for a further 45 minutes or till the meat is tender. When cooked remove from the stock, fillet and bone them. Lightly fry the mushrooms in butter. Cut the flesh into small pieces, mix with the mushrooms and the raisins and spread over the base of the flan case. Sieve and reduce the stock to approx. 150 - 300ml (¼ - ½ pint) Beat the eggs and season well adding the ginger add the reduced stock and pour over. Bake in pre-heated oven 180°C; 350°F: Gas 4 for 25 minutes. Serve warm. 24. Squirrel & Dressing This is a good recipe for the squirrels you bring home...good enough to serve as a main dish or as a side dish!! ~ 3 - 4 young squirrels ~ 1 dozen eggs ~ 2 sticks butter or margarine ~ 1 large onion, chopped ~ 1 box dehydrated vegetable soup (2 pouches) ~ 2 loaves white bread, toasted ~ Milk Clean and remove all hair and shot from squirrels, only the front and hind legs are used. Parboil them in a pan of water on the stove until the meat is tender and falling off the bone. Remove the meat and set aside. Melt the 2 sticks of butter or margarine in a saute pan, add the chopped onion. Saute until the onion is tender. In a mixing bowl place the toasted bread, add enough milk to soften it. Add the sauted onion/butter mixture, the dozen eggs, and the squirrel meat. To this add one package of the dry soup mix. Take the other package and with a slotted spoon remove and add the dry vegetable flakes. (You don't want to add all the powder from this package into your dressing, it'll make it too salty!) Mix all the ingredients together well. Place in a 9 x 13 cake pan. Place in a 350 degree oven for 1 1/2 hours. ENJOY! 25. Crappie Gumbo ~ 1 pound crappie fillets, cooked and cut in bite size pieces ~ 1/4 butter ~ 1/2 cup chopped onion ~ 1 small green pepper, chopped ~ 1 clove garlic, chopped ~ 1/2 cup chopped celery ~ 1 can, 28oz. tomatoes ~ 1 pound okra, fresh or frozen ~ 1 cup water ~ 1/4 tsp thyme ~ 1/4 to 1/2 tsp crushed red pepper, amount depends on how spicey you want it ~ salt and pepper to taste ~ 2 cups cooked rice ~ tabasco sauce In large soup pot melt the butter. Saute the onion, green pepper, garlic and celery until tender. Add the tomatoes, okra, water, thyme, red pepper and salt and pepper. Simmer for 20 minutes. Stir occasionally. Add the crappie and cook for 10 - 15 minutes or until the fish starts to flake. Serve over the cooked rice in individual bowls. Sprinkle with tabasco sauce to taste if you want. Quote Link to comment
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