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"FLYING SCOTSMAN" PHEASANT

1 british measurements
1 brace pheasants; oven-ready
2 oz flour; plain (all-purpose)
2 oz butter
1 large onion; chopped
1 teaspoon thyme
1 can wildgame soup; 15oz *or*
3/4 pint wildgame stock
4 fl oz vermouth
3 fl oz single malt scotch whiskey
1 oz beurre manie (kneaded butter
1 . and flour paste)
1 watercress 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

~+-

From: Fred Ball Date: 30 Nov 98

Yield: 6 servings
Page 2

"RAMP"AGING CHICKEN CHILI - MODERN

1 lb ramps (leaves and all) cut


1 into bite size pieces
3 tablespoon crisco hot & spicy cooking
1 oil
2 lb chicken breast cut into bite
1 size pieces
2 cloves garlic, minced
2 bay leaves
1 teaspoon mexican oregano
2 teaspoon ground cumin
1 teaspoon cayenne
2 tablespoon chili powder
2 4-oz cans chopped green
1 chilies
2 16-oz cans kidney beans
1 (liquid included)
16 oz can refried beans
16 oz can stewed tomatoes
6 oz can tomato paste
2 15 1/2-oz. cans beef
1 consomme

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" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500

Yield: 4 servings
Page 3

#54547 MOOSE STROGANOFF

1 1/2 lb moose sirloin steak (cut in


1 1/2 strips)
1/2 cup plus 2 tbsp. flour
1 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 clove garlic
3 tablespoon fat
1 tablespoon worcestershire
1 cup canned beef bouillon
1 cup sour cream
1 steamed 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

(CBC) BRAISED BISON WITH MUSHROOM SAGE GRAVY AND WILD RIC

2 lb lean bison chuck or round


1 steak, cut into 2-inch cubes
1 kg
1 tablespoon balsamic vinegar 15 ml
1/2 teaspoon freshly ground black pepper
2 ml
2 teaspoon minced fresh sage 10 ml
2 tablespoon canola oil 15 ml
1 cup chopped onions 250 ml
2 cloves garlic, minced 2
2 tablespoon flour 25 ml
1 cup cabernet sauvignon wine 250
1 ml
1 cup beef stock 250 ml
1/2 cup dried wild mushrooms,
1 rehydrated in 1/2 cup hot
1 water 125 ml
1 tablespoon chopped fresh sage
1 salt and freshly ground
1 pepper to taste
1 wild 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
1 teaspoon baking powder 5 ml
1/4 teaspoon each, salt and pepper 1 ml
1 egg
1/2 cup sour cream 125 ml
1/4 cup milk 50 ml
1 cup cooked wild rice 250 ml
2 tablespoon 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

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"
<ddobjohn@bektel.

Yield: 4 servings

(NCL) ALETA'S CORN SOUP

3 can corn
1 hot sauce
1 red pepper
1 green pepper
1 fine sliced onions
1 crushed red pepper
1 teaspoon salt
1 carrot

tip if you want you should get a can of mixed vegetables also but
still use the corn
From: "Maria Moloney" <mmoloney6@c...>date:

Yield: 4 servings

(NCL) ALGONQUIN WILD NUT SOUP (PAGANENS)

24 oz hazelnuts, crushed
6 shallots, with tops
3 tablespoon parsley, chopped
6 cup stock, vegetable, beef,
1 venison or chicken
1 teaspoon 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" <hill8628@netzero.Net>

Yield: 4 servings
Page 6

(NCL) ANISSABO (PEA SOUP -- CREE STYLE)

2 cup dried peas, soaked


2 1/2 cup hominy
1 cup celery leaves
1 salt, pepper, and savory to
1 taste
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

(NCL) AZAFRAN SOUP W/ SPINACH AND CORN DUMPLINGS

1 yellow cornmeal dumplings:


1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon white pepper
2 1/2 teaspoon sugar
1 teaspoon unsalted butter, softened
2 cup chicken stock
1 azafran soup:
6 cup water
2 tablespoon azafran (see note)
1 teaspoon salt
1/2 teaspoon white pepper
3 cup chicken stock
2 yellow summer squash, diced
3 cup corn kernels
1 bunch 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

(NCL) AZTEC CORN SOUP

1/4 cup butter


3 1/2 cup fresh corn; cut from cob
1 clove garlic; minced or
1 pressed
1 cup chicken stock
2 cup milk
1 teaspoon oregano leaves
4 oz can green chilies; diced
4 oz monterey jack cheese
1 shredded
1 salt
1 large 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

1 bean terrine
1 lb dried small white or pinto
1 beans
1 tablespoon unsalted butter
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red chile powder
1 teaspoon ground cumin
1 brown herb sauce:
3 cup beef stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for
1 garnish
8 whole chives, for garnish
1 chips:
8 blue cornmeal tortillas
1 cup 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

1 cup sifted cattail pollen


1 cup fine white cornmeal or
1 cattail flour*
3 teaspoon finely chopped dried spice
1 bush leaves
1 tablespoon honey
2 eggs lightly beaten
1 1/2 cup water or broth
2 tablespoon 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: Kailariwoifeyes@aol.Com

Yield: 4 servings
Page 12

(NCL) CHILLED SEAGRAPE SOUP

3 cup seagrapes,(cocolobo
1 uvifera)
1 pitted use seagrapes
1 when they have just turned
1 purple
4 cup beef broth
1 salt and pepper; to taste
2 tablespoon 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" <jweller@s...> Date:

Yield: 6 servings
Page 13

(NCL) CHIPOTLE BEEF STEW

1 1/2 lb boneless chuck roast,


1 trimmed and cut into 1
1 cubes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
16 oz can whole tomatoes,
1 including juice
2 canned chipotle chiles in
1 adobo plus
2 tablespoon adobo sauce from can
1/2 cup water
15 1/2 oz can hominy, rinsed
1 accompaniment:
1 warm 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

4 strips bacon, diced


1/2 cup chopped onion
1 cup boiled hominy, drained
1 (canned or frozen can be
1 used)
2 cup buttermilk
1 salt and ground pepper
1 tablespoon chopped fresh dill
1 (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" <stargazer@c...>

Yield: 4 servings
Page 15

(NCL) CLAM CHOWDER

1/2 lb bacon, fried and cut in


1 pieces
2 teaspoon bacon drippings
8 small potatoes cut up in chunks
1 pint fresh clams with liquor
1 (juice) cut in small pieces
1 medium onion, cut up
2 celery stalks, cut in small
1 pieces
4 1/2 cup water
16 oz bottle of clam juice
1 salt and fresh ground
1 pepper

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

1 tablespoon vegetable oil


1 1/2 lb lean ground beef
1 1/2 cup sweet green peppers,cored,
1 seeded, and chopped
1 1/2 cup yellow onion, chopped
2 cloves garlic, minced
8 large ears of corn (kernels cut
1 off) or 4 c. frozen corn
1 can (14 oz.) crushed tomatoes
4 teaspoon worcestershire sauce
1/2 teaspoon each black pepper and chili
1 powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 or to taste
2 cup zucchini or yellow summer
1 squash, 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
<mignonne-Al@e...> Date:

Yield: 4 servings

(NCL) GARBANZO BEAN STEW (CONTEMPORARY)

2 lb dried garbanzo beans


10 cup water
4 lb stew beef or venison, cut
1 into 1 cubes
1 small onion, chopped
1 teaspoon 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 <mignonne-Al@e...> Date:

Yield: 4 servings
Page 18

(NCL) HA-PAH-SHU-TSE SOUP

1 cup dried corn


1 lb lean ham
5 cup 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" <stargazer@c...>

Yield: 8 servings

(NCL) JERKY STEW

1 lb jerky, coarsely sliced


2 cup dried hominy, soaked at
1 least eight hours or canned
1 or frozen hominy
1 3/4 cup chopped green onions
1 lb new or red potatoes, diced
1 teaspoon ground sage
1 salt 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

1 lb skinless chicken, breasts or


1 thighs work the best.
2 10-oz packages frozen baby
1 lima beans
1 15 oz. can whole kernel
1 corn
3 slice bacon
1 chicken bouillon cube
2 15 oz cans of tomato sauce
4 large red potatoes
2 cup water
1 flour, 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" <mmoloney6@c...>date:

Yield: 4 servings

(NCL) KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP)

1 green bell pepper, diced


3 tablespoon oil
1/2 cucumber, diced
10 shallots, diced
16 oz green peas, cooked
16 oz corn
16 oz tomatoes, crushed
1 cup jerusalem artichokes,
1 mashed
1 =or=- potatoes
1 grilled bannock
1 salt & 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" <stargazer@c...>
Page 20

Yield: 8 servings

(NCL) MIGNONNE'S CORN CHOWDER

1 can (15.25 oz.) whole kernel


1 corn, drained
1 can (14.75 oz.) cream style
1 golden sweet corn
1 can (14.5 oz.) diced tomatoes
1 with garlic & onion
1 can (15 oz.) black or red kidney
1 beans, 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 lb soup beans, dried


1/2 lb black beans
4 large potatoes
4 tablespoon oil
4 tablespoon 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

8 cup vegetable broth


3/4 cup elbow macaroni
14 1/2 oz can diced tomatoes
1 cup sliced green beans
3/4 cup chopped yellow crookneck
1 squash
1 cup frozen green peas, unthawed
1 or
1 can white (northern) beans,
1 drained
2 cup reserved cooked vegetables
1 from 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

1 liter (4 cups) lyed white corn or


1 canned white hominy
300 ml white navy beans
1 kg (2 lb) side pork or
1/2 kg side pork and salt pork
1 each
1 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.

AboriganalTourism - Native Cuisine


From: "Cindy Langston" <stargazer@c...>

Yield: 6 servings
Page 23

(NCL) MUTTON STEW

1 1/2 lb mutton pieces cut for stew


1 (about 6 loin chops)
1 kidney cleaned well and
1 separated (optional)
4 potatoes (approximately)
4 carrots (approximately)
6 small onions
1 mushrooms (optional)
1 small head cabbage (or
1 with wide noodles)
1 salt and pepper to taste
1 chilli pepper, seeded
1 mint leaves
1 rosemary
1 bay leaf (crushed)
5 tablespoon flour (approximate)
3 tablespoon lard, vegetable oil or
1 butter

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

1 small onion, finely chopped


1 garlic clove, minced
1 cup regular uncooked rice
1/4 teaspoon each: salt, dried oregano,
1 ground
1 cumin, and turmeric
1 (14-1/2 ounce) can chicken
1 broth
1 avocado

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" <mmoloney6@c...>date:

Yield: 4 servings
Page 25

(NCL) NAVAJO CHEESE AND GREEN CHILI SOUP

2 tablespoon butter
2 onions, diced
4 cloves fresh garlic,
1 chopped
15 freshly roasted green
1 chilies or
28 oz can roasted diced green
1 chilies
5 ripe tomatoes, diced
6 medium white potatoes, peeled and
1 cut into 1 cubes
16 cup water
2 lb longhorn colby or cheddar
1 cheese, shredded
1 salt 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

3 cup dried corn


12 cup water
1 1/2 lb cubed pork (or beef)
1 diced onion
1 clove minced garlic
6 crushed red chili pods
1/2 teaspoon oregano
3 teaspoon 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

3 cup water
1 cup dried corn (can substitute
1 cup dry garbanzo beans)
1 lb beef stew meat
1 cup chopped onion
1 teaspoon 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

1 stock:
2 1/2 quart water
5 cloves garlic
3 fresh oregano sprigs
2 whole cloves
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon black pepper
3 bay leaves, broken
2 fresh basil sprigs or
1 teaspoon dried basil
5 chicken bouillon cubes
3 lb frying chicken; cut up
1 vegetables:
1 juice of two limes
1 medium zucchini, chopped
1 yellow onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 green bell pepper, seeded
1 and chopped
1 can (17 ounces) garbanzo beans,
1 drained
1 optional garnishes:
1 cooked rice
1 sliced avocados
1 fresh 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

1 cup roast beef or ground beef,


1 chopped
1 tablespoon shortening
1 salt and pepper to taste
2 cup fresh corn, cut from cobs
1 cup zucchini squash, cubed
2 cup plus 2 tbs. water
2 tablespoon 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

1 medium yellow squash, diced


4 shallots, with tops,
1 chopped
1 quart water
2 tablespoon maple syrup
5 slice cucumber (1/2 thick)
1 tablespoon 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

1 cup fresh spinach, torn


2 cup whole kernel corn
1/2 cup beef, cooked and cut into
1 small pieces
1/2 cup long grain rice
1 quart water
3 teaspoon wild rice
1 pepper 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

1 cup maple syrup


1 tablespoon kosher (coarse) salt
8 (3-oz) venison loin
1 medallions (1 1/2 lb.)
2 tablespoon 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
1 tablespoon prepared horseradish
1 tablespoon minced garlic
1 tablespoon crushed juniper berries
2 teaspoon chili powder
2 cup basic game stock or chicken
1 broth
1 tablespoon 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

1 stew size beef chunks of


1 meat
1 dried corn
1 salt and black pepper
1 optional:
1 potatoes and
1 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 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 <mignonne-Al@e...> Date:

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 lb venison or bison stew meat,
1 cut into 1-inch cubes
1 cup wild carrots or carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps or onion and
1 garlic
1 teaspoon 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" <tsiwoni@minsrecipes.Cdate:
06/18/2003

Yield: 4 servings

(NCL) PINON SOUP

1/2 lb raw pinon nuts


4 cup milk
2 cup chicken broth
2 crushed coriander seeds
1 teaspoon dried mint, crushed
1 salt 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 <wolfwalker@realdu

Yield: 4 servings

(NCL) PUEBLO POSOLE (FEAST DAY SOUP)

3 cup posole (dried corn)


8 cup water
1 1/2 lb beef or pork ribs; trimmed
1 all fat
4 red chilies; roasted &
1 finely chopped
2 teaspoon salt
1 medium onion; coarsely chopped
2 centiliter garlic; finely minced
2 tablespoon fresh epazote, cilantro or
1 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
From: "Cindy Langston" <stargazer@c...>

Yield: 8 servings
Page 35

(NCL) PUMPKIN CORN SOUP WITH GINGER LIME CREAM

3 cup corn kernels


2 garlic cloves, finely
1 chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
3 cup chicken stock
3 cup cooked pumpkin
1 garlic cream
2 limes, juice and zest only
1 tablespoon peeled and grated fresh
1 ginger
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 <mignonne-Al@e...> Date:

Yield: 4 servings
Page 36

(NCL) PUMPKIN SOUP

1 small pumpkin, about 12 or canned


1 (29 oz)
2 tablespoon sunflower oil (for fresh
1 pumpkin) or peanut oil
3 tablespoon maple syrup or honey
1/2 teaspoon ground dried spicebush
1 berries or allspice
4 cup beef or chicken broth
1 thinly sliced green onions
1 chopped hazelnuts
1 roasted pumpkin and
1 sunflower seeds, for
1 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 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

1 rose petal sauce


10 fresh chestnuts or
1/2 cup chestnut puree
2 tablespoon butter
4 garlic cloves, peeled and
1 sliced
1 teaspoon aniseseed
10 red or pink roses with open
1 blooms, petals only
1 large red tuna cactus fruit, or
1 the meat of
1 large or 2 small meat plums, such
1 as elephant heart or santa
1 rosa, peeled, seeded and
1 chopped
1 cup chicken stock or water
2 tablespoon honey
1 salt and pepper to taste
1/4 teaspoon freshly ground white pepper
1 red food color
1 the quail:
8 quail, fresh or frozen and
1 thawed, cleaned
1/2 teaspoon salt
1 freshly ground black pepper
8 garlic cloves, peeled
1 small white onion, peeled and cut
1 into 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" <tsiwoni@minsrecipes.Cdate: Sat, 12 Jul 2003 23:21:51


~0400

Yield: 4 servings

(NCL) QUAIL WITH ROSES

4 quail (semi-boneless)
1 jalapeno, seeded and
1 chopped
1 tablespoon rose water
2 tablespoon honey
1 tablespoon soy sauce
1 cup 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" <tsiwoni@minsrecipes.Cdate: Sat, 12 Jul 2003 23:25:27
~0400

Yield: 4 servings

(NCL) RABBIT STEW

1 rabbit

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: Kailariwoifeyes@aol.Com

Yield: 4 servings
Page 40

(NCL) ROAST WILD TURKEY WITH BLUE CORNBREAD-SHRIMP STUFFI

1 tablespoon vegetable oil


1 lb medium shrimp - shelled and
1 deveined
1/2 cup unsalted butter
1 cup chopped onions
1/4 cup diced celery
1/4 cup diced carrot
4 serrano chiles - de-ribbed,
1 seeded and minced
6 cloves garlic - minced
1/4 cup chopped chayote (optional)
1/4 cup bourbon whiskey
1 teaspoon minced thyme
1 teaspoon minced sage
2 teaspoon chopped cilantro
8 cup coarsely crumbled blue corn
1 bread
1/2 cup chicken stock or turkey
1 stock
1 teaspoon salt
1 wild turkey - 8 to 10
1 pounds
1 salt to taste
1 freshly ground black pepper
1 to taste
1 unsalted butter - at room
1 temperature

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" <tsiwoni@minsrecipes.C

Yield: 4 servings
Page 42

(NCL) SPICY CORN SOUP

3 cup corn kernels (fresh, frozen,


1 or canned)
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder
1 *see note
1 teaspoon salt
1/2 teaspoon black pepper
6 cup chicken stock
1 red bell pepper, roasted,
1 peeled, 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,
or

From: "Mignonne" <tsiwoni@minsrecipes.C

Yield: 4 servings

(NCL) SWANSPIRIT'S PUMPKIN SOUP

2 cup chicken stock


1/2 green pepper, diced
1 large tomato
1 green onion
1 sprig parsley
1/4 teaspoon thyme
2 cup cubed cooked pumpkin
1 tablespoon flour
2 tablespoon butter
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon 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" <gfoster@n...> Date:

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
1 white lima beans
1/2 cup dried white beans
1/2 cup dried black beans, (or 2
1 cup any beans you wish)
1 tablespoon olive oil
1 1/2 cup yellow onion -- chopped
1 1/2 cup green bell pepper --
1 chopped
2 tablespoon garlic -- chopped
1 fresh jalapeno pepper --
1 seeded and chopped
2 teaspoon cumin seed -- dry roasted &
1 ground
1/8 teaspoon cayenne pepper
1 teaspoon chile powder
2 1/2 cup (no. 2 can or 28 oz
1 )tomatoes with juice
3 quart water
3 ears fresh corn (about 3
1 cup corn kernel, (may use canned
1 or frozen)
1 thawed and drained
1/2 cup beer
2 cup zucchini, yellow or other
1 summer squash -- diced
1 salt and pepper to taste
1 dumplings
1/2 cup yellow corn meal
1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 whole egg
1/3 cup milk
1 tablespoon unsalted butter, melted
1/2 cup fresh, thawed frozen or
1 drained 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" <tsiwoni@minsrecipes.Cdate: Sat, 26 Jul 2003 14:03:32
~0400

Yield: 4 servings
Page 46

(NCL) TORTILLA CRUSTED CRAB CAKE IN SPICY CARROT-MANGO BR

1 carrot mango broth


2 cup fresh mango juice or canned
1 mango nectar
2 cup fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoon toasted whole coriander
1 seeds
1 habanero chile
1 salt and freshly ground
1 pepper
1 crab cake:
6 tablespoon olive oil
1 medium red onion, diced
2 jalapenos, diced
2 lb lump crabmeat, picked over
3 tablespoon prepared horseradish,
1 drained
1/4 cup dijon mustard
3 tablespoon creme fraiche, sour cream or
1 yogurt
1 large egg, lightly beaten
1 salt and freshly ground
1 pepper
2 cup finely crushed blue corn
1 chips
1/4 cup thinly sliced green onion
1 mango-green onion relish:
2 ripe mangoes, peeled, seeded
1 and diced
2 green onions, finely sliced
1 serrano pepper, finely
1 sliced
2 tablespoon lime juice
2 tablespoon olive oil
1 salt and freshly ground
1 pepper

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" <tsiwoni@minsrecipes.C

Yield: 4 servings

(NCL) TRADITIONAL CORN SOUP

1 1/2 quart lyed indian white corn


1 water
1 1/2 lb pork shoulder butt steaks
3/4 lb salt pork
1 water
48 oz canned dark red kidney
1 beans
1 water

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 <mignonne-Al@e...> Date:

Yield: 4 servings
Page 48

(NCL) VENISON RAGOUT

1 for venison:
1/4 cup flour
1 1/4 teaspoon salt
1 freshly ground pepper
2 lb boneless venison stew meat
1 trimmed, cut into 3/4
1 cubes
1 1/2 tablespoon vegetable oil
1 1/2 tablespoon butter
1 for sauce:
1 1/2 tablespoon vegetable oil
1 1/2 tablespoon butter
1 large red onion; thinly sliced
2 large cloves garlic; minced
2 cup beef broth
1 cup dried cranberries
1 1/2 teaspoon sugar
1 pinch ground allspice
8 oz small mushrooms; trimmed,
1 quartered

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

3 lb boned lamb cut into 1 1/2


1 inch cubes
1 flour for dusting
2 tablespoon cooking oil
1/4 teaspoon fresh ground black pepper
6 dried juniper berries,
1 crushed
5 1/2 cup canned hominy (including the
1 liquid)
1 medium size dried hot red pepper
1 (chili) crushed
1 tablespoon salt
2 cloves garlic, peeled and
1 crushed
2 teaspoon oregano
1/2 cup minced fresh parsley
6 green peppers, washed, cored
1 and quartered (include some
1 seeds()
1 quart 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" <gfoster@n...> Date:

Yield: 4 servings
Page 50

3 SISTERS SOUP

1 cup beans (any dried varity )


1 cup dried sweet corn ( do your own it i; s cheaper)
1 cup dried squash ...
2 tbs barley,
a small handful of dried onion,
tbs of garlic powder.
1 to 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

2 frying rabbits -- cut into


1 pieces
1 flour
1 salt and freshly ground
1 pepper
4 tablespoon olive oil
1 1/2 cup onions -- chopped
1 cup carrot -- chopped
1/2 cup celery -- chopped
1 tablespoon garlic -- chopped
2 cup tomatoes -- chopped <<or>>
2 cup diced tomatoes in juice --
1 (canned)
1 tablespoon fresh rosemary leaves --
1 chopped
2 teaspoon fresh thyme
1/2 teaspoon whole fennel seed
2 1/2 cup hearty red wine
4 cup rich chicken stock
1/2 oz dried porcini, rehydrated --
1 coarsely chopped
2 tablespoon shallots -- minced
3 cup wild mushrooms -- thickly
1 sliced
2 tablespoon slivered sundried tomatoes
1 (optional)
1/4 cup nicoise olives -- pitted,
1 sliced
1 teaspoon grated lemon zest
1 polenta -- (recipe follows)
4 oz gorgonzola cheese -- cut
1 bite size cubes
1 fresh chopped basil leaves
1 for the mushrooms--
1 garnish--

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


1 tablespoon fresh thyme leaves -- (1
1 teaspoon dry)
1 rabbit -- cut in serving
1 piece
1 salt and freshly ground
1 pepper
4 tablespoon olive oil
2 cup rich chicken -- <<or>>
2 cup mushroom stock
3/4 cup dry white wine
1/2 cup heavy cream (optional)
1 drop fresh lemon juice
1 tablespoon chopped fresh herbs
4 oz good quality bacon -- finely
1 diced
2 cup onions -- sliced
1 cup mushrooms -- diced
2 cup green cabbage -- finely
1 sliced

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: Shirl4116@aol.com relatives

4 strips smoked bacon, sliced very thin


2 medium carrots, peeled and diced
2 medium onions, peeled and diced
3 quarts chicken stock (homemade)
4 big potatoes, peeled and cubed
4 acorn squash, peeled and cubed
1 tbs. 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

4 strips smoked bacon, sliced


1 very thin
2 medium carrots, peeled and diced
2 medium onions, peeled and diced
3 quart chicken stock (homemade)
4 big potatoes, peeled and
1 cubed
4 acorn squash, peeled and
1 cubed
1 tablespoon sugar
1 pinch salt
1 pinch hot pepper
1/2 oz fresh lime juice
1 chopped parsley (if you have
1 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.

source: relatives
From: Shirl4116@aol.Com

Yield: 4 servings
Page 55

ABNAKIS TRIBE, MIKODISSIMIN-OPINABO, (PEA, BEAN & POTATO

1/2 lb soup beans, dried


1/2 lb black beans
4 large potatoes
4 tablespoon oil
4 tablespoon 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" <sfriedman@dock

Yield: 4 servings
Page 56

ACKERMAN AND COOKE'S MOOSE BOURGUIGNON

1/4 lb salt diced pork


3 strips diced bacon
1 flour
1 salt and pepper to taste
3 lb moose round or rump cut in
1 cubes
1 moose kidney, thinly sliced
1 tablespoon brown sugar
1 and 1/2 tablespoons currant
1 jelly
1 teaspoon kitchen bouquet
3 bouillon cubes
2 onions chopped or two dozen
1 pearl onions
4 carrots, sliced
1 tablespoon worcestershire sauce
2 bay leaves
2 teaspoon thyme
1/2 lb mushrooms, sliced
1 butter
3/4 cup cream
3 tablespoon chopped parsley
2 cloves garlic, sliced
2 cup red wine
1 can 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

3 tablespoons chopped fresh wild mint*


1/2 cup warm water
1/4 teaspoon azafran*, crumbled
1 pc 2.5to3lb bnless lamb shoulder, trmd; cut into 1x1 in cubes
2 tablespoons (or mo olive oil
1 lb ramps or leeks, thinly sliced
4 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 can 14 1/2 oz diced tomatoes in juice
1 cup dried cholla buds*
2 1/2 cups (or more) chicken broth
6 pcs 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:

1 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

1 lb. stewing meat


1/2 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

3 lbs 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 lb stew meat, cubed
1 1/2 quart water, or more as needed
2 large onions, coarsely chopped
1 salt and pepper to taste
1 2-3 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

3 lbs 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

2 tablespoon butter
1 teaspoon cayenne pepper
1 cup unsalted chicken stock
4 ears yellow corn, shucked,
1 sliced into 1 wheels
3 lb chicken breasts, cut up
2 teaspoon sweet paprika
1 cup onions, finely diced
3 cup milk
2 large yucca, peeled and diced
1 lime, 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

1 (105 ton) blue whale


7,326 lb. potatoes
2,276 lb. carrots
104 lb. salt
52 gal. tabasco sauce
1,896 lb. onions, thinly sliced
1,908 gal. tomato sauce
927 lb. celery
76 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:


2 tablespoons olive oil
1 shallot, finely chopped
1/2 small carrot, finely chopped
1/2 celery stalk, finely chopped
1 cup small green lentils
2 cups unsalted chicken stock
for the wine reduction:
2 cups merlot or your favorite red wine
2 cups 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
1 tablespoon chopped fresh dill
salt and fresh pepper, to taste
for the salmon:
4 5-6 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

3 cup chicken stock or water


1 cup brown or wild rice
1 pinch coarse salt
1 medium yellow squash; cubed
1 medium zucchini squash; cubed
2 cup baby lima beans
2 cup whole kernel corn
1 red bell pepper; roasted &
1 . cut into strips
1 green bell pepper; roasted &
1 . cut into strips
1/2 cup sunflower seed oil
3 centiliter garlic; minced
1 cup 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


6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp. 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) -

4 oz. hazelnuts, crushed


6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp. 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 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp 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 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp 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 oz hazelnuts, crushed
6 ea shallots, with tops
3 tbl parsley, chopped
6 cup stock, vegetable, beef, venison or; chicken
1 tsp 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

2 lb aligator meat
2 tablespoon flour
1 ham, small piece
1 lemon, piece
1 onion, chopped
1 cloves
1 garlic
1 bay leaf
1 thyme
1 parsley
1 salt & 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

2 lb alligator meat
2 tablespoon flour
1 ham, small piece
1 lemon, piece
1 onion, chopped
1 cloves
1 garlic
1 bay leaf
1 thyme
1 parsley
1 salt & 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

4 alligator filets
1/4 cup margarine
1/2 cup onions -- diced
1/4 cup bell pepper -- diced
1/4 cup celery -- diced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup water
2 chicken bouillon cubes
2 teaspoon parsley -- chopped
1/4 cup scallions -- chopped
1 1/2 cup bread crumbs from day old
1 bread
1 egg
1 lb dark crabmeat
1 stuffing--

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

4 lb alligator meat
4 tablespoon flour
3 mediun
2 medium bell peppers -- chopped
4 cloves garlic -- minced
3 can rotel tomatoes
1 8 oz can
4 ribs celery -- chopped
1 quart chicken stock
1 salt, red pepper, black
1 pepper -- to taste
4 tablespoon oil
1 1/2 bunch green onions -- chopped
4 bay leaves
1 stick butter
1 slice lemon -- (thin)
1/4 cup parsley
1 onions -- chopped
1 tomato 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 CHICAGOAAA@aol.com 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

5 lb alligator meat -- trim/cube


1 cup olive oil
3 cup flour -- all-purpose
5 cup onion -- chopped
2 cup green onion -- chopped
1 cup bell pepper -- chopped
1/2 cup celery -- chopped
2 cup tomatoes -- fresh/chopped
8 cup water -- cold
2 tablespoon garlic -- finely chopped
2 tablespoon 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 <billspa@icanect.Ne

Yield: 20 servings
Page 70

ALSATIAN VENISON

1 bottle of good dry red wine


1/2 liter beef stock
1 diced smoked bacon
2 lb diced venison
1 bay leaf
1 cheese-cloth containing:
15 juniper berries
10 peppercorns
5 cloves
1 (each to
1 good 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

3 med eels
1 onion
4 potatoes

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
1 lb boneless lamb, cut into 3/4-inch cu; bes
1 bottle beer
1 c chicken broth
1/2 c chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp pepper
3 medium potatoes or turnips, peeled and cub; es (3 c)
18 -oz can whole kernel corn, drained
2 tbs 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
2 cup onions, chopped
2 cup celery, sliced
5 carrots, scrubbed,sliced
1/4 cup brown sugar
1 cup barley
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 bay leaves
1 teaspoon black pepper
1/2 cup red wine
1 quart v-8=ae vegetable juice
2 cup 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 Oktiger007@aol.Com on 27 Oct 98

Yield: 1 servings
Page 72

ANASAZI & PINTO BEANS WITH HOMINY & GREEN CHILES

1 x 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 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 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
1 teaspoon salt
3 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 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

1 cup dried anasazi beans**


8 cups water
4 cups cooked hominy (a 30-ounce can, drai; ned)
1 anaheim 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


1 lb beef chorizo sausages,
1 casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cup water
2 14 1/2-ounce cans beef
1 broth
3 cup 1/2-inch pieces peeled
1 seeded butternut squash
1 red bell pepper, finely
1 chopped
1 green bell pepper, finely
1 chopped
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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:15:07
~0400

Yield: 4 servings
Page 77

ANDREW GEORGE'S FISH STOCK

4 lb whitefish, halibut, sole


1 turbot etc. bones
5 quart cold water
2 medium onions; thinly sliced
1/2 cup mushrooms; chopped
1/2 bunch parsley stalks
1 bay leaf
12 peppercorns; crushed
1 teaspoon fennel seeds
1 juice 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
1 cup fish stock
1/3 chopped dried seaweed
2 teaspoon 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)

2 cup dried peas, soaked


20 oz hominy
1 cup celery leaves -=or=-
2 pinch thyme
1 salt
1 pepper
1 savory
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 &amp; cook till thickened. Serve hot.

Bernard Assiniwi, "Indian Recipes"

Yield: 1 recipe

ANISSABO (PEA SOUP -- CREE STYLE)

2 cup dried peas, soaked


20 oz hominy
1 cup celery leaves -=or=-
2 pinch thyme
1 salt
1 pepper
1 savoury
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

2 medium pumpkins (for recipe)


1 large pumpkin (for tureen)
2 cup chicken broth
1 cup water
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup half and half
1 toasted pumpkin seeds,
1 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.

from: FamilyFun Magazine


From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400

Yield: 4 servings
Page 80

ANTELOPE GINGER STRAPS

2 lb antelope shoulder straps, cut 1/2; wide, 3 long


12 gingersnaps
1/4 cup olive oil
1 can onion soup, condensed
2/3 cup water
1/3 cup cider vinegar
1 salt 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" <stewburner@sailorradate: Sun, 29 Dec 2002 22:08:25
~0500

Yield: 4 servings
Page 81

APACHE ACORN RAVIOLI IN CLEAR BROTH

----APACHE ACORN RAVIOLI----


2 green anaheim chiles
1 tablespoon unsalted butter
1 tablespoon shelled and finely chopped acorns o; r unsalted pistachio nuts
3 oz to 4 oz soft white goat cheese
1 recipe basic egg ravioli dough
2 teaspoon kosher salt
1 quart water
----CLEAR BROTH----
6 cup chicken stock
1 scallion, 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 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

3 lb stew beef
1 teaspoon pepper
1 cup ground acorn meal
2 quart water
1 teaspoon 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

3 lb stew beef
2 qt water
1 ts pepper
1 ts salt
1 c 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

3 lb stew beef
2 qt water
1 ts pepper
1 ts salt
1 c 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

1 t. unsalted butter
1 c. pinons (pine nuts)
4 t. acorns, or unsalted pistachios; shelled
6 t. chopped wild onions or leeks
9 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

1 t unsalted butter
1 c. pinons (pine nuts)
4 t. acorns, or unsalted pistachios; shelled
6 t. chopped wild onions or leeks
9 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

5 oz lean lamb or beef; shredded


1 onion; chopped
5 cl garlic; sliced thin
1 ts oil
1 ea red and green bell pepper
1 ea mild red and green chile
1 lg carrot; sliced thin
1/2 ts cumin
4 ripe tomatoes; diced
6 1/4 c beef, lamb or vegetable
1 broth
1/2 ts mint
14 oz cooked and drained hominy
4 oz greens; torn
1 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.

scanned by KCODY63@worldnet.att.net
http://recipes.chef2chef.net/recipe-archive

Yield: 4 servings
Page 87

APACHE LAMB SOUP

By: Peppers, Peppers, Peppers by Marlena Spieler

5 oz lean lamb or beef; shredded


1 onion; chopped
5 cl garlic; sliced thin
1 ts oil
1 red and green bell pepper
1 mild red and green chile
1 lg carrot; sliced thin
1/2 ts cumin
4 ripe tomatoes; diced
6 1/4 c beef, lamb or vegetable
broth
1/2 ts mint
14 oz cooked and drained hominy
4 oz 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

5 oz lean lamb or beef; shredded


1 onion; chopped
5 centiliter garlic; sliced thin
1 teaspoon oil
1 red and green bell pepper
1 mild red and green chile
1 large carrot; sliced thin
1/2 teaspoon cumin
4 ripe tomatoes; diced
6 1/4 cup beef, lamb or vegetable
1 broth
1/2 teaspoon mint
14 oz cooked and drained hominy
4 oz greens; torn
1 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.

scanned by KCODY63@worldnet.att.net
http://recipes.chef2chef.net/recipe-archive

Yield: 4 servings
Page 89

APACHE STEW

2 red bell peppers


5 green anaheim chiles
1/4 cup sunflower oil
1 lb venison, cut into 1 1/2 inch cubes
1 onion, diced
3 garlic cloves, finely chopped
2 carrots, sliced
3 cup cooked indian hominy
8 cup water
1 1/2 teaspoon salt
1 teaspoon white pepper
1 cup 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 <stevez@ripco.Com

Yield: 8 servings
Page 90

APPLE-NUT STUFFING - MODERN

1/2 c. margarine or butter (1 stick)


3 lg. celery stalks, diced
1 lg. onion, chopped
3 med. 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
1 can (13 1/4 to 14 chicken broth
1/2 c. pecans, toasted and chopped
1/2 c. walnuts, toasted and chopped
2 T. 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

1 (12-pound) fresh or frozen turkey, thawed


1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon 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
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth; , divided
3 tablespoons tomato paste
1 tablespoon 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
a
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

5 lb bear meat
5 md dandelion roots, sliced
3 c maple or birch sap
25 md arrowhead tubers, sliced
4 c water
1 handful fresh mint leaves
2 thumbnails coltsfoot salt
4 wild onions
3 wild 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

5 lb bear meat
5 md dandelion roots, sliced
3 c maple or birch sap
25 md arrowhead tubers, sliced
4 c water
1 handful fresh mint leaves
2 thumbnails coltsfoot salt
4 wild onions
3 wild 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

5 lb bear meat
5 medium dandelion roots, sliced
3 cup maple or birch sap
25 medium arrowhead tubers, sliced
4 cup water
1 handful fresh mint leaves
2 thumbnails coltsfoot salt
4 wild onions
3 wild 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

1 calf's foot 1 pound


4 quarts of water
4 pounds of honeycomb tripe
5 large habenero peppers peppers if you lik; e.
2 large vidalia onions, chopped
2 garlic cloves peeled or you can use garlic; powder to equal
3 cans hominy
a small handful of whole peppercorn; s, about 6
1 teasp. 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
a
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
1 quart veal or beef broth
3 pieces of lean ham or bacon
1 lb veal
1 lb beef
1 pigeon
2 onions stuck with cloves
2 blades of mace
1 bundle of sweet herbs
1 cup water
2 pigeaons or
1 partridge
1 pepper 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


6 lb muskox; ground
2 onions; fine dice
8 centiliter garlic; minced
2 tablespoon paprika
12 tablespoon chili pepper
2 tablespoon cumin
2 teaspoon cajun spice mix
2 teaspoon dried oregano
1 teaspoon cinnamon
1/4 teaspoon black pepper
1 cup tomato paste
1 tablespoon honey
2 cup canned tomatoes
2 red bell peppers; fine dice
2 teaspoon salt
2 cup beef broth
1/2 cup chopped jalapeno pepper
1 hot 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

3 cup guinness
3 cloves of garlic, crushed
1 with
1 teaspoon salt
1 bay leaf
2 medium onions, finely sliced
1/4 teaspoon freshly grated nutmeg
1 hare, cut into 8 pieces
2 tablespoon plain flour
2 teaspoon paprika
1/2 cup mustard seed oil,
1 approximately
1 1/4 cup brown stock
1 tablespoon red wine vinegar
1 carrot, finely diced
1 leek, finely diced
1 stalk of celery, finely
1 diced

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----


1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon white pepper
2 1/2 teaspoon sugar
1 teaspoon unsalted butter; softened
2 cup chicken stock
----AZAFRAN SOUP----
6 cup water
2 tablespoon azafran (see note)
1 teaspoon salt
1/2 teaspoon white pepper
3 cup chicken stock
2 yellow summer squash; diced
3 cup corn kernels
1 bunch 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----


1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon white pepper
2 1/2 teaspoon sugar
1 teaspoon unsalted butter, softened
2 cup chicken stock
----AZAFRAN SOUP----
6 cup water
2 tablespoon azafran (see note)
1 teaspoon salt
1/2 teaspoon white pepper
3 cup chicken stock
2 yellow summer squash, diced
3 cup corn kernels
1 bunch spinach, washed and
1 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.
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----


1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon white pepper
2 1/2 teaspoon sugar
1 teaspoon unsalted butter, softened
2 cup chicken stock
----AZAFRAN SOUP----
6 cup water
2 tablespoon azafran (see note)
1 teaspoon salt
1/2 teaspoon white pepper
3 cup chicken stock
2 yellow summer squash, diced
3 cup corn kernels
1 bunch spinach, washed and
1 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


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----


1 cup ground yellow cornmeal
3/4 cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon white pepper
2 1/2 teaspoon sugar
1 teaspoon unsalted butter, softened
2 cup chicken stock
----AZAFRAN SOUP----
6 cup water
2 tablespoon azafran (see note)
1 teaspoon salt
1/2 teaspoon white pepper
3 cup chicken stock
2 yellow summer squash, diced
3 cup corn kernels
1 bunch 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" <Robert-Miles@usa.net> on May 25, 98

Yield: 6 servings

AZTEC CORN SOUP

1/4 c. butter
3 1/2 c. fresh corn; cut from cob
1 clove garlic; minced or pressed
1 c. chicken or vegetable 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 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

1 1/4 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
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
Page 104

slices and cilantro leaves. Makes 4-6 servings.

Yield: 6 servings

AZTEC FRUIT SOUP

1 lb dried fruit mixture, diced


1 (mixture usually contains
1 prunes, apples, apricots,
1 peaches, and pears)
5 cup water
3 tablespoon 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-L@onelist.com From: "Mignonne-Al"


<mignonne-Al@excitedate: Sun, 13 Jun 1999 19:43:26 Pdt

Yield: 4 servings
Page 105

BAKED DUCK BREASTS & RICE IN ROAST DUCK STOCK

3 ducks
1 onions
1 head of garlic
1 carrots
1 seasoning mix:
5 parts salt.
1 part onion powder
1 part garlic powder
1 part white pepper
1/4 part cayenne pepper
1 part cumin
1 part thyme
1 part 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.

kihrer@falcon.dallas.isd.tenet.edu Newsgroups: rec.hunting

Yield: 1 servings
Page 107

BAKED DUCK BREASTS AND RICE IN ROAST DUCK STOCK

3 ducks
1 onions
1 head of garlic
1 carrots
1 seasoning mix:
5 parts salt.
1 part onion powder
1 part garlic powder
1 part white pepper
1/4 part cayenne pepper
1 part cumin
1 part thyme
1 part 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.

kihrer@falcon.dallas.isd.tenet.edu Newsgroups: rec.hunting

Yield: 1 servings
Page 109

BAKED GOOSE WITH WINE SAUCE

1 wild goose
3 dozen prunes
1 chicken broth
1 onion; chopped
1/2 stick butter
1 cup soft bread crumbs
1/2 lb sausage
1 egg
1 salt and pepper to taste
1/2 teaspoon sage
1 tablespoon minced parsley
----WINE SAUCE----
3 cup chicken broth
4 tablespoon goose drippings
1 tablespoon each wine; brandy & gin
1 flour to thicken

Cover prunes with chicken broth. Cook until tender. Drain and remove
seeds from prunes. Saute onion in butter. Cook sausage, drain and
crumble. Combine all ingredients and stuff goose. Run goose with oil
and bake at 350 for 3-4 hours or until tender. Baste occasionally
with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining
ingredients, except flour. Heat thoroughly, add flour to thicken and
simmer 5 minutes.

MRS W.W. BURKS (ANNA)

BEDFORD, VA

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Yield: 6 servings
Page 110

BAKED QUAIL WITH MUSHROOMS - SL 11/81

1/3 cup all-purpose flour


1 teaspoon salt
1/2 teaspoon pepper
6 quail; cleaned
2 tablespoon butter
1/2 lb fresh mushrooms; sliced
1/2 cup butter
1/4 cup plus 1 tbsp all-purpose flour
2 cup chicken broth
1/2 cup sherry
1 hot 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 lb 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" <melana@ediblewild

Yield: 4 servings

BAKED STEAK AND BEANS IN MUSHROOM GRAVY

1 1/2 lb venison -- or elk


1 can cream of mushroom soup --
1 (condensed)
1 can green beans -- french cut
1 small onion -- sliced
1 to 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 <little_wolf_melod

Yield: 4 servings
Page 112

BAKERSFIELD BEAR STEW

2 lb bear meat, cubed to 1 inch


2 tablespoon flour
1 tablespoon worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1 lb carrots, sliced
5 large potatoes, peeled & sliced in chunk; s
1 onion, sliced
1 can 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" <stewburner@sailorradate: Fri, 14 Nov 2003 20:54:54
~0800

Yield: 8 servings
Page 113

BARBECUED VENISON

----INGREDIENTS----
3 lb venison stew meat, cubed
1 bay leaf
1 salt and pepper
1 medium onion, chopped
1 teaspoon vinegar
1 small bottle catsup
----DIRECTIONS----
1 water
4 whole cloves
1/4 green pepper, chopped
1 teaspoon sugar
1 teaspoon 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 PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Yield: 1 servings

BASIC BASTE FOR GAME BIRDS OR MEATS

1 cup white or red wine


1/2 cup basic game bird stock or basic gam; e meat stock
1/4 cup soy sauce
3 tablespoon roasted garlic puree
1 teaspoon 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

4 cups broken mesquite pods


8 cups 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
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.

BASIC MESQUITE BROTH (WET METHOD)

4 cup broken mesquite pods


8 cup 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" <hill8628@netzero.Net>date: Thu, 20 Feb 2003 03:41:20
~0500

Yield: 4 servings
Page 115

BEAR FILLET IN BURGUNDY

1 marinade
4 cup chopped mixed onions
1 1/2 cup chopped carrots
1 1/2 minced garlic cloves garlic
2/3 cup chopped celery
2 bay leaves
1 teaspoon tarragon
5 cup dry white wine
1 fillet of bear
1 fillet of bear,
1 salt
8 medium onions, peeled
1/2 pkg baby carrots
1 cup sliced celery
6 cup burgundy
2 cup 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:07:49


~0400

Yield: 4 servings
Page 116

BEAR STEW A L'ESPAGNOLE

3 lb bear meat
1/4 cup vinegar
1 tablespoon salt
4 cup water
1/4 cup shortening
1 medium onion, sliced
1 green pepper, chopped
1 centiliter garlic
1/2 cup chopped celery
1 7 oz. can tomato paste
2 cup canned tomatoes
1 dash 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


rosewood@interlog.com

Yield: 6 servings
Page 117

BEAVER TAIL SOUP

By: Herb Walker

bones from a beaver


1 beaver tail
4 wild onions
4 qt water
4 sweet bay leaves
1 tb wild mustard
1 tb bush spice powder
1 tb 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

1 bones from a beaver


1 beaver tail
4 wild onions
4 quart water
4 sweet bay leaves
1 tablespoon wild mustard
1 tablespoon bush spice powder
1 tablespoon 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)

3 quail
1 tablespoon butter, unsalted
1 tablespoon lard
2 carrots; sliced
1 small onions; sliced
1 cup peas; shelled
4 mushroom caps; sliced boletus if possib
2 tablespoon flour, all-purpose
1 teaspoon parlsey, flat; chopped
1 pinch salt
6 cup 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 DonW1948@aol.com / CH

Yield: 6 servings
Page 120

BEEFY NACHO FRYBREAD BAKE

1 pound lean ground beef


1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 can (11 ounces) condensed nacho cheese soup, undilu; ted 1 cup milk
1 recipe 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

6 (1 in.) cross cut salmon steaks


6 med. mushrooms (wiped & sliced)
2 tsp. parsley (minced or flakes)
2 scallions (finely
1 sweet red pepper (cored & finely chopped)
1 qt. chicken broth
1/4 tsp. black pepper
2 tsp. 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

2 cup chicken broth


1 cup buttermilk
1 1/2 tablespoon chopped onion
1 1/2 tablespoon lemon juice
6 borage leaves
2 cucumbers, seeded and peeled
1 chopped
1 cup sour cream
6 borage flowers
1 salt and
1 pepper

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 <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:06:35
+0100

Yield: 4 servings
Page 122

BENAO'S YUCCA SOUP

3 cup soup stock


2 cup chopped tomatoes
1 small onion, chopped
2 tablespoon green pepper, chopped
1 clove garlic, minced
1 salt and pepper to taste
2 cup yucca flowers
1 tablespoon 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 <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:06:40
+0100

Yield: 4 servings

BERRY SOUP (SIOUX)

1 x 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 lb chuck steak; 1 thick


1 boned and trimed; of excess fat
1 or optional buffalo
3 tablespoon peanut oil
1 medium white onion; peeled and sliced
2 cup beef stock
1 cup fresh blackberries
1 tablespoon light honey
1 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@sojourn.com

Yield: 1 servings

BERRY SOUP, SIOUX

1 1/2 lb chuck steak, 1' thick, boned trimed; or use buffalo


3 tbs peanut oil
1 medium white onion, peeled and sliced
2 cups beef stock
1 cup fresh blackberries
1 tbs 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 lb buffalo or beef chuck steak - (1 th; ick), boned, and


1 trimmed of excess fat
3 tablespoon peanut oil
1 medium onion; sliced
3 cup beef broth; fresh or canned
1 cup blackberries; fresh or frozen
1 tablespoon light honey
1 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 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 -


jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

Yield: 4 servings
Page 125

BIG BEAR STEW

4 lb bear meat
1/4 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoon margarine
2 tablespoon olive oil
1 onion, chopped
1 cup beef broth
4 bay leaves
2 lb red potatoes, diced
1 lb fresh mushrooms
5 carrots, sliced
2 turnips, 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" <bbstarlidate: Mon, 1 Mar 2004
13:27:57 -0800

Yield: 4 servings
Page 126

BIG BOB'S SHOULDER OF VENISON

1 5 lb. shoulder of venison


1 teaspoon pepper
1 teaspoon allspice
1/4 cup butter [softened]
1 large onion [chopped]
1 can (12 oz) beer
1 cup sour cream
1 can 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

1 round steak, 1-1/2 to 2 in.


6 tablespoon flour
1 can mushroom soup
1 salt & pepper to taste
2 tablespoon 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

2 cups dried white pozole corn


2 cups dried blue pozole corn
4 tablespoons baking soda, divided
4 dried chiles, a combination of pasilla, a; ncho and guajillo
3 tablespoons olive oil
3 cups diced onions
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
1 teaspoon cumin seeds, toasted in a dry skill; et and ground
1 teaspoon coriander seeds, toasted in a dry s; killet and ground
3 (14-ounce) cans diced tomatoes in juice
1 pound 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 lb each of pork, veal, beef and lamb


1/2 lb venison (optional)
1 large onion
1/2 lb mushrooms, cooked
1/4 lb bacon
1/2 lb polish sausage, cut in small pieces
1 quart sauerkraut
1 vegetable stock
1 salt & 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

4 quail, cut in pieces


4 whole carrots, cut in 2 inch
1 pieces
4 stalks celery, cut in 2 inch
1 pieces
1 onion, sliced
5 tablespoon oil
3 tablespoon flour
1 salt and pepper
1 bay leaf
1/2 teaspoon rosemary
1 chicken bouillon cube
1 cup 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

2 quail
1 tablespoon peanut oil
3 tablespoon butter
1/2 bay leaf
1 salt
1 freshly ground black pepper
1 thin sheets of fresh pork
1 fat
1 cup bread crumbs
1 cup 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

2 grouse quartered or
1 filleted
2 tablespoon margarine
2 medium onions sliced
1/2 cup chicken broth or bouillon
1 cup red wine
1 tablespoon cornstarch
1 salt 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

2 tablespoon olive oil


3 carrots
2 onions
1 cup lentils
3 stalks celery
1 small rudy or parsnip
2 grouse
4 cup chicken broth
3 cup tomatoes
1 dry sherry wine
1 parsnip
1 rosemary
1 allspice
1 salt
1 pepper

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

1 pheasant, boiled and


1 deboned
1/4 cup chopped onions
1/4 cup mayonnaise
2 cup broth from cooked pheasant
1 pie crust
1 stick of butter or margarine
1 melted
1 cup buttermilk or plain milk
1 cup 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

2 whole dressed ducks


2 tablespoon lemon juice
2 stalks celery chopped
2 cup dry bread crumbs
1 1/2 sticks margarine
1 1/2 teaspoon salt
1 1/4 teaspoons
1 black pepper
1 onion diced
1 cup 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

1 lb. bison stew meat


1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. oil
3 c. peeled sweet potatoes, cut into 1'; pieces
2 tsp. finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 lg. onion, cut into eighths
3 1/4 c. stewed tomatoes, undrained
8 wild 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

1 cup wild rice, uncooked


2 cups water
1 tsp. salt
1 lb. ground buffalo
1/2 cup onions, finely chopped
1/2 cup mushrooms, sliced
5 tbsp. oil
6 slices french bread, crusts removed and cu; bed
1 cup hot beef stock or bouillon
1/4 tsp. sage
freshly ground pepper
6 buffalo t-bone or rib steaks
2 cups red wine
6 tbsp. 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

2 lb cubed bison meat


3 medium potatoes, peeled
6 carrots, peeled and sliced
8 oz can peeled tomatoes
12 oz can tomato sauce
2 tablespoon cooking oil
2 onions, chopped
1/2 teaspoon pepper
2 teaspoon 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

1 lb bison stew meat (or beef)


1/2 cup red wine (australian shiraz
1 works well)
2 cup beef broth
1 bay leaf
1 tablespoon red chile paste (thai)
2 cloves garlic (minced)
1 tablespoon tomato paste
1 cup shiitake mushrooms
3/4 cup white onions (diced)
1 1/2 cup cooked white beans
1 cup cooked wild rice (i prefer
1 potatoes)
3/4 cup diced turnip (i prefer
1 carrot)
3/4 cup diced parsnip
1 large 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

3 medium zucchini
2 medium onions - white
1/2 cup vinegar - balsamic
1/2 cup vinegar - balsamic:
1 raspberry
1/2 cup vinegar - red wine
1/2 cup olive oil - extra virgin
2 cup beef stock
2 large 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
<kas@eisa.net.au> Round The World By Food Mail List

Yield: 4 servings
Page 140

BLACK BEAN SOUP & CHIVE BLOSSOMS W/ HOMEMADE TORTILLA CHI

----BLACK BEAN SOUP----


1 lb dried black beans
1 tablespoon unsalted butter
1 cup finely chopped wild onions
3 garlic cloves, peeled and
1 crushed
1 teaspoon salt
1/4 teaspoon black pepper
10 cup water
----HOMEMEADE TORTILLA CHIPS----
4 corn tortillas (6
1 diameter)
1 cup sunflower oil
1/2 cup coarsely ground blue
1 cornmeal
1 purple chive blossoms,
1 chopped chives and sour
1 cream 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----


1 lb dried black beans
1 tablespoon unsalted butter
1 cup finely chopped wild onions
3 garlic cloves, peeled and
1 crushed
1 teaspoon salt
1/4 teaspoon black pepper
10 cup water
----HOMEMEADE TORTILLA CHIPS----
4 corn tortillas (6
1 diameter)
1 cup sunflower oil
1/2 cup coarsely ground blue
1 cornmeal
1 purple chive blossoms,
1 chopped chives and sour
1 cream 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


1 lb chorizo sausage; chopped
1 lb venison back roast; chopped
1 teaspoon salt
2 medium onions; chopped
4 centiliter garlic; roasted & chopped
1 tablespoon celery seeds
6 cup water
2 cup black turtle beans; cooked
2 cup tomatoes; cooked & chopped
2 bay leaves
1 any combination of the
1 . following to suit your
1 . taste:
1 small negro, ancho or pasilla
1 . pepper; roasted & chopped
2 medium poblano or mulato peppers
1 . roasted & chopped
1 small jalapeno pepper; roasted &
1 . chopped
2 tablespoon ground cumin
1 tablespoon chili powder; roasted
1/2 tablespoon freshly ground pepper
2 tablespoon 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----
3 large russet potatoes, peeled and
1 julienned
4 cup vegetable oil
1/2 teaspoon salt
----BLUE CORN DUMPLINGS----
1 cup blue cornmeal
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
1 teaspoon unsalted butter, melted
3/4 cup milk
2 cup chicken stock
1 cup water
3 cup 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----
3 large russet potatoes, peeled and
1 julienned
4 cup vegetable oil
1/2 teaspoon salt
----BLUE CORN DUMPLINGS----
1 cup blue cornmeal
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
1 teaspoon unsalted butter, melted
3/4 cup milk
2 cup chicken stock
1 cup water
3 cup 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

4 cup chicken or fish broth


2 tablespoon butter
1 cup oatmeal
1/2 cup all-purpose flour
2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 can corn niblets or lye corn
1 egg
1 milk

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
<devriesb@cyberbeach.net> on Aug 28, 1997

Yield: 1 servings
Page 148

BRAISED BREAST OF WHITEBILL

1 breast meat of 6 whitebills


1 tablespoon flour
3/4 cup chopped onions
1 teaspoon black pepper
1/4 cup chopped mushrooms
1/8 teaspoon nutmeg
1/4 cup chopped celery
1 pinch thyme
1 tablespoon chopped parsley
3 tablespoon butter or oil
1 large ripe tomato
3 tablespoon 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 karlos@ix.netcom.com rec.hunting

Yield: 1 servings
Page 149

BRAISED CARIBOU IN SOUR CREAM

5 lb 2 1/2 thick rump or bottom


1 round of caribou
3 tablespoon lard or bacon fat
1 onion
4 carrots, sliced thick
1 1/2 cloves garlic, sliced
2 cup red wine
1 cup bouillon
2 bay leaves
1 teaspoon rosemary
1/2 teaspoon savory
1/2 teaspoon thyme
2 tablespoon catsup
2 tablespoon butter
2 tablespoon flour
1 1/2 cup sour cream
1 salt 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:13:50


~0400

Yield: 4 servings
Page 150

BRAISED GAME BIRDS

2 tablespoon olive oil


2 lb to 3 lb game birds, cut in pieces
1 cup wildfowl stock, cooled slightly fro; m boiling *
1/4 cup wild onions, sauteed and chopped
2 tablespoon honey
1/4 teaspoon rosemary
1/2 cup yogurt
2 tablespoon flour
1/4 cup milk
1 pepper to taste
1 * {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

1 small rabbit -- (1 to 2 lb.)


1/2 teaspoon basil -- chopped
1/2 teaspoon chervil -- chopped
1/2 teaspoon lemon thyme -- chopped
1 salt and pepper -- to taste
2 tablespoon butter -- clarified
1 red onion -- pared, halved
1 carrot -- (batonette)
1 celery rib -- (batonette)
2 red potatoes -- cut in
1 quarters
1 quart brown chicken stock
4 oz lima beans -- shelled
1 tablespoon tomato concassee -- * see
1 note

* 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" <ryanja@WKUVX1.WKU.EDU>

Yield: 2 servings
Page 152

BRAISED RABBIT IN REISLING WITH TOMATOES, RAPINI AND CREM

2 rabbits
1 marinade:
2 shallots; peeled and thinly sl
3 tablespoon dijon mustard
1/2 cup reisling wine
2 bay leaves
3 tablespoon chopped basil
1 braise:
1 salt and freshly ground pepp er
1 flour
1/2 carrot; peeled and thinly sl
1 celery, thinly sliced
1/2 leek; thinly sliced
1/4 cup chopped tomatoes, fresh or canned
1 cup reisling wine
1 half a split pigs foot
2 cup or so rabbit or chicken stock
1 garnish:
4 oz 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 lb rabbit; in serving pieces


1 cup flour
2 tablespoon butter
1 1/4 cup chicken stock
1/4 lb chopped pancetta (italian bacon)
1 tablespoon olive oil
2 centiliter garlic; crushed
1 cup mushrooms; sliced
1/3 cup dry red wine
2 tablespoon parsley; chopped
1 teaspoon dried marjoram
1 tablespoon 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 lb rabbit; cut into serving pieces


1 cup flour
2 tablespoon butter
1 1/4 cup chicken stock
1/4 lb chopped pancetta (italian bacon)
1 tablespoon olive oil
2 centiliter garlic; crushed
1 cup mushrooms; sliced
1/3 cup dry red wine
2 tablespoon parsley; chopped
1 teaspoon dried marjoram
1 tablespoon 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

2 frying rabbits; cut into


1 pieces
1 flour
1 salt and freshly ground
1 pepper
4 tablespoon olive oil
1 1/2 cup onions; chopped
1 cup carrot; chopped
1/2 cup celery; chopped
1 tablespoon garlic; chopped
2 cup tomatoes; chopped <<or>>
2 cup diced tomatoes in juice
1 (canned)
1 tablespoon fresh rosemary leaves
1 chopped
2 teaspoon fresh thyme
1/2 teaspoon whole fennel seed
2 1/2 cup hearty red wine
4 cup rich chicken stock
1 for the mushrooms--
1/2 oz dried porcini, rehydrated
1 coarsely chopped
2 tablespoon shallots; minced
3 cup wild mushrooms; thickly
1 sliced
2 tablespoon slivered sundried tomatoes
1 (optional)
1/4 cup nicoise olives; pitted,
1 sliced
1 teaspoon grated lemon zest
1 polenta; (recipe follows)
4 oz gorgonzola cheese; cut
1 bite size cubes
1 garnish--
1 fresh chopped basil leaves

"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


1 large onion; sliced
2 slice bacon; diced
3 bay leaves
4 fresh sage leaves; chopped
1 teaspoon fresh rosemary; chopped
4 whole cloves
1 large rabbit 3-4 lb; in serving
1 pieces
1 ; s&p
1 1/2 tablespoon tomato paste
1 cup dry white wine
2 cup chicken stock; or canned
1 chicken broth
1 polenta (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 lb venison steak shoulder or


1 round steak
2 tablespoon cooking oil
4 oz can mushrooms
1 cup water
1 beef bouillon cube
2 tablespoon soy sauce
1 tablespoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 green 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 <hstm@nbnet.Nb.Ca> Date: Sun, 15 Feb 1998 22:44:55
~0400

Yield: 4 servings
Page 159

BRAISED WILD DUCK BREASTS

4 duck breasts; whole


4 bacon strips
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 salt
1 freshly ground coarse black pepper
1 bay leaf
1/2 cup onion; coarsely chopped
10 oz 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

4 duck breasts; whole, with ribs and back


4 bacon strips
1 centiliter garlic; finely minced
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 salt
1 freshly ground coarse black pepper
1 bay leaf
1/2 cup onion; coarsely chopped
10 oz 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 lb ground ostrich


1/4 lb lean ground pork
1/2 cup raisins
1/2 cup beef broth
1 clove garlic, minced
1/2 scallions, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cup stewed tomatoes
1 tablespoon vinegar
1 small hot pepper, finely chopped
1/4 teaspoon ground cumin
1 pinch 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

3 2-pound
1/2 cup olive oil
6 cloves garlic; peeled and
1 chopped
1 tablespoon soy sauce
1 cup heavy cream
2 can cream of mushroom soup,
1 condensed; (10-ounce
1 cans)
8 oz fresh mushrooms
8 oz butter
4 oz flour
4 oz pine nuts
8 oz green grapes; cut in
1 halves
4 shallots
4 fluid ounces dry sherry
1 pheasants

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

4 boned and skinned pheasant


1 breasts
6 oz thinly sliced fresh
1 mozzarella
4 oz thinly sliced prosciutto or
1 other good ham
1/3 cup mixed chopped herbs such as
1 parsley, chives and/or
1 basil
1 salt and freshly ground
1 pepper
3 tablespoon unsalted butter
1/4 cup chopped shallots or green
1 onions
3/4 cup chopped mushrooms
3 cup rich chicken stock
1 cup dry white wine
3/4 cup fresh orange juice
2 tablespoon chopped fresh ginger
3/4 cup heavy cream
1 tablespoon grated orange zest
1 drop 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
1 dash pepper
1/2 teaspoon chili powder
4 onions -- sliced
2 can 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" <bbstarlidate: Mon, 1 Mar 2004 13:28:00
~0800

Yield: 4 servings

BRIAN'S VENISON STEAK WITH A MUSHROOM AND RED WINE SAUCE

85 g/3oz venison steak


2 tablespoon olive oil
3 spring onions, chopped
4 mushrooms, chopped
1/2 beef stock cube
1 glass 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 21:59:43


~0000

Yield: 4 servings
Page 165

BRICKED CHICKEN WITH WILD CHANTERELLE AND ASPARAGUS

2 whole chickens, about 3


1 lb each
2 masonry bricks, 2 or 3
1 lb each, wrapped in aluminum
1 foil
1 unpeeled orange, sliced into
1 eight crescents
2 tablespoon chopped fresh sage
1 tablespoon fresh orange zest
2 cloves of garlic, minced
1 fine
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 cup olive oil
1 sauce:
1/2 cup orange juice
1/2 cup dry sherry or vermouth
4 cup chicken stock
2 tablespoon olive oil
2 bunch fresh asparagus spears,
1 sliced diagonally, about
2 inches long
1 1/2 lb fresh chanterelle mushrooms,
1 cleaned with a damp cloth
1 and 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 <hill8628@netzero.Net> Date: Sun, 13 Jul 2003 20:09:15
~0400

Yield: 4 servings

BRIDGET JONES'S NATIVE MAIZE SOUP

By: Native American Recipes by Bridget Jones

1 1/2 c dried kidney beans or


1 lb can kidney beans
1/2 c hominy
1/2 c maize/corn kernels
1/2 lb smoked ham or fatback
1 bay leaf
1 sm 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

2 tablespoon olive oil or corn oil


1 cup quinoa seeds
1 cup amaranth seeds
2 large cloves of garlic, chopped
4 cup boiling vegetable stock
2 cup stinging nettle leaves,
1 chopped
2 teaspoon 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" <wildma

Yield: 6 cups
Page 168

BROILED ALLIGATOR TAIL WITH LEMON BUTTER SAUC

2 lb alligator tail; trim and>>> slice thin.


----LEMON BUTTER SAUCE----
1/4 lb butter/margarine
1/2 teaspoon onion powder
1 1/2 teaspoon salt
1 cayenne pepper to taste
1 1/2 teaspoon lemon juice
1 tablespoon 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

47 ounce antelope filets


12 ounces panhandle vegetable stew (recipe fo; llows)
4 ounces chili-apple tequila chutney (recipe; follows)
4 1 1/2 ounce pecan tortillas (recipe follows)
4 avocado fans, medium size
4 ounces 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

1 raccoon (4-5 lb.), dressed


1 whole, all fat removed
4 large green apples, quartered
2 cup beef or chicken stock
4 wide strips fat salt pork,
1 cut 1/4 inch thick
4 medium onions, peeled
2 tablespoon instant minced chives
2 tablespoon chopped fresh parsley
1 tablespoon instant flour
1 salt, 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: Bbq@listserv.Azstarnet.Com

Yield: 4 servings
Page 172

BRUNSWICK STEW #3

2 rabbits
2 lb venison
4 potatoes, diced
1/2 cup butter
16 oz lima/butter beans, can
1 can okra (if available)
2 bay leaves
1 teaspoon peppercorns
4 squirrels
4 onions, med, diced & sauteed
8 cup broth (from parboil)
8 oz cream style corn
2 can tomatoes
2 tablespoon worcestershire sauce
2 teaspoon salt
1 teaspoon 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:
1 can (28 oz.) plum tomatoes, undrained
1 can (4 oz.) roasted green chiles, chopped, undr; ained
1/2 T. corn oil
1 c. white onion, finely chopped
1 garlic clove, minced
1 c. defatted chicken stock
1/2 tsp. salt
1/4 c. chopped cilantro
tamal:
8 corn tortillas
1 c. zucchini, diced
2 pkg. (10 ozz) frozen chopped spinach, thawed and; drained
8 oz. monterey jack cheese, grated
1 pkg (10 oz.) frozen corn, thawed
1/4 c. chopped cilantro
4 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


1 green pepper, chopped
1 red pepper, chopped
2 cup mushrooms, sliced
4 medium onions, sliced
1 1/2 lb lean beef, ground
1 1/2 lb buffalo meat, ground
28 oz kidney beans (2 cans)
28 oz tomatoes crushed or stewed
2 cloves garlic, crushed
1/4 cup chili powder
1 spices & 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


6 lb ground buffalo meat
1/2 cup flour
3 cup 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
5 cup tomato sauce
3 diced onions
1/2 cup beef broth
1/2 cup paprika
1/2 cup chili powder
6 tablespoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 teaspoon salt
2 tablespoon oregano
2 teaspoon 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

4 2 oz. buffalo medallions


1 cut from tenderloin
1 tablespoon butter
1 jigger jack daniel's whiskey
1/4 cup reduced veal stock
2 teaspoon heavy cream
1 salt & 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

2 lb boneless buffalo chuck roast


1 teaspoon vegetable oil
1 salt and pepper
1 onion
1 ; quartered
16 baby carrots
10 3/4 oz condensed cream of mushroom
1 soup
4 cloves garlic
1 ; minced
2 tablespoon 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 <jmstwn1607@earthlink.Net>


From: Glen Jamieson Date: 03-17-03

Yield: 4 servings
Page 177

BUFFALO PRIME RIB

8 lb roast
4 cloves garlic
1 ; finely sliced
1 salt
1 freshly ground pepper
1/2 cup white wine
3 cup 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 <jmstwn1607@earthlink.Net>


From: Glen Jamieson Date: 03-17-03

Yield: 4 servings
Page 178

BUFFALO ROAST WITH SOUR CREAM GRAVY

3 lbs buffalo roast


3 tsp olive oil
2 cup sour cream
2 tsp dill seed
1 pkg onion soup mix
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup 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

1 lb. buffalo steak


morton's season blend
1 medium onion, chopped
1 medium bell pepper, chopped
1 cup water
1 small can chopped mushrooms
1 beef 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

1 cup uncooked wild rice


2 cup water
1 teaspoon salt
1 lb ground buffalo, crumbled
1/2 cup finely chopped onion
1/2 lb mushrooms,
1 sliced
2 tablespoon salad oil
3 cup (about 6 slices) cubed
1 french bread
1 cup hot beef broth
1/4 teaspoon sage
1 dash pepper
6 buffalo t-bone, rib, or
1 chuck steaks
1 salt

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

3 lb buffalo; cut up for stew


1 salt & freshly ground black pepper; to taste
1/4 cup peanut oil for browning
3 cloves garlic; sliced
1 large yellow onion; chopped
2 bay leaves
1/2 cup dry red wine
1/4 cup catsup
1 kitchen bouquet to taste
1 cup 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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM


Recipe Archive, http://www.erols.com/hosey.

Yield: 6 servings
Page 182

BUFFALO VEGETABLE STEW

2 lb. buffalo
1/4 c. oil
2 lg. chopped onions
2 cloves of minced garlic
2 c. corn
8 c. water
1 tsp. salt
1 tsp. oragano
1/2 tsp. pepper
4 carrots, sliced
3 potatoes, cubbed
1 green 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

1 pound buffalo stew meat, cut into 1 1/2-i; nch cubes


1/3 cup stone-ground cornmeal
1 to 1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 to 3 tablespoons vegetable oil or othe; r fat
3 to 4 turnips, peeled and cut into eigh; ths
1 medium 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

2 eggs
1/4 cup minced parsley – divided
1/2 cup bread crumbs
2 cloves garlic – pressed
2 teaspoons salt*
1 teaspoon tarragon
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 bunch green onions (include green tops) –; chopped
1 tablespoon butter
1 cup swiss cheese – shredded
2 ounces smoked ham – chopped
2 pounds 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 lb pinto beans


1 14 oz. can
3/4 lb onion -- chopped
1/2 lb green bell pepper --
1 chopped
1 tablespoon salad oil
2 garlic clove
1/4 cup cilantro
1/4 cup butter
1 1/4 lb venison -- get butcher to
1 mix
1 beef and pork, then chili
1 grind
1/2 lb pork
1/4 cup chili powder -- (your
1 favorite kind)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 canned 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

4 woodcock, properly hung


115 gm butter
1 rasher of bacon per bird
----FOR THE POTATO CAKES----
750 gm waxy potatoes
2 egg whites
1 egg yolk
1 tablespoon capers, chopped
150 ml whipping cream
25 gm butter
----FOR THE SAUCE----
4 pigeon livers (use pheasant
1 or chicken if not available)
55 gm butter
2 tablespoon beef stock
10 juniper berries, crushed
1 salt and fresh ground pepper
1 small glass white wine
1 squeeze 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

1 medium onion (finely diced or


1 brunoise as the trade calls
1 salt & pepper to taste
6 medium tomatoes very ripe (peeled
1 seeded & chopped, or use an
810 gm or 2lb tin of crushed
1 tomatoes
3 cup water.
2 tablespoon tomato paste.
1 tablespoon lacewoods bush tomatoes or
1 tamarillo (peeled, seeded &
1 chopped)
1 teaspoon 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)

1 med.. butternut squash, peeled & diced


2 c. soy milk
2 14.5 -oz. cans diced tomatoes
1-2 Tsp salt (to taste)
1 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

6 scallions
2 teaspoon fresh, peeled, grated
1 ginger
1 tablespoon light oil (corn or
1 safflower)
3 cup vegetable broth
2 cup pureed squash (butternut,
1 acorn, or other sweet-meat
1 squash; fresh, frozen, or
1 canned)
4 oz cream cheese
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon rosemary
1/4 teaspoon basil
1/2 teaspoon parsley
1 lime (a small sqeeze for
1 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.

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-L@onelist.com From: "Mignonne-Al"


<mignonne-Al@excitedate: Sun, 13 Jun 1999 19:54:18 Pdt

Yield: 4 servings
Page 189

BUTTERNUT SOUP WITH HERBS

By: THE AZTEC WAY TO HEALTHY EATING by Sonja Atkinson

6 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 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

1 6 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

2 pounds butternut squash, peeled and cut in; to chunks*


1 vanilla pod or 1 teaspoon vanilla extract
salt
5 ounces fresh ricotta ( 1/2 cup plus 2 tabl; espoons), drained if nece
2 tablespoons puréed chestnuts
2 tablespoons grated parmesan
1 large egg
7 tablespoons 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

3 tablespoon butter
1 onion, coarsely chopped
1 tablespoon chopped fresh sage pound butternut; squash,
1 halved, peeled, seeded,
1 chopped (about 5 cups)
5 cup canned low-salt chicken
1 broth
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" <toadflax@myepicus.Net

Yield: 4 servings
Page 192

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS

2 large 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

2 large butternut squash, skin and


1 seeds removed, cut into
2 inch pieces
1 sea salt to taste
1 tablespoon 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" <hill8628@netzero.Net>

Yield: 4 servings
Page 194

BUTTERNUT SQUASH SOUP WITH ROASTED PUMPKIN SEEDS

2 large 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)

2 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

1 x 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: Shunick@bellatlantic.Net Date: 08-03-03

Yield: 6 servings
Page 196

CABBAGE ROLLS WITH RAISIN SAUCE

12 cup water
6 large cabbage leaves
1 lb ground venison
1 small onion; chopped
1 cup cooked wild or brown rice
1 cup fresh white bread crumbs
1/2 cup fresh mushrooms; chopped
2 eggs; beaten
1/4 cup tart apple; chopped
1 teaspoon salt
1/2 teaspoon pepper
1 sauce:
10 oz beef consomme
8 oz tomato sauce
3/4 cup golden raisins
2 teaspoon paprika
1 teaspoon 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

1 cactus paddle (about 8 oz.)


salt
1/2 onion
1 garlic clove
several sprigs cilantro
dry husks from 4 tomatillos, opt.
2 lb. finely diced venison, bison, elk, m; oose, etc.
3 garlic cloves, minced
1 can enchilada sauce
2 tsp. oregano
2 tsp. toasted cumin seed, crushed or grou; nd
2 T. masa harina
1/4 c. water
1/4 c. minced cilantro
1 toasted 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.
If
you like a spicy stew, add the japones chile. Serve in bowls accompanied by
warm tortillas.
Page 198

CALICO WILD RICE SOUP

2 cups wild rice


6 cups water
4 cups chicken broth
1 cup frozen corn kernels
0.5 cup chopped green onions
2 tablespoons red bell pepper, chopped
2 tablespoons chopped green bell pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon
2 tablespoons cornstarch
2 tablespoons 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

8 pork chops (2 lbs)


1 pepper
2 can cream of chicken soup
1 cup fresh orange juice
1/2 cup sliced celery
1/4 cup chopped cashews
1 ground cloves
8 fresh 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

3 lb loin of pork
5 sl onion
3 sl apple, cut in h alf
1/4 teaspoon sage
1 can 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

1 cup chopped onion


4 cup cubed potatoes
1 tablespoon salt
1/8 tablespoon pepper
5 cup raw fish; 3/4 cubes
1 quart boiling water
2 cup milk
1 cup half & half cream
1 parsley 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 bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #235

Date: Tue, 1 Oct 1996 03:16:00 +0000

From: Marina <thecollector@worldnet.att.net>

Yield: 1 servings
Page 200

CANADIAN LYNX STEW

2 lb lynx meat
4 tablespoon fat
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon summer savory
1/4 teaspoon oregano
4 potatoes, quartered
4 carrots, diced
1/2 celery, chopped
2 tablespoon flour
1/2 cup cold water
1 teaspoon 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
rosewood@interlog.com

Yield: 4 servings
Page 201

CANNED RABBIT STEW

5 large rabbits cooked and deboned


15 lb potatoes
1 large celery stalk
5 lb carrots
2 lb onions
12 chicken bullion cubes
2 quart 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

1 lb caribou, cut into cubes


2 tablespoon olive oil
2 fresh green chilies,
1 roasted
1 medium onion, chopped
2 cloves garlic, crushed
2 cup sliced wild mushrooms,
1 chanterelles
2 cup tomato chunks
2 bay leaves
1 cup game stock
1 garnish: 2 tsp chopped fresh
1 coriander
1 salt 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 <godbless777@worldnet

Yield: 4 servings
Page 202

CARIBOU BOURGUIGNON

1/4 lb salt diced pork


3 strips diced bacon
1 flour
1 salt and pepper to taste
3 lb moose round or rump cut in
1 cubes
1 moose kidney, thinly sliced
1 tablespoon brown sugar
1 1/2 tablespoon currant jelly
1 teaspoon kitchen bouquet
3 bouillon cubes
2 onions chopped or two dozen
1 pearl onions
4 carrots, sliced
1 tablespoon worcestershire sauce
2 bay leaves
2 teaspoon thyme
1/2 lb mushrooms, sliced
1 butter
3/4 cup cream
3 tablespoon chopped parsley
2 cloves garlic, sliced
2 cup red wine
1 can 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:17:22


~0400

Yield: 4 servings
Page 203

CARIBOU CHILI

4 lb caribou, chunked preferred or groun; d


1 large onion, chopped
2 garlic cloves, minced
1 teaspoon oregano
2 teaspoon cumin
1 cup red wine, beef broth or beer
6 teaspoon chili powder
1 1/2 cup canned tomatoes and juice or small; can tomato paste
2 teaspoon 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* <G> in Texas but quite common in the rest of the world!]
1/2 c or more Mushrooms chopped

Yield: 8 servings
Page 204

CARIBOU GOULASH

2 lb boneless stewing meat


1 marinade:
1 1/4 cup red wine
2 tablespoon olive oil
1 onion; chopped
1 medium carrot; sliced thin
6 black peppercorns
1 bay leaf
1 flour for coating
2 large sweet red bell peppers; cubed
1 medium onion; chopped
2 centiliter garlic; minced
1 rib of celery; sliced
3 tablespoon olive oil
14 oz canned tomatoes
2 tablespoon tomato paste
2 tablespoon paprika
1 teaspoon caraway seeds (opt'l)
1 salt
1 fresh ground black pepper
1 lb 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

2 lb caribou steak, cut in strips


1/2 cup flour
1/4 teaspoon pepper
1/2 cup shortening, lard or bacon grease
1 can stewed tomatoes, save juice
2 cup water
2 beef bouillon cubes
2 teaspoon worcestershire sauce
3/4 teaspoon salt
3/4 cup chopped onion
1/2 teaspoon garlic powder
3 green peppers, cut in strips
1 steamed 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

1 caribou roast
1 strips of bacon
1 marinade:
1 medium onion; chopped
6 peppercorns
2 centiliter garlic; minced
1 medium parsnip; diced
2 ribs celery; chopped
1 cup cider vinegar
1 cup beef bouillon
1 cup 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

1 lb caribou
1 oil; for browning meat
8 cup water or stock
2 bay leaves
4 juniper berries
2 cloves
1/2 cup white wine
1 tablespoon worcestershire sauce
4 small potatoes, quartered
1 carrot; peeled and sliced
1 parsnip: peeled and diced
1/2 cup turnip; peeled and diced
1/2 cup cabbage; shredded
2 celery ribs; chopped
2 medium 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

2 lb caribou steaks
1/4 cup soy sauce
1 cup beef bouillon
1/4 teaspoon ginger
2 centiliter garlic; minced
1/4 cup sherry
4 tablespoon peanut oil
2 centiliter garlic; minced
3 large green bell peppers cut into 1/2 str; ips
1 cup water chestnuts
3 tablespoon cornstarch
1 sherry
1 sesame oil
1 hot 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

2 lb caribou (boneless)
flour; for dredging
salt and pepper to taste
oil; for browning meat
1/2 c red wine
1/8 c worcestershire sauce
1 c lentils
4 small potatoes, quartered
1 carrot; peeled and sliced
1 celery rib; chopped
1/2 c parsnip or turnip; diced
1 jalapeno pepper, diced or
2 md banana peppers, chopped
1 bay 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 lb caribou steak or boneless stewing m; eat (cut in 1/2 strips)


1/2 cup flour
1/2 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 centiliter garlic; minced
3 tablespoon lard or bacon fat
1 tablespoon worcestershire sauce
1 beef bouillon cube
1 cup water
1 cup sour cream
1 steamed rice or noodles
1 paprika

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

4 caribou tenderloin steaks (5


1 to 6 ounces each, about 3/4
1 inch thick)
1 tablespoon vegetable oil
1 tablespoon 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
1 teaspoon freshly squeezed lemon
1 juice
2 tablespoon finely chopped fresh
1 tarragon leaves
1 cup cooked chanterelles
1 cup cooked chanterelles:
3/8 lb chanterelles
1 freshly ground black pepper
2 tablespoon butter
1 small 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 <hill8628@netzero.Net> Date: Sun, 13 Jul 2003 20:11:30
~0400

Yield: 4 servings
Page 211

CARIBOU VEGETABLE SOUP

3 quart water
3 potatoes, diced
2 3 lb. shank meat (or any
1 stew meat)
2 ribs celery with leaves
29 oz can tomatoes
1 shank bone sawed in pieces
1 salt and pepper to taste
1/2 cup chopped parsley
2 beef bouillon cubes
1 (optional)
1/2 teaspoon thyme
3 carrots, cut up in chunks
2 bay leaves
1 onion, 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:18:19


~0400

Yield: 4 servings
Page 212

CARROT & CHAYOTE SQUASH SOUP

1 chayote squash, cut into - ½-inch cubes and; brushed lightly with oli
oil*
1 16 -oz. package of frozen carrot coins
1 teaspoon (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
to
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
1 juice from 1/2 lemon
1 salt
1 pepper
1 rib celery
1/2 lb mushrooms (that's one half
1 pound)
4 scallions (green onions)
3 tablespoon butter
1/4 teaspoon tarragon
1/2 cup white wine
1 1/2 cup chicken stock (that's one
1 and one half cups)
2/3 cup wild rice (that's two thirds
1 cup)

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)

1 ** british measurements **
4 pigeons; oven-ready
12 centiliter garlic
4 teaspoon fresh thyme; chopped
2 tablespoon fresh parsley; chopped
1 salt and pepper to taste
1 drippings or lard for frying
1/2 pint chicken stock
1/2 lemon; juiced
1 pinch ground ginger
1 pinch saffron threads
1/2 teaspoon ground cinnamon
1 fresh 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

4 kangaroo fillets, 200gm each


250 ml beef stock, or water
8 rosella flowers
4 native pepper leaves
1 teaspoon 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

3 venison (to 4 lb)


1 flour
3 tablespoon bacon fat
1 1/2 cup hot water
1 cup wine, dry red
1 teaspoon mixed thyme, basil, marjoram
1 teaspoon dried parsley
1 onion, large
1 1/2 teaspoon salt
1/2 teaspoon coarse red pepper
3 carrots, scraped/quartered
3 potatoes, 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

1 tablespoon olive oil


1 tablespoon unsalted butter
4 tenderloin medallions of
1 buffalo, 6 oz each
1 salt and pepper
1 small vidalia onion, cut into
1 medium dice
1/4 cup gold tequila
1/4 cup lime juice
1 cup rich beef or veal stock
1/2 cup black coffee barbecue sauce
1 (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,

6 # pork shoulder: deboned into “steaks; ” for marinating and gril


white hominy (#10 can)
3 large onions
three 4 oz. cans of medium green ch; ilies
2 cloves garlic, 2 ea limes
1 bunch 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

1 cn hominy, canned
1 cn pinto beans
1 cn garbanzo beans
1 cn kidney beans
6 oz tomato sauce
1 pk chili/taco/mexican seasoning

Mix and heat.


Page 219

CHEESE AND GREEN CHILI SOUP

1 x 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

1 rabbit -or-
2 pheasants (cut in pieces)
1 salt and white pepper
1 flour
6 bacon slices, cut into lg
1 squares
1 onion, chopped fine
8 extra large mushrooms, whole
1 or quartered
6 oz beef stock
1 cup 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 *

1 lb ground beef
1 tablespoon olive oil
3/4 cup bermuda onion; chopped
1 1/2 teaspoon salt
1 pepper to taste
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon oregano
2 cup crushed tomatoes
1 can cream of mushroom soup
1 cup minute rice
3 slice 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

1 pound of ground beef


1/2 teaspoon of salt
pepper
1 onion, chopped
1 cup of instant rice
2 small cans of tomato sauce
1 can 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

1 cup pecans
1 cup hazelnuts
2 quarts water
2 cups chopped onion
1 lb. carrots, cut into 1 -inch pieces
8 oz. sunchokes (see glossary), scrubbed; and sliced into 1/2-inch
1 lb. sweet potatoes, peeled and cut into; 1-inch cubes
1 cup canned hominy
2 cups frozen corn
2 cups 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

1 lb venison or beef short ribs or shank; s


2 qt water
2 lg onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c 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

1 lb venison or beef short ribs or shank; s


2 qt water
2 lg onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c 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

1 lb venison or beef short ribs or shank; s


2 qt water
2 lg onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, seeded and diced
1 c fresh or frozen okra
1/2 c diced potatoes
1/2 c sliced carrots
1/2 c fresh or frozen corn kernels
1/4 c 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)

1 lb venison or beef short ribs


1 or shanks
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and
1 diced
1 large sweet bell pepper, seeded
1 and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn
1 kernels
1/4 cup chopped celery
1 salt and ground pepper to
1 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. 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

6 slice bacon
1 large rabbit, cleaned and cut in
1 pieces
1 frying chicken, cleaned and
1 cut in pieces
2 large onions, peeled and cut in
1 wedges
2 large green peppers, seeded and
1 cut in 1/2 inch pieces
1 whole red cayenne pepper
1/2 lb sliced mushrooms (or sliced,
1 pieced, puffball)
1 lb carrots, peeled and sliced
3 medium potatoes, peeled and cut in
1/2 inch chunks
2 cup 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 <oldag85tx@ch

Yield: 4 servings
Page 225

CHESTNUT SOUP

3 tablespoons unsalted butter


1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 turkish or 1/2 california bay leaf
6 cups low-sodium chicken broth
3 cups 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

2 lbs. fresh chestnuts, or 4 1/2 cups cann; ed chestnuts


2 T. butter
3 ribs celery, strings removed
2 onions, peeled and cut in half
2 leeks, white part only
1 garlic clove, crushed and peeled
7 cups 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

2 cups finely diced onion


1 lb. chestnuts*
15 1/2 -oz. can unsweetened chestnut puree
6 cups water
2 tsp. salt
1 bunch watercress, washed and stems remove; d
2 cups dandelion greens or arugula
1 bunch 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

3 pounds fresh chestnuts or 5 cups cooked, p; eeled chestnuts (fresh, f


vacuum-packed; see notes)
1 cup chopped onion
1 cup chopped celery
2 teaspoons fennel seed
11/2 tablespoons olive oil
7 cups fat-skimmed chicken broth
1 cup 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 chestnuts, 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 begin 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 tablespoon 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 easily, 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

1 cup minute rice; prepared


3 chicken breast halves; boned and skinned
1 teaspoon vegetable oil
1 teaspoon butter
1/2 cup chopped onion
2 red cooking apples (mcintosh)
1 pkg (8 oz) sliced mushrooms
3/4 cup apple juice
1/2 cup white wine
1 1/2 teaspoon sugar
1 teaspoon chicken bouillon crystals
1 tablespoon 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

billspa@icanect.net

Recipe by: Palm Beach Post 10/23/97

Posted to MC-Recipe Digest V1 #860 by Bill Spalding


<billspa@icanect.net> on Oct 23, 1997

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
2 teaspoons sugar
1 large egg white
1/2 teaspoon salt
3 tablespoons yellow cornmeal
1 tablespoon all-purpose flour
2 tablespoons freshly grated parmesan
1 tablespoon vegetable oil
2 whole boneless chicken breasts (about 2 p; ounds)
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 rib of celery, chopped fine
1 1/4 cups chicken broth
4 fresh or canned plum tomatoes, chopped
1 teaspoon chili powder
1 cup 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

1 -
1 shared by dorothy hair 6/94
CHICKEN CURRY CREPES-----
1 cup onion -- chopped
1 cup apple -- tart
1 unpeeled -- chopped
1/3 cup butter
1/3 cup flour
1 bouillon cube -- chicken
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon ginger -- ground
1/2 teaspoon pepper -- white
3 cup milk -- non-fat
2 cup chicken -- cooked
1 coarsely chopped
1/3 cup peanuts
1/3 cup raisins
1/4 cup coconut -- flaked
12 crepes
CONDIMENTS-----
1 chutney
1 onions -- green
1 coconut
1 raisins
1 peanuts
CREPES----- water
2 eggs
3/4 cup flour
1/3 cup dry milk -- non-fat
2 tablespoon oil
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)

2 - 3 lbs. chicken pieces**


2 cups chicken or vegetable stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignol; i)
1/2 cup walnuts
1/2 cup almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups coarsely chopped tomatillos
1 bunch cilantro (coriander leaves)
salt and freshly ground pepper to t; aste
2 T. 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:


3 cups tomatoes, chopped
2 cups yellow onion, chopped
8 cascabel chiles, crushed, stems and seeds re; moved
6 cloves garlic,smashed
1/4 cup olive oil
2 T. chopped fresh oregano
1/2 t. kosher salt
add and simmer; puree:
26 -inch corn tortillas, chopped
2 cups low-sodium chicken broth
for the chili -
saute in 2 t. olive oil:
2 cups yellow onion, sliced
stir in:
1 T. garlic, minced
1 T. chili powder
2 t. ground cumin
1 t. ground coriander
1 t. kosher salt
1/4 t. cayenne
add and simmer:
3 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups romaine lettuce, chiffonade
1 can (15.5 oz.) yellow hominy, drained, rinsed chil; e sauce
for the avocado salad -
combine:
1 ripe avocado, peeled, pitted, diced
1/4 cup scallions, minced
2 T. chopped fresh cilantro
1/2 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

4 lb roasting chicken
4 cup hot chicken stock, or more
1 if needed
3/4 cup pumpkin seeds
8 black peppercorns
1/8 teaspoon cumin seeds
3 tomatillos or green
1 tomatoes
4 hot green chilies (jalapeno
1 or serrano), roasted, peeled
1 seeded
4 green onions, with tops
2 cloves garlic, mashed
2 tablespoon chicken fat or lard
1 bunch young radish leaves or
1 mustard greens
2 large romaine lettuce leaves
4 sprigs fresh coriander
1 (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" <absamad@ekns.Net>

Yield: 4 servings

CHILEAN CRANBERRY BEAN STEW

1 1/2 cup dried cranberry beans


2 large onions, chopped
4 cloves garlic, minced
2 tablespoon oil
1 teaspoon dried basil, crushed
1 teaspoon salt
1/2 teaspoon crushed red pepper
1 lb winter squash, peeled,
1 seeded, chopped
4 ears fresh corn* or
2 cup 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" <tsiwoni@minsrecipes.C

Yield: 4 servings
Page 239

CHILLED RED PEPPER & NOPALES SOUP

42 oz. roasted red peppers


3 lg. garlic cloves, peeled and split
4 c. stock
2 1/2 c. bbuttermilk
1/4 c. sugar
1 T. salt, or to taste
4 c. corn
3/4 c. minced pickled nopales
1 T. finely chopped fresh oregano
3 dashes tabasco sauce, or to taste
8 oz. low or nonfat yogurt
2 tsp. minced fresh oregano for garnish
herbed tortilla crisps
3 lg. flour tortillas, cut into 12 sectio; ns each
2 T. oil
1/2 tsp. dried oregano
1 T. 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

1 x 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

1 tablespoon
olive oil
1/2 a small onion, minced
1 1
tablespoon minced garlic
1/2 - 1 chipotle pepper,
minced
1 can corn, drained or similar amount fre; sh or
frozen
1 1/2 cup arborio rice
6 cups of
simmering vegetable stock
1/4 cup parmesan cheese
butter to taste
salt and pepper to ta

ste
In
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

1 x 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:


4 slices bacon
1 small red onion, cut in ¼' dice
1 red bell pepper, cut in ¼' dice
salt and freshly ground pepper to t; aste
juice of 1 lime
for the soup:
5 garlic cloves, smashed
1/2 t. finely-chopped fresh ginger
2 small onions, coarsely chopped
2 T. dark brown sugar
salt and freshly-ground black peppe; r to taste
1 t. puree from tin of chipotles in adob; o
3/4 c. dry white wine
3 large sweet potatoes, cut in ½' dice
6 cups chicken or vegetable stock
6 T. butter (not oleo), chilled and cut; into t. portions
1/2 a 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. ground buffalo


1/2 lb. ground pork
1 lb. mushrooms (sliced)
1 c. onions (chopped)
1/4 c. flour
1/2 c. heavy cream
2 10 oz. cans chicken broth
2 c. wild rice (cooked & drained)
1 pinch dried oregano
1 pinch dried marjoram
1 pinch dried thyme
1 tsp. salt
black pepper & tabasco sauce to tas; te
1/2 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

4 strips bacon, diced


1/2 cup chopped onion
1 cup boiled hominy, drained
1 (canned or frozen can be
1 used)
2 cup buttermilk
1 salt and ground peper, to
1 taste
1 tablespoon chopped fresh dill
1 (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

4 lbs salt pork, diced


1 medium yellow onion; sliced thin
58 oz hominy corn; drained
1 qt 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. salt pork (cut in small pieces)


1 med. yellow onion (peeled & sliced thin)
58 oz. hominy (drained)
1 qt. 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

4 strips bacon, diced


1/2 c chopped onion
1 c boiled hominy, drained
(canned or frozen can be
used)
2 c buttermilk
salt and ground pepper
1 tb 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

2 lb deer meat
2 tablespoon beef suet
2 teaspoon salt 2 potatoes
1/2 teaspoon pepper
6 carrots
3 stalks celery
3 medium onions
1 large 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

2 lb deer meat
2 tb beef suet
2 ts salt
2 potatoes
1/2 ts pepper
6 carrots
3 stalks celery
3 md onions
1 lg 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

1 soup 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" <lrobe684@bellsou

Yield: 4 servings
Page 249

CHRISTMAS CASSEROLE

1 cup margarine -- melted


1 1/4 cup flour -- sifted
2 cup milk or half and half
4 teaspoon salt
1 teaspoon onion salt
5 1/3 cup instant rice
6 cup turkey or chicken stock
1 lb grated cheddar cheese -- or
1 more to taste
6 pkg frozen asparagus or broccoli
1 or more as needed
24 slice turkey or chicken -- * see
1 note
1/2 cup slivered almonds -- or more
1 as 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

billlspa@icanect.net

Recipe By : Mrs. Sidney P. Davis, Jr.

Yield: 24 servings
Page 250

CIVET DE CHEVREUIL (VENISON STEW)

3 lb venison
1 boneless, cut into large
1 pieces
1 medium carrot -- peeled & diced
1 medium yellow onion -- peeled &
1 diced
3 cloves garlic -- peeled
12 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
15 black peppercorns
1 bottle
1 such as cotes-du-rhone
1/4 lb slab bacon -- sliced
2 tablespoon canola oil
1 salt and freshly ground
1 black pepper
2 tablespoon flour
12 small boiling onions -- peeled
1 teaspoon sugar
4 tablespoon butter
1/2 lb white mushrooms -- trimmed
1 and sliced
2 tablespoon cognac
1 dry 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 kg (3.5 lb) rabbit


----MARINADE----
1 medium carrot, sliced
1 medium onion, sliced
2 cloves garlic, crushed
2 whole cloves
20 peppercorns
1 bouquet garni
1 litre (1.75 pints) dry red
1 wine
45 ml (3 tbsp) cognac
15 ml (1 tbsp) vegetable oil
100 gm (3.5 oz) butter
45 ml (3 tbsp) flour
1 salt and freshley ground
1 pepper
1 kg (2 lb) waxy potatoes (red or
1 white)
36 pickling onions
15 ml (1 tbsp) sugar
150 gm (5 oz) green unsmoked bacon,
1 sliced 1 cm (1/4 inch)
1 thick
15 ml (1 tbsp) vegetable oil
225 gm (8 oz) button ov quartered
1 large mushrooms, trimmed
----CROUTONS----
3 sliced day-old white bread,
1 crusts removed
30 gm (1 oz) buttr, melted
45 ml (3 tbsp) chopped
1 parsley</i>

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

1 recipe 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

4 lb venison (haunch, ham)


3 cup cheap red wine
1 1/2 cup red or white wine vinegar
1 pinch ground allspice
2 whole bay leaves
4 cup celery, carrots, leeks,
1 roughly chopped
1 sugar
1 salt
8 oz jar of beef gravy
3/4 cup pearl onions, trimmed
3/4 cup fresh mushrooms
2 cloves, garlic, crushed
2 pinch ground oregano
1 lb 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

2 cup clover flowers and leaves


1 onion, chopped
3 tablespoon butter
2 pint water
3 potatoes, peeled and
1 quartered
1 salt and pepper to taste
1 parsley
1 cheddar 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 <little_wolf_melod

Yield: 4 servings

COLD CUCUMBER SOUP WITH ANCHUSA FLOWERS

1 1/2 cup peeled and diced cucumbers


2 tablespoon olive oil
1 tablespoon dried dill seed
1 garlic clove, minced or
1 pressed
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup yogurt
1 cup sour cream
1/4 cup toasted chopped walnuts
1 cleaned and dried anchusa
1 for 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: EdibleWild@onelist.com

From: Andre And Melana <kanawa@rocler.Qdate: Sat, 24 Jul 1999 08:36:12


~0400

Yield: 4 servings
Page 258

COLORADO VENISON STEW

2 lb venison, cubed (all fat,


1 bone & sinew removed)
4 tablespoon cooking oil
1/2 cup flour
2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon rosemary
6 tablespoon dried parsley
1 large onion peeled & wedged
1 tablespoon paprika
6 cup hot water (to cover)
1 cup peas (frozen, canned or
1 fresh)
1 cup 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)

2 large handfuls young comfrey


1 leaves
1 medium onion
25 gm butter
1/2 tablespoon flour
1/4 litre chicken or vegetable
1 stock

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: EdibleWild@onelist.com
Page 259

From: Simplegifts2@webtv.Net (Theresa)Date: Fri, 28 May 1999 15:02:03


~0400 (

Yield: 4 servings

COMMON EVENING PRIMROSE ROOT CHILI

2 tablespoon olive oil


2 onions, diced
8 garlic cloves, minced
2 teaspoon vegetable broth powder
1 (optional)
2 cup sliced evening primrose
1 roots
2 cup sliced wild or commercial
1 carrots
3 italian frying peppers
1 1/2 cup cooked chili beans
2 cup crushed tomatoes, including
1 their juice
2 cup pureed tomatoes (2 large
1 tomatoes in the blender will
1 do)
1/2 cup red wine
2 tablespoon whole-grain flour
1/4 cup chili powder
6 wild or commercial bay
1 leaves
1 1/2 tablespoon paprika
1/2 tablespoon each marjoram, cayenne
1 pepper, and black pepper
1 teaspoon 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 Hill8628@netzero.net


From: "Hill8628" <hill8628@netzero.Net>
Page 260

Yield: 4 servings

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH

1 text only

This recipe comes from Colombia in South America. Rabbit meat is very
low in fat and can be dry tasting, so it marries well with coconut
cream. It is best to cook the rabbit gently till it is falling off
the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can't cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong veal
or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

Yield: 4 servings
Page 261

CONEJO GUISADO CON COCONUT (RABBIT STEW WITH COCONUT CREA

1 text only

This recipe comes from Colombia in South America. Rabbit meat is


very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can't cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong veal
or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

Yield: 4 servings
Page 262

CONIGLIO ALLA SALVIA (RABBIT WITH SAGE)

4 slice bacon
3 garlic cloves, peeled
6 sage leaves, fresh or 1 tablespoon; dried
2 cup chicken stock
1/2 cup vegetable oil
3 lb rabbit, dressed, in 8 pieces
1 salt
1 pepper to taste
1 flour for dredging
1 teaspoon balsamic vinegar
1 cup 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 lb rabbit; cut in 8 pieces


1/4 cup olive oil; extra-virgin
2 medium onion; chopped fine
2 celery ribs; chopped fine
1 large carrot; chopped fine
2 centiliter garlic; chopped fine
2 bay leaves
2 tablespoon parsley; snipped
1 rosemary sprig
1 sage sprig
1/2 cup dry white wine
1 black pepper
1 cup chicken broth
4 oz kalamata olives; or other brine-cured bla
2 tablespoon 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 lb rabbit; cut in 8 pieces


1/4 cup olive oil; extra-virgin
2 medium onion; chopped fine
2 celery ribs; chopped fine
1 large carrot; chopped fine
2 centiliter garlic; chopped fine
2 bay leaves
2 tablespoon parsley; snipped
1 rosemary sprig
1 sage sprig
1/2 cup dry white wine
1 black pepper
1 cup chicken broth
4 oz kalamata olives; or other brine-cured bla
2 tablespoon 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

2 lb rabbit or chicken; cut


1 into 8 pieces
2 tablespoon wine vinegar
1 to cook the rabbit/chicken:
2 oz pancetta (or bacon)
1 unsmoked
1 heaping tbs
4 tablespoon sweet (unsalted) butter
1 tablespoon olive oil
2 large bay leaves
1 salt; to taste
1 freshly ground black pepper
1 to taste
1 cup chicken broth, defatted
1 (preferably homemde)
1 to cook the peppers:
4 tablespoon sweet (unsalted) butter
1 tablespoon olive oil
3 whole anchovies in salt, or
6 filets; packed in oil
3 red or yellow bell peppers*
1 cleaned and seeded
2 large cloves garlic, peeled; and
1 finely chopped
10 sprigs italian parsley,
1 leaves only
4 tablespoon red wine vinegar
1 salt; to taste
1 freshly ground black pepper
1 to taste
1 to serve:
1 italian parsley leaves
1 rosemary leaves

Place the rabbit in a bowl of cold water with the vinegar and soak it
for half an hour. (If using chicken instead, omit this step). Cut
pancetta or prosciutto into very small pieces and finely chop the
rosemary and combine them, or even better, coarsely grind pancetta
and rosemary together.

Place a casserole with the butter and oil over medium heat and when
the oil is warm, add the pancetta/rosemary mixture and the bay leaves
to saute for 2 minutes. Meanwhile, quickly drain the rabbit
pieces, pat them dry with paper towels, and add them to the
casserole. Let them saute all over until very lightly golden.
Season with salt and pepper. Add the broth, a small quantity at a
time, turning the rabbit over several times, and cook until soft,
about 25 minutes for a 2 pound rabbit.

As the rabbit cooks, prepare the peppers - Warm the butter with the
oil in a saucepan over low heat, then add the anchovies and mash
them with a fork. Be sure the heat remains constantly low, so the
Page 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

1 cooking spray
2 lb lean boned venison loin
1 cut into 1-inch cubes
2 tablespoon sliced green onions
1 cup diced red bell pepper
1 cup diced carrot
2 tablespoon minced jalapeno pepper
3 garlic cloves; minced
1/4 cup masa harina or cornmeal
1 teaspoon ground cumin
1/2 cup tequila
1 teaspoon unsweetened cocoa
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon barbecue smoked seasoning
1 optional
1 such as hickory liquid
1 smoke
14 1/2 oz no-salt-added whole
1 tomatoes
1 undrained and chopped
14 1/4 oz no-salt-added beef broth
10 oz frozen whole kernel corn
1 thawed
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 <4paws@netrax.net>

Recipe by: Cooking Light Magazine, October 1997

Yield: 8 servings
Page 268

COOL WEATHER SOUP

1 pound venison, cubed 1 large can v-8 juic; e


3 carrots, diced 2 tablespoons worces; tershire
4 potatoes, diced sauce
2 onions, diced 2 teaspoons tabasco s; auce
2 bell peppers, diced salt and pepper to t; aste
1 large can tomatoes
3 celery 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

2 cup fresh corn kernels or a 14oz


1 can of mexicorn
2 tablespoon wild onions, choppped
1 can cream of celery soup
1/4 lb moose meat, smoked and fine
1 chopped
1 can tomato soup
2 cup potatoes, sliced

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

Source: "Indian Cookin'", compiled by Herb Walker, 1977

Yield: 1 recipe
Page 269

CORN AND MOOSE MEAT CASSEROLE

2 c. fresh corn kernels or a 14 oz. can; of mexicorn


2 T. wild onions, choppped
1 can cream of celery soup
1/4 lb. moose meat, smoked and fine chopped
1 can tomato soup
2 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.

4 c silver queen corn


4 c peeled, diced pumpkin
2 garlic cloves, mashed
1 1/2 ts salt
1/2 ts white pepper or to taste
2 c water
1/2 c 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

4 T. corn oil or butter (my understandin; g is that buffalo suet wa


orginally used)
1 large yellow onions, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and ch; opped (or just buy jarred
whole pimento)
4 c. whole kernel yellow sweet corn
1/2 c. parsley, chopped fine
salt and pepper to taste
1/2 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

1 stick oleo
2 cups onion, chopped
4 cups cream style corn
1 cup green pepper
2 cups milk
2 cups 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

1 cup chopped onions


1-1/2 teaspoons minced garlic
4 cups vegetable stock or chicken stock
1/3 cup wild rice
1 cup diced peeled potatoes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup low-fat evaporated milk
1 tablespoon all-purpose flour
1 can 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

1 cup chopped onions


1-1/2 teaspoons minced garlic
4 cups vegetable stock or chicken stock
1/3 cup wild rice
1 cup diced peeled potatoes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup low-fat evaporated milk
1 tablespoon all-purpose flour
1 can 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
1 can diced tomatoes
1 block margarine
2 onions

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

1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, peeled and diced

Put it all together in a pot and cook it until it's soup!!

Note: Good served with baked scone, or bannock


Servings:
Two
Page 273

CORN SOUP

1/2 lb salt pork


2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups 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 lb salt pork


2 big onions, sliced
3 cups diced boiled potatoes
2 cups boiling water
2 cups cooked corn, fresh or canned
4 cups 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

1 lg onion
3/4 cup celery sliced
3/4 cup carrots sliced
1 lg can green chilis
2 red bell peppers
2 cans dark red kidney beans
3 cups 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

1 gallon water
4 oz. salt pork or bacon
2 cups hominy corn
1 can kidney beans
1 onion, chopped
1 potato, 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'

1 no 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 <zingeda@y

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

1 teaspoon salt
3 cups cornmeal
1 nice 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

2 cups frozen corn kernels


1 medium-sized pumpkin, peeled and diced (probably; the equivalent of a groc
1 cup 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

2 tbs olive oil


2 cup medium diced rabbit
1/2 cup flour
1 tbs essence
1/4 cup medium diced yellow
1 onions
1/4 cup each medium diced
1 carrots and potatoes,
1 blanched
1/4 cup chopped tomatoes,
1 peeled and seeded
1/4 cup green onions
2 tbs minced shallots
1 tbs minced garlic
2 cup veal or beef stock
2 tbs butter
1 salt 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

2 tablespoon olive oil


2 cup medium diced rabbit
1/2 cup flour
1 tablespoon essence
1/4 cup medium diced yellow onions
1/4 cup each medium diced carrots
1 and potatoes, blanched
1/4 cup chopped tomatoes, peeled
1 and seeded
1/4 cup green onions
2 tablespoon minced shallots
1 tablespoon minced garlic
2 cup veal or beef stock
2 tablespoon butter
1 salt and pepper
1 grits:
2 1/2 cup milk
1 1/2 tablespoon butter
1/2 cup grits
2 tablespoon heavy cream
1/4 cup grated maytag white cheddar
1 cheese
1 salt and pepper
8 fried parsnip strips
2 tablespoon grated maytag white cheddar
1 cheese
2 tablespoon 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 lb bacon or salt pork


2 lb venison steak
4 tablespoon flour
6 cup water or beef stock
1 large tomato, chopped
2 medium carrots, sliced
2 medium stalks celery, sliced
2 medium potatoes, in 1 cubes
1 dozen small white onions
1 tablespoon chopped parsley
1 cup fresh green peas
1 salt 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

2 tablespoon veg oil; divided


2 lb venison top round; cut into
1 cubes, divided
3 medium onions; cut into 8 wedges
1 each
2 cup beef or venison stock
1 cup dry red wine
2 tablespoon balsamic vinegar
3 centiliter garlic; minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
12 oz fresh cranberries
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup water
8 cup cooked white rice
1 parsley

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

1 medium butternut squash, pricked and baked; whole until soft.


1 can of unsalted cashews
1 quart of cream
1 quart of water
2 chicken bullion cubes
1 tablespoon 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

2 pcs french shallots -- finely chopped


1 tablespoon butter
1/4 cup carrot -- finely diced
1/4 cup leeks -- thinly sliced
1 1/2 cups fiddleheads -- * see note
2 quarts chicken stock -- or veal stock
salt and pepper
1 cup heavy cream -- 35%
2 each 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' <toadflax@worldnet.att.net>

2 ramps, finely chopped or substitute; two parts onion to one p


1 tablespoon butter
1 wild potato, diced
1 1/2 cups fiddleheads, reserving 1/4 c. for g; arnish
2 quarts buffalo, moose, duck or vegetable s; tock
salt and pepper
1 cup heavy cream
2 egg 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

2 quart 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 cup cooked green beans (can use
1 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, 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

1 x 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

6 c. chicken stock
3 onions
4 cloves garlic
10 to 15 anaheim chilies, seeded
1 t. ground cumin
3 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
1 medium onion, pureed in processor or blend; er
1/2 cup diced celery (i leave this out)
2 garlic cloves, puree with onion
1 medium tomato, chopped in processor
2 tablespoons minced fresh chives
1 cup 'pulverized' almost to powder unsal; ted tortilla chips
1 tablespoon all purpose flour
1/4 cup whipping cream
1 cup grated monterey jack cheese (about; 4 ounces)
1 cup grated cheddar cheese (about 4 ounc; es)
2 teaspoons 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
2

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
1 tbl butter or margarine
1 tbl minced onion
1/4 cup flour
4 cups chicken broth or 6 chicken bouillon; cubes --
with 4 cups water
salt to taste
1/3 cup carrots -- grated
3 tbl slivered almonds
1 cup skim milk
1 cup evaporated skim milk
2 tbl 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

1 lb butter
4 wild leeks, cleaned and
1 minced
4 wild onions, minced
1 cup sheep sorrel, cleaned
1 and minced
8 raw arrowhead tubers,
1 peeled and sliced
12 cup squirrel stock
2 cup squirrel meat, minced
4 cup cream
4 tablespoon 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

8 dove breasts
1 teaspoon butter
1 can 16 oz. cream of chicken soup
1 tablespoon butter or margarine
1 salt 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

2 quart ; water
1 bay leaf
4 single grouse/squab, 3/4 to 1 lb ea
1/2 cup onion; chopped
1/2 cup mushrooms, fresh; sliced
2 tablespoon butter/margarine
2 tablespoon flour
1 cup broth, chicken
2 tablespoon juice, lemon
1/2 teaspoon ; salt
1/8 teaspoon ; pepper
1/4 cup cream, whipping
2 tablespoon parsley, fresh; minced
1 toast; or hot cooked rice
1 parsley, 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.

<Taste of Home - Dec/Jan 97> From: Margaret Young Date: 08 Dec 96


National Cooking Echo Ä

Yield: 2 servings

CREAMED QUAIL CASSEROLE

8 quail breasts
1 teaspoon butter
1 can 16 oz. cream of chicken soup
1 tablespoon butter or margarine
1 salt 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

2 cup wild leek bulbs, halved


1 lengthwise
1 cup wild leek leaves, chopped
1/4 cup butter
3 tablespoon flour
6 cup chicken or vegetable broth
2 egg yolks
1 cup heavy cream
1 salt and pepper
1 minced 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: <rfarner@tellico.Net>

Yield: 4 servings

CREAMY CABRITO SOUP

By: Bill's Goat Meat

2 c. chopped leftover cabrito meat


1 can whole kernel corn
1 can sliced new potatoes
1 can sliced new potatoes
1 can cream of broccoli soup
1 can cream of potato soup
1 c. skim milk
1 1/2 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

6 tablespoons unsalted butter


4 medium shallots, coarsely chopped
4 celery ribs, coarsely chopped
1 large 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
1 tablespoon 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
1 bunch (5 ounces) flat-leaf parsley
4 ounces 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
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.
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

6 tablespoon unsalted butter


4 medium shallots, coarsely chopped
4 celery ribs, coarsely
1 chopped
1 large leek, white and tender green
1 parts, halved lengthwise and
1 thinly sliced
1 1/4 lb yukon gold potatoes, peeled
1 and cut into 1/4-inch dice
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 1/4 cup water
1 bouquet garni, made with
1 thyme sprig,
1 tarragon sprig and
1 bay leaf, tied with kitchen
1 string
1/2 cup heavy cream
10 oz nettles or spinach or
1 bunch (5 ounces) flat-leaf parsley
1 and
1 bunch (4 ounces) sorrel, stems and
1 tough ribs removed
1 salt and freshly ground
1 white 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: Kailariwoifeyes@aol.Com

Yield: 4 servings

CREAMY SQUASH/MAPLE SOUP

1 butternut squash
1 onion, medium
3 tablespoon butter, margarine or veg.
1 oil
4 cup milk
2 tablespoon vt maple syrup
1/8 teaspoon nutmeg
1/2 cup heavy cream
1 salt 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" <melana@ediblewild

Yield: 4 servings
Page 297

CREAMY WILD RICE AND TURKEY SOUP

1 tablespoon olive oil


2 cloves garlic, finely chopped
1 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup onion, finely chopped
2 cans (14-1/2 ounce chicken broth
2 cups cooked wild rice
1/2 teaspoon ground black pepper
1-1/2 cups cooked turkey breast, chopped
1 cup whipping cream
2 tablespoons 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

2 cups cooked wild rice


4 cups broth (chicken, beef or vegetable)
2 tablespoons butter
1/2 small onion, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup 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

2 c. dry-roasted peanuts, finely chopped; or 1 c. chuncky-style pe


(preferably from the health food st; ore)
2 c. chicken broth
2 c. milk or cream
2 tsp. chopped scallion greens
salt and pepper to taste
1 to 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

3 lb venison stew meat


1 cup onion, diced
4 garlic cloves, chopped
1 cup red wine vinegar
1/2 cup worcestershire sauce
2 teaspoon lawrey's natural choice
1 seasoning for meat
2 teaspoon seasoned salt
1 lb seasoned bacon
2 cup 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

2 lb venison cubes
2 tablespoon oil
3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon parsley, chopped
1/2 cup water
1/2 cup dry red wine
1 cup tomato sauce
1 salt and pepper to taste
1 oregano
1 basil

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

1 medium onion, chopped


2 stalks celery, diced
2 carrots, diced
1 cup diced smoked turkey
1/2 cup uncooked uncle ben's wild rice and; long-grain rice
1 seasoning packet from the wild rice mix
1 tsp dried tarragon leaves
1/4 tsp pepper
3 (14-1/2-ounce) cans chicken broth
1 (12-ounce) can evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen green peas, thawed
2 tbsp 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

8 quail [cut up]


1 cup flour
1/2 cup peanut oil
2 can cream of chicken soup
2 can cream of celery soup
2 can chicken broth
1/2 cup white wine [dry]
2 white onions [thinly sliced]
2 bay 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

1 butter
10 crows [or galahs] plucked and gutt; ed
2 cup lentils
4 onions
4 carrots
2 celery stalks
2 large potatoes
1 turnip
1 salt
1 pepper

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

1 tablespoon juniper berries


1 tablespoon coriander seed
1 tablespoon dried oregano
1 1/2 teaspoons black peppercorns
1/2 teaspoon kosher salt
5 whole allspice
2 whole cloves
1 1/2 tablespoons chopped pecans
4 cloves garlic, chopped
1 beef or buffalo tenderloin (4 to 5 lb.),; fat trimmed, rolled, and
1 canned chipotle chili
1 onion (1/2 lb.) , thinly sliced
1 tablespoon salad oil
2 cups 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----
6 quart breasts
1/2 cup flour
3 large onions, chopped
1/8 lb butter
----DIRECTIONS----
1 cup chicken broth
1 cup celery, chopped
3 tablespoon 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

1 pumpkin, top removed and


1 inside scooped out
1/2 lb sugar pumpkin, cubed
4 tablespoon margarine, melted
1 salt and pepper
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
4 cup vegetable broth
1 cup 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" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400

Yield: 4 servings
Page 304

DANDELION CHOWDER

1 tablespoon butter
1 medium onion, finely chopped
3 cup dandelion greens, washed and
1 chopped
2 (10 3/4-ounce) cans
1 condensed cream of potato
1 soup
2 cup milk
2 teaspoon instant chicken broth
1/4 teaspoon black pepper
1 dash ground nutmeg
2 hard-cooked eggs, peeled and
1 chopped, 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

5 cup chicken stock


1/2 cup cooked, minced chicken
1 1/2 tablespoon cubed salt pork
3/4 cup diced potatoes
2 tablespoon minced onion
3 tablespoon minced celery
1/4 teaspoon each ginger, salt, & pepper
2 tablespoon flour
2 tablespoon sherry
3 teaspoon minced mushrooms
1 tablespoon minced parsley
1 tablespoon 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 <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:05:48
+0100

Yield: 4 servings
Page 306

DEB JACKSON'S WILD GINGER CHICKEN WITH RICE

3 tablespoon wild ginger roots


1/4 lb margarine
1 cup water
2 tablespoon flour
1 salt
1 tablespoon sugar
4 boneless skinned chicken
1 breasts
2 cup rice
3 cup water
4 chicken bouillon cubes
4 tablespoon 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

2 deer shanks (or equal)


1 cup peas, green split
2 garlic clove, finely chopped
14 cup beef or chicken stock
1 tablespoon salt
1 cup barley, pearl
2 onions, chopped
1 bell pepper, seeded, chopped
4 tablespoon 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 PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Yield: 3 servings

DEER AND BARLEY SOUP

2 deer shanks (or equal)


1 cup barley, pearl
1 cup peas, green split
2 onions, chopped
2 garlic clove, finely chopped
1 bell pepper, seeded, chopped
14 cup beef or chicken stock
4 tablespoon butter
1 tablespoon 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

6 lb venison roast
1/2 cup vegetable oil
3 tablespoon flour
1 can (10.75-oz) cream of onion soup
2 soup 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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West


Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Yield: 10 servings

DEER CASSEROLE

1 lb venison; ground
3 large raw potatoes; up to 4,
1 peeled and
1 sliced
10 oz vegetable beef soup; (1
10 oz can)
8 oz cream of mushroom soup
1 canned
1 small onion; diced
1 pepper; to taste
1 garlic 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 <lipin21220

Yield: 6 servings

DEER HEART STEAK WITH VEGETABLE SIMMER

1 deer heart, fresh


1 salt
1 pepper
1 steak spice
1 garlic salt
1 beef bouillon cube or powder
1 rosemary
1 thyme
1 water
1 vegetable saute:
2 large onions (cut in lg pieces with layer; s seperated)
2 green peppers
3 stalks celery, sliced, thin and dia; gonally
1 carrot, sliced thin and diagonally
1 cup broccoli head (in sm pieces)
1 can 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

5 deer hearts
1 stick margarine
1 salt
1 black pepper
1 flour
1 water

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 <Simply Southern>, the Desoto School Mothers' Assn, Helena-West


Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Yield: 6 servings
Page 311

DEER MEAT "POT STEW"

4 lb lean venison
2 cup seasoned flour
4 oz butter
1 lb mushrooms; cleaned and
1 sliced
1 cup chopped onion
1 large green pepper; chopped
1 (remove pith and seeds)
1 stock to cover
1 cup red wine
4 medium potatoes; cubed
4 carrots; thickly sliced
1 can whole-kernel corn
1 2 peeled, cored and sliced
1 apple (optional)
1 cup 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: mloo@juno.com (Michael Loo)

Yield: 1 servings
Page 312

DEER SOUP STOCK

2 deer bones, cracked, large


1/8 teaspoon nutmeg
1/16 teaspoon mace
12 peppercorns, green, crushed
8 cup 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

1 venison liver, sliced


3 cup water
4 tablespoon flour
1/2 teaspoon salt
1/2 cup dry red wine
1/4 teaspoon pepper
4 tablespoon bacon fat
2 cup wild onions, sliced
1 can mushroom soup
1 can 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.

1 great bear lake trout or other firm flesh; fish


flour
oil
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

1 great bear lake trout or other firm; fleshed fish


1 flour
1 oil
1 water
1 milk
1 assorted veggies: onions,
1 potatoes, green peppers,
1 carrots, celery, etc
1 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.

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

1 remoulade a mayonnaise-based
1 sauce with added mustard,
1 gherkins, capers and
1 herbs, to accompany cold
1 meats, fish and shellfish
1 dishes, and traditionally
1 celeriac
1 render to melt solid meat
1 fats slowly in the oven.
1 rest (pastry) set aside to
1 allow the gluten to contract
1 and lessen the
1 chance of shrinkage during
1 the baking process.
1 rillettes meats, such as
1 pork, rabbit and goose,
1 cooked gently in lard until
1 the meat falls apart. the
1 meat is then shredded, mixed
1 with the rendered fat
1 and put into small stones
1 jars or pots. rilletes are
1 served at room
1 temperature
1 rissoto a classic italian
1 dish of rice tossed in olive
1 oil or butter with
1 added for the flavour-base.
1 it is cooked slowly, stirred
1 constantly until all
1 the stock is absorbed.
1 robust a gutsy, mouth
1 filling wine.
1 rouille 'rust, a thick sauce
1 from the south of france.
1 red chillies are
1 pounded with garlic and
1 bread then blended with
1 olive oil and stock.
1 served with fish soups.
1 rouget red mullet, also
1 known as barbounia.
1 roulade a preparation which
1 is spread or stuffed with
1 another element,
1 then rolled. it can be
1 savoury, such as meat and
1 fish, or sweet like a
1 swiss roll filled with cream
1 roux a cooked mixture of
1 equal parts butter and flour
1 used as a base to
Page 316

1 thicken sauces.
1 sambal the collective name
1 for the side dishes and
1 condiments accompanying
1 south-east asian meals.
1 bon appetit - exec.chef
1 magnus 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

1 large handful of young nettle


1 leaves (about 4 cups)
3 cloves garlic
1 large onion
3 medium potatoes
1 veg bouilon cube or
1 teaspoon miso in
1 1/2 pint water
1 chopped parsley
1 olive oil
1 salt 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" <melana@ediblewild

Yield: 4 servings
Page 317

DONALD KEEN'S VENISON IN CASSEROLE

2 lb vension
1 red wine or watered vinegar
2 tablespoon olive oil
2 tablespoon sherry (optional)
2 tablespoon butter
1 teaspoon salt
1 teaspoon chopped onion
1 pinch cayenne
1/4 teaspoon pepper
1 tablespoon chopped parsley
4 tablespoon flour or sufficient to
1 thicken gravy
1 1/2 pint stock (bouillon cubes)
1 small can mushrooms or 1 pint
1 fresh, 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" <drkeen@family-Net.Org>

Yield: 4 servings
Page 318

DON'S RATTLESNAKE STEW

2 lb rattlesnake meat boned


2 onions medium chopped coarse
1/2 cup celery chopped
2 cup stewed tomatos
2 cup potatos cubed 1
1/2 cup sauterne wine salt to taste
1 tablespoon soy sauce
1/4 teaspoon dill freshly snipped
2 bay leaves
1 quart chicken broth
1/2 cup flour
2 tablespoon 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
1 10-3/4 ounce can consomme
1 beef-flavored bouillon cube
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 1/2 cup onion; finely chopped
2 stalks celery; finely chopped
2 tablespoon worcestershire sauce
2 centiliter garlic; minced
1 to 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 lb smoked sausage; cut into 1/4 slices
1/4 cup dry red wine
1/8 teaspoon hot sauce
1 hot 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

1 cup all-purpose flour


1 teaspoon salt
1 teaspoon pepper
12 doves; dressed
1/3 cup butter
1 cup celery; chopped
1 cup onion; chopped
1 small green bell pepper; chopped
10 1/2 oz can beef consomme
1/2 cup dry red wine
1 hot 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

1 cup all-purpose flour


1 teaspoon salt
1 teaspoon pepper
12 doves; dressed
1/3 cup butter or margarine
1 cup celery; chopped
1 cup onion; chopped
1 small green bell pepper; chopped
10 1/2 oz can beef consomme
1/2 cup dry red wine
1 ; 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
1 medium onion; chopped
2 tablespoon butter
1 can (10.7-oz) cream of celery soup
1 can (4-oz) mushrooms
1/2 cup sauterne
1 oregano
1 rosemary
1 thyme
1 salt and pepper
1 kitchen boquet (optional)
1 cup 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 <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Yield: 6 servings
Page 323

DOVE CREOLE

1 dozen doves
1 seasoned flour
1 bacon drippings
1 tablespoon paprika
4 tablespoon chopped onions
1 cup boiling water
2 bouillon cubes
3 whole cloves
1 bay leaf
1/2 cup red wine
1 cup sour cream
1 can (4-oz) mushrooms; sliced thin
2 tablespoon flour
1 water

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

1 doves
1/3 cup vinegar
1/3 cup lemon juice
1/4 cup soy sauce
1 1/2 cup vegetable oil
1 worcestershire sauce
6 dash hot pepper sauce
2 cloves garlic; chopped
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup 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


2 slice slices bacon; diced
1/2 cup mushrooms
2 sticks butter
1 salt and pepper
24 dove breasts
3 tablespoon flour
1 cup white wine
2 cup 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 <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Yield: 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
2 tablespoon lemon juice
1 tablespoon all-purpose flour
1/2 cup ; water
1/2 teaspoon beef-flavored bouillon granules
----APPLE DRESSING----
3 cup crumbled cornbread
2 cup cooking apples; peeled and chopped
1/2 cup celery; chopped
1 small onion; chopped
1/4 cup butter or margarine; melted
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 cup milk
1 egg; 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

1 small 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

1 ear dried blue and white or other corn,; removed from the cob
7 cups water
1 (2'x1') strip fat back, sliced
5 oz. 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

1 ear dried blue and white or other corn,; removed from the cob
7 cups water (ama)
1 (2'x1') strip fat back, sliced
5 oz. 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

1 x 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

3 lb duck pieces
4 eggs (whipped)
3 quart water
1 pinch salt
1 1/2 medium onions
2 ribs celery (cut on the
1 bias)
1/2 lb carrots (cut spoon sized)
1/2 cup parsley
1 1/2 tablespoon salt
1/4 lb butter (melted)
1/4 tablespoon pepper
1/4 lb flour
1 flour (see recipe)
1 roux

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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 329

DUCK CASSEROLE

3 cup boiled diced duck


1/2 cup butter
1/2 cup chopped onion
1/4 cup flour
1 can (6-oz) mushrooms
1 1/2 cup cream -or-
1 can (10.75-oz) cream of mushroom soup
1 1/2 cup duck broth
1 can (8-oz) water chestnuts; sliced thin
1 tablespoon parsley
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg 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 <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Yield: 6 servings
Page 330

DUCK ELEGANTE

2 ducks; quartered
1/2 cup oil
16 small white onions; peeled
1 cup sliced celery
1 cup white wine
1 cup chicken broth
8 mushrooms
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 <High Cotton Cookin'>, Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Yield: 4 servings
Page 331

DUCK WITH PECANS

4 tablespoon vegetable oil


1/2 cup pecan halves
4 duck breasts, skinned, boned
1 halved
1 medium onion -- coarsely chopped
3 cloves garlic -- minced
1 cup sliced mushrooms
1 green bell pepper -- seeded
1 and chopped
2 teaspoon crushed dried red chilies
1/2 teaspoon salt -- or to taste
2 tablespoon brown sugar
1 cup chicken broth
1 tablespoon cornstarch

Heat the oil in a deep, heavy skillet. Brown the pecans very briefly.
Remove and drain the pecans.

Add the duck breast halves to the pan and cook for about 3 minutes,
or just until the meat is barely cooked. Add the onion, garlic,
mushrooms, green pepper, and crushed chilies and stir with the duck.
Cook 3 to 5 minutes, stirring frequently.

Mix the salt and brown sugar into the chicken broth and add to the
pan. Bring to a boil slowly. Dissolve the cornstarch in 1 tbsp of
cold water. Add to the pan and stir until the liquid is thickened and
clear.

Return the pecans to the pan. Toss well. Serve immediately. Makes
4 servings.

Recipe By: Cynthia Wine's Hot and Spicy Cooking, 1984 Formatted for
MasterCook by Mardi Desjardins amdesjar@mb.sympatico.ca

Yield: 4 servings
Page 332

DUMPLING SOUP - MANDOO

9 cup basic beef stock


2 tablespoons light soy sauce
salt to taste
omelet strips to garnish
toasted, crumbled nori to garnish
dumplings
2 tablespoons oil
125 g pork mince
125 g lean beef mince
1/2 cup water
250 g fresh bean sprouts
half a small white chinese cabbage
1 square fresh bean curd
3 spring onions, finely chopped
1 tablespoon toasted, crushed sesame seeds
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
125 g 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 lb boneless haunch of venison or reind; eer


3 tablespoon butter; softened
1 salt & pepper
1 1/3 cup beef stock
1 tablespoon butter
1 tablespoon flour
2 teaspoon red currant jelly
1/2 oz 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

1 med. onion
1 tbsp. butter
1 med potato
1 slice carrot
3/4 tsp. salt
3 cups water
1 can 6-oz. tomato paste
1 1/2 cups chicken broth
1 cup cut water cress
2 tbsp. 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

6 14 oz. lamb shanks


6 cup vegetable stock
3 cup red wine
2 teaspoon salt
2 teaspoon pepper
6 cup carrots, julienned
3 cup celery, julienned
3 cup onion, sliced
6 cloves garlic, chopped
3 bay leaves
2 sprigs rosemary
2 teaspoon fresh thyme
4 lb fresh dandelion greens
1 cup 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" <melana@ediblewild

Yield: 4 servings
Page 336

EASY CROCKPOT VENISON ROAST

1 small to med. venison roast


1 can cream of mushroom soup
1 envelope lipton onion soup
1 mix
1 large onion -- sliced
1 soy sauce
1 worcestershire sauce
1 garlic salt
1 season 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 lb boneless elephant or heel of bonele; ss round beefroast


10 oz can of tomato soup
1 1/2 of-a-soup can of lambrusco wine; or sweet vermouth
1 pkg onion soup mix
8 oz 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

1 to 2 young elephant feet


2 slice bayonne ham
4 onions, sliced
1 hd garlic, peeled and
1 separated into cloves
1 cup curry paste (any)
12 oz madeira
1 quart bouillon
8 oz port
50 small hot green peppers (perhaps
1 thai 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

6 oz pearl barley
1 boiling elk and bones.
1/3 cup mushrooms
2 carrots (diced)
4 tablespoon butter
1 stalk celery (chopped)
2 potatoes (diced)
1 sour cream
1 salt & 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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 339

ELK SAUSAGE CHILLI

1 1/2 lb smoked elk sausage


1 1/2 lb ground beef
1 produce:
1 large yellow onion
4 rib celery, with some dark
1 leaves if possible
1 chopped
1 tps (level) minced garlic
6 large fresh tomatoes, chopped
6 large red jalapeno pods, seeds
1 cut out and veined
1 chopped (green works too)
6 ripe hot cherry pods, seeds
1 cut out & veined, chopped
3 ripe aji amarillo pods
1 seeds cut out & veined
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground
1 seeds & all
1 cans, bottles & spices:
1 small can chopped or sliced black
1 olives (2 hands full)
3 can (10.75 oz.) low-salt cream
1 tomato soup
1 teaspoon (heaping) spicy mustard
1 can dark red kidney beans (if
1 you like chilli with
1 beans)
1 btl colgin's smoke sauce (4
1 oz,
1 don't substitute if you
1 can find it)
4 tablespoon lowrey's season salt or
1 similar type rub
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder added to
1 garlic already in mix
2 tablespoon soy sauce
1/2 teaspoon dried dill
1 chile powder to desired
1 heat
1 or paprika if you want the
1 typical red-brown color
1 but 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

4 elk steaks; 1 thick


2 centiliter garlic; minced
2 tablespoon vegetable oil
1 s&p
1 green peppercorn sauce:
1 teaspoon butter
1 teaspoon vegetable oil
1/2 small red onion; finely diced
1/4 cup balsamic vinegar
1 cup red wine
1 cup beef stock
2 tablespoon grainy mustard
1/4 cup green peppercorns, rinsed
1 s&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 <anfre@ihug.Co.Nz>

Yield: 4 servings
Page 342

EMERIL'S VENISON STEW - WITH CORRECTION

3 tablespoon olive oil


2 lb venison -- stew meat
1/4 cup flour
1 tablespoon emeril's essence
2 cup onions -- chopped
1 cup celery -- chopped
1 cup carrots -- chopped
1 tablespoon garlic -- chopped
1 cup tomato -- chopped
1 tablespoon fresh basil -- chopped
1 tablespoon fresh thyme -- chopped
2 bay leaf
1 cup red wine
4 cup brown stock
1 salt -- to taste
1 pepper -- to taste
1 crusty 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 <lipin21220

Yield: 6 servings
Page 343

EMERIL'S VENSION STEW

3 tablespoon olive oil


2 lb venison stew meat
1/4 cup flour
1 essence
2 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled
1 and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cup brown stock
1 salt and black pepper
1 crusty 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 oz emu steak
8 tablespoon cabernet sauvignon
8 tablespoon chicken stock
4 tablespoon fresh garlic; minced
4 teaspoon black pepper; fresh ground
4 teaspoon ground cumin
2 medium green bell pepper
8 oz fresh pineapple; cut into
1 large chunks
4 oz mushrooms
4 oz cherry tomatoes
1 medium onion; sliced into wedges
8 wooden 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

2 lb emu round or drum


2 tablespoon seasoned flour
1 cup butter
1 clove garlic, chopped
1 medium onion, chopped
3/4 cup beef broth
1 tablespoon parsley flakes
1 tablespoon worcestershire sauce
1 cup button mushrooms
1 cup sour cream
1 cup plain yogurt
3 tablespoon 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

4 emu drumsticks
1 fatty bacon to cover
1 salt
1 pepper
1 onion
1 carrot
1 couple a chopped habs -more is bett; er
1 celery stick
2 bay leaves
1 dried thyme
1 cup vermouth/chicken stock can be subst; itured
2 mangoes /fresh chopped /or 1+ tins
2 tablespoon kirsch
2 tablespoon sugar
1 tablespoon rasberry vinegar
1 orange juice/water if using fresh m; angoes
1 substitute 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 <lukasz@midcoast.com.au> on


Nov 19, 1998

Yield: 1 servings
Page 347

ENGLISH WOOD PIGEON

4 skinned pigeons, split


1 cooking oil
1 can onion soup
6 green onions, chopped
1/4 cup margarine
1 (4-oz ) can mushrooms
1 chopped parsley to taste
1 seasoned salt to taste
1 pepper to taste
1 garlic 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 lb turtle meat, boneless


2 cup flour
10 parsley sprigs, chopped
4 cayenne pepper, pods
5 cup bell peppers, chopped
4 oz worcestershire sauce
2 shallots, bunches, chopped
40 oz mushrooms, can
10 cup celery, chopped
1 wine, sherry
2 teaspoon garlic, granulated
4 gal water
6 cup water
10 cup tomato sauce
20 onions, large, chopped
2 cup oil
2 tablespoon 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 lb turtle meat, boneless


2 cup flour
10 parsley sprigs, chopped
4 cayenne pepper, pods
5 cup bell peppers, chopped
4 oz worcestershire sauce
2 shallots, bunches, chopped
40 oz mushrooms, can
10 cup celery, chopped
1 wine, sherry
2 teaspoon garlic, granulated
4 gal water
6 cup water
10 cup tomato sauce
20 onions, large, chopped
2 cup oil
2 tablespoon 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

5 quart brown stock, hot


9 oz brown roux
1 lb bacon, diced, rendered and
1 fat reserved
2 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup tomato puree
1 bouquet garni
1 salt 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

2 onions; medium
1 lb alaskan sweet carrots
4 lb moose rump roast
2 cloves garlic
2 cup water
1 pkg onion soup mix
1 salt
1 pepper
2 tablespoon cornstarch
2 beef 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

1 lb ground meat; (you choose beef, elk, ve


2 can (14 1/2 oz) red kidney beans
2 can (8 oz) tomato sauce
1 can (14 1/2 oz) mexican style stewed to; matoes
1/4 cup chili powder
1 teaspoon 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


<iluv2cook@prodigy.net> on Jan 06, 1998

Yield: 1 servings
Page 352

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTH HUNGARY)

1 hare; head, neck, kidney, heart


1 parsnips
1 celery knob
1 kohlrabi
1 carrots
1 pinch caraway seeds
1 salt
2 tablespoon lard
1 small onions; minced
1 garlic cloves; crushed
6 peppercorns, black; crushed
1 tablespoon 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 DonW1948@aol.com / CH

Yield: 10 servings
Page 353

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORTHERN HUNGARY

1 hare; head, neck, kidney, heart


1 parsnips
1 celery knob
1 kohlrabi
1 carrots
1 pinch caraway seeds
1 salt
2 tablespoon lard
1 small onions; minced
1 garlic cloves; crushed
6 peppercorns, black; crushed
1 tablespoon 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 DonW1948@aol.com / CH

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Yield: 10 servings
Page 354

FIDDLEHEAD FERN SOUP

4 cups fiddleheads -- fresh & cleaned


2 tablespoons unsalted butter
1 small onion -- minced
2 cups chicken stock
2 cups 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' <toadflax@worldnet.att.net>

4 c fiddleheads fresh &cleaned


2 t. unsalted butter
1 sm. onion minced
2 c. chicken or vegetable stock
2 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

1 kg venison fillets
1/4 liter bordeaux wine
1 tablespoon vinaigrette
1/8 liter cream
1/4 liter game stock or chicken juice
1 salt and pepper
1 cinnamon
1 ginger
1 shallot
1 teaspoon 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

2 lbs turtle meat 2 qts water


1 can tomatoes*
4 large white potatoes
1/2 cup barley
2 large onions
2 tbsp. 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

3 tablespoon butter
1 small head lettuce (shredded)
1 small bunch watercress (cut fine)
1 cup sorrel (cut fine)
2 sprigs chervil (finely
1 chopped)
6 cup chicken stock
1/2 cup cream
1 egg yolk
1 teaspoon 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" <gclinton@prodigy.net>

Yield: 4 servings
Page 357

FRENCH RABBIT STEW

1 rabbit; disjointed
3 tablespoon butter
1 1/2 teaspoon salt; optional
1/2 teaspoon freshly ground black pepper
2 tablespoon flour
1/4 cup beef broth
1/2 cup dry white wine
4 slice bacon; diced
12 small white onions
1 centiliter garlic; minced (it really needs 2
1/2 lb 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)

1 rabbit; disjointed
3 tablespoon butter
1 1/2 teaspoon salt; optional
1/2 teaspoon freshly ground black pepper
2 tablespoon flour
1/4 cup beef broth
1/2 cup dry white wine
4 slice bacon; diced
12 small white onions
1 centiliter garlic; minced (it really needs 2
1/2 lb 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. jphelps@slip.net or jphelps@best.com


From: Judi Mae Phelps <jphelps@shell13.

Yield: 4 servings

FRESH GREEN CHILE SOUP WITH TUMBLEWEED GREENS

12 green anaheim chiles


2 md red bell peppers
2 very large russet potatoes, peeled and c
2 1/2 ts salt
6 c chicken stock
1 ts black pepper
3 garlic cloves, chopped
6 tb sour cream, for garnish
1/4 c 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


2 medium red bell peppers
2 very large russet potatoes, peeled; and cut into 1/2 cubes
2 1/2 teaspoon salt
6 cup chicken stock
1 teaspoon black pepper
3 garlic cloves, chopped
6 tablespoon 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' <tpsuev@yahoo.com>

2 saddles ( 2 pair ) frog legs


salt & pepper
1 teaspoon paprika
3 tablespoons flour
hot pork or bacon fat ( you could; use vegetable oil instead
1 teaspoon butter
3 medium mushrooms , sliced
2 teaspoons 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
1 large onion chopped
2-6 cloves garlic, minced
1 egg beaten
2 tbs corn oil
1 cup cornmeal
2 tsp baking powder
1 4 tbsp chili powder
3/4 cup grated cheese
1 tomato 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

1 lb ground venison or fatless


1 round steak
1/3 cup uncooked light brown wild
1 rice
1 small onion minced very fine
1 seeded green pepper minced
1 very fine
1 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes
1 can tomato soup

Combine meat, uncoooked rice, onion, green pepper, salt, pepper, mix
thoroughly. Shape into 1&amp; 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. rendered beef fat


1 c. tomatoes, chopped fresh or stewed
1 c. onion, minced
1/2 c. dried green onion, plumped in a sma; ll amt. of water
salt & pepper
1 1/2 cup water
1 can 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

1 lb to 7 pounds of game birds, cut in p; ieces


1 quart water (or stock), cooled slightly f; rom boiling
3 wild 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)
2 tablespoon peppergrass seeds {substitute groun; d pepper}
1 dash cayenne pepper
1 teaspoon coltsfoot ash {substitute salt in s; ame amount}
1 teaspoon lemon juice
2 tablespoon 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

2 tablespoons olive oil


1 ea medium onion, minced
1 cup cranberries or currants
2 lbs. mixed game, cut in small pieces**
1-1/2 cups red wine
2 cups 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

2 carrots
1 onion
5 lb venison bones
1 water
3 sprigs thyme
6 sprigs parsley
1 celery stalk
5 black peppercorns
4 juniper 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 - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.

Yield: 1 servings
Page 366

GARBANZO BEAN STEW

2 lb dried garbanzo beans


10 cup water
4 lb stew beef or venison, cut into 1-in; ch cubes
1 small onion, chopped
1 teaspoon 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

1 x 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

2 lb dried garbanzo beans


10 cup water
4 lb stew beef or venison, cut into 1-in; ch cubes
1 small onion, chopped
1 teaspoon 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)

3 quart water
3 fresh garlic bulbs; peel
1/2 cup pearl barley
1/4 cup long grain wild rice
4 large onions; chopped
4 russet potatoes; peeled/chun
4 large carrots; peeled & sliced
3 celery; sliced
1/4 cup tamari soy sauce
1 teaspoon thyme
1/4 teaspoon ground rosemary
1 tablespoon spike
2 teaspoon vegit
2 tablespoon vegtable broth powder
1 cup sliced fresh mushrooms
2 teaspoon simply organic seasoning
1 tablespoon dried parsley flakes
2 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon salt
4 russet 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

1 lb alligator sausage; crumbled,


1 browned, drained
1 lb crawfish tails
1 lb smoked sausage, sliced
2 cup long-grain rice
10 oz can ro-tel tomatoes/w
1 chiles
1 can onion soup
1 can beef consomme
1 bunch green onions, chopped
1 lb mushrooms, sliced
10 ml garlic, minced
2 bay leaves
1 tablespoon creole seasoning
1 tablespoon black pepper
1/4 lb 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" <stewburner@sailorradate: Wed, 23 Oct 2002 23:15:05 ~0400

Yield: 4 servings
Page 371

GARY'S CRAWFISH PIES

24 mini pie shells (uncooked)


1 large onion, diced
1/4 cup green onion, chopped
4 cloves garlic, minced
1/2 large bell pepper, diced
1 rib celery, diced
1 can cream of celery soup
1 lb crawfish tails, quartered
1/2 cup bread crumbs, fresh
1 teaspoon salt
1/2 teaspoon cayenne pepper or to taste
1/2 teaspoon black pepper
2 teaspoon sp parsley
3/4 cup milk
15 oz 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"
<stewburner@sailorradate: Sat, 19 Oct 2002 05:01:47 ~0400

Yield: 4 servings
Page 372

GARY'S SWEET-BRAISED SPICED VENISON

1 boned shoulder joint of


1 venison, weighing 2 lb
1 approx
1 oz butter
1 tablespoon olive oil
1 salt
1 teaspoon black peppercorns, coarsely
1 crushed
1/2 pint stout
3 tablespoon malt vinegar
1 teaspoon brown sugar or 1 tb
1 redcurrant jelly
1/4 pint chicken or beef stock
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
2 tablespoon double cream
1 knob of beurre manie, if
1 needed

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" <stewburner@sailorradate: Sat, 16 Nov 2002 09:06:13
~0500

Yield: 4 servings
Page 373

GARY'S VENISON GOULASH

2 lb venison (any cut) cut into


1 1/2 inch cubes
3 tablespoon flour
3 tablespoon bacon fat
1 large onion, sliced or chopped
1 fine
2 cloves garlic, chopped
1 tablespoon hungarian paprika
1/2 cup red wine
1 quart boiling water or stock
1 salt to taste
1 small can tomato paste
1 cup 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" <stewburner@sailorradate: Mon, 18 Nov 2002 13:44:30
~0500

Yield: 4 servings
Page 374

GARY'S VENISON STEW

3 lb venison, cut into 1 inch


1 cubes
1 flour (for dredging)
3 tablespoon oil or bacon grease
2 cup dry red wine
1/4 cup vinegar or lemon juice
6 peppercorns, crushed
1 teaspoon salt
2 bay leaves
2 whole cloves
1 to 3 cloves garlic, crushed
1/2 teaspoon thyme
1/4 teaspoon tarragon
1 cup beef broth
2 carrots, sliced
2 large onions, sliced
2 tablespoon 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" <stewburner@sailorradate: Fri, 4 Oct 2002 21:38:40
~0400

Yield: 4 servings
Page 375

GEFULLTER REHRUCKEN GOLDENER HIRSCH

3 lb venison from the rump cut


1 into 2 inch cubes
1 peeled truffles
1 filling:
1 reserved venison trimmings
6 slice lean bacon, finely ground
2/3 cup ground lean pork
1/2 cup ground veal
1/4 cup minced goose or chicken livers
1 salt and pepper
1 allspice
1 marjoram
1 thyme to taste
1 madeira
1/3 cup shelled pistachio nuts
1 aspic:
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 salt
1 chestnuts
1 cumberland 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)

2 loins from a well aged saddle of ve; nison


1 thin slices of peeled truffles
1 reserved venison trimmings
6 slice lean bacon, finely ground
2/3 cup ground lean pork
1/2 cup ground veal
1/4 cup minced goose or chicken livers
1 salt, pepper
1 allspice
1 marjoram
1 thyme
1 madeira
1/3 cup shelled pistachio nuts
2 envelopes gelatin
1/2 cup madeira
1 cup bouillon
1 salt
1 more madeira
1 chestnuts
1 cumberland 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 kg lean beef or venison, coarse


170 1/8 gm pearl or lone star beer *
85 gm tomato paste
29 2/3 ml ground cumin seeds
14 3/4 ml ground. oregano leaves
3 medium cloves garlic, crushed
1 med. onion, finely chopped
14 3/4 ml salt
6 long 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

1 large gila monster


1/2 cup butter
1/2 cup truffles
1/2 lb brie
1 quart 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]

1 kg goat or lamb, boned and cut into bi; ggish pieces.]


90 gm bacon, fatty and cut into small cub; es.]
3 tablespoon olive oil.
30 gm lard.
1 teaspoon paprika.
3 parsley sprigs.
1/2 coffeespoon of pepper.
1 large onion, chopped.]
1 bay leaf.
2 large garlic cloves, chopped.]
450 ml red wine, from bairrada area if pos; sible.]
1/4 coffeespoon nutmeg.
1 salt.

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----
2 geese; cut up
2 tablespoon salt
1 medium onion
2 celery stalks
4 garlic 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)
1 tablespoon minced garlic
----THEN ADD----
3 quart hot goose stock; strained
1 roux
1 tablespoon salt
1/2 tablespoon each red and black pepper
1 tablespoon tabasco
2 tablespoon chopped parsley
----ADD----
1 reserved cut-up goose meat
1 lb sausage - cut into small rounds
14 to 24 md. oysters; shucked
----SERVE OVER----
1 rice
----GARNISH----
1 chopped 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

1 step one
1 1/4 lb boneless shoulder of wild
1 boar; cut in 1 inch
1 cubes
1 1/4 lb boneless loin of wild boar
1 cut in 1 inch cubes
1 tablespoon olive oil
1 step two
1/2 teaspoon salt
1/2 teaspoon ground black pepper
21 oz chicken broth; two 10 1/2
1 oz cans
1 large tomato, peeled, seeded and
1 chopped
1 teaspoon oregano flakes
2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 large onion; chopped
1/2 teaspoon garlic powder-lawry's coarse
1 gr. w/parsley; or
3 large fresh
1 cloves minced
7 oz canned diced green chiles
1 step three
1 cornstarch
1 chicken broth
7 oz canned whole green chiles,
1 rinsed; and sliced
4 oz oyster mushrooms; rinsed
1 and 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 <snearman@erols.Com> Date: Tue, 8 Sep 1998 14:09:34


~0400

Yield: 8 servings
Page 384

GRAM SELMA

4 tbsp. corn oil or butter 1 large yellow o; nions, chopped


2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded and ch; opped
4 cups 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

2 lb venison, ground
1 large onion, diced
2 16oz cans kidney beans
1 single dash of tabasco sauce
1 cup celery, diced
3 16oz cans stewed tomatoes
1 single dash of sugar
2 oz 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" <stewburner@sailorradate: Wed, 25 Dec 2002 13:43:21
~0500

Yield: 6 servings
Page 385

GRANNY'S RABBIT STEW

1 rabbit
1 onion; chopped
2 carrots; sliced
1 3/4 cup water
1 teaspoon spiced vinegar
1 tablespoon flour
1 extra water (cold)
1 salt and pepper to taste
----SPICED VINEGAR----
1 pint vinegar
1 tablespoon molasses
1 teaspoon golden syrup
1 pinch salt
1/4 teaspoon pepper
1 onion; grated for juice
1 clove garlic; crushed for
1 _ juice
1 teaspoon 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

3 pounds boneless pork, cubed


1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup chicken broth
1 (4 ounce) can diced green chiles
1 (16 ounce) can mexican-style stewed tom; atoes
2 cloves 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

1 pound ground beef


1 small onion, chopped
1 clove garlic, chopped
1 (4 ounce) can green chiles
2 (14.5 ounce) cans whole tomatoes, chopped
2 (8 ounce) cans tomato sauce
1 (15 ounce) can whole kernel corn
3 potatoes, peeled and cut to chunks
2 cups 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. lean meat, cut in cubes


2 t. vegetable oil
1 lg. red onion, chopped
4 c. water
4 potatoes, quartered
1/2 to 1 c. green chilies, seeded, cut up
1 c. cilantro
1/2 c. water
4 zucchini, cut in chunks
1 tsp. oregano
2 cloves garlic, minced
1 sm. 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

6 - 8 fresh long green chiles, roast; ed, peeled, seeds removed


1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 lb 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)
1 tblsp 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

4 large wild or domestic duck breasts, deb; oned


2 tablespoon vegetable oil
1 salt, freshly ground black pepper,; and cayenne to taste
1/2 cup fresh orange juice
1 1/2 cup chicken stock
3 tablespoon balsamic vinegar
6 tablespoon butter
1 zest 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
2 cups whole milk
2 large heads of garlic, top 1/3 trimmed to; expose cloves
1/2 cup (or more) oil
1/2 cup (or more) low-salt chicken broth
meat
1 1 1/2 -pound piece venison or bison tenderloin
2 tablespoons oil
ramps, tomatoes and quinoa
1 1/2 cups quinoa
3 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped ramps (leeks or a co; mbination of
half onion half garlic may be subst; ituted)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon 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

1 seal meat
1 soya sauce
1 flour
1 stew veggies: potatoes and
1 onions, carrots, celery, etc
2 teaspoon soya sauce
2 teaspoon corn starch
2 teaspoon 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


2 cup chicken broth
1/4 cup butter
8 grouse breast filets
3 eggs [beaten]
1 cup flour
1 garlic salt, oregano, and
1 basil to taste
2 tablespoon butter
1/2 cup chicken broth
4 oz 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


2 cup chicken broth
1/4 cup butter
8 grouse breast filets
3 eggs [beaten]
1 cup flour
1 garlic salt, oregano, and
1 basil to taste
2 tablespoon butter
1/2 cup chicken broth
4 oz 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

1 cup dried corn


1 lb lean ham
5 cup 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@juno.Com (Lisa L Dixon)


Page 395

Yield: 8 servings

HARE IN GUINNESS

750 ml (3 cups) guinness


3 cloves of garlic, crushed
1 with
1 teaspoon salt
1 bayleaf
2 medium onions, finely sliced
1/4 teaspoon freshly grated nutmeg
1 hare, cut into 8 pieces
2 tablespoon plain flour
2 teaspoon paprika
125 ml (1/2 cup) mustard seed oil,
1 approximately
310 ml (1 1/4 cups) brown stock
1 tablespoon red wine vinegar
1 carrot, finely diced
1 leek, finely diced
1 stalk of celery, finely
1 diced

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


2 decilitre milk
1 decilitre sieved
1 breadcrumbs
1 egg
1 decilitre finely chopped
1 onion
1 1/2 teaspoon salt
1/2 teaspoon ground white pepper
8 prunes
1 cream chanterelle sauce:
1/2 finely chopped onion
1 tablespoon butter
1 tablespoon wheat flour
5 decilitre meat broth
3 decilitre cream
1 decilitre dry white wine
150 gm chanterelles (fresh or
1 canned)

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 Thorsten.Imme@elema.siemens.se rec.hunting

Yield: 1 servings

HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

50 gm butter
1 1/2 kg hare or rabbit joints, or
1 stewing veal or
1 chicken joints
450 gm washed and trimmed
1 leeks, thickly sliced
4 cloves garlic, chopped
1 finely
175 gm pot barley
900 ml water
3 tablespoon [generous] red or
1 white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage
1 leaves, or
1 tablespoon 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" jn1t+@andrew.cmu.edu From: Glen Jamieson


Date: 12-31-02

Yield: 6 servings
Page 398

HARVEST PUMPKIN SOUP

By: Spirit of the Harvest

1 small (12 inch) pumpkin


2 tablespoons vegetable oil
3 tablespoons maple syrup or honey
1/2 teaspoon ground dried spicebush berry or all; spice
4 cups 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

2 lb venison
2 tablespoon olive oil
2 large onions
10 cloves garlic
1 quart nonfat beef broth
4 tablespoon chili powder
1 tablespoon ground cumin
2 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoon 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: Snardo@onramp.Net

Yield: 6 servings

HAZRUQUIVE (HOPI HOMINY, BEAN SPROUT, CORNCOB STEW)

1 x 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

2 lb buffalo stew meat -- 1


1 cubes
5 carrots -- chopped
1 large onion
3 stalks celery -- sliced
1 can tomatoes -- (1lb. 12oz.)
1/2 cup quick cooking tapioca
1/2 teaspoon ground cloves
2 bay leaves
1 teaspoon 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

4 tablespoon corn oil


1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 cup water
1 cup chopped onions
1 tablespoon worcestershire sauce
2 potatoes, peeled, cubed
1 cup 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

1 deer roast
4 tablespoon peanut oil
1 onion, chopped
2 garlic clove, minced
4 tablespoon flour
1 cup beef broth
1 tomato, peeled and chopped
1 teaspoon thyme
1 teaspoon tarragon
1 salt & 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


2 cups tomatillos, husks removed, rinsed,; quartered
10 large sorrel leaves, rinsed, stemmed
2 serrano chile peppers, seeded, quartered
2 tablespoons oil
3-1/2 cups cooked hominy
4 cups chicken broth
1 large 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

1 cup roast beef or ground beef; chopped


1 tablespoon shortening
1 salt and pepper to taste
2 cup fresh corn; cut from cobs
1 cup zucchini squash; cubed
2 cup water plus
2 tablespoon water
2 tablespoon 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 elaya@juno.com (Elaya k
Tsosie) on May 18, 1997

Yield: 1 servings
Page 404

HOPI CORN STEW WITH BLUE DUMPLINGS

----INGREDIENTS----
1 stew
2 tablespoon bacon drippings
1 medium onion, chopped
1 tablespoon ground new mexico red pepper 4 cu; p corn kernels
1 small zucchini
4 cup water
1 salt to taste
1 blue dumplings
2 cup blue cornmeal
2 tablespoon bacon drippings
2/3 cup milk
----DIRECTIONS----
1 1/2 lb ground goat or beef
1 green bell pepper, chopped
1 small yellow squash
2 tablespoon whole wheat flour
2 teaspoon 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

1 tablespoon olive oil


1 cup 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
1 cup diced zucchini
1 cup diced yellow squash
1 1/3 cups sliced oyster mushroom caps (about; 3 1/2 ounces)
1 1/2 cup grilled corn kernals
5 cpus corn stock or canned vegetable stoc; k
1/2 cup canned white hominy (pozole blanco); , drained
1 teaspoon minced fresh thyme
1 teaspoon rubbed sage
1 teaspoon coriander seeds, toasted
1/8 teaspoon pepper
1/4 cup water
1 tablespoon 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

8 ounces dried black-eyed peas


salt, to taste
4 ounces large-diced bacon
4 ounces diced onion
4 ounces diced pepper
1/4 ounce minced garlic
1/2 teaspoon crushed red pepper
8 ounces long-grain rice
1 quart chicken stock
1 bay leaf
1 thyme 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)

2 lb horse meat
4 teaspoon olive oil
2 oz butter
1/2 lb onions
1 1/4 lb pureed tomatoes
1 salt
1 pepper
1 pint 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:


Answers@ilos.Net Date: 13 Jul 97 Meal-Master Format
Recipes (Mailing List) Ä

Yield: 1 recipe
Page 408

HUITLACOCHE SOUP

a.
1-1/2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 tablespoons worcestershire sauce
4-6 drops tabasco sauce
b.
1 cup of huitlacoche (or slightly more)
1 small yellow onion
1 clove garlic
2 tablespoons bland oil or margarine or ghee (cla; rified butter)
1 cup 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)

4 quart dried indian corn kernels


3 lb salt pork
1 lb dry red kidney beans
1 quart 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

1 pheasant,pcs,hang 3day max


2 tablespoon sunflower oil
1 onion,chop fine
1 large carrot,chop fine
2 celery stalks,chop fine
8 oz chicken stock
1 s&p
1 bouquet garni
1 tablespoon arrowroot
4 tablespoon 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

1 iguana
1 large onion
2 cloves garlic
3 tomatoes
2 green peppers
4 teaspoon achiote oil
1 pinch pepper
1 salt -- 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

4 raccoons, 4-6 lbs. each


5 tablespoon salt
2 teaspoon pepper
2 cup flour
1 cup shortening
8 medium onions, peeled
12 small bay leaves
1 dressing:
3 loaves day-old bread,
1 crumbled
2 1/2 teaspoon salt
1 teaspoon pepper
2 1/2 teaspoon powdered sage
4 eggs, beaten
1 (1 1/2 oz.) pkg. dehydrated
1 onion soup
4 stalks 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" <justcantdoit@hotmail.Com

Yield: 4 servings
Page 412

INCA POTATO SALAD

1 pound purple potatoes*


1 onion, finely chopped
1 clove garlic, minced
1/2 to 1 teaspoons chili powder
1 tbl 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----


1 lb dried small white or pinto beans
1 tablespoon unsalted butter
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red chile powder
1 teaspoon ground cumin
----BROWN HERB SAUCE----
3 cup veal stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for garnish
8 whole chives, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
8 blue cornmeal tortillas
1 cup 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----


1 lb dried small white or pinto beans
1 tablespoon unsalted butter
1/2 cup yellow cornmeal
2 cup water
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red chile powder
1 teaspoon ground cumin
----BROWN HERB SAUCE----
3 cup veal stock
4 tablespoon unsalted butter, softened
2 tablespoon chopped fresh tarragon
3 tablespoon chopped fresh chives
2 tablespoon chopped fresh dill
2 tablespoon chopped fresh basil
32 sprigs fresh chervil, for garnish
8 whole chives, for garnish
----BLUE CORNMEAL TORTILLA----
----FEATHERS----
8 blue cornmeal tortillas
1 cup 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

1 x 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 lb very lean salt pork; (bite size cubes)


1 lg cooking onion diced; (med)
1 oversized can of kidney beans
4 lg 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

1 tablespoon vegetable oil,


1 1/2 pounds lean ground beef,
1 1/2 cups sweet green peppers (cored, seeded,; and chopped),
1 large yellow onion (chopped,
1-1/2 cups), 2 cloves garlic (minced),
8 large ears of corn (kernels cut off) or 4; cups frozen corn,
1 can (14 ounces) crushed tomatoes,
4 teaspoons 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,
1 medium-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

By: WhiteWulfsMoM@aol.com

3 or 4 Pcs smooth clean rocks about the size; of medium potatoes


1 large onion, diced
3 large tomatoes, diced
3 carrots, cut up
1 tbsp. butter
1 cup hominy corn
1 stalk celery, cut up
1 tsp. black pepper
1 tsp. 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

1 medium raccoon
4 large onions
4 strips salted pork
2 cup beef stock
----STUFFING----
5 large tart apples
2 tablespoon butter
1 teaspoon cinnamon
1 cup dry bread crumbs
1 teaspoon 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

4 large mushrooms, sliced


2 10 1/2 oz cans beef consommé
2 T. yellow corn meal
2 T. minced parsley
1 clove of garlic, crushed
1/2 tsp. basil
1 onion, thinly sliced
salt and pepper to taste
haddock fillets, 12 oz
1 1/4 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

4 large mushrooms, sliced


2 10 1/2 oz cans beef consomme
2 tablespoon yellow corn meal
2 tablespoon minced parsley
1 centiliter garlic, crushed
1/2 teaspoon basil
1 onion, thinly sliced
1 fresh ground pepper, dash
1/4 teaspoon salt
1 haddock fillets, 12 oz
10 oz 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

4 lg. mushrooms, sliced


2 10 1/2 oz cans beef consomme
2 T. yellow corn meal
2 T. minced parsley
1 clove of garlic, crushed
1/2 tsp. basil
1 onion, thinly sliced
salt and pepper to taste
haddock fillets, 12 oz (or other wh; ite fish of choice)
1 1/4 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

4 cups chicken broth


1 cup chopped green or yellow onions
1/2 cup cornmeal
3/4 lb. haddock,trout or bass fillets
1 1/2 to 2 cups fresh lima beans
4to6 wild mushrooms(morels,crimini,; or shiitake) thinly slice
2 tablespoons chopped fresh parsley
2 tablespoons 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)

4 ea large mushrooms, sliced


2 ea 10 1/2 oz cans beef consomme
2 tbl yellow corn meal
2 tbl minced parsley
1 clove garlic, crushed
1/2 tsp basil
1 ea onion, thinly sliced
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz 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)

4 ea large mushrooms, sliced


2 ea 10 1/2 oz cans beef consomme
2 tbl yellow corn meal
2 tbl minced parsley
1 clove garlic, crushed
1/2 tsp basil
1 ea onion, thinly sliced
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz 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)

4 ea large mushrooms, sliced


2 ea 10 1/2 oz cans beef consomme
2 tbl yellow corn meal
2 tbl minced parsley
1 clove garlic, crushed
1/2 tsp basil
1 ea onion, thinly sliced
fresh ground pepper, dash
1/4 tsp salt
1 lb haddock fillets
10 oz 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

4 ea Large mushrooms, sliced


2 ea 10 1/2 oz cans beef consomme
2 tb Yellow corn meal
2 tb Minced parsley
1 cl Garlic, crushed
1/2 ts Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 ts Salt
10 oz Baby lima beans
1/3 c 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.

------------------

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Yield: 4 servings

Preparation Time (hh:mm): 0:00

IROQUOIS SOUP FROM LOREN MARTIN

4 large mushrooms, sliced


2 10 1/2 oz cans beef consomme
2 tablespoon yellow corn meal
2 tablespoon minced parsley
1 centiliter garlic, crushed
1/2 teaspoon basil
1 onion, thinly sliced
1 fresh ground pepper, dash
1/4 teaspoon salt
1 haddock fillets, 12 oz
10 oz 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

1 lb boneless chuck; cut into 1' pieces


1 lb boneless pork shoulder; cut into 1' pieces
4 tb all-purpose flour
4 tb vegetable oil
1 lb skinless boneless chicken
thigh; cut into 1' pieces
1 lb onions; cut into 1' pieces
3 c canned low-salt chicken
broth
3 lg carrots; cut into 1' pieces
6 bay leaves
1/4 ts ground allspice
2 lg 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----
1 lb boneless chuck; cut into 1 pieces
1 lb boneless pork shoulder; cut into 1 pieces
4 tablespoon all-purpose flour
4 tablespoon vegetable oil
1 lb skinless boneless chicken
1 thigh; cut into 1 pieces
1 lb onions; cut into 1 pieces
3 cup canned low-salt chicken
1 broth
3 large carrots; cut into 1 pieces
6 bay leaves
1/4 teaspoon ground allspice
2 large russet potatoes; peeled; cut
1 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.

Source: Bon Appetit 11/95

From: "John Weber" <hdbrer@ibm.Net>

Yield: 6 servings
Page 430

IROQUOIS THREE SISTERS

4 oz salt pork, cut into cubes


1 onion, diced
2 celery sticks, diced
5 quart vegetable stock, cold
2 carrots, diced
1 butternut squash, peeled,
1 halved, seeded, diced
16 oz can red kidney beans
16 oz can mixed beans
32 oz 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 <godbless777@worldnet

Yield: 4 servings
Page 431

IROQUOIS, CORN SOUP

1 3/4 cup (425 ml) white navy beans


1 large or 2 small pork hocks
10 cup (2.5 l) cold water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
8 cup (2 l) hot water
4 cup (1 l) dried lyed corn (sub.
6 cups/1 5 l frozen corn
1 kernels)
1/4 cup (50 ml) butter
1 extra 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; <sunshinz@buffnet.net>; 2-6-02


From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 08:42:50
~0800

Yield: 4 servings
Page 432

JACKFISH LODGE: THREE SISTER SOUP

By: Elizabeth Baird: 'A Blend of Native and New'

2 c corn kernels
2 c green beans, chopped
2 c butternut squash
1 1/2 c potatoes, diced
2 tb all-purpose flour
2 tb butter, softened
3/4 ts salt
1/2 ts 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
as
savory, basil or thyme.

Yield: 6 servings
Page 433

JACQUELINE'S CHILE HEAD VENISON GREEN CHILE STEW

2 lb ground venison
3 tablespoon oil
2 can white shoepeg corn (with
1 liquid)
4 can (4 oz) hot green chiles
1 (with liquid)
2 can diced tomatoes (with
1 liquid)
1 large can paste
1 large onion
5 cloves of garlic, pressed
1 salt & pepper to taste
1 shredded cheese
1 sour cream
1 your favorite hot sauce (i.e
1 el 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 <jacquelineg@em.

Yield: 4 servings

JERKY STEW

1 ingreadients:

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

1 lb jerky, beef or buffalo


1 cup whole dried hominy, soaked overnigh
1 large yellow onion, peeled/chopped
1 lb potatoes*, unpeeled/diced
1 salt 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

1 lb jerusalem artichokes
1 tsp lemon juice
1 md onion, chopped
1 tbs olive oil
3 cups chicken broth
salt and pepper
1 cup 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

1 x 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

2 medium onions, 1/2-inch dice


2 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 1/2 lb jerusalem artichokes, peeled
1 and quartered
4 cup chicken broth
1 salt, pepper
10 to 12 blanched almonds
2 tablespoon water
1 pinch saffron
1/2 lemon, juiced
2 tablespoon chopped fresh italian
1 parsley, 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 <lrobe684@bellsouthdate: Sun, 16 Nov 2003 15:53:18
~0500

Yield: 4 servings
Page 436

JOCKEY CLUB WILD BOAR

1 can condensed consomme'


2 cup cider vinegar
8 cup red wine
1 1/2 teaspoon ground black pepper
2 tablespoon salt
2 bay leaves
1 teaspoon crumbled thyme
2 garlic cloves; chopped
8 juniper berries
1 piece wild boar meat
1 (about 5 pounds)
6 carrots scraped and quartered
2 large onions; quartered
4 celery stalks cut into 2-inch lengt; hs
1 can 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

4 lb to 5 lb hare or rabbit; jointed


3 tablespoon flour
3 tablespoon bacon drippings
2 onions; sliced
1/4 lb (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

2 cup hickory cane corn, cracked


1 corn meal (for grits)
1 water

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-L@onelist.com

From: "~tu'ti~" <tsalagi@ehmail.Com>

Yield: 4 servings
Page 438

KANGAROO STEW (VENISON BOURGUIGNON)

2 1/2 lb venison, cut in stewing


1 pieces
1 slice bacon, 1/2-inch thick
12 small onions, cut up
1 salt and pepper to taste
2 tablespoon flour
1 bottle red wine
1 pinch thyme
1 bay leaf
4 sprigs parsley and/or
1 parsley root
1 small clove garlic, finely minced
1/2 lb fresh mushrooms
1 tablespoon 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

8 kangaroo tail, joints of...


1 flour, plain
60 gm butter
1 cup peas, split, soaking is optional.
2 liter stock, meat or vegetable
1 teaspoon salt
2 medium carrots,-diced.
1 small turnip,-peeled and diced.
2 onions,-sliced.
2 garlic cloves,-chopped.
2 teaspoon sugar, brown, [1 dessertspoon of...; ]
2 bay leaves
2 pinch native thyme, dry
1 salt
1 pepper, freshly ground.
1 wattleseed linguini [#]
1 bush 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.

[*] 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

4 lb bear roast or rump - thin


1 fat to 1/2
1 1/2 cloves garlic
1 salt and pepper
2 small onions chopped
1/2 rib celery with leaves,
1/2 teaspoon sage
3 tablespoon flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cup beef stock
1 i 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: TheOutdoorGourmet@onelist.com From: "Karl E. Moser (Ke3nf)"


<karl-M@hdate: Thu, 24 Jun 1999 09:06:51 ~0400

Yield: 4 servings
Page 441

KARL'S CARIBOU SWISS STEAK

4 lb caribou steak
2/3 cup flour
1 vegetable shortening
1/2 teaspoon cayenne pepper
1 teaspoon marjoram
1/2 teaspoon savory
1 1/2 onions, sliced
1 green pepper sliced
1/2 rib celery with leaves -
1 chopped
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry red wine
1 cup 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:14:42


~0400

Yield: 4 servings
Page 442

KARL'S HERBED VENISON AND MUSHROOM

3 tablespoon butter
1 lb portabella mushrooms,raw
1 sliced
3 red onions,raw,finely
1 chopped
1/3 cup flour,all-purpose
2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayanne pepper
3/4 teaspoon multi colored peppercorns,
1 fresh ground
2 lb venison steaks, 1 inch
1 thick
1/3 cup butter
5 garlic,clove,raw, crushed
1 pinch 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)" <karl-M@h

Yield: 4 servings
Page 443

KARL'S MUSKRAT STEW

1 muskrat cut into pieces


1 flour
1 salt and pepper
2 1/2 tablespoon butter
7 cup boiling water
1 teaspoon thyme
1 cup corn
3 potatoes, cubed
1/4 teaspoon cayenne
3 medium onions, sliced
2 cup 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:21:21


~0400

Yield: 4 servings

KARL'S STUFFED POSSUM

1 possum, whole
1 quart cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks chopped
2 onions sliced
1 bag 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:22:16


~0400

Yield: 4 servings
Page 444

KARL'S WOODCHUCK STEW

1 woodchuck cut into pieces


1 flour
1 salt and pepper
2 1/2 tablespoon butter
7 cup boiling water
1 teaspoon thyme
1 cup corn
3 potatoes, cubed
1/4 teaspoon cayenne
3 medium onions, sliced
2 cup 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: TheOutdoorGourmet@onelist.com

From: "Karl E. Moser (Ke3nf)" <karl-M@hdate: Thu, 24 Jun 1999 09:25:20


~0400

Yield: 4 servings
Page 445

KATHIE JENKINS WILD RICE SOUP

1/4 cup butter


4 celery stalks, chopped
2 carrots peeled and diced
1 small onion, diced
1 small red onion, diced
1/2 cup green onions, sliced
1/3 cup slivered almonds
1 tablespoon dill weed
2 teaspoon black pepper
2 teaspoon garlic salt
2 bay leaves
1/2 teaspoon turmeric
4 quart chicken stock
1 1/2 cup wild rice, well washed
1/2 cup white rice, well washed
1/2 teaspoon salt
4 egg yolks
4 cup cooked chicken diced
3 cup 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)

1 each green bell pepper, diced


3 tablespoon oil
1/2 each cucumber, diced
10 each shallots, diced
16 oz green peas, cooked
16 oz corn
16 oz tomatoes, crushed
1 cup jerusalem artichokes, mashed - -=or; =- potatoes
1 grilled bannock
1 salt &amp; pepper

Fry the pepper, cucumber &amp; shallots in the oil until tender. Add the
peas, corn, tomatoes, artichoke or potato &amp; bannock. Season to taste.
Stir well &amp; heat until everything is hot.

Yield: 1 recipe

KINIGAWISSIN (ASSINIWI'S VEGETABLE SOUP)

1 green bell pepper, diced


3 tablespoon oil
1/2 cucumber, diced
10 shallots, diced
16 oz green peas, cooked
16 oz corn
16 oz tomatoes, crushed
1 cup jerusalem artichokes, mashed - -=or; =- potatoes
1 grilled bannock
1 salt & 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)

1 ea green bell pepper, diced


3 tbl oil
1/2 ea cucumber, diced
10 ea shallots, diced
16 oz green peas, cooked
16 oz corn
16 oz tomatoes, crushed
1 cup 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----
3 game carcases; preferably from uncooked
2 1/2 quart water
3 onions; peeled & stuck with clove
2 ribs celery
1 handful black peppercorns
1 teaspoon kosher salt
1 bouquet garni
----SOUP----
4 tablespoon butter
2 slice bacon; chopped
2 carrots; chopped
2 potatoes; chopped
1 centiliter garlic; chopped
1/2 lemon rind; pared
1/2 orange rind; pared
4 juniper berries; crushed
1 tablespoon redcurrant jelly
1 salt & 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 lb shallots
8 cup 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

1 lb beans (any type available)


1 lb yellow or white samp (hulled
1 corn, hominy)
1 preserved meat, such as
1 corned 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 <heidilady@heidima

Yield: 4 servings
Page 450

LAGUNA CHILI STEW (IROQUOIS STYLE)

By: Gerry Goyette - Mohawk

3 lbs. diced chuck beef


1 tsp. cumin
3 diced medium potatoes
1 tsp. salt
3 diced med. yellow onions
1 tsp. black pepper
1 can mild jalapeno peppers,
3 tsp. 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
or
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


2 cups wild rice
8 onions, 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 lb dried elk meat


2 cup wild rice
8 onions; 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 <lipin21220

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
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pur; eed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 tablespoons honey
2 cups 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:
1 pint creme fraiche, mexican crema or sou; r cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
salt and freshly ground pepper
red onion relish:
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 tablespoons finely chopped cilantro leaves
avocado relish:
4 haas avocados, peeled, pitted and choppe; d
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper
fry bread:
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after; frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups 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.

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

1 medium onion, whole, peeled and


1 pierced with
2 whole cloves (or more to
1 taste)
1 head garlic, halved
1 widthwise
1 medium carrot, chopped into coarse
1 chunks
1 stalk celery, chopped into
1 coarse chunks
1 medium leek, cleaned, top removed,
1 and chopped into coarse
1 chunks
1 (reserve top)
1 bay leaf
1 sprig fresh herbs (mint,
1 rosemary, sage or cilantro)
7 whole black peppercorns
1/2 cup cognac
10 cup water
2 lb 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

1 large or 2 small rabbit[s]


1 seasoned flour, for dredging
1/4 lb diced salt pork
1/4 cup shallots, chopped
1 cup mushrooms, sliced
3/4 cup chicken stock
3/4 cup dry red wine
1 1/2 oz brandy
2 teaspoon butter
2 teaspoon flour, opt'l
----IN A SPICE BAG----
1 slice lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried 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

1 rabbit
6 oz prunes
1 tablespoon oil
1/2 oz butter
1/2 oz flour
----MARINADE----
7 fl oz red wine
10 fl oz broth (stock)
1 clove garlic (crushed)
1 bouquet garni
1 salt & pepper
1 tablespoon chopped parsley
5 fl oz red wine
1 large bouquet garni
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
6 peppercorns slightly crushed
1 tablespoon oil
----LAPIN A LA FLAMANDE VARIANT----
4 oz 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

4 lb rabbit cut into serving pieces


1/4 lb thick-sliced bacon cut into 1 1/2-; in sticks
2 tablespoon flour
2 cup chicken stock
2 cup white wine
1 garlic cloves; minced
1 bouquet garni (parsley, thyme & bay; leaf)
2 tablespoon tomato paste
1 salt 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

1 daylilly flower petals


1 wild or domestic garlic or
1 onions
1 spicy greens - radish,
1 evening primrose, lady's
1 thumb, etc.
1 yellow or orange lentils
1 soup broth- meat, veggie,
1 fresh or boullion
1 salt 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: EdibleWild@onelist.com

Yield: 4 servings
Page 458
Page 459

LEMON RISOTTO WITH DUCK BREAST

1 whole duck breast (about 3/4


1 pound)
1 teaspoon garlic -- finely chopped
1 salt and pepper
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
2 tablespoon olive oil
1 ***risotto***
2/3 cup imported risotto rice such
1 as arborio
3 cup chicken or vegetable broth
1 tablespoon butter
1 tablespoon olive oil
1 1/2 teaspoon garlic -- finely chopped
2 tablespoon fresh sage leaves --
1 sliced*
1/4 cup flat leaf parsley --
1 chopped
2 teaspoon lemon peel -- minced
1/4 cup dry red wine
1 medium zucchini, unpeeled -- cut
1 into 3/4 dice
2 teaspoon 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 <krisy@womansjournal.C

Yield: 2 servings
Page 461

LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR

2 partridges
1 cup lentils
6 cup broth, chicken
1 lb veal bones
1 medium carrots; peeled
1 parsnip; peeled
1 celery knob; peeled
1/4 lb bacon, smoked
2 tablespoon flour, all-purpose
1 small 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 DonW1948@aol.com / CBCH

Yield: 6 servings
Page 462

LENTIL SOUP WITH PLANTAIN

1 cup dry green lentils


1/2 single an onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
1 cup chopped young plantain
1 leaves
1 clove of sliced garlic
1/4 cup wild rice
6 cup chicken soup broth
1 tablespoon 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 <lrobe684@bellsouth

Yield: 4 servings

LIMA BEAN AND TOMATO SOUP

1 lb dried lima beans


3 quart water
1 sprig parsley
2 onions, sliced
1/4 lb salt pork
3 tomatoes, cored
1 chili pequin, crushed
1 tablespoon 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
1 cookware spray
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 cup chopped sweet rice bell
1 peppers
2 bay leaves
1/8 teaspoon cayenne
3 tablespoon 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

2 lb neck, plate or shoulder of


1 mutton
2 lb potatoes
6 onions
1 salt and pepper
3 cup 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.

jakers6135@cs.com
From: Melody Sheline <little_wolf_melod

Yield: 4 servings

LITTLE WOLF'S SMOKED SHORT RIBS

4 lb beef plate short ribs


10 1/2 oz condensed tomato soup
3/4 cup dry red wine
1/4 cup finely chopped onion
2 tablespoon cooking oil
1 tablespoon prepared mustard
2 teaspoon chili powder
1 teaspoon 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 <little_wolf_meloddate: Thu, 20 Feb 2003 21:26:55
~0800 (

Yield: 4 servings
Page 465

LOIN OF BISON AND FOIE GRAS

potato puree
3 medium idaho potatoes
3/4 cup heavy cream
2 tablespoon butter
salt and pepper to taste
confit cabbage
1 lb. savoy cabbage (leaves only)
2 tablespoon duck fat
1 tablespoon chopped pancetta
3/4 cup chicken stock
bison filets and foie gras
46 ounce medallions of bison
42 ounce pieces of hudson valley foie gras
2 tablespoon olive oil
1 tablespoon 25-year old balsamic vinegar
1 cup assorted mushrooms, sliced and sear; ed
1 tablespoon 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

2 tablespoon clarified butter or oil -; (to 3 tbspns)


4 lb venison loin -; (to 5 lbs)
1 coarse salt
1 freshly ground black pepper
2 tablespoon minced shallots
2 minced garlic chives or chives
2 cup cranberries
3 tablespoon sugar
1 cup dry red wine
2 1/2 cup reduced game stock; (see recipe)
1 teaspoon chipotle chile puree; or more
1 tablespoon chopped fresh sage
1 (or 1 tspn dried sage)
3 tablespoon 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 - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.

Yield: 10 servings
Page 467

LONG SIMMERED BBQ FLAVORED VENISON STEW

4 lb venison meat
4 tablespoon butter
1 large onion, chopped
1 large green pepper, chopped
1 1/2 teaspoon salt
2 small cans of tomatoe paste
1/2 cup brown sugar
1/3 cup prepared mustard
2 tablespoon worchestershire sauce
1 teaspoon 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: nesssam@aol.com (NessSAM)

Yield: 1 servings
Page 468

LONGHUNTER'S BEAR ROAST

4 lb bear roast or rump roast,


1 thin fat to 1/2 inch
1 1/2 cloves garlic
1 salt and pepper
2 small onions, chopped
1/2 stalk celery & leaves
1/2 teaspoon sage
3 tablespoon flour
1/4 teaspoon thyme
1/4 teaspoon savory
2 cup beef stock
1 teaspoon 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" <bbstarlidate: Mon, 1 Mar 2004 13:26:12
~0800

Yield: 4 servings
Page 469

LOUISIANA CONSERVATIONIST STUFFED WILD TURKEY

1 turkey - about 12 lbs, save


1 giblets
6 bacon slices - thick
1/2 lb butter - (2 sticks)
2 medium onions - chopped
1 cup celery - chopped fine
1/2 cup parsley - minced
1/2 cup green onions - minced
6 cup cornbread - crumbled
4 cup bread crumbs - dry
1 1/2 teaspoon poultry seasoning
1/2 cup white wine
1 can chicken broth (no size
1 given)
1 salt 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"


<mellis@@gribbles.Com

Yield: 4 servings
Page 470

LOW-FAT CHILI

1/2 lb ground lean buffalo


1 or sirloin
1 cup chopped onions
1/2 cup chopped green peppers; optional
8 oz low-salt tomato sauce
14 1/2 oz low sodium beef broth
1 =(canned or dry substitute)
6 oz low-salt tomato paste
2 teaspoon chili powder
1/2 teaspoon cumin
1 brown sugar to taste; optional
2 can dark red kidney beans
1 undrained/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 kg lynx meat; cubed
450 gm leeks; white and pale green lowe
4 cloves garlic, minced
175 gm pot barley
1 liter water
3 tablespoon white wine or vinegar
2 bay leaves
1 salt and pepper
1 tablespoon 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 lb boned haunch of venison


2 cup burgundy
1 cup beef bouillon
1 medium onion, sliced
1 clove garlic, crushed
1 bay leaf
3 juniper berries (optional)
1 teaspoon 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: Macleodkat@hotmail.Com Date: 02-17-04

Yield: 4 servings
Page 472

MARCELLE BIENVENU'S GRILLED DUCK BREASTS

4 large wild or domestic duck breasts, deb; oned


2 tablespoon vegetable oil
1 salt, freshly ground black pepper,; and cayenne to taste
1/2 cup fresh orange juice
1 1/2 cup chicken stock
3 tablespoon balsamic vinegar
6 tablespoon butter
1 zest 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
1 cup soy
1 cup balsamic vinegar
1 cup maple syrup
1 cup water
1 teaspoon chopped garlic
1 sprig fresh thyme
bison
16 lb. bison top round, rolled and tied
salt and pepper to taste
potatoes
10 purple potatoes, cut in quarters
5 yukon gold potatoes, cut in quarters
2 teaspoon chopped garlic
1 teaspoon fresh rosemary
3 teaspoon fresh parsley
1 teaspoon fresh thyme
2 teaspoon fresh chives
(chop all herbs separately)
1/4 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

1 lb venison; trimmed and cut


1 into 1/4-inch cubes,
1 or ground beef or
1 cubed beef
1 tablespoon chili powder
2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
1/2 teaspoon dried leaf oregano
4 tablespoon coarsely chopped sweet white
1 onion
3 tablespoon coarsely chopped red bell
1 pepper
1 can ( 14-oz) whole stewed
1 tomatoes
2 cup 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: C4@groupz.Net

Yield: 12 servings
Page 476

MEDALLIONS OF OSTRICH WITH FRESH HERBS (HL)

1 -
1 sprig thyme -- chopped
1 sprig rosemary -- chopped
1 clove garlic -- chopped
4 tablespoon olive oil
1 salt and pepper to taste
2 medallions of ostrich
2 tablespoon crushed pistachio nuts
3 tablespoon olive oil
1 clove garlic -- chopped
2 tablespoon dry sherry
1/4 cup beef stock
1 marinade:--
1 ostrich--

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 <4paws@netrax.net> 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

2 medallions of venison per


1 person -- (up to 3)
1 unsmoked streaky bacon --
1 cut into strips
1 seasoned flour
1 bramble jelly or
1 blackberries
1 red wine
1 sugar
1 meat stock
1 sour cream
1 salt
1 black pepper -- freshly
1 ground

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 suechef@sover.net

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

1 cup chicken stock or canned


1 low-salt broth
1 cup beef stock or canned beef
1 broth
1/2 cup ruby port
1/3 cup whole berry cranberry sauce
3 tablespoon butter
8 venison 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

1 fennel

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

1 lb ground deer meat


3 or 4 large raw potatoes
1 peeled and sliced
10 oz can of vegetable beef soup
8 oz can of cream of mushroom
1 soup
1 small onion; diced
1 pepper and garlic salt to
1 taste

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 <little_wolf_melod

Yield: 4 servings
Page 480

MESCALERO GREEN CHILE STEW

3 cups peeled, diced idaho potatoes


2 pounds ground beef
1/4 cup onions, diced
1 cup 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

3 cups peeled, diced idaho potatoes


2 pounds ground beef
1/4 cup onions, diced
1 cup 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 <TheBritts@myexcel.com> wrote:

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

2 tablespoons butter 1 cup mesquite broth


3 cups sliced carrots
1/2 cup chopped onion 1 cup whole milk
1 large 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

2 tablespoon butter
1 cup mesquite broth
3 cup sliced carrots
1/2 cup chopped onion
1 cup whole milk
1 large clove garlic, minced
1 fresh 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" <hill8628@netzero.Net>date: Thu, 20 Feb 2003 03:41:20


~0500

Yield: 4 servings
Page 483

MESQUITE CHICKEN MOLE

1 lbs. chicken breasts


1 cup chile powder,
mild
1/4 cup oil
2 oz chocolate,
unsweetened
1 onion, medium
1 teaspoon honey (or brown sugar)
1 garlic clove
1/4 teaspoon
wine vinegar
2 teaspoons sesame seeds
1 teaspoon cumin
(comino)
1/3 cup chopped almonds
1/4 cup mesquite meal
1 cup 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 lb venison leg meat or filet


1 cut into 3 oz. medallions
2 tablespoon olive oil
1 tablespoon whole butter
3 tablespoon chopped shallots
2 tablespoon rinsed green peppercorns
1/4 cup brandy
1/4 cup red wine
1 cup game or beef stock
1/4 cup creme fraiche or sour cream
1 salt & 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 <alotzkar@h

Yield: 4 servings
Page 485

MIKODISSIMIN-OPINABO (ABNAKIS PEA, BEAN & POTATO SOUP)

1/2 lb soup beans, dried


1/2 lb black beans
4 large potatoes
4 tbl oil
4 tbl 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 lb soup beans, dried


1/2 lb black beans
4 large potatoes
4 tbl oil
4 tbl 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 lb soup beans; dried


1/2 lb black beans
4 large potatoes
4 tablespoon oil
4 tablespoon 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 lb soup beans; dried


1/2 lb black beans
4 large potatoes
4 tablespoon oil
4 tablespoon 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

8 mini pumpkins
1 cup thinly sliced onion
1 1/2 tablespoon unsalted butter
1 1/2 cup chicken stock
1 1/2 cup water
2 teaspoon vegetable oil
4 tablespoon 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" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400

Yield: 4 servings
Page 488

MINNESOTA WILD RICE CASSEROLE

1 cup wild rice


1/4 cup butter
3 tablespoon chopped onion
3 tablespoon chopped green pepper
1/2 cup slivered blanched almonds
3 cup 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 lb butter
1 juice and skin
1/2 cup flour
1 tablespoon fresh parsley; chopped
2 lb lean stewing beef; 1 cubes
1 teaspoon dried leaf thyme
1/2 cup tasso; minced
1 1/2 quart beef stock
1 1/2 cup onions; chopped
1 teaspoon white pepper
3/4 cup celery; chopped
1 1/4 teaspoon cayenne pepper
1/2 cup carrot; chop fine
3 bay leaves
30 centiliter garlic; minced
3 eggs; hard-boil; chop
1 1/2 cup tomatoes; chop, peel, seeded
2 teaspoon tomato paste
1 tablespoon worcestershire sauce
1 sherry
1 lemon; peeled and chopped -garni
1 green 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

1 liter (4 cups) lyed white corn or canned white hom; iny


300 ml navy beans
1 kg (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

1 liter (4 cups) lyed white corn or


1 canned white hominy
300 ml white navy beans
1 kg (2 lb) side pork or
1/2 kg side pork and salt pork
1 each
1 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. 6-8 servings.

AboriganalTourism - Native Cuisine

Yield: 1 servings

MOHEGAN JERUSALEM ARTICHOKE SOUP-

By: Spirit of the Harvest

2 lb jerusalem artichokes
6 c chicken broth
1 c thinly sliced green onions
salt/pepper to taste
2 T 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


2 tb olive oil
salt
freshly ground black pepper
12 c chicken stock
2 1/2 c chopped onions
1 c wild rice
3/4 lb smoked sausage, such as kielbasa, c
2 c fresh corn kernels
1 1/2 c half and half
1 tb 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)

1 large moose steak


3 tablespoon bacon drippings
1/2 cup bouillon or consomme
1 medium onion, chopped
1/2 teaspoon garlic powder
3 tablespoon tomato paste
1/2 cup water or sherry
1 cup sliced fresh mushrooms
2 tablespoon unbleached all-purpose flour
1/4 cup cream
1 dash 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

2 lbs. moose meat; cubed


4 carrots; chopped
1 turnip; chopped
1 onion; diced
salt and pepper to taste
6 cups water
dumplings:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. shorening
1 cup 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 lb moose meat,


1 cut into 1-inch cubes
2 tablespoon shortening
1/4 teaspoon cracked black pepper
1/2 teaspoon paprika
1 bay leaf
1 teaspoon salt
2 can condensed beef broth
1 (10-1/2 ounces each)
1 cup dry red wine
1 large onion; diced
3 carrots; sliced
18 small whole white onions
12 small new potatoes; peeled
2 tablespoon butter
2 tablespoon 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 KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232235 -0800

Yield: 6 servings

MOOSE STROGANOFF

2 lb moose round steak; diced


1 fat for frying
1 salt
1 pepper
2 can cream of mushroom soup
1 can 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

3 lbs. moose meat steaks


6 onions; sliced
large can tomato sauce
salt and pepper to taste
2 tbsp. 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

3 lb moose round steak


1 can tomato soup
1 diluted with 1/2 can water
1 meat tenderizer
1 flour
3 stalks celery, sliced in
1 inch pieces
1/2 cup shortening
2 cup water
1 green pepper, chopped
2 tsb salt
1 medium onion, chopped
1/2 tsb black pepper
1/4 teaspoon basil
2 teaspoon 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.

SusanTD@aol.com

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

1 forbrisket:
3 lb beef brisket
1 onion; whole
1 leek; whole
5 cloves garlic
1 bay leaf
1 tablespoon chile flakes
1/2 tablespoon black peppercorns
1 bruised
10 cup low-sodium beef bouillon or
1 stock
1 forvegetables:
2 onions; chopped or
1 julienned
2 tablespoon olive oil
4 large or 8 medium yukon gold
1 potatoes; cut into inch
1 dice
1 tofinish:
2 tablespoon olive oil
1/4 cup parsley; chopped
3 cup reserved braising liquid
1 from brisket
1 dash 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" <rensslin@earthldate: Sun, 8 Dec 2002 18:50:40


~0800

Yield: 6 servings

MR. MILLER'S VENISON ROAST - BPH

2 lb to 4 pound venison roast


1 cup ; water
1 pkg dry onion soup mix
5 slice 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
1 cup mushrooms
1 cup fresh bread crumbs
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 teaspoon truffle peelings
1 tablespoon flour
1 tablespoon oil
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

1 cup finely ground toasted pecans


4 cups water
1 tsp. salt
1/2 cup stone-ground cornmeal
2 cups coarsely chopped onions
3 tbs. butter or vegetable oil
8 cups fresh mushrooms, chopped or*
1 bunch 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)

1 lb. mushrooms
1 med. onion, chopped
1-3 cloves garlic, chopped
1 canned chipotle chile
3/4 c. chicken stock or water
2 T. tomato paste
1/4 tsp. dried oregano, preferably mexican
4 T. olive oil
2 T. butter
salt and freshly ground pepper to t; aste
1 tsp. 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

1 kg musk ox shoulder, cubed


2 tablespoon vegetable oil
2 onions, diced
3 parsnips, roughly chopped
3 carrots, roughly chopped
12 small shallots, peeled and left
1 whole
1 bottle of red wine, such as
1 pelee island pinot noir
500 ml reduced veal stock
1 (demi-glace)
3 tablespoon wild berries, such as
1 blackberries, blueberries,
1 bilberries
1 salt and freshly ground
1 black 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

1 small leg lamb


6 halved potatoes
2 halved medium onions
4-6 sliced-thick carrots
salt
1 cabbage sliced 7 times
pepper
1 lg. can stewed tomatoes
2 stalks coarsely chopped celery
10 red chili pods
1 tbs cooking oil
3 c. water
1/4 c. barbeque sauce
1/2 lb. round steak cut into small pieces
1 tsp. 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----
3 quart water
3 bay leaves
1 poultry seasoning as
1 desired
1 herbs as desired
2 garlic cloves, minced or
1 teaspoon minced garlic (bottled)
2 large onions, coarsely chopped
2 celery stalks, in chunks
3 lb meat (chicken, turkey, rabbit, wha; tever
1 black peppercorns, a few
1 soup
1 noodles or pasta as desired
3 carrots, diced
2 celery stalks, diced
1 spanish onion, diced
1 cup green beans, frozen
1 cup potatoes, cubed
1 cup mushrooms, sliced
1 salt & pepper as desired
1 tobasco 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. <g> Continue cooking for 4 to 8 hours. Remove
meat and allow to cool. Strain Stock and chill if necessary to remove
any fat. After removing fat, return to pot. Strip meat from bone and
skin. Bring to a boil and add Soup vegetables and pasta to the
strained stock. Reduce to a simmer and cook til vegetables are done.
Add meat and thicken if desired. Serve with fresh rolls or bread.

Yield: 10 servings
Page 505

NAPOLIAS (CACTUS)

1 lb pork
2 cloves garlic, minced
2 cn (8 oz) tomato sauce salt
1 lg can stewed tomatoes
1 lb green cactus, peeled & diced
1 cn (6 oz) tomato paste
pepper
1 lg onion, diced
cumin seasoning salt
3 c 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

1 (4 to 6 lb.) bear roast


1 marinade:
2 cup beef broth
1/2 teaspoon salt
1/2 teaspoon oregano
1 large onion, sliced thin
1/2 teaspoon basil
1 teaspoon 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

1 qt. dried indian corn


6 slices salt pork
4 qts. water
1 tsp. salt
4 pork 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 oz can navy beans, drained


1 16 oz can garbanzo beans, drained
1 lb boneless lamb, cut into 3/4-inch cu; bes
1 bottle beer
1 c chicken broth
1/2 c chopped onion
1 clove garlic, minced
1/2 tsp salt
1/8 tsp pepper
3 medium potatoes or turnips, peeled and cub; es (3 c)
18 oz can whole kernel corn, drained
2 tbs 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

4 slices bacon, halved


1 1/2 lb elk or beef chuck steak, trimmed an; d cubes
1 qt water plus 1/2 cup
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 lg 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
1 egg, beaten
2 tablespoon milk
2 tablespoon 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

4 slices bacon, halved


1 1/2 pound elk or beef chuck steak, trimmed an; d cubed
1 quart water plus
1/2 cup water
1 1/4 cup chopped onions
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
2 carrots, peeled and diced
1 large 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
1 egg, beaten
2 tablespoons milk
2 tablespoons 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

1 lbs dried lima beans


3 quart water
1 parsley
2 onions, sliced
1/4 lbs salt pork
3 tomatoes, cored
1 chili pequin, crushed
1 tbsp 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

1 lb dried lima beans


3 quart water
1 sprig parsley
2 onions, sliced
1/4 lb salt pork
3 tomatoes, cored
1 chili pequin, crushed
1 tablespoon 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

1 young rabbit
1 tablespoon fat,
1 cup broth or water with chicken
1 bouillon cube
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup mushrooms, chopped,
1 tablespoon parsley, chopped,
1 pinch ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 green 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

1 rabbit, dressed
4 carrots, peeled and sliced
4 potatoes, peeled and sliced
1 pk onion soup mix
2 1/2 c 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

1 rabbit, dressed
4 carrots, peeled and sliced
4 potatoes, peeled and sliced
1 pkg 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
6 cup 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
1 cup celery; finely diced
1/2 cup red bell pepper; roasted &
1 . finely chopped
1/4 cup scallion or wild onion
1 . finely diced (use both
1 . white & green parts)
1/2 cup chicken stock
6 eggs; well beaten
1 cup corn oil (for frying)
1 cup 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
1 teaspoon 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

2 tablespoons butter or olive oil


1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh pumpkin, peeled and cut into; 1-inch chunks, or 3 cups
pumpkin puree
3 cups corn kernels
1 sweet potato, peeled and cut into 1-inch; chunks
8 cups 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

3 pounds of pork loin


4 garlic cloves, cut in half
1 large onion, sliced
2 tablespoons butter (or low-fat substitute)
1 tablespoon dry mustard
1/2 teaspoon marjoram/oregano
1 cup 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

1 onion
2 green onions
2 sprouted garlic cloves
1 oil
1 potatoes
1 chicken broth
1 dash milk
1 salt and pepper to taste
1 big pat of butter.
1 fry 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 Anuh@aol.com 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

3 lb round steak, cut into bite


1 size pieces
1 sweet acorns (enough to make
3/4 cup acorn flour)
1 salt

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


1 lb chorizo sausage, chopped
1 into bite size pieces
1 lb venison back roast, chopped
1 into bite size pieces
1 teaspoon salt, divided
2 medium onions, chopped
4 cloves garlic, roasted and
1 chopped
1 tablespoon celery seeds
6 cup water
2 cup black turtle beans, cooked
2 cup tomatoes, cooked and
1 chopped
2 bay leaves
1 any of the following or
1 combination of the
1 following:
1 small negro, anco, or pasilla
1 pepper, roasted and chopped
2 medium poblano or mulato peppers,
1 roasted and chopped
1 small jalapeno pepper, roasted and
1 chopped
2 tablespoon ground cumin
1 tablespoon chili powder, roasted
1/2 tablespoon freshly ground pepper
2 tablespoon 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)

1 chicken
1 corn
1 beans
1 salt 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)

1 cornbread
1 water
1 grease
1 meat

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

1 water or milk
1 salt
1 red pepper
1 meat gease
1 cornmeal

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

1 ear dried blue and white or other c; orn, removed from the cob
7 cup water
1 (2x1) strip fat back,
1 sliced
5 oz 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 (CeriseD@aol.com 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

1 eggs
1 water
1 salt
1 grease
1 meat
1 mush

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

1 eggs
1 water
1 salt
1 grease
1 meat
1 mush

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

1 fish
1 water
1 cornmeal 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

1 hickory nuts meal


1 boiling water
1 dumplings

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)

1 corn grits or
1 fresh corn and lye
1 water

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

1 info 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

1 muskrat
1 fiddle-head ferns
1 potatos

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


Sue4711@aol.com 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 oz beef consomme
1/2 cup raw pinon nuts
2 stalks of mint leaves,
1 washed
2 1/2 lb chick-peas, drained and
1 rinsed
3 cup water
1 fresh ground pepper to
1 taste

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

3 lb beef cut into 2 cubes


1 box copes dried corn
1 water

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

9 oz jar, dry roasted peanuts


2 cup water
2 cup milk
11 gm package instant chicken
1 broth
1 tablespoon 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)

1 potatoes
1 onions
1 water
1 milk
1 salt 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

2 tablespoon butter or oil


2 tomatoes , peeled, seeded
1 and chopped
1 green bellpepper, chopped
1 large onion, chopped
1 teaspoon dried mint
1/2 teaspoon sugar
1/2 teaspoon grated nutmeg
2 cup cooked pumpkin
2 cup chicken broth
1 tablespoon flour
1/2 cup light creme or milk
1 chopped fresh cilanto
1 (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


WarmPup@aol.com 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

1 small pumpkin, or 29oz canned


1 pumpkin
2 tablespoon peanut oil or sunflower oil
3 tablespoon maple syrup or honey
1/2 teaspoon ground spicebush berries or
1 allspice
4 cup chick or beef broth
1 thinly sliced green onion
1 tops
1 chopped hazelnuts
1 roasted pumpkin and
1 sunflower seeds for garnish
1 salt
1 pepper

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 WarmPup@aol.com 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 lb trimmed venison, cubed into
1 bite-sized pieces
1 medium onion, coarsely chopped
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch
1 rounds
2 bay leaves
1 cup wild mushrooms, cut into
1 bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
1 ground pepper to taste
1/4 teaspoon any hot sauce (such as
1 tobasco)
2 cup water, vegetable, or meat
1 stock
8 oz jar, prepared salsa, mild or
1 according 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

1 fresh corn; grated


1 scrap pork - fat back or
1 hocks
1 water
1 finely chopped green onions
1 salt 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


SilkStone@aol.com 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

2 cup hulled sunflower seeds


6 cup chicken broth
3 small green onions, thinly sliced
2 tablespoon chopped fresh dill
1 salt and ground pepper to
1 taste

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


WarmPup@aol.com 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 lb shoulder of venison, cut


1 into 2 cubes
2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 quart water
2 yellow onions, peeled and
1 quartered
1 1/2 cup wild rice, washed in cold
1 water

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

1 cup wild rice


2 cup water
1 can cream of mushroom soup
4 venison chops or steaks
1 small 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


Wenadis@aol.com 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

1 ground dwelling yellowjacket


1 grubs

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

3 lb pork shoulder trimmed of fat, and; cut into 1/4 cubes


3 tablespoon bacon grease
1/3 cup flour
3 medium onions; coarsely chopped
4 garlic cloves (or more) minced
32 oz canned whole green chilis cut into; 1/4 bits
2 cup stewed tomatoes
6 oz canned tomato paste
3 cup 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


3 slice bacon
1 large onion; coarsely chopped
4 centiliter garlic; diced
2 lb lean ground beef or lamb
2 cup beef broth
2 cup stewing tomatoes; coarsely
1 . chopped
1 cup green chili peppers; peeled
1 . roasted & coarsely choppd
1 teaspoon cilantro; diced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup pinto, black turtle or
1 . anasazi beans; cooked
1 salt & pepper to taste
2 cup lettuce; shredded
1/2 cup carrots; shredded
1/2 cup onions; shredded
1 cup 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

1 medium onion, peeled


1 lb lamb chunks
1 oil
1 water to cover
2 tablespoon mild red chile powder
4 cup cooked pinto beans
2 tablespoon masa or flour
2 tablespoon tomato ketchup
1 mexican oregano
1 garlic powder
1 salt 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: Gild@theonramp.Net (Mary Filmore)

Yield: 4 servings

NAVAJO MUTTON STEW

By: http://www.fooddownunder.com

1 pound lean mutton


2 pcs medium onions halved
salt
pepper
coarsely chopped celery
3 pcs large potatoes cubed
6 pcs thickly-sliced carrots
1 pc 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
2 can white hominy
2 can 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

2 lb beef chunks
2 tablespoon cooking oil
2 onions; sliced
4 cloves garlic
1 cup celery
1/2 cup tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon thyme
1 cup frozen peas
12 small carrots
1 can tiny onions; (one pound)
6 potatoes; peeled and
1 quartered
1 cup 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" <ghasting@home.Co

Yield: 6 servings
Page 538

NETTLE SOUP

1 x 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


2 tablespoons chopped fresh oregano leaves or
1 tablespoon dried oregano
2 tablespoons chopped fresh thyme leaves or
1 tablespoon dried thyme
4 cloves garlic, peeled and minced, plus 1 w; hole head (3 oz.)
1 turkey (14 to 18 l
kosher salt
pepper
10 dried new mexico chiles (2 to 3 oz. total; see notes)
1 onion (10 oz.)
2 to 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
3 roasted green bell peppers
5 roasted tomatoes
3 lb lean boneless pork or lamb
1 seasoned flour
1 hot lard
2 chopped onions
2 centiliter garlic
1 flour to make a roux
1 chicken broth
1 cumin
1 mexican 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

4 tablespoon olive oil


1 lb venison leg, well-trimmed of
1 fat and finely chopped
6 garlic cloves, finely
1 chopped
1 onion, chopped
1 jalapeno, seeded and
1 chopped
4 tablespoon ancho puree
2 chipotles in adobo, chopped
4 medium tomatoes, blanched, peeled,
1 seeded and diced
2 teaspoon ground cumin
1 quart chicken or vegetable stock
1 (or more as needed)
12 oz bottle dark beer
1 cup black beans, soaked
1 overnight and drained
1 teaspoon epazote
2 tablespoon masa harina
1 tablespoon chopped fresh cilantro
1 salt and freshly ground
1 pepper 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
yumsf@aol.com.
From: Yumsf@aol.Com (Yum Sf)

Yield: 4 servings
Page 544

NEWFOUNDLAND MOOSE STEW

3 lb moose meat, cut into small


1 pieces
1 teaspoon salt
1/4 teaspoon pepper
6 cup water
1/4 lb margarine
1 small onion
2 carrots
10 potatoes
1 small turnip
2 parsnips

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.

bc@baccalieu.com

Yield: 4 servings
Page 545

NEWFOUNDLAND RABBIT STEW

2 rabbits cut into pieces


2 cup water
1 chopped onion
4 slice salt pork
3 teaspoon flour
1 cup diced turnip
3 diced 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.

bc@baccalieu.com

Yield: 4 servings
Page 546

NOPALES GUISADOS- STEWED NOPAL CACTUS

By: Inelva Carrasco Espinosa Oaxaca, Mexico

1 lb. nopales (cactus paddles)


1 lb. plum (roma) tomatoes
1/4 lb. medium onions
1/2 cup water, divided
1 T. olive oil
1 sprig epazote
2 tsp. 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

2 lb lamb or mutton, stew meat


1 cubes
1 gal can, white hominy
1 handful of green chiles
1 (jalapen~o works well)
1 tablespoon 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

6 medium potatoes,peeled and cut into 1/2 cu; bes


6 cup chicken stock (you can use canned c; hicken broth.)
2 6 1/2 oz cans minced clams,drained; - save liquid
1 tablespoon lemon juice
1 1/2 medium onion,diced
1 6 oz pkg. fresh mushrooms,sliced in; three pieces lengthwise
4 1/2 tablespoon butter
1/3 cup flour
3 bay 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

4 slices bacon
2 yellow onions (peeled & minced)
2 can clams
2 tbls. butter/margarine
2 tbls. flour
2 c. water
6 potatoes (peeled &
1 tsp. 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

1 black oak acorns - cleaned


1 about 20 pounds
1 water
1 cedar 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"
<kanawa@rocler From: Jim Weller Date: 02-08-02

Yield: 4 servings
Page 551

NUPA ACORN SOUP PART 2

1 con'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"
<kanawa@rocler
From: Jim Weller Date: 02-08-02

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- = 1 lb. 4 oz. cans chick -peas,draine; d & rainsed
3 cups 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)

1 medium yellow squash, diced


4 shallots, with tops, chopped
1 qt. water
2 T. maple syrup
5 slices cucumber (1/2' thick)
1 T. 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)

1 medium yellow squash, diced


4 ea shallots, with tops, chopped
1 qt water
2 tbl maple syrup
5 slices cucumber (1/2' thick)
1 tbl 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)

1 medium yellow squash, diced


4 ea shallots, with tops, chopped
1 qt water
2 tbl maple syrup
1 tbl 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)

1 medium yellow squash, diced


4 ea shallots, with tops, chopped
1 qt water
2 tbl maple syrup
5 slices cucumber (1/2' thick)
1 tbl 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)

1 medium yellow squash, diced


4 ea shallots, with tops, chopped
1 qt water
2 tbl maple syrup
5 slices cucumber (1/2' thick)
1 tbl 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

1 medium yellow squash


4 shallots or scallions (with tops)
2 tablespoons maple syrup (real, not imitation)
1 medium cucumber
1 tablespoon 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)

1 medium yellow squash


4 shallots or scallions (with tops)
2 tablespoons maple syrup (real, not imitation)
1 medium cucumber
1 tablespoon 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)

1 medium yellow squash, diced


4 shallots, with tops, chopped
1 quart water
2 tablespoon maple syrup
5 slice cucumber (1/2 thick)
1 tablespoon 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)

1 medium yellow squash, diced


4 shallots, with tops, chopped
1 quart water
2 tablespoon maple syrup
5 slice cucumber (1/2 thick)
1 tablespoon 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 spiritual.student@verizon.net

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

1 medium rabbit, cut up fryer


2 medium onions, cut up
2 bay leaves
3/4 teaspoon course black pepper
1 teaspoon salt
1 teaspoon crushed dried tarragon
1 teaspoon crushed dried thyme
4 large carrots, peeled, halved
4 medium potatoes, peeled, chunked
1 cup flour
1/2 cup ground suet (very cold)
1 salt and pepper to taste
1/4 cup chopped fresh parsley
2 teaspoon baking powder
1 cold 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

1 rabbit, cut into serving pieces


5 small white onions
1 cup chopped celery
2 bay leaves
5 teaspoon salt
1/2 teaspoon pepper
2 quart water
2 cup diced potatoes
1 1/2 cup carrots, sliced
1/2 lb fresh mushrooms
1 teaspoon 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


3 cup vegetable stock
1/2 red bell pepper, diced
1 small
1/2 green bell pepper, diced
1 small
1 small chili pepper, diced
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh garlic
1 salt to taste
1/2 cup rice vinegar
1/2 cup red wine vinegar
1 cup 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 <godbless777@worldnet

Yield: 4 servings
Page 561

O'MANION POTTED ELK ROAST

1 3- to 4-pound elk rump roast


3 tablespoon butter
1/4 lb potatoes, peeled and cut into chunk; s
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into c; ubes
1 pkg onion soup mix salt and pepper to t; aste
1/4 cup red wine
1/4 cup water
2 tablespoon 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

1 x 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 c fava beans; cooked, peeled and reserv


1/4 c cranberry beans; cooked and reserved
1/4 c sea beans; blanched
1/4 c garden peas
1/4 c green and yellow roma beans cut, co
1/4 c purslane; picked
1 lb italian parsley; blanched refreshed in col
1 lb lambs quarters wild spinach blanche
1/4 lb sorrel or spinach cut into chiffona
1 tb butter
salt and pepper
1 qt vegetable stock:
1 carrot
1 rib celery
1 onion
1 leek
1/4 c chives
1/4 c tarragon
1/4 c thyme
1/4 c italian parsley
1 qt water

VEGETABLE STOCK: In a saucepan steam the vegetables in a small amount


of
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
3
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
of
Page 563

sorrel.

Yield: 4 servings

OSTRICH STEAKS WITH SHALLOTS AND OYSTER MUSHROOMS

2 tablespoon vegetable oil


3 shallots; finely chopped
50 ml dry vermouth; or dry sherry,
1 optional
150 ml fresh beef stock
100 ml double cream
1 salt
1 fresh ground black pepper
120 gm mixed oyster mushrooms
2 140 g ostrich steaks
2 teaspoon 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"
<helen@hwatson.For

Yield: 4 servings
Page 564

OVEN BRAISED TEAL

6 teal breasts, deboned/halved


6 tablespoon butter
3 tablespoon flour
2 cup chicken broth
1/2 cup wine, sherry
2 cup button mushrooms, small
1/4 cup parsley, minced
1 salt & 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

6 rabbits
6 tablespoon butter
3 tablespoon flour
2 cup chicken broth
1/2 cup wine, sherry
2 can button mushrooms, small
1/4 cup parsley, minced
1 salt & 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)
2 tablespoons olive oil
1 tablespoon fresh thyme leaves or 1 teaspoon dr; ied thyme
1 tablespoon 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 lb venison
1 marinade recipe for game
1 all-purpose flour
1/4 cup vegetable shortening
1 can mushrooms 6oz
1 onion, finely chopped
1 garlic clove, pressed
1 can cream of tomato soup
1/4 teaspoon hot sauce
1 tablespoon 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

1 tablespoon butter or vegetable oil


4 potatoes, peeled and diced
1 cup green onions, sliced
1/4 teaspoon dill seed
6 cup milk
1 lb fresh salmon, cut into chunks
1 salt and pepper to taste
1 dill 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 oz Hazelnuts, crushed
6 ea Shallots, with tops
3 tb Parsley, chopped
6 c Stock
1 t Salt
1/4 ts Black pepper

Place all ingredients in a large soup pot &amp; simer


slowly over a medium heat for 1 1/2 hours, stirring
occasionally.

------------------

</pre><hr>
<center><i>Just one of the 63196
recipes available on <br><a href=/recipes/>SOAR - the Searchable Online
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Yield: 6 servings

Preparation Time (hh:mm): 0:00


Page 568

PAGANENS (ALGONQUIN WILD NUT SOUP)

24 oz hazelnuts, crushed
6 shallots, with tops
3 tablespoon parsley, chopped
6 cup stock
1 teaspoon 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

6 venison rib chops


2 tablespoon bacon fat
3 medium onions sliced
1 1/2 lb fresh mushrooms, sliced
1/3 cup all purpose flour
1 cup beef stock
1 cup 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 <hstm@nbnet.Nb.Ca> Date: Sun, 15 Feb 1998 22:44:55
~0400

Yield: 4 servings
Page 569

PAN FRIED FILLET OF REINDEER IN A RICH GAME STOCK

1 180 gram fil reindeer; (6oz)


----FOR THE STOCK----
1 carrot
1 leek
1 onion
1 celery
1 thyme
1 garlic
1 salt and pepper
1 cream
1 potatoes
1 olive oil
1 lemon
1 salt and pepper
1 fresh thyme
1 garlic

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
1 teaspoon parsley; chopped
6 lavender heads; up to 8
50 ml brandy
1 bayleaf
6 crushed peppercorns
200 ml dry red wine
1 teaspoon tomato puree
1 tablespoon redcurrant jelly
7 floz brown stock
1 tablespoon heather honey
10 gm unsalted butter
1 venison 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

6 squab
6 slice bacon
1 large yellow onion, chopped
2 ribs 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
1 toasted
3 shallots, peeled and diced
1/2 cup apricot brandy
1/2 teaspoon powdered habanero chile
1/2 cup orange juice
1 sea salt, to taste
1 black pepper, ground, to
1 taste

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

2 tablespoon all-purpose flour


1/2 teaspoon salt
1 teaspoon pepper, black
16 doves
2 tablespoon butter or margarine
2 tablespoon bacon drippings
1 cup wine, dry white
1 1/2 cup veal or chicken broth
1 tablespoon red currant jelly
2 tablespoon 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

2 tablespoon all-purpose flour


1/2 teaspoon salt
1 teaspoon freshly ground black pepper
16 doves
2 tablespoon butter or margarine; melted
2 tablespoon bacon drippings
1 cup dry red wine; divided
1 1/2 cup veal or chicken broth; divided
1 tablespoon red currant jelly
2 tablespoon 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

2 tablespoon all-purpose flour


1/2 teaspoon salt
1 teaspoon pepper, black
16 doves
2 tablespoon butter or margarine
2 tablespoon bacon drippings
1 cup wine, dry white
1 1/2 cup veal or chicken broth
1 tablespoon red currant jelly
2 tablespoon 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

4 squab or cornish game hens


1 large carrot, diced
2 ribs celery, diced
1 medium onion, diced
2 quart chicken stock or reduced-salt broth
1/4 teaspoon dried thyme
3 large shallots, diced
1/4 lb bing cherries, pits removed
1 cup red wine
1 salt and pepper
1/2 lb salsify (substitute parsnips)
2 tablespoon lemon juice or white vinegar
5 tablespoon unsalted butter
1 tablespoon vegetable oil
3 bunch 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 japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or


rec.food.cooking

From: Mark Alexander <mark@alexr.Co.Uk>date: Sun, 05 Nov 1995 22:51


+0000 (Gmt

Yield: 4 servings

PAN-STEWED RABBIT

1 rabbit, ready for the pan


1 salt
1/2 cup olive oil
1 cup vinegar, wine
1 flour
2 tablespoon butter
3 olives, chopped
1 garlic clove, mashed
2 cup consomme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bacon, raw, diced
2 cup 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

1 rabbit, ready for the pan


1 salt
1/2 cup olive oil
1 cup vinegar, wine
1 flour
2 tablespoon butter
3 olives, chopped
1 garlic clove, mashed
2 cup consomme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bacon, raw, diced
2 cup 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

2 c tepary beans, soaked


1 ts mixed oregano and cumin
1 clove garlic, diced
1 md onion, chopped
6 c water
1 c diced celery
3 c tomatoes w/juice
2 carrots, sliced
4 slices 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

3 oz chicken base
4 quart water
2 fresh partridge
1 quart half & half
2 medium onions (chopped)
3 ribs celery (cut at bias)
1 carrot (chopped finely)
1 salt & pepper to taste
1 butter & 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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 578

PARTRIDGE STEW

3 partridges
6 tablespoon bear grease
1/2 tablespoon coltsfoot salt
1 handful mint leaves chopped
1 handful miners lettuce
4 wild 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

2 8 oz. cans crabmeat


1 boned
1 cup pepperidge farm dressing
1 dry
2 chicken breasts; boned and
1 split
1/4 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 undiluted
1/4 teaspoon paprika
1 parlsey or pimiento strips
1 for 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

billspa@icanect.net

Yield: 4 servings

PATTI'S GROUSE WITH PEAR SAUCE

4 ruffed grouse breast halves,


1 skin removed
1/4 oz dry white wine
1 can 16 oz. pear halves in
1 light syrup
1/2 cup whipping cream
2 tablespoon 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

2 quart 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 cup cooked green beans (can use
1 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 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

2 cup fresh shelled lima beans


1/4 teaspoon dried rosemary
2 cup fresh corn stripped from
1 cob
4 tablespoon butter
3 teaspoon chopped parsley
1 can chicken consomme (not
1 diluted)
2 tablespoon flour
1 cup 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

1 x 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
as
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
as
a side dish.
Page 585

PAWNEE INDIAN CORN SOUP HTTP://WWW.ANIWAYA.ORG

1 stew size beef chunks of


1 meat
1 dried corn
1 salt and black pepper
1 optional:
1 potatoes
1 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 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 <little_wolf_melod

Yield: 4 servings

PEA SOUP WITH WILD RICE

1 x 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


2 cups water...........
2- -5.4 gram pkgs. of instant chicken broot; h
2 cups milk
1 tablespoon 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 lb venison or bison stew meat,
1 cut into 1-inch cubes
1 cup wild carrots
2 stalks celery, sliced (1
1 cup)
1/2 cup chopped ramps
1 teaspoon 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

1 x 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


1 cup pecan pieces
1 essence
4 rabbit tenderloins, about 3
1 oz each
1 salt and pepper
1/4 cup creole mustard or whole
1 grain mustard
1/4 cup vegetable oil
2 tablespoon 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
2 tablespoon minced seeded jalapeno
1 peppers
1 1/2 tablespoon minced garlic
2 tablespoon chopped fresh basil
2 teaspoon chopped fresh thyme
2 teaspoon chopped fresh oregano
2 bay leaves
2 1/2 cup peeled, seeded and chopped
1 tomatoes
3 cup chicken stock
1 pinch cayenne
1 salt and black pepper
4 tablespoon (1/2 stick) cold unsalted
1 butter, cubed
2 cup 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 saut&eacute;ing 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

4 cup powdered meat


1 1/2 cup beef suet
1 cup currant jelly
3/4 cup bouillon
1 teaspoon dried minced chives
1/2 cup brown sugar
1/4 cup ground raisins
1/2 teaspoon each allspice, garlic powder
1 savory 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" <abautsch@ev1.Net

Yield: 4 servings

PEPE'S SMOKED VENISON

12 lb boned haunch of venison


2 cup burgundy
1 cup beef bouillon
1 medium onion, sliced
1 clove garlic, crushed
1 bay leaf
3 juniper berries (optional)
1 teaspoon 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 <vampy_pepe@yahoo.Com.Date: Sat, 21 Feb 2004 18:42:04
+1300 (

Yield: 4 servings
Page 590

PEPPER SAUCE FOR VEAL OR VENISON ENGLAND, 15TH CENTURY

8 slice fried bread


4 tablespoon meat stock
2 tablespoon 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 )


1 med onion, diced
3 stalks of celery, diced
brown in stock pot.
2 # frozen corn ( i use mine from the g; arden that i have put up
2 cans of white or yellow hominy ( juices; too )
4 large 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

1 pkg pesole
1 ; (fresh packed, frozen
1 ; (or dried)
2 large onions
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
3 lb beef
1 ; (hamburger or cubed chuck
3 lb venison
3 lb pork (steak or roast)
1 ; cubed
1 large can stewed tomatoes
1 ; (opt'l.)
1 green chili, chopped
1 ; (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

3 quart water
3 lb pheasant pieces
2 1/2 oz pheasant base
1/2 teaspoon egg shell yellow food dye
1 medium onion (chopped)
2 ribs celery (cut on the
1 bias)
3 carrots (diced)
1/2 cup dried parsley
1 dumplings:
4 eggs
1/4 cup milk
1 teaspoon salt
1/8 cup dried parsley
1 teaspoon baking powder
1 flour

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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 593

PHEASANT AND DUMPLING SOUP, ADAPTED

3 quart water
3 lb pheasant pieces
2 1/2 oz chicken base
1/2 teaspoon egg shell yellow food dye
1 medium onion (chopped)
3 ribs celery (cut on the
1 bias)
2 carrots (diced)
1/2 cup dried parsley
1 dumplings:
4 eggs
1/4 cup milk
1 teaspoon salt
1/8 cup dried parsley
1 teaspoon baking powder
1 flour

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: Hmmstudio@aol.Com (Hmmstudio)
From: Jim Weller Date: 08 Oct 98

Yield: 12 servings
Page 594

PHEASANT BREASTS WITH CIDER VINEGAR

4 single
6 tablespoon butter -- plus 2 t
4 shallots -- finely chopped
1/2 cup cider vinegar
2 medium tart apples, peeled --
1 thinly sliced
1 cup chicken stock
1/4 cup cream
1/2 pomegranate -- seeds
1 reserved
1 pheasant breasts -- bones
1 removed

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

1 larg
1 cleaned
3 eggs -- beaten
4 cup broth
1 cup mushroom soup -- undiluted
1 onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup celery -- chopped
1 1/2 cup american cheese -- grated
4 cup ritz crackers -- crushed
1 simmer pheasant in salted
1 water until tender; remove
1 bones cut meat into
1 small pieces, set aside. beat
1 eggs, add broth and soup.
1 add onion, pepper,
1 salt, celery, cheese and
1 crackers add pheasant meat
1 (can also use chicken
1 meat) and place in 9x13 inch
1 baking dish/pan. bake at 350
1 pheasant -- dressed and
1 chopped
1 f 1 hour.
1 makes 9-10 servings

Recipe By :

From: "Bill Spalding" <billspa@icanect.

Yield: 1 servings
Page 596

PHEASANT MARENGO - LLBGFC

2 pheasants; cut into serving pieces


1 salt and pepper
3 tablespoon flour
2 tablespoon butter
2 tablespoon lard or cooking oil
1 medium onion; chopped fine
2 shallots -or-
1 centiliter garlic; minced
1/2 lb mushrooms; sliced
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 cup canned tomatoes; drained -or fresh peeled
1/2 cup dry white wine
1 tablespoon tomato paste
1/2 cup chicken broth
1/4 cup ripe olives
1/3 lb small shrimp; cooked and shelled
1 egg; hard-boiled and sliced
2 sprigs 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

2 pheasants; disjointed
2 tablespoon olive oil
1 cup onion; chopped
1 cup parsley; chopped
14 oz chicken broth
1/2 cup dry white wine
3 sprigs rosemary
1 can mushrooms; sliced
6 tablespoon flour
1 salt 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

1 pc pheasant
1 can 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

2 tablespoon unsalted butter


2 young whole pheasants (about
2 1/2 lb each)
20 small pearl onions
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup chicken stock
1/2 lb mushrooms
2 tart apples, peeled, cored,
1 and 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" <tsiwoni@minsrecipes.Cdate: Sat, 1 Nov 2003 13:31:01
~0500

Yield: 4 servings
Page 599

PHEASANT WITH BLACK OLIVES

4 pheasants
----MARINADE----
2 cup zinfandel
3 large shallots, peeled, thinly sliced
5 garlic cloves, peeled, thinly slice; d
1/2 bunch fresh thyme
3 bay leaves, cracked
1 tablespoon juniper berries
----SAUCE----
1 bones from the pheasants
4 tablespoon olive oil
1 1/2 medium size unpeeled onions, quartered
1 1/2 heads of garlic
1 two 750 milliliter bottles zinfande; l
3 quart strong chicken stock
6 oz black olives (preferably kalamata),; pitted
3 roma tomatoes, peeled, seeded, chop; ped
1 salt 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

2 pheasants (about 2 1/2


1 ; pounds each)
1 pheasant stock
1 champagne cabbage
6 tablespoon 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" <stewburner@sailorradate: Mon, 14 Apr 2003 23:18:49
~0400

Yield: 4 servings
Page 603

PHEASANT WITH CHAMPAGNE CABBAGE VI (ASSEMBLY)

1 pheasants **
1 pheasant stock **
1 mousseline stuffing **
1 pheasant sauce **
1 champagne cabbage **
6 tablespoon 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

3 partridge
1/2 lb veal, cut 1/2-inch thick
1 1/4 teaspoon salt
3/16 teaspoon pepper
6 bacon slices
1/4 cup bacon fat
1 tablespoon salad oil
3 tablespoon flour
2 cup bouillon
2 whole cloves
1 cup mushrooms, sliced
2 tablespoon butter or margarine
1 tablespoon parsley, chopped
1 sherry
1 flaky 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
1 medium onion, peeled and cut into inch sli; ces
2 tablespoon finely chopped shallots, or
1 sub
2 tablespoon finely chopped scallions
2 inch piece of cinnamon
1 stick
1 small bay leaf
1 whole clove
3 parsley sprigs
1/8 teaspoon thyme
1/2 teaspoon salt
1 freshly ground black pepper
2 lb venison tenderloin, cut into inch-t; hick slices
3 tablespoon butter
2 tablespoon flour
1/2 cup chicken stock
2 tablespoon 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

3 lbs cubed buffalo stew meat


3 tablespoons oil
3 ramps or leeks, diced
1 tablespoon and 1-1/2 teaspoons minced garlic
1-1/2 lime, juiced
3 jalapeno pepper, seeded and chopped
9 green native* onions, chopped
3/4 cup chopped fresh cilantro, or to taste
1 tablespoon 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

1 tablespoon oil
2 cup chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cup vegetable broth (or broth of
1 choice)
2 15-ounce cans pinto beans,
1 drained (or
4 cup home cooked) ounce can diced tomato; es in
1 juice
2 cup 1/2 pieces peeled seeded
1 butternut squash
1 teaspoon dried oregano (or other herb
1 choice)
1/2 teaspoon dried crushed red pepper or
1 some chipotle pepper
6 tablespoon chopped fresh basil (or
1 other 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" <toadflax@myepicus.Netdate: Sun, 20 Oct 2002 01:11:38
~0400

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
1 teaspoon salt
1 3 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, <mendi@earthling.net>; 4-20-03

From: "Steven Friedman" <sfriedman@dockdate: Sat, 13 Mar 2004 06:56:28


~0800

Yield: 6 servings
Page 609

PLANTAIN SOUP

1/2 lb. venison or bison round


1 soup bone
6 c. of water
1 T. of salt
3 cloves of garlic
3 tomatoes
1 green pepper
1 spring parsley
1 onion
2 c pulverized plantain chips*
1 c 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


1 red bell pepper, diced
1 yellow bell pepper, diced
1 carrot, diced
3 ears of corn
6 poblano chiles
olive oil
1 quart chicken stock
2 cups heavy cream
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon flour
1 tablespoon 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

4 cups home-cooked pinto beans (or 3 cans)


1 cup bean juice
1 clove garlic
1 tablespoon minced onion
3/4 teaspoon salt
1 cup diluted evaporated milk
pinch oregano
1 tablespoon 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

4 cups home-cooked pinto beans (or 3 cans)


1 cup bean juice
1 clove garlic
1 tablespoon minced onion
3/4 teaspoon salt
1 cup diluted evaporated milk
pinch oregano
1 tablespoon 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 <oakes_p@bellsouth.net> wrote: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.
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.


Page 613

PORCINI-MOREL CRUSTED BISON STRIP LOIN

2 each bison- center cut, n.y. strip loin,; 12oz wt.


1 teaspoon canola oil
1/2 tablespoonsalt: black pepper mix 50/50
1 tablespoon mushroom crust- recipe follows
1 1/4 cup wild rice- barley risotto base- rec; ipe follows
3/4 cup chicken broth
1 each roma tomato- seeded, diced 1/2'
2 stalks green onion- sliced 1/4'
2 each portabella mushroom- whole cap only; , stem cut
2 teaspoons olive oil
2 each thyme sprig
2 each italian parsley sprig
3 tablespoon whipping cream
1 tablespoon brandy
1 teaspoon thyme- fresh, minced
crust
1 tablespoon dried porcini mushrooms- minced fin; e
1 tablespoon dried morel mushrooms- minced fine
2 teaspoons 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
1 tablespoon olive oil
2 tablespoon 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

2 lb pork shoulder or butt


1 lb venison stew meat
1 lb chicken liver, cleaned of
1 bile
1 large onion
2 centiliter garlic
1 several sprigs fresh thyme
1 several sprigs fresh
1 parsley
2 teaspoon salt
2 teaspoon ground black pepper
2 eggs
1/4 cup heavy cream
1/4 cup brandy
3 tablespoon 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)

4 c. (1 l) great northern, cannellini or navy; beans, drained


2 c. (500 ml) peeled and diced pumpkin or other w; inter squash
1-2 jalapeno peppers, seeded and finely chopped
3 t. (45 ml) oil
1 onion, chopped
1 t. (15 ml) paprika
4-6 plum tomatoes, seeded and chopped
2 ears 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)

2 large cans of hominy


3 can vegetable broth or stock
2 or 3 green chiles (roasted
1 and peeled)
1 large 1015 onion, diced
3 or 4 large carrots, diced
3 or 4 stalks of celery, diced
1 salt and pepper to taste
1/2 teaspoon each oregano, garlic, cumin
1 tablespoon chile powder
2 tablespoon 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 <cemk@odessa.edu> to the Fatfree Dig. [Vol.12


Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Yield: 1 servings
Page 618

POSOLE MI CASA

1 lb posole; washed well


6 cup cold water
5 medium onions; coarsely chopped
4 large garlic cloves; peeled and
1 crushed
4 tablespoon cooking oil
3 lb cooked pork shoulder; cut
1 in 3/4 cubes
1 teaspoon crumbled leaf oregano
1/2 teaspoon thyme
2 teaspoon salt
1/4 teaspoon black pepper
1 2/3 cup chicken broth
1 can whole green chiles; (10
1 oz) drained and cut into
1 long strips
2 jalapeno 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 <waltgray@mnsinc.Com>

Yield: 8 servings
Page 619

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: 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

1 x 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

1 small possum or bandicoot*


2 liter water
1 teaspoon salt
1 tin
1 any other vegies desired
1 pinch celery leaves
1 pinch parsley
1 flour or gravox* to thicken
1 fried bread -- 1 slice per
1 serv
1 corn*

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 scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998,


converted by MC_Buster.

From: Bbq@listserv.Azstarnet.Com Reply-Date: Thu, 26 Mar 1998 19:58:04

Yield: 1 servings
Page 623

POT ROAST OF BUFFALO

1 young buffalo rump roast


1 about 5 1/2-6 lbs.
1/4 lb chilled fat salt pork
1 larding strips.
5 cup big game marinade
1/4 cup lard or margarine
1 tablespoon flour
2 cup beef stock or strong bouilon
1 tablespoon tomatoe paste
2 tablespoon flour dissolved in:
3 tablespoon 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

1 rabbit, wild, cleaned


2 cup bouillon or chicken stock
1 garlic clove, halved
4 bacon strips, smoked
1 cooking oil
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 tablespoon parsley, chopped
6 oz mushrooms, can
1 teaspoon butter
2 tablespoon onion tops, chopped
1/2 teaspoon mustard, dry
1/2 teaspoon sugar
1/2 teaspoon worcestershire sauce
1/4 cup vinegar
4 tablespoon 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

1 rabbit, wild, cleaned


2 cup bouillon or chicken stock
1 garlic clove, halved
4 bacon strips, smoked
1 cooking oil
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 tablespoon parsley, chopped
6 oz mushrooms, can
1 teaspoon butter
2 tablespoon onion tops, chopped
1/2 teaspoon mustard, dry
1/2 teaspoon sugar
1/2 teaspoon worcestershire sauce
1/4 cup vinegar
4 tablespoon 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

4 to 6 slices bacon
4 cups chopped ramps (including green)
4 to 5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup 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

6 slice bacon
4 cup chopped ramps (including
1 green)
5 cup diced red potatoes
3 tablespoon flour
4 cup chicken broth
1 cup heavy cream
1 salt 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: Kailariwoifeyes@aol.Com

Yield: 4 servings
Page 627

POTATO SOUP AND CHILIES

2 tablespoon vegetable oil


2 medium onion; chopped
1 clove garlic; minced
2 cup potatoes; chopped
1 tablespoon flour
1 1/2 cup chicken broth
2 cup milk
4 oz green chilies; diced
1/2 teaspoon celery salt
3/4 cup monterey jack cheese; shredded
3/4 cup colby cheese; shredded
1 dash white pepper
1 tablespoon 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)

1 pigeons
1 butter
3 onions
1 cup meat stock
2 tart papples
3 mushrooms
1 lemon; juice of
1 small glass of madeira wine
1 tablespoon butter
1 tablespoon flour
1 cup 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
to
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

3 cloves
4 tablespoon butter (1/2 stick)
1 1/2 lb cabbage (shredded)
1 lb venison sausage
1 quart beef or venison broth (cut
1 to 1 pieces)
1/2 teaspoon pepper
5 potatoes (peeled & sliced
1 thin)
1 garlic
1 salt (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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 631

PREMIER SMOKEHOUSE ELK BARLEY

6 oz pearl barley
1 boiling elk and bones.
1/3 cup mushrooms
2 carrots (diced)
4 tablespoon butter
1 stalk celery (chopped)
2 potatoes (diced)
1 sour cream
1 salt & 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: Hmmstudio@aol.Com (Hmmstudio)

Yield: 4 servings
Page 632

PRINCESS WHITEFLOWERS WINTER STEW

2 lbs. venison or beef (cubed)


4-5 carrots (chopped)
3-4 small onions (chopped)
2 green bell peppers
1 stalk leeks (cleaned ) (use only white's; of leeks)
3 c. beef stock
1 clove garlic (mashed)
1 basil leaf (crushed)
1/2 c. wheat germ
pepper to taste
2 tbls. corn oil
4 c. water
1 tomato (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

6 oz olive oil
1 sliced carrot
1 sliced onion
1/2 head of celery, cut into one
1 inch chunks
1/2 cup white wine
1/2 cup wine vinegar
4 or 5 stalks of parsley
4 shallots
3 cloves of garlic
1 teaspoon dried thyme
2 bayleaves
1 teaspoon rosemary
6 black peppercorns
1 salt
1 for stew:
3 lb venison roast, cut into
1 large slices
2 tablespoon bacon fat
1/2 cup fresh herbs (thyme, rosemary
1 oregano, marjoram)
3 cloves garlic, crushed
1/4 lb bacon cut into cubes
3 carrots
3/4 lb pitted black & green olives
1 salt and pepper
4 chopped 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


1 tablespoon oil
3 cup water
1/4 cup barbecue sauce
1/2 lb round steak, cut into small pieces
1 teaspoon 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

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon 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

6 washed & cored tomatoes


8 med. potatoes washed & peeled
2 yellow onions peeled & sliced
1 qt. water
1/2 small red chilli pepper crushed
1 green pepper washed & sliced (include see; ds)
1 parsley sprig or tsp. parsley flakes
1 tbls. 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)

3 cup posole (dried corn)


8 cup water
1 1/2 lb beef or pork ribs; trimmed
1 . of all fat
4 red chilies; roasted &
1 . finely chopped
2 teaspoon salt
1 medium onion; coarsely chopped
2 centiliter garlic; finely minced
2 tablespoon fresh epazote, cilantro or
1 . 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

1 3 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

3 cup corn kernels


2 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
3 cup chicken stock
3 cup cooked pumpkin
----GARLIC CREAM----
2 limes, juice and zest only
1 tablespoon 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

2 tsp soft margarine


1/4 c onion, chopped
2 tbsp green bell pepper
1 tbsp flour
1 c skim milk
1 c canned pumpkin puree
1 tsp 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

1 pumpkin, top removed and inside sco; oped out


1/2 pound sugar pumpkin, cubed
4 tablespoons margarine, melted
salt and pepper
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
4 cups vegetable broth
1 cup 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

1 x 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

1 small pumpkin. about 12' or canned (29 oz


2 tb sunflower oil (for fresh pumpkin) o
3 tb maple syrup or honey
1/2 ts ground dried spicebush berries or a
4 c 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 lb pumpkins
500 ml water
10 ml (2 tsp) goose fat
1 onion
5 gm (1 tsp) wild garlic
1 bay leaf
10 gm (1 tbsp) thyme
125 ml (1/2 cup) 15% cream
30 gm (1 oz.) non-salted butter
15 ml (1 tbsp) clover honey
5 ml (1 tsp) salt
10 ml (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 lb pumpkins
500 ml water
10 ml (2 tsp) goose fat
1 onion
5 gm (1 tsp) wild garlic
1 bay leaf
10 gm (1 tbsp) thyme
125 ml (1/2 cup) 15% cream
30 gm (1 oz.) non-salted butter
15 ml (1 tbsp) clover honey
5 ml (1 tsp) salt
10 ml (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

2 medium pumpkins (for recipe)


1 large pumpkin (for tureen)
2 cups chicken broth
1 cup water
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup 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

6 small (6 to 7 inch unblemished pumpkins


1 medium pumpkin (10 to 11 inches in diamete; r)
1 teaspoon 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
2 tablespoons butter
1 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced or pureed
1 yukon gold potato, peeled and diced
6 cups 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

6 small (6 to 7 inches in diameter)


1 unblemished pumpkins
1 medium pumpkin (10 to 11 inches in
1 diameter)
1 teaspoon 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
2 tablespoon butter
1 tablespoon olive oil
2 large onions, chopped
4 cloves garlic, minced or
1 pureed
1 yukon gold potato, peeled
1 and diced
6 cup chicken or vegetable stock
1/2 cup cream, creme fraiche or sour
1 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.

c.1996, M.S. Milliken & S. Feniger, all rights reserved


Page 647

From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07


~0400

Yield: 4 servings
Page 648

PUMPKIN SOUP W/ MEXICAN CINNAMON CREME FRAICHE, TOASTED P

3 tablespoon unsalted butter


1 large onion, coarsely chopped
2 cloves garlic, coarsely
1 chopped
1 large carrot, peeled and coarsely
1 chopped
2 stocks celery, coarsely
1 chopped
7 cup vegetable stock, or water
1 1/2 cup pumpkin puree (not flavored
1 pie filling)
1/4 teaspoon ground mexican cinnamon,
1 plus 1 teaspoon (canella)
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoon honey
2 teaspoon chipotle puree
3/4 cup creme fraiche or sour cream
1 salt and freshly ground
1 pepper
1 garnish: 1/2 cup toasted
1 pumpkin seeds
1 spinach, pear and pancetta
1 salad:
4 oz pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
1 salt and freshly ground
1 pepper
10 oz fresh spinach leaves
2 bosc pears, halved, cored
1 and thinly sliced
1 small 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" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400

Yield: 4 servings

PUMPKIN SOUP WITH FRESH CRANBERRIES

By: Aunt Colleen's recipe book (Chickasaw and Cherokee)

soup
1 tablespoon olive oil
1 pound cubed, peeled and seeded pumpkin
pulp or 2 cups canned solid-pack pu; mpkin
2 cups 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
1 teaspoon salt
1/4 teaspoon pepper
pinch of ground cinnamon
pinch of ground nutmeg
2-1/2 cups water
1 cup (or more) cranberry juice cocktail
cranberries
1/2 cup cranberries
2 tablespoons water
1 tablespoon sugar
1 tablespoon honey
1 cup 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

3 tablespoons unsalted butter


1 large onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stocks celery, coarsely chopped
7 cups 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
2 tablespoons honey
2 teaspoons 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:
4 ounces pancetta, medium dice
1 small shallot, minced
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 teaspoon finely chopped fresh thyme
1/4 cup olive oil
salt and freshly ground pepper
10 ounces fresh spinach leaves
2 bosc pears, halved, cored and thinly sli; ced
1 small 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
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.

Yield: 4 servings
Page 652

PUMPKIN SOUP WITH SAGE AND HAM

By: Jim Weller

3 tb butter
1 onion; chopped
1 carrot; chopped
1 rib of celery; chopped
1/2 granny smith apple peeled, cored, diced
2 c canned pumpkin puree
1/3 c dry white wine
1 tb dried sage
4 allspice berries; crushed
3 1/2 c water
2 1/2 c chicken broth or stock
1 1/2 ts salt
1/4 ts fresh ground black pepper
1/2 lb 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

4 quail [split]
1/4 cup flour
3 tablespoon oil
1 can (3 or 4 oz) mushrooms
1 [drained]
1 can cream of mushroom soup
1/2 can (soup can) white wine
1 cup 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


1 teaspoon salt
1/2 teaspoon pepper
6 quail ( 1/3 to 1/2 lb each)
1/2 cup butter/margarine
1/2 lb fresh mushrooms, sliced
2 cup chicken broth
2 teaspoon minced fresh thyme or 3/4
1 teaspoon dried thyme
1 hot cooked noodles
1 (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

4 quail, about 3/4 lb. each


3/4 cup melted butter
1 salt, pepper
3 tablespoon flour
1 can condensed chicken broth
1 (10-1/2 ounces)
3/4 cup water
1/2 cup sauternes
1 dash 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 KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232154 -0800

Yield: 4 servings
Page 655

QUAIL MAGNIFICENT

6 quail; cleaned
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1 vegetable oil
2 1/2 cup chicken broth
1/4 teaspoon ground cinnamon
1/2 teaspoon poultry seasoning
1 tablespoon plus 1 tsp molasses
1 centiliter garlic; pressed
1 teaspoon lemon juice
4 medium carrots; cut into 2-inch pieces
2 stalks celery; cut into 2 pieces
1/4 lb fresh mushrooms
2 green 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

4 quail
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1 white pepper to taste
1/2 cup flour
1/3 cup butter
1/3 cup white wine
1/3 cup chicken broth
1 tablespoon lemon juice
1/4 cup white grapes [seedless]
2 tablespoon 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 to 12 sweet dumpling, carnival, or del; icata squash (about 3/4 l


1/2 cup chopped pecans
1 tablespoon olive oil
2 onions (1 lb. tota , chopped
2 cups chopped celery
5 1/4 cups vegetable broth
1 1/2 cups wild rice, rinsed and drained
2 tablespoons 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
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons hungarian sweet paprika
1 teaspoon 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
1 cup water
1 14 1/2 -ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squas; h (from 1 1/2-pound squas
2 cups 3/4-inch cubes peeled carrots
quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons 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

1 seasoning:
2 whole bay leaves
1 teaspoon salt
1 teaspoon white pepper
4 tablespoon margarine
1 1/2 cup finely chopped onions
1 1/2 cup finely chopped celery
1 1/2 cup finely chopped green
1 peppers
1 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon ground red sandalwood (opt)
1 main ingredients:
1 (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
2 cup uncooked rice, preferrably converte; d
3 cup 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)

1 rabbit
1 potato filling recipe
1/2 cup broth **
1 1/2 tablespoon flour
1 salt & 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

8 rabbit thighs, skin on


1 salt & fresh black pepper
2 cup plus 2 tablespoons flour
1 egg
2 tablespoon milk
12 oz bacon, chopped
1 pint pearl onions, peeled
1 lb domestic cap mushrooms,
1 thinly sliced
1/4 cup chopped shallots
2 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
3 cup fruity riesling wine
2 cup brown chicken stock
2 tablespoon butter
1 tablespoon 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

1 ingredients:
1 stick of butter or
1 margarine. melted
1 onion, chopped
1 cup chicken broth
1 tablespoon curry powder
1 young rabbits, cut into
1 pieces
1/2 cup flour
1 tart apple, chopped
2 cup sour cream
2 teaspoon 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 sylvia.steiger@lunatic.com, 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

1 large or 2 small rabbit[s]


1 seasoned flour, for dredging
1/4 lb diced salt pork
1/4 cup shallots; chopped or
1/4 cup onion; chopped plus
1 centiliter garlic; minced
1 cup mushrooms, sliced
3/4 cup chicken stock
3/4 cup dry red wine
1 1/2 oz brandy
2 teaspoon butter
2 teaspoon flour, opt'l
----IN A SPICE BAG----
1 slice lemon rind
10 peppercorns
2 parsley sprigs
2 ribs leafy celery
1 bay leaf
1 dried 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

1 lg. rabbit cut in pieces


3 tablespoon butter
1 onion, sliced
1 carrot, sliced
2 celery stalks, diced
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 cup chicken bouillon
2 tablespoon vinegar
1/2 cup dry white wine
1/4 cup sour cream
1 salt & 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

5 cloves garlic, peeled


2 inch sprig fresh rosemary
1 or
1 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored,
1 cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch
1 wedges
3 oz pancetta (unsmoked italian
1 bacon), minced
1 teaspoon fennel seed, coarsely
1 ground
1/2 cup coarsely chopped fennel
1 tops
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: japlady@nwu.edu (Rebecca Radnor) Adapted by Patti Vincent

Yield: 4 servings
Page 667

RABBIT SAUSAGE

1 lb rabbit flesh
4 bacon slices
1/4 cup rabbit liver
1/4 cup onions -- pared & diced
1 tablespoon garlic -- pared & minced
1 teaspoon sage -- chopped
1 teaspoon rosemary -- chopped
1 teaspoon thyme -- chopped
1 teaspoon parsley -- chopped
1 1/2 teaspoon salt
1 teaspoon sugar
2 teaspoon pepper
1 tablespoon sherry
1 teaspoon hazelnut oil
3/4 cup heavy cream
1 egg
3 oz rabbit flesh, seared --
1 coarsely chopped
2 feet hog casing
1 chicken bouillon -- as
1 needed

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" <ryanja@WKUVX1.WKU.EDU>

Yield: 6 servings
Page 668

RABBIT STEW

3 rabbits cut into pieces


1 cup flour
1/4 cup olive oil
1/2 cup onions, chopped
2 garlic clove, minced
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
1 teaspoon cayenne pepper
1/4 cup parsley, minced
1 salt & 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

3 rabbits cut into pieces


1 cup flour
1/4 cup olive oil
1/2 cup onions, chopped
2 garlic clove, minced
1/4 cup wine, sherry, dry
1 cup chicken broth
1 cup game marinade, strained
1 teaspoon thyme
1 teaspoon sage
1 teaspoon cayenne pepper
1/4 cup parsley, minced
1 salt & 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


2 tablespoon olive oil
1 large onion: sliced 1/8 thick
3 juniper berries; crushed
1 large bay leaf
1/2 teaspoon crumbled dry rosemary
1 1/2 teaspoon salt
1 freshly ground pepper
5 lb fresh or frozen rabbit cut into 2 s; quares
2 tablespoon flour
6 slice lean bacon; chopped
1/4 cup shallots; finely chopped
1/2 cup celery; coarsely chopped
6 small carrots; scraped and
1 coarsely chopped
1 1/2 cup chicken stock
1 teaspoon thyme; dried
2 teaspoon parsley; finely chopped
2 small bay leaves
1/2 cup port
3 tablespoon 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
<dee@ncsi.Net>

Yield: 6 serves

RABBIT STEW AND FATBACK

1 rabbit, dressed
1/4 lb salt pork
2 cup water, cold
4 cup potatoes, cubed
1 cup tomatoes
2 cup carrots, sliced
1 cup celery, diced
1/2 cup onion, chopped
2 teaspoon salt
1/2 teaspoon pepper
3 tablespoon 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

1 rabbit, dressed
1/4 lb salt pork
2 cup water, cold
4 cup potatoes, cubed
1 cup tomatoes
2 cup carrots, sliced
1 cup celery, diced
1/2 cup onion, chopped
2 teaspoon salt
1/2 teaspoon pepper
3 tablespoon 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

4 teaspoon vegetable oil -- divided


1 1/2 lb rabbit -- cut in pieces
1/2 cup chopped onion
1 clove garlic -- minced
1 medium green bell pepper -- in 1
1 squares
1 cup mushrooms -- sliced
2 teaspoon flour
3 medium tomatoes -- blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 pkg instant chicken broth and
1 seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon 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

1 marinade:
1 red wine
1 red wine vinegar
1 several garlic cloves
1 rabbit stock from the bones
1 prepared rabbit
1 bouquet garni
1 pkg dried apricots
1 sauce:
1 butter, garlic, reserved
1 rabbit 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

1 rabbit
2 teaspoon coltsfoot salt
1 cold water
3 wild onions
2 handsful mint
15 to 20 arrowhead tubers
3/4 cup flour
2 tablespoon baking ppowder
1/2 teaspoon salt
1 egg
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 lb whole rabbit; separated into


4 leg-thigh
1 joints and 2 - loin pieces
1 ; s&p
3 tablespoon olive oil
2 medium red onions; sliced
2 centiliter garlic; peeled and sliced
1 1/2 cup cabernet sauvignon
1 cup mavrodaphne; or ruby port
14 1/2 oz can chicken broth
1/8 teaspoon ground allspice
1 bay leaf; tied with
1 cinnamon stick; and
3 cloves; in a bundle of
1 cheesecloth
1 1/2 cup pearl onions, peeled
2 teaspoon butter
1/4 teaspoon sugar
1 diced fresh tomatoes, for
1 garnish (opt)
1 fried onion rings, for
1 garnish (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

1 large or 2 small rabbit[s]


4 slice bacon
2 garlic cloves, peeled
1 tablespoon dried sage
1/2 cup vegetable oil
1 salt and pepper to taste
1 flour for dredging
1 teaspoon balsamic vinegar
1 cup dry white wine
2 cup 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

1 (2-1/2 lb) fresh rabbit or


1 frozen rabbit; thawed
4 medium carrots
1 butter or margarine
1/4 teaspoon pepper
1 salt
1 dried thyme leaves
1 cup wild rice
1/2 cup regular long-grain rice
1/2 lb small mushrooms
1 medium onion; chopped
1/3 cup dry red wine
1 teaspoon chicken bouillon
1 watercress 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. jphelps@slip.net or jphelps@best.com


From: Judi Mae Phelps <jphelps@shell13.

Yield: 4 servings
Page 678

RABBIT, ESCHALOT AND GARLIC STEW

2 medium-size rabbits, cut


1 into pieces on the bone
3 tablespoon olive oil or more if
1 necessary
125 gm smoked streaky bacon,
1 chopped
24 eschalots, peeled
60 cloves garlic (about 5
1 heads), unpeeled
3 tablespoon chopped thyme
3 tablespoon chopped thyme leaves
2 large handfuls chopped parsley
5 bay leaves
1 salt and freshly ground
1 pepper
3/4 cup dry sherry
1/2 to 3/4 bottle white wine
2 1/2 cup chicken stock
1 to serve:
1 cooked 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

2 oz butter
2 1/2 lb rabbit, stewing veal or chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped finely
6 oz pot barley
3 3/4 cup water
3 tablespoon wine vinegar
2 bay leaves salt pepper
1 tablespoon 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

2 oz butter
2 1/2 lb rabbit, stewing veal or chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped finely
6 oz pot barley
3 3/4 cup water
3 tablespoon wine vinegar
2 bay leaves salt pepper
1 tablespoon 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

2 oz butter
2 1/2 lb rabbit, stewing veal or chicken joi; nts
1 lb leeks, thickly sliced
4 cloves garlic, chopped finely
6 oz pot barley
3 3/4 cup water
3 tablespoon wine vinegar
2 bay leaves salt pepper
1 tablespoon 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

3 tablespoon vegetable oil


1 whole 9 rib rack farm raised
1 venison (??? udd)
1 salt and freshly ground
1 black pepper to taste
2 tablespoon unsalted butter
4 tart apples (such as granny
1 smith),
1 cored and sliced into
1 eighths
1/2 cup sugar
1/4 cup balsamic vinegar
1/2 cup dry red wine
2 tablespoon szechuan peppercorns,
1 toasted and crushed
1/2 cup game stock or chicken stock
3 tablespoon 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

1 medium racoon *
1 pint baby limas
1 pint white peas
2 quart tomatoes
2 lb potatoes
1 pint whole kernel corn
16 oz can of tomato paste
2 large onions
16 oz can of tomatoe sauce
10 oz package of frozen okra (opt)
2 carrots, sliced.
3 quart water
1 worcheshire sauce
1 soy sauce
1 salt & pepper
1 various seasonings to taste
1 (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

3 lb venison; boneless, in 1
1 cubes
1 large onion; sliced
2 tablespoon parsley; chopped
1 bay leaf; crushed [m says
1 leave whole]
1 pinch marjoram
1 pinch thyme
1 teaspoon peppercorns; whole
2 oz wine vinegar
2 cup dry red wine
2 tablespoon flour
3 tablespoon butter
1 broth; or bouillon to cover
18 small onions; peeled
8 oz mushrooms; sliced
3 tablespoon butter
1 lemon; 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

1 rabbit, boned
1/2 cup flour
1/4 lb butter
1 pkg prunes
1 can beef broth
1 can chicken broth
1 salt & 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


1 cup ground venison
1 can tomato soup
1 salt and pepper to taste
6 eggs
1 teaspoon worcestershire sauce
2 tablespoon 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" <tsiwoni@minsrecipes.C

Yield: 4 servings
Page 685

REBEL ROUSER BAKED VENISON STEAK

3 lb boneless venison steaks


1 single garlic salt
1 single celery salt
1 single pepper
1 single flour
1/4 cup oil
1 medium onion, chopped
1 cup celery, thinly sliced
1 cup mushrooms, sliced
2 can cream of mushroom soup
1 can cheddar cheese soup
2 can 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

1 lb to 1 1/2 lbs ground cut from cobs; buffalo meat


3 cup cooked red beans
1 large red onion; diced
3 cup cooked black beans
3 cloves garlic; minced
3 tablespoon chili powder
1 red bell pepper; diced
2 tablespoon tamari sauce
1 green bell pepper or salt to taste; diced
1 tablespoon ground cumin
1 yellow bell pepper
1 tablespoon honey; if desired diced
1/2 teaspoon crushed red pepper
2 large tomatoes; diced flakes
2 ears sweet corn
1 chopped 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

1 dried 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

1 x 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

2 lb good stewing venison - (trimmed wei; ght)


1 onion
3/4 lb 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
1 butter
1 oil
1 flour
1 sugar
1 bay leaves
----FOR THE FORCEMEAT BALLS----
8 oz fresh breadcrumbs
8 oz grated suet
2 lemons (grated zest only)
1 1/2 tablespoon lemon juice
1 large egg
3 tablespoon 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


2 garlic cloves, crushed
3 tablespoon chili powder
1/8 teaspoon ground cumin seeds
1/4 teaspoon black pepper
4 lb saddle of wild boar
1 lb black turtle beans
2 tablespoon olive oil
1/2 cup diced salt pork
2 onions, chpd
3 cloves garlic, minced
1 jalapeno minced
1 cup cooked, smoked ham
2 cup beef broth
1 bay leaf
1 teaspoon chpd oregano
1 teaspoon red wine vinegar
2 tablespoon dark rum
4 scallions, thinly sliced
2 eggs, 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


1 # salt pork (lean and fat)
1 # 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

5 lb dressed duckling
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
1 ; tangerine stuffing
1/4 teaspoon lemon-pepper seasoning
1 garnishes: grapes, oranges, lemons,; and limes
----TANGERINE STUFFING----
1/3 cup celery; chopped
3 tablespoon butter or margarine; melted
2 tangerines
2 2/3 cup herb-seasoned stuffing mix
2 cup 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

1 goose; (9-12 lb canadian)


1 tart apple; peeled and diced
10 dried figs; cut in 1/4's
2 1/2 cup crumbled corn bread
1 salt to taste
1 ground pepper to taste
3 tablespoon chopped parsley
2 teaspoon chopped fresh savory
1 gravy:
1 1/2 cup reserved goose broth
1 tablespoon 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

1 ===stuffing===
1/4 cup unsalted butter
2 small onions; finely chopped
2 celery stalks; diced
5 garlic cloves; chopped
1 pkg cubed herbed stuffing -
1 mix (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
2 eggs; beaten to blend
1 cup chicken stock or
1 canned broth
1 ===goose===
1 (12 lb) goose; fat removed
1 lemon; halved
3 slice 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, tmvm93b@prodigy.com. From:
"Griff" Date: 22 Jul 97 Meal-Master Format
Recipes (Mailing List) Ä

Yield: 6 servings
Page 695

ROAST GROUSE WITH WILD RICE

2 grouse, about 1-1/2 lbs each


1 salt
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 cup condensed consomme'
1 (10-1/2 ounces)
1/8 teaspoon crumbled oregano
1 cup wild rice
1 water
1 medium onion; chopped
2 carrots; chopped
1 apple; peeled and chopped
1 can con cream of mushroom soup
1 (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 KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232106 -0800

Yield: 4 servings
Page 696

ROAST LEG OF VENISON OR CARIBOU

1 leg of venison or caribou; bone in


6 oz fat larding pork or
6 strips of bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon ground ginger [opt'l] or
1/4 teaspoon allspice and
1 oregano leaves or
1 marjoram leaves or
1 sprigs of rosemary or
1 sage and garlic
2 tablespoon vegetable oil
1 cup butter; melted
2 cup meat stock; beef or venison
1 cup dry sherry; divided
1/3 cup flour
2 tablespoon butter; melted
5 teaspoon dry red wine
1/4 tablespoon grated orange rind
2 tablespoon 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


1 (about 1/4-1/2 lb salt pork)
6 lb leg of venison
2 cloves garlic, sliced thin
1/4 lb butter, softened
1 tablespoon powdered thyme
3 tablespoon flour
1 salt & 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

1 loin roast venison


1/2 lb salt pork; cut into strips
1 small onion; chopped
1 centiliter garlic; minced
1 tablespoon fresh parsley; chopped
1/2 bay leaf; crushed
1/2 teaspoon celery seeds
1/2 teaspoon dry thyme pepper; to taste
4 whole cloves
1 teaspoon 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

2 thick slices of lemon


2 thick slices of orange
2 slices fresh ginger, peeled
1 1/2 cup sugar
1 small bay leaf
2 cup fresh cranberries
4 lb boneless loin of venison, at room t; emperature
2 tablespoon olive oil
1 teaspoon salt
1 1/4 teaspoon freshly ground pepper
3/4 teaspoon juniper berries, finely chopped
2 cup dry red wine
2 cup beef or venison stock
2 tablespoon cold butter, cut into pieces
1 fresh 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

1 c olive oil
1/2 c carrot; finely chopped
1/2 c celery; finely chopped
1/2 c onion; finely chopped
4 cl garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tb clarified butter
salt to taste
fresh ground black pepper
savory wine sauce:
3 c beef stock
2 tb butter
reserved venison bones
1/4 c minced shallots
1 cl garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tb sherry wine vinegar
1/4 c port
2 tb 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

1 cup olive oil


1/2 cup carrot; finely chopped
1/2 cup celery; finely chopped
1/2 cup onion; finely chopped
4 centiliter garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tablespoon clarified butter
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 cup beef stock
2 tablespoon butter
1 reserved venison bones
1/4 cup minced shallots
1 centiliter garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tablespoon sherry wine vinegar
1/4 cup port
2 tablespoon red currant jelly
1 salt to taste
1 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. 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

2 pheasants
1/4 cup onion; finely chopped
2 tablespoon butter
2 pheasant livers; finely chopped
1 1/2 cup day old bread; cubed
2 tablespoon butter
1/2 cup granny smith apple; peeled, chopped
1 tablespoon parsley
2 tablespoon butter; room temp
4 slice 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" <stewburner@sailorradate: Sun, 23 Nov 2003 06:05:13


~0800

Yield: 4 servings
Page 703

ROAST PHEASANT STUFFED WITH GRUYERE AND NOODLES - LLBGFC

3 pheasants
1 salt
8 oz package wide noodles
1 quart chicken broth
1/4 lb mushrooms
1/4 lb butter
1/2 cup gruyere; freshly grated
1/2 cup heavy cream
1 freshly ground pepper
1/2 teaspoon dried sage
1 carrot; cut in 1/4 slices
1 onion; coarsely chopped
1 mornay sauce
----MORNAY SAUCE----
2 tablespoon butter or margarine
2 tablespoon flour
1 cup milk, cream, or broth
1 grated parmesan cheese
1 salt & 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
2 lb mushrooms; sliced
7 shallots; chopped
2 pheasants
4 strips bacon
4 to 5 chicken livers or pheasant liv; ers & 3 chicken livers
2 tablespoon 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_

1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
1 teaspoon marjoram
4 lb to 5 lb dressed hare -or-
2 cottontails
1/4 lb salt pork; sliced
1/4 cup dry red wine
1 tablespoon vinegar
1 small onion; chopped
1/2 cup beef or chicken stock
1 tablespoon beach plum or red currant jelly
1/2 cup heavy cream
1 pepper
1 teaspoon flour stirred with.......
2 tablespoon 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

2 tablespoon olive oil


1 2 3/4-lb rack of venison, trimmed,; boned, bones reserved
1 small onion, chopped
1 small leek, chopped
1 carrot, chopped
4 cup water
1 1/2 cup dry red wine
1 cup canned low-salt chicken broth
1 cup canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tablespoon (1 stick) chilled butter
1 lb 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 & <gg>

Yield: 4 to 6 servi
Page 708

ROAST SHERRIED PHEASANT

1 pheasant (1 1/2 - 3 lb) ready to co; ok


1 salt - to taste
1 bay leaf
1 garlic clove
4 celery leaves
1 slice lemon
4 slice bacon
1 cup chicken broth
2 tablespoon all-purpose flour
3 tablespoon 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,

4 sm cooking apples
1 lemon, juice of
2 tb gooseberry, rowanberry or redcurran
1 tb butter
2 ts soft light brown sugar
1 kg young venison
3 tb oil; approx
sauce:
150 ml game or beef stock
2 tb gooseberry, rowanberry or redcurran; t jelly
1 pn ground cloves
salt & pepper
2 ts cornflour
2 tb 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 lb boned leg of venison roast


1 teaspoon salt
1/4 teaspoon chopped onion
1/4 cup lemon juice
1 cup burgundy wine
9 bacon slices
1/4 teaspoon dried thyme leaves
1 clove garlic, minced
1 cup 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

1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 tablespoon olive oil
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
1 tablespoon chopped shallots
2 cup demi-glace (reduced stock)
1 tablespoon unsalted butter
1 salt 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

1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 tablespoon olive oil
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
1 tablespoon chopped shallots
2 cup demi-glace (reduced stock)
1 tablespoon unsalted butter
1 salt 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

1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 tablespoon olive oil
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
1 tablespoon chopped shallots
2 cup demi-glace (reduced stock)
1 tablespoon unsalted butter
1 salt 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

1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 tablespoon olive oil
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
1 tablespoon chopped shallots
2 cup demi-glace (reduced stock)
1 tablespoon unsalted butter
1 salt 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

1 stephen ceideburg
----STUFFING----
2 cup fresh black figs
1 cup fresh date
1 cup coarsely chopped, lightly roasted w; alnuts
----MEAT----
10 lb boar hind
1 tablespoon olive oil
1 crushed thyme to taste
1 salt to taste
----SAUCE----
2 cup port wine
1 cup zinfandel
1/2 cup sugar
1 cup chopped fresh or dried figs
1 tablespoon chopped shallots
2 cup demi-glace (reduced stock)
1 tablespoon unsalted butter
1 salt 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

2 sprigs of tarragon
3 to 4 sprigs of thyme
1 teaspoon milled black pepper
1 mallard
200 ml (7fl oz) white wine vinegar
100 gm (4oz) unsalted butter
100 gm (4oz) pancetta or streaky bacon, t; hinly sliced
1 onion
4 small salted anchovy fillets
1 pinch sugar
1 glass white wine
200 ml (7fl oz) chicken stock
1 teaspoon 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&deg;C/450&deg;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

2 ducks, cleaned and dressed


1 butter or bacon grease
1 salt and pepper
1 10-1/2 oz can beef consomme
1/4 lb fresh mushrooms sliced and
1 sauted
4 cup cooked wild rice
1 cup cooked brown rice
1 tokay grapes for garnish
1 current jelly sauce:
1 jar 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 <ssparks@mailbox.arn.net> [ bakery-shoppe ]

Yield: 1 servings
Page 719

ROAST WILD GOOSE W/ GARLIC, ONION AND SAGE STUFFING

1 stuffing:
1/4 cup unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
14 oz 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
2 eggs, beaten to blend
1 cup chicken stock or
1 canned broth
1 goose:
12 lb goose, fat removed from
1 cavity
1 lemon, halved
3 bacon 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: HUNTING@TAMU.EDU in rec.hunting
From: Jim Weller

Yield: 6 servings
Page 720

ROASTED ACORN SQUASH SOUP

2 medium acorn squash


2 tablespoons olive oil, plus more for brushing o; n squash
salt
ground black pepper
2 tablespoons butter
1 medium yellow onion, chopped
1 large carrot, chopped
4 ribs celery, chopped
1 cup white port
6 cups chicken stock or 1 (49.5-ounce) can; chicken broth
2 thyme sprigs
1 bay leaf
2 whole cloves
2 pods 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:


1 cup heavy (40 percent 'gourmet') cream
5 tablespoons cultured buttermilk
1 tablespoon lemon juice
1 star anise
1 pinch salt
for wild rice:
2 tablespoons wild rice
1 cup vegetable stock
1 bay leaf
1 cinnamon stick
1 pinch salt
for bisque:
1 (2-pound) butternut squash
about 1 teaspoon mixed-spice butter; (see note)
3 tablespoons butter, divided
1 large white onion, diced
1 medium fennel bulb, white part only, diced
1 cinnamon stick
4 allspice berries
2 cloves
1 small bunch fresh thyme
4 cups 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 lb fresh chestnuts


1/3 c unsalted butter
1/2 c chicken stock
1 c carrots; sliced
1/2 celery root; peeled, sliced-into 1/2'
salt to taste
fresh ground black pepper
3 sprigs fresh thyme
16 pearl onions
1 ts sugar
1/2 fennel bulb; thinly sliced
1/4 c 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

1 x 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

2 ears fresh corn


1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch mache
1 teaspoon 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

1 blue corn chorizo dressing


1/2 cup unsalted butter
1 lb chorizo, finely diced
6 garlic cloves, finely diced
1/4 cup finely diced celery
1 medium onion, finely diced
1/4 cup diced carrot
1 poblano, finely diced
1 recipe blue cornbread,
1 crumbled
1 teaspoon coarsely chopped thyme
1 leaves
1 teaspoon coarsely chopped sage
1 leaves
1 tablespoon coarsely chopped cilantro
1 egg
1/2 cup chicken stock
1 salt and freshly ground
1 black pepper
1 cranberry mango relish
1 cup fresh cranberries
1/4 cup brown sugar
1 large mango, peeled, seeded and
1 coarsely chopped
3 tablespoon finely diced red onion
1 tablespoon minced jalapeno
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1 salt and freshly ground
1 pepper
1 hens:
2 tablespoon unsalted butter
2 tablespoon olive oil
4 cornish game hens
1 salt and freshly ground
1 pepper

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" <tsiwoni@minsrecipes.Cdate: Tue, 3 Jun 2003 23:49:10
~0400

Yield: 4 servings

ROASTED DOVE VIDALIA

20 dove breasts, flour seasoned with; salt and pepper


1 stick butter
1 medium vidalia onion, chopped
1 rib celery, chopped
1 tablespoon parsley
1 single dash paprika
1/4 teaspoon thyme
2 tablespoon worcestershire
1/2 cup red wine
2 beef bouillon cubes
1 chicken bouillon cube
1/2 cup water
1/2 lb 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" <stewburner@sailorradate: Wed, 3 Sep 2003 07:01:20
~0700

Yield: 5 servings
Page 728

ROASTED PUMPKIN SOUP WITH CRISPY DUCK CONFIT RELISH

3 cup peeled and diced pumpkin


1 (1/4-inch diced)
1 drizzle of olive oil
1/4 cup pure cane syrup
1 salt
1 freshly ground black pepper
2 tablespoon butter
1 cup julienne onions
1 teaspoon chopped garlic
2 bay leaves
4 cup chicken stock
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup heavy cream
1/4 cup smooth peanut butter
2 tablespoon chopped chives
2 cup shredded duck confit, recipe
1 follows
1/4 cup roasted pumpkin seeds
1 duck confit
4 duck leg portions with
1 thighs attached, excess fat
1 trimmed and reserved
1 (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher
1 salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cup 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" <tsiwoni@minsrecipes.Cdate: Mon, 6 Oct 2003 19:47:07
~0400

Yield: 4 servings
Page 730

ROASTED QUAIL STUFFED WITH VEAL

3/4 lb veal stew meat, diced into


1 inch cubes
1 salt & fresh black pepper
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 crushed garlic cloves
1/2 cup chopped canned tomatoes
1 teaspoon green peppercorns
4 cup veal stock
1/2 stick plus 1 tablespoon
1 butter
8 whole quails, semi-boneless
1 essence
1/2 cup melted butter
1 cup madeira
2 cup veal demi-glace
4 1/2 cup milk
2 cup quick white grits
6 oz 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

4 lb rib rack of venison, halved


1 to form two 4 to 6 rib
1 racks
2 lb shallots, trimmed and
1 peeled
2 tablespoon vegetable oil plus
1 additional for rubbing the
1 venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries; crushed
1 lightly
2 teaspoon cornstarch dissolved in
2 tablespoon water
1/3 cup dried cranberries
1 tablespoon 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

1 goose
1 prunes
1 apples
1 small onion
1 bacon or salt pork
1 carrots
1 potatoes
1 onions
1 parsnips
1 chicken 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 lb japanese knotweed shoots and


1 young leaves (peel only if
1 shoots were over 8 inches
1 tall)
1 small onion, chopped
1 clove garlic, minced
16 oz 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 <ledameredith@jun

Yield: 4 servings
Page 734

ROBERT'S JUICY VENISON ROAST

3 tablespoon sunflower or safflower oil


3 lb venison roast
1 medium onion diced to 3/8 in.
1 square
1 can cream of mushroom soup
1 pkg lipton onion soup mix
2 cloves garlic, sliced
1 aluminum foil, heavy duty
1 roaster pan 10 1/2 x 14x 2
1 deep
1 frying 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" <robert@westbend

Yield: 4 servings

ROSE HIP SOUP

By: t of the Country Cook by Pat K

1 quart 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. )
1 tablespoon potato starch, cornstarch, or tapio; ca granules
6 (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

1 lb rutabaga
2 carrots, peeled and cut into
2 inch lengths
1 small onion, thinly sliced
1 tablespoon light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1 pinch cayenne pepper
1 salt, to taste
2 tablespoon unsalted butter
1 cup basic chicken broth or
1 vegetable 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" <beckydoll@doramail.C

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----


3 lb rabbit, use only the - saddle secti; on **
1 small carrot
1/2 medium onion
1 celery, stalk
1 garlic, clove, crushed
2 rosemary, fresh, sprigs
1 tablespoon oil, olive
2 tablespoon butter
1 1/3 cup wine, white
1 cup stock, rabbit or
1 cup bouillon, chicken
1 medium tomato, sliced
1 salt (to taste)
1 pepper (to taste)
----LEEKS----
2 medium leeks
1 tablespoon butter
1 salt (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----


3 lb rabbit, use only the - saddle secti; on **
1 small carrot
1/2 medium onion
1 celery, stalk
1 garlic, clove, crushed
2 rosemary, fresh, sprigs
1 tablespoon oil, olive
2 tablespoon butter
1 1/3 cup wine, white
1 cup stock, rabbit or
1 cup bouillon, chicken
1 medium tomato, sliced
1 salt (to taste)
1 pepper (to taste)
----LEEKS----
2 medium leeks
1 tablespoon butter
1 salt (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

5 lb saddle of venison
1 1/2 teaspoon salt
1 teaspoon pepper
----MARINADE----
1 cup dry red wine
1/2 cup red wine vinegar
1/2 cup water
2 tablespoon veg oil
2 sprigs fresh parsley
2 centiliter garlic; peeled, crushed
8 juniper berries
2 whole cloves
1 bay leaf
1 sprig fresh thyne
2 onions; peeled & sliced
1 carrot; scraped & sliced
1 stalk celery; sliced
----TO COOK VENISON----
1/3 cup butter; melted
1/2 cup brandy; warmed
1 cup brown stock
2 tablespoon currant jelly
1/3 cup sour cream
1 salt & 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
1 leek; white only, sliced
1 celery rib; thinly sliced
1 fennel bulb; thinly sliced
1 lb jerusalem artichokes; peeled and thinly sliced
1 bouquet garni; [bay leaf, thyme and pars
6 c chicken stock
1/4 c 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

4 whitebill breasts
1/2 cup ham or bacon
1 tablespoon salt
1 carrot, diced
1 teaspoon pepper
1 onion, chopped
1/2 cup oil
1 clove garlic, minced
1 cup hot stock
1 teaspoon 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. <B>Fry</B> ham or bacon, carrots,
onions, garlic and nutmeg, stirring and turning with a spatula. Add
this to the whitebill, cover and <B>simmer</B> 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 karlos@ix.netcom.com rec.hunting


Page 743

Yield: 1 servings
Page 744

SALMON AND WILD MUSHROOM CHOWDER

----PEPPER CROUTONS----
2 slice sourdough bread; crusts removed
2 tablespoon unsalted butter
1 teaspoon cracked pepper
1/4 teaspoon sait
----SALMON CHOWDER----
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 cup chicken broth
1 cup clam juice
1 (8-oz) potato, peeled and chopped
1/3 cup dry white wine
2 teaspoon lemon juice
1 1/3 cup flaked poached salmon (bones and s; kin removed)
1 cup 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 & <gg> From: Ken


Gregg <kgregg@cookbooks.Com>date: Fri, 23 Aug 1996 08:52:42 ~0500

From: Ian Hoare Date: 02-12-03

Yield: 4 servings

SALMON SOUP WET'SUWET'EN

4 cup fish stock


1/4 lb salmon roe
1 lb pacific salmon; cubed
1/2 lb potato; diced
1 rib celery; diced
1 medium onion; diced
1 sea salt
1 black pepper
1 pinch curry powder
1 bay leaf
1 dry 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

1 young plantain leaves


1 nettle tops
1 lamb's quarters
1 asparagus
1 shepherd's purse
1 wild garlic
1 violet leaves
1 miners lettuce
1 poke weed (must be boiled in
1 at least two water changes)
1 dandelion leaves and crowns
1 (two water changes also)
1 introduce hot water
1 to plant
1 milk weed buds (two water
1 changes) introduce hot water
1 to plant
1 chicory
1 henbit

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" <ymd744@c130.Aon From: EdibleWild@onelist.com

Yield: 4 servings
Page 747

SAN BLAS STEW

2 green plantains
2 med. yellow yams (scrubbed & peeled jack; ets left on)
1 chicken or approximate. 2-3 lbs. chicken pa; rts (chopped)
1/2 tsp. saffron (or 2 tbls. tomato paste)
4 c. water
1 pkg. 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

5 lb venison roast
1/2 cup oil
1/4 lb salt pork, diced
2 med. onions, chopped
2 garlic cloves, minced
1 bay leaf
3 carrots
1 leek
2 cup beef stock or bouillon additional-
1 sage
1 garlic clove, sliced
1 salt
1 fresh 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

2 lbs. ground chuck


chopped onion
2 16 oz. cans whole kernel corn (with the ju; ice)
2 cans pinto beans (also with the juice)
1 can rotelle tomato
1 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

2 dried new mexico chili peppers


2 cups boiling water
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 finely chopped jalapeno pepper, optional
1 teaspoon salt, optional
1 teaspoon dried oregano leaves
4 cups peeled, cubed sweet potatoes, about; 1/2 inch
6 cups vegetable or chicken broth
2 cups corn kernels, thawed if frozen
1 teaspoon grated lime zest
2 tablespoons lime juice
2 roasted 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

2 dried new mexico chili peppers


2 cups boiling water
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 finely chopped jalapeno pepper, optional
1 teaspoon salt, optional
1 teaspoon dried oregano leaves
4 cups peeled, cubed sweet potatoes, about; 1/2 inch
6 cups vegetable or chicken broth
2 cups corn kernels, thawed if frozen
1 teaspoon grated lime zest
2 tablespoons lime juice
2 roasted 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

2 dried new mexico chili


1 peppers
2 cup boiling water
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 finely chopped jalapeno
1 pepper, optional
1 teaspoon salt, optional
1 teaspoon dried oregano leaves
4 cup peeled, cubed sweet potatoes
1 about 1/2 inch
6 cup vegetable or chicken broth
2 cup corn kernels, thawed if
1 frozen
1 teaspoon grated lime zest
2 tablespoon lime juice
2 roasted red peppers, cut
1 into thin strips
1 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.

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: Shirl4116@aol.Com 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
1 onion, finely chopped
1 tablespoon flour
1 tablespoon vinegar
4 to 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----
2 onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 cloves
10 peppercorns
4 bayleaves
4 parsley sprigs
2 1/2 cup red wine vinegar
1 4 pound beef round
1 salt and pepper
1 flour
4 tablespoon butter
2 cup beef stock
----DUMPLINGS----
6 potatoes
1 salt
2 eggs, well beaten
1 cup flour
1 nutmeg
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: Lionheart@chase3000.Com Date: 04 Mar 97 Meal-Master
Format Recipes (Mailing List) Ä

Yield: 8 servings
Page 754

SAUTEED BREAST OF PHEASANT WITH WILD MUSHROOMS

4 pheasants, about 1 lb. each


1 salt & freshly ground pepper
16 thin asparagus *
1 cup kale (packed) **
1 large ripe tomato; peeled
6 tablespoon butter
2 shallots; finely chopped
1 leek; white part only ***
2 large scallions; sliced
8 large shitake mushrooms ****
1 cup 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

4 4 oz. quail, split down


1 the back
1 1/2 teaspoon creole spice
1 tablespoon oil
2 tablespoon chopped onion
2 italian tomatoes, split
1 lengthwise and roasted
1 at 400 degrees for 15
1 minutes
1 1/2 cup veal stock
1/2 cup cooked grits, leftover is
1 okay
1 tablespoon chopped green onion
1 salt and pepper
1 tablespoon 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

2 oz prosciutto, chopped
2 tablespoon olive oil, plus 1/4 cup
1 tablespoon unsalted butter
3 lb rabbit, cut into serving
1 pieces and patted dry
1 salt and fresh pepper
1 large bay leaf
2 sprigs fresh rosemary
2 tablespoon minced fresh parsley
1 cup chicken stock
4 large roasted red peppers
1 peeled, cored, seeded
1 and sliced
2 teaspoon minced garlic
4 drained anchovy filets
1 chopped
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 lb slab bacon; cut into 1/4 dice


1 medium onion; coarsely chopped
6 medium carrots; peeled, halved lengthwise
2 teaspoon chili powder
2 teaspoon cumin; ground
1 teaspoon majoram or oregano; dried
1/4 teaspoon red-pepper flakes
2 lb venison shoulder, cut into 1/2 cube; s
1 can italian plum tomatoes; 28oz, crushed
1 1/2 cup beef or chicken broth; defatted
1/2 cup red wine
1/4 cup tomato paste
1 can dark-red kidney beans; 16oz, drained
1 cup baby lima beans (defrosted if froze; n)
3 cup 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 lb venison; cut into bite sized
1 . chunks
1 medium onion; chopped
3 centiliter garlic; minced
8 small red potatoes; quartered
3 celery stalks; diced
3 carrots; thickly sliced
2 bay leaves
1 cup mushrooms; sliced or chopped
1/4 teaspoon dried sage; crumbled
1/4 teaspoon dried parsley; crumbled
1/4 teaspoon sea salt
1 pepper to taste
1/4 teaspoon hot sauce (your favorite)
2 cup water or vegetable stock
8 oz jar salsa (mild or to your
1 . 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

3 geese [boned & cubed]


1/2 cup flour
1/2 cup oil
2 (envelopes) onion soup mix
5 carrots [quartered]
4 celery stalks [chopped]
8 small onions
2 cup frozen green beans
8 oz fresh mushrooms [sliced]
1 teaspoon sweet basil
1 teaspoon tarragon
2 (cloves) garlic [crushed]
2 bay leaves
6 large potatoes [peeled & quartered
1 cavendars greek seasoning to
1 taste

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

8 cup fish stock


1/2 cup bacon fat or butter
1 medium onion; diced
1 rib celery; diced
4 centiliter garlic; crushed
1 bay leaf
1/2 cup all-purpose flour
1/4 lb potato; diced
1 medium carot; diced
1/2 green pepper; diced
1/3 lb fresh clams
1/3 lb salmon; cubed
1/3 lb red snapper; cubed
1 salt 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 oz duck meat, boned and


1 skinned
3 tablespoon chicken stock
2 cup sweet fresh cherries
10 oz canned black cherries in light syru; p
6 oz merlot or similar red wine
2 teaspoon fresh ground black pepper
3 teaspoon 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

8 quail; cleaned
1 cup buttermilk
1 tablespoon hot sauce
2 tablespoon worcestershire sauce
1 teaspoon dried whole thyme
1 teaspoon pepper
1/2 teaspoon salt
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon red pepper
1 teaspoon paprika
1 vegetable oil
1/2 cup chicken broth
1/4 cup all-purpose flour
2 cup milk
1 tablespoon worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon pepper
1 tomato slices (optional)
1 parsley 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----
2 squirrels, cleaned
1 cup all-purpose flour
2 cup water
----DIRECTIONS----
1 salt and pepper to taste
6 tablespoon 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]

5 lb alligator meat
1/4 cup olive oil
1 1/4 lb smoked sausage, diced
1 can tomato sauce
1/3 cup margarine
1/3 cup chicken base
4 cup spanish onions, chopped
1 cup bell pepper, chopped
1 cup celery, diced
1 teaspoon cayenne pepper
1 teaspoon sugar
2 tablespoon garlic, chopped
3 cup fresh mushrooms, sliced
2 quart water
1/3 cup green onion bottoms,
1 chopped
1/2 cup parsley, chopped
3 cup rice, cooked
1 mixture of cornstarch and
1 water for thickening,
1 optional

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: Buffylyer@hotmail.Com

Yield: 4 servings
Page 765

SENECA ROAST CORN SOUP ('O' NANH-DAH) BY MIRIAM LEE

12 ears white corn in milky


1 stage
1 lb salt pork (lean and fat)
1 lb 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" <hill8628@netzero.Net>

Yield: 4 servings
Page 766

SHAZZA'S ROAST LEG OF VENISON

6 1/2 lb leg of venison


2 onions
3 carrots
1 stalk celery
1/4 cup peanut oil
3 cup red wine
1/2 cup red wine vinegar
1/4 cup cognac
1 quart water
1 sprig fresh thyme
1/2 bay leaf
2 tablespoon black peppercorns
2 cup beef stock
3 tablespoon butter
1 salt
1 pepper

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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:05:56
~0000

Yield: 4 servings
Page 767

SHAZZA'S ROAST LOIN OF VENISON WITH CRANBERRIES

2 thick slices of lemon


2 thick slices of orange
2 slice peeled fresh ginger
1 1/2 cup sugar
1 small bay leaf
2 cup fresh cranberries
4 lb boneless loin of venison, at
1 room temperature
2 tablespoon olive oil
1 teaspoon salt
1 1/4 teaspoon freshly ground pepper
3/4 teaspoon finely chopped juniper
1 berries
2 cup dry red wine
2 cup beef or venison stock
2 tablespoon cold butter, cut into
1 pieces
1 fresh thyme sprigs, for
1 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 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:06:29
~0000

Yield: 4 servings

SHAZZA'S SWEET-BRAISED SPICED VENISON

1 boned shoulder joint of


1 venison, weighing 2 lb
1 approx
1 oz butter
1 tablespoon olive oil
1 salt
1 teaspoon black peppercorns, coarsely
1 crushed
1/2 pint stout
3 tablespoon malt vinegar
1 teaspoon brown sugar or 1 tb
1 redcurrant jelly
1/4 pint chicken or beef stock
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
2 tablespoon double cream
1 knob of beurre manie, if
1 needed

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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:07:26
~0000

Yield: 4 servings
Page 769

SHAZZA'S VENISON MEDALLIONS WITH LENTILS

1 cup dried brown lentils


2 1/2 teaspoon vegetable oil
2 tablespoon finely chopped shallots
2 tablespoon finely chopped carrots
2 teaspoon minced garlic
2 teaspoon minced peeled fresh ginger
1/4 cup chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into 8 medallions, about 1/2
1 inch thick
1 tablespoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 fresh 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:06:53
~0000

Yield: 4 servings
Page 770

SHEEP'S HEAD BROTH

1 sheep's head
6 pt. water
1 1/2 lb. carrot, turnip, onion or leek, cele; ry mixed
1/4 lb. barley
1 tsp. parsley, chopped
6 peppercorns
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 lb venison round steak; 1/2


1 inch cubes
10 1/2 oz golden mushroom soup
1 pkg onion soup mix
1 1/2 cup sherry

Mix. Cover. Bake in 350 degree oven for 1 1/2 hours.

From: Kathleen <schuller@ix.Netcom.Com>

Yield: 4 servings

SHERRIED VENISON STEW

2 lb venison steak, cut into strips


1/2 cup water
1 green bell pepper, diced
1 cup mushrooms, sliced
4 tablespoon margarine, divided
1 teaspoon basil
1 cup onion, thinly sliced
15 oz can tomato sauce
1/2 cup sliced water chestnuts
1 teaspoon worcestershire sauce
1 cup chicken stock
1 few 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


2 russet potatoes (about 1 lb.total)
1 cup wild rice
1 cup diced onion
6 cups fat-skimmed chicken broth
1 teaspoon fresh thyme leaves or dried thyme
1 cup dry sherry
1 cup 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 occasionally 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, transfer bacon to paper
towels to drain. Discard 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
pepper to taste.

Yield: 9 cups; 8 to 10

Preparation Time (hh:mm): 1~/4


Page 773

SHOWLETT'S MOOSE STEW

3 lb moose meat, cut into small


1 pieces
1 teaspoon salt
1/4 teaspoon pepper
6 cup water
1/4 lb margarine
1 small onion
2 carrots
10 potatoes
1 small turnip
2 parsnips

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

2 cups blue dried posole (dried whole homi; ny)


1/2 cup mild fresh green chiles, roasted, p; eeled and chopped or 1 4
1 - 3 fresh or canned jalapeños, peeled; , seeded, chopped
2 cloves garlic, minced
1 onion, chopped
1 -2 peeled, seeded, chopped tomatoes (a; bout 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: serves 4-6


Page 775

SINIBOIN BEAR STEW

By: ndian Cookin'', compiled by Herb Walker, 1977

1 lb bear meat
5 md dandelion roots, sliced
3 c maple or birch sap
25 md arrowhead tubers, sliced
4 c water
1 handful fresh mint leaves
2 thumbnails coltsfoot salt
4 wild onions
3 wild 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 lb chuck steak, boned/trimmed


3 tablespoon peanut oil
1 medium white onion, peeled/sliced
2 cup beef stock (up to 3 cups)
1 cup blackberries
1 tablespoon honey
1 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 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
<72752.746@compuserve.Com>date: 19 Jun 96 09:13:06 Edt

Yield: 4 servings
Page 777

SIOUX BERRY STEW

1 1/2 lb chuck beef or venison, trimmed


3 tablespoon oil
1 medium onion, sliced
3 cup beef broth
1 cup blackberries
1 tablespoon honey
1 salt 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----
2 lb venison stew
1 meat, cut in i-inch cubes
1 salt and pepper
3 stalks celery, cut
1 diagonally in i-inch pieces
1/2 cup chopped onion
2 cloves garlic, minced
1 directionsl
1 tablespoon chopped parsley
1/2 cup water
1/2 cup dry red wine
1 8-ounce can tomato sauce
1 9-ounce package frozen
1 artichoke 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

4 lb venison; cubed
4 tablespoon butter
1 large onion; chopped
2 centiliter garlic; minced
1 large green pepper; chopped
1 teaspoon salt
2 small cans of tomato paste
1/2 cup brown sugar
1/3 cup prepared mustard
2 tablespoon worchestershire sauce
1 teaspoon tabasco sauce
1/2 teaspoon black pepper
1/4 teaspoon red pepper falkes
1 cup 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

6 fatty rashers of bacon,


1 chopped roughly
3 cloves garlic
4 pigeons or other small game
1 birds (6 if very small)
225 gm (8 oz) mushrooms, whatever
1 variety, chopped roughly
75 gm (3 oz) roughly chopped
1 roasted hazelnuts or
1 walnuts
300 ml (10 fl oz, 1 1/4 cups) real
1 ale
150 ml (5 fl oz, 3/4 cup) water
3 bay leaves
1 little salt and freshly
1 ground black pepper
6 coarse 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"
jn1t+@andrew.cmu.edu

Yield: 1 servings
Page 780

SMOKED DUCK AND BLACK BEAN SPRING ROLL

2 cup black beans


1 tablespoon chili powder
1 teaspoon chili powder
2 tablespoon olive oil
4 oz diced red onions
4 oz red peppers
2 cup smoked duck legs, slow roasted
1 teaspoon cracked cumin
2 teaspoon salt
1 teaspoon pepper
3 oz white stock
2 tablespoon chopped cilantro
1 pkg lumpia spring roll wrappers, 30-35; rolls
1 pan 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

1 medium butternut squash*


2 tablespoons olive oil
salt
freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, c; ut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon 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

8 marsh hens, skinned


2 cup chicken stock or can of chicken sou; p
6 tablespoon flour
6 tablespoon bacon drippings
1 single 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

2 lb snapping turtle in pieces


1 onion, med, sliced
2 cup celery, chopped, incl greens
1 cup lima beans, soaked overnite
3 potatoes, diced
2 tablespoon butter
8 oz potatoes, can
1/2 cup parsley, chopped
1 salt & 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 lb best venison trimmings


2 fl oz cider
4 fl oz good stock
6 oz cap mushrooms
1 bunch chives
1 garlic
1 juniper
1 unsalted butter
4 fl 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

2 to 3 lg. ripe avocados, peeled and pit; ted


4 to 6 c. (1-1.5 l) canned or fresh chic; ken or vegetable stock
1 c. (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)

1 iguana
1 1/2 quart iguana broth (or chicken
1 broth)
2 chicken bouillon cubes
1 clove of garlic
1 leek
1 tomato, coarsely chopped
1 onion, studded with 3 cloves
1 green pepper, quartered
1/4 small cabbage
1 teaspoon cumin
1 dash nutmeg
1 salt and pepper
2 oz 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
rosewood@interlog.com
http://www.interlog.com/~rosewood

Yield: 4 servings
Page 786

SOUR CREAM AND WILD RICE SOUP

----POACHING INGREDIENTS----
2 chicken breasts; excess fat and skin remov
1 quart water
1 onion; quartered
1 carrot; cut in large chunks
1 celery rib; cut in half
1 bay leaf
10 black peppercorns; whole
1 salt to taste
----SOUP INGREDIENTS----
1 teaspoon olive oil
1 large red onion; thinly sliced
2 medium celery ribs; thinly sliced
3 large carrots; peeled and shredded
4 garlic cloves; chopped
2 cup mushrooms; sliced
1/4 cup flour
1 salt
1 black pepper; freshly ground
1 cup evaporated skim milk
1 cup sour cream substitute
1 tablespoon corn starch
2 cup wild rice; cooked according to packa
3 tablespoon 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 <optional>
1 rabbit, cut up
1 vegetable oil
3 tablespoon all-purpose flour
1 1/2 cup milk or chicken broth
1 salt and pepper
1 brown bouquet sauce <opt.>

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 <optional>
2 squirrels or 1 wild rabbit,
1 cut up
1 vegetable oil
3 tablespoon all-purpose flour
1 1/2 cup milk or chicken broth
1 salt and pepper
1 brown bouquet sauce <opt.>

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:
4 thin corn tortillas
olive oil cooking spray
1/8 teaspoon salt
rest of ingredients:
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
3 cups water
14 1/2 -ounce can mexican-style stewed tomatoes,; pureed in a blender until
1/2 cup diced carrot
2 teaspoons chicken bouillon granules
1-1/4 cups frozen whole kernel corn
1 cup 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

4 slc bacon, diced


1 large rabbit, cut into 6-8 pieces
1 salt and fresh pepper
2 cup chopped onion
4 tablespoon slivered garlic
1/2 cup blanched almonds, toasted
1 and ground
1 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon coarse salt
1 cup dry white wine
3 cup chicken stock
2 bay leaves
1/4 cup dry sherry
1 butter to thicken sauce
1 toasted sliced almonds for
1 garnish

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)

6 boneless venison chops --


1 all fat cut off
1 cup white wine
1 can cream of mushroom soup,
1 condensed
1 small onion -- sliced thinly
1 spoon 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)

1 loin of wild boar


1 water
1 salt
1 wine
1 onion
1 celery
1 parsley
1 butter
1 tomatoes

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"


<santoni@dada.It>

Yield: 4 servings
Page 792

SPICED ROASTED ARCTIC CHAR BAKE WITH A YELLOW TOMATO JAM

1/2 kg arctic char -- filleted


90 gm butter -- melted
30 gm mixed herbs, rosemary and
1 thyme -- finely chopped
1 only lemon -- zested
4 gm cayenne pepper
2 medium tomatoes -- yellow
1 clove garlic -- pureed
2 shallots -- finely chopped
15 ml balsamic vinegar
15 ml olive oil
250 ml beet broth
125 ml 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:
1 shallot, minced
1 tb butter
1 c spiced rum
3/4 c dried cranberries
1 1/2 tb tamarind
1/4 ts cayenne pepper
1/2 ts allspice
1/4 ts ground cloves
1/4 ts cardamom
2 tb kosher salt
1 1/4 c sugar
1 ts lemon zest
1 ts lime zest
1 ts orange zest
1 c sherry vinegar
3/4 c poha or gooseberries
venison rub:
1 tb minced garlic
1 tb finely chopped fresh thyme
1 tb finely chopped rosemary
1 tb cracked black pepper
1 tb ground coriander
1 tb sea salt
1 venison rack, 8 bones, trimmed and frenched
oil
sauce:
2 oz dried cranberries, soaked in
1 oz brandy
4 oz venison stock
4 oz veal stock
1 tb butter
salt and pepper
6 oz maitake mushrooms, sliced and saute; ed
20 pieces fiddlehead ferns, blanched and saut; eed
polenta:
1 sm onion, finely diced
2 tb butter, plus more for
sauteing
2 c chicken stock, hot
1 tb finely chopped thyme leaves
1/2 c polenta
2 oz parmesan
1/2 c corn kernels, blanched
salt and pepper
1 egg 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

1 chutney
1 shallot, minced
1 tablespoon butter
1 cup 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
2 tablespoon kosher salt
1 1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest
1 cup sherry vinegar
3/4 cup poha or gooseberries
1 venison rub:
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped rosemary
1 tablespoon cracked black pepper
1 tablespoon ground coriander
1 tablespoon sea salt
1 venison rack, 8 bones,
1 trimmed and frenched
1 oil
1 sauce:
2 oz dried cranberries, soaked in
1 oz brandy
4 oz venison stock
4 oz veal stock
1 tablespoon butter
1 salt and pepper
6 oz maitake mushrooms, sliced
1 and saut‚ed
20 pieces fiddlehead ferns,
1 blanched and saut‚ed
1 polenta:
1 small onion, finely diced
2 tablespoon butter, plus more for
1 saut‚ing
2 cup chicken stock, hot
1 tablespoon finely chopped thyme leaves
1/2 cup polenta
2 oz parmesan
1/2 cup corn kernels, blanched
1 salt and pepper
1 egg white, whipped to medium
1 peaks

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" <tsiwoni@minsrecipes.C

Yield: 4 servings
Page 798

SPICY CORN SOUP

By: Lois Ellen Frank

4 ears corn, kernels scraped from the cob,; or 3 cups corn kernels (
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder *see no; te
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken stock
1 red 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

4 pieces kangaroo fillet (app


150 gm each)
1 tablespoon extra virgin olive oil
1 for the lentils
1/2 cup lentils soaked overnight in
1 cold water
1 small carrot, chopped into small
1 dice
1 small onion, chopped finely
3 cloves garlic
1 teaspoon powdered ginger
1 tablespoon ground cumin
1/2 teaspoon cardamom seeds
2 cup chicken stock
1 cup mixture of chopped basil,
1 mint 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 <kas@eisa.Net.Au>date: Tue, 15 Jun 1999
06:00:00 +1000

Yield: 4 servings
Page 800

SPICY TAINO CHICKEN

4 lb chicken
8 garlic cloves; peeled
1 teaspoon rock salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup oil- olive
2 teaspoon paprika
1/3 cup spanish brandy
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon herb- chopped fresh cilantro
1 garnish: 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" <traderbear@thehitchingpost


From: Kevin Jcjd Symons Date: 11-30-02

Yield: 4 servings

SQUAB ON THE SPIT

4 whole pigeons, cleaned --


1 gutted
1 livers set aside
12 sage leaves
1 cup pitted prunes
1 cup chicken stock
1/2 cup vin santo
1 tablespoon 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

6 squabs
1 sprig parsley
1/2 carrot
1 onion
1 bay leaf
2 cup soup stock
12 mushrooms; sauteed in butter
1 tablespoon ketchup
2 tablespoon 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


1 tablespoon unsalted butter
1/2 cup chopped wild onions, or yellow onio; ns
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 cup 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

1 can cream of chicken soup


1 1/2 sticks margarine
1 carrot, grated
1 (8oz.)pkg plain pepperidge farm stuffing mix
1 onion, chopped
1 c. (8oz.) sour cream
2 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

6 squirrels (boiled til done)


2 cup corn flakes
1 stick butter
2 can chicken broth
1 cup flour
1 bag medium egg noodles
1 large bag shredded mozarella
1 cheese
1/2 cup durkee/frenches fried
1 onions
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon 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: Cgran29736@aol.Com (Cgran29736)

Yield: 4 servings
Page 805

SQUIRREL FRICASSEE

1 squirrel
1/2 tsp. salt; pepper to taste
4 bacon slices
1½ tbsp. diced onion
1/2 cup flour
2 tsp. 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

2 small squirrels; cut up


1 onion; finely chopped
1/2 tsp. leaf thyme
14 oz. can sliced mushrooms; drained
1 cup beef bouillon
1 cup sour cream
2 tablespoons lemon juice
3 tablespoons 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

3 fat squirrels
2 slice salt pork, cubed
2 medium onions, chopped
1 can tomatoes (no. 1 size)
1 cup fresh mushrooms, chopped
1 pinch sweet basil
1 pinch tarragon
1 flour 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

3 hard-cooked egg yolks


2 cup squirrel meat, cooked
1 cup stale bread crumbs
1 pint milk
4 tablespoon butter
4 tablespoon flour
1 quart squirrel stock
1 teaspoon 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)

1 no 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

1 no 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

1 text 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

1 squirrel, cut into 7 pieces


1 flour
1 salt and pepper to taste
2 1/2 tablespoon butter
7 cup boiling water
1 tthyme
1 cup corn
3 potatoes; cubed
1/4 teaspoon cayenne
3 medium onions sliced
2 cup 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 <chiles@flash.Net>

Yield: 4 servings
Page 810

SQUIRREL STROGANOFF

1/4 lb salt pork; diced


1 or 6-7 slices bacon diced
2 whole squirrel; cut to
1 serving 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
1 large onion; diced
1/4 lb mushroom; sliced
3 teaspoon butter
2 cup sour cream
1/4 cup sherry
1 minced 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

3 cup cooked chicken, chopped


10 oz can cream of celery soup,
1 undiluted
10 oz can cream of chicken soup,
1 undiluted
6 oz can sliced mushrooms,
1 drained
1 cup frozen lima beans,
1 defrosted
1 cup frozen corn, defrosted
2 teaspoon lemon juice
1 teaspoon worcestershire sauce
1 salt and pepper to taste
1 cup chicken broth
3 hard boiled eggs, peeled and
1 sliced
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: Starhawkjordan@aol.Com

Yield: 4 servings
Page 812

STEGT DYREKOLL (ROAST VENISON)

1 leg venison
6 oz fat-larding pork
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon ground ginger
1 oregano leaves/powder-opt'l. or-
1 marjoram leaves/powder -opt'l.
2 tablespoon olive oil
1 cup butter or fat, melted
2 cup meat stock, more if you want
1 cup dry sherry
1/3 cup flour
2 tablespoon butter
5 teaspoon cider vinegar or chianti
1/4 tablespoon grated orange rind
2 tablespoon 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


4 cup wild carrot taproots,
1 sliced
6 cup boiling vegetable stock
1 1/2 teaspoon freshly ground celery seeds
1 (1 teaspoon seeds)
1 tablespoon chopped fresh dill or 1
1 teaspoon dill weed, finely crumbled
1 cup tofu cream cheese*
1 teaspoon miso

*(this recipes is on <http://www.wildmanstevebrill.com>my site)

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" <manyfeathers1@ya

Yield: 4 servings

STEVE'S SQUIRREL SOUP

1 squirrel

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 <chiles@flash.Net>

Yield: 4 servings
Page 814

STEWBURNER'S DEER HEART WITH VEGETABLES

1 fresh deer heart


1 salt
1 pepper
1 steak spice
1 garlic salt
1 beef bouillon cube or
1 powder
1 rosemary
1 thyme
1 water
2 onions, sliced
2 green peppers
3 stalks celery, sliced, thin
1 and diagonally
1 carrot, sliced thin and
1 diagonally
1 cup broccoli florets
1 cup 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" <stewburner@sailorradate: Tue, 10 Dec 2002 20:21:50
~0500

Yield: 4 servings
Page 815

STEWBURNER'S KANGAROO TAIL SOUP

1 kangaroo tail
2 lb beef
3 carrots
3 onions
1 bunch herbs
1 pepper and salt
1 butter

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" <stewburner@sailorradate: Thu, 12 Dec 2002 21:43:25
~0500

Yield: 4 servings

STEWBURNER'S TURKEY CHOWDER

3 bacon slices, diced


1 onion, finely chopped
2 tablespoon all-purpose flour
1 1/2 cup turkey stock
2 cup mixed frozen vegetables
1/2 teaspoon basil, dried
1 1/2 cup milk or light cream
1 1/2 cup cooked turkey, shredded
1 salt
1 black pepper, freshly
1 ground
1 fresh 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" <stewburner@sailorradate: Sat,
7 Dec 2002 08:48:59 -0500

Yield: 4 servings
Page 816

STEWBURNER'S VENISON CHILI WITH PAPAYA

1/2 lb dried black beans, rinsed


1 and picked over
1 1/2 lb venison stewing meat, cubed
1 (1/2-inch pieces)
2 tablespoon medium-hot chili powder
3 tablespoon mild olive oil
1/2 lb hot italian sausages,
1 casings removed
2 cup chopped onions
2 tablespoon minced garlic
2 teaspoon dried oregano, crumbled
2 teaspoon ground cumin
1 1/2 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon sugar
1 can (1 pound) italian plum
1 tomatoes, including the
1 juices
3/4 cup dry red wine
1 cup beef broth
3 tablespoon tomato paste
2 tablespoon red wine vinegar
1 sour cream
2 medium-ripe papayas, peeled,
1 seeded, and cubed (1/2-inch
1 pieces)
1 cup sliced scallions, green part
1 only

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" <dulcedelavandate: Wed, 09 Apr 2003 08:51:17
~0500

Yield: 4 servings
Page 818

STEWBURNER'S VENISON NECK RAGOUT WITH ONIONS

2 lb deer neck and shank


24 pearl onions
1 1/2 onion, chopped
1 lb fresh mushrooms, chopped
1 tablespoon tomato sauce
3 tablespoon wine, sherry or port
2 cup beef stock
2 cup wine, dry red
3 tablespoon flour
1/4 teaspoon salt
2 tablespoon 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"
<stewburner@sailorradate: Sun, 8 Dec 2002 07:14:30 -0500

Yield: 4 servings
Page 819

STEWED PHEASANT WITH SAGE DUMPLINGS - LLBGFC

----PHEASANTS----
2 large pheasants; cut up as for frying
2 carrots; thinly sliced
2 medium onions; thinly sliced
1 rib 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
2 teaspoon worcestershire sauce -or-
2 teaspoon mushroom catsup
----DUMPLINGS----
2 cup flour
3 teaspoon baking powder
1 teaspoon salt
3 teaspoon rubbed dalmatian sage
2 eggs
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
6 oz butter
1/2 pint port
1 stock, a tasty one
1 salt
1 pepper
1 pinch mace
1 pinch nutmeg, grated
2 oz butter, [that has been mixed with..; .
2 oz flour.]
6 tablespoon 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"

1 fryer rabbit, about 3 1/2


1 lb cut into eighths and
1 fat removed
1 salt and pepper
1/4 cup olive oil
1/4 lb pancetta, cut into small
1 dice
2 large onions, chopped
3 centiliter garlic, smashed
2 cup cremini mushrooms, washed
1 and cut in half (if not
1 available, use button
1 mushrooms)
1/2 cup dry white wine
3 pepperoncini, seeded and
1 chopped
4 tomatoes, peeled, seeded
1 and diced
3/4 cup chicken stock
4 sprigs fresh thyme
2 sprigs fresh oregano
2 tablespoon 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

1 lb moose (or any venison) cut


1 into thin strips.
1 bunch fresh young asparagus
1 fresh sweet red pepper
1 bunch fresh green onions
2 tablespoon soy sauce
2 tablespoon black bean sauce w/garlic
3 tablespoon oil
2 tablespoon corn starch
1 cup beef broth
1/2 cup cold water
1 (optional) red pepper to
1 taste

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 <lcdjohns@antelope.wcc.edu> Cheyenne, WY

Yield: 1 servings
Page 823

STIR-FRIED BUFFALO IN BLACK-BEAN SAUCE

1 stephen ceideburg
----SAUCE----
3/4 cup dried black beans, soaked overnight; , drained
3 cup defatted chicken stock
1 1/2 teaspoon chopped fresh ginger
2 cloves garlic, minced or pressed
1 ancho chile *
3 tablespoon sherry wine vinegar
1/2 teaspoon salt
----INDIAN BREAD STICKS----
1/2 cup low-fat milk, warmed
2 teaspoon baking powder
3 green onions, finely chopped
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cup all-purpose flour
1 nonstick vegetable spray
----STIRFRY----
8 oz buffalo or beef flank steak
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic, finely chopped
1 small carrot, julienne cut
1/2 poblano chile **
1/2 small red onion, julienne cut
2 bunch 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


1 bunch baby bok choy, washed
2 teaspoon birdseye chillies, chopped
1 teaspoon shallots (not spring onions), chopp; ed
1 teaspoon garlic cloves, chopped
1 teaspoon fresh green ginger, chopped
25 ml chinese brown rice wine
1 tablespoon black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 teaspoon fish sauce
1 teaspoon 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

1 full sized rabbit


1 large onion, chopped
1 12 ozs chicken broth (can be
1 home made)
2 cup frozen peas (or dehydrated)
2 chicken bullion cubes (knoor
1 is best)
1 12 ozs can italian sauce (or
1 stewed tomatoes)
1 half 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: micallef@sat.net)

www.fred.net/malta/

Yield: 4 servings
Page 827

STUFFED BONELESS PHEASANT

1 whl pheasant, about 3 lb.


1 forcemeat, stuffing:
1/2 lb diced pheasant meat
1/4 lb boiled ham, cut into 1 in.
1 cubes
1 lb pork butt, cut into 1 in.
1 cubes
1/4 lb chicken livers
5 bay 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
1 cup chopped onions
2 tablespoon minced garlic
2 tablespoon minced shallots
1/2 cup brandy
1 cup port wine
1 egg white
1/4 cup finely chopped parsley
1 pheasant skin
2 quart dark chicken stock
2 cup red wine
1 fresh thyme sprigs
8 peppercorns

Boning the pheasant and removing the meat: 1 whl pheasant, about 3
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

1 crawfish bisque one recipe


2 egg 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

3 lb pheasant
1/2 cup chopped toasted pecans
1/2 cup dried cherries
1 cup crumbled day-old cornbread
1/2 cup chicken stock
1 salt and pepper
4 slc 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

1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag 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

1 (10 lbs) wild turkey


1 [dressed]
8 slice bacon
1 cup onion [chopped]
1/4 cup celery [chopped]
1/2 cup water
1 pkg corn bread stuffing mix
1 [herb-seasoned]
1 (cube) chicken bouillon
1/2 cup hot water
1/2 cup burgundy
6 slice 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

2 cup cooked chickpeas, drained


4 large cloves garlic, minced
3/4 cup soy flour or whole-grain
1 flour
1/2 cup vegetable stock or water
1/4 cup olive oil
3 tablespoon finely chopped fresh
1 cilantro or parsley leaves
4 ramp bulbs or 1/2 a small
1 onion, finely chopped
1 tablespoon hot paprika
1 tablespoon freshly ground cumin seeds
2 tablespoon sumac concentrate
2 teaspoon vege-sal or 1 teaspoon salt,
1 or to taste
2 teaspoon freshly ground black pepper
1 (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 <wildmanstevedate: Fri, 12 Dec 2003 07:04:00
~0500

Yield: 4 servings
Page 832

SUNFLOWER POTATO SOUP

By: ather Ye Wild Things

cups sliced scrubbed sunflower pota; toes [jerusalem


artichokes]
1 large onion sliced
wild garlic to taste
4 cups lamb's quaters [subs. kale]
sage
basil
curry powder
2 tablespoons 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

2 cup shelled sunflower seeds


3 scallions with tops, sliced
6 cup water
2 pkg chicken broth, 5.4 g ea
1 teaspoon 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

2 cup shelled sunflower seeds


3 scallions with tops, sliced
6 cup water
2 pkg chicken broth, 5.4 g ea
1 teaspoon 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

1 cup whole kernel corn


1 cup lima beans
2 tablespoon butter
1/2 cup broth or cream
1 salt & 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

1 boned shoulder joint of


1 venison, weighing 2 lb
1 approx
1 oz butter
1 tablespoon olive oil
1 salt
1 teaspoon black peppercorns, coarsely
1 crushed
1/2 pint stout
3 tablespoon malt vinegar
1 teaspoon brown sugar or 1 tb
1 redcurrant jelly
1/4 pint chicken or beef stock
2 onions, chopped
6 allspice berries
4 cloves
4 bay leaves
2 tablespoon double cream
1 knob of beurre manie, if
1 needed

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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:07:26
~0000

Yield: 4 servings
Page 835

TAMARILLO RATATOUILLE

1 1/2 cup chicken broth


1 small eggplant, peeled and diced
1 (5- 6 cups)
4 tamarillos, any variety,
1 peeled and diced
1 1/2 cup sliced mushrooms
1 red, golden or orange bell
1 pepper, chopped
1 clove elephant garlic,
1 minced, or
3 cloves regular garlic,
1 minced
2 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 salt and pepper to taste
2 tablespoon 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" <tsiwoni@minsrecipes.Cdate: Fri, 6 Jun 2003 00:04:00
~0400

Yield: 4 servings
Page 836

TARASCAN BEAN SOUP

1/2 lb dry red kidney beans (1 1/4 cups)


2 sprigs epazote, finely chopped (opt; ional) *
1 teaspoon salt
2 teaspoon toasted ** dry oregano
1/2 large white onion, sliced
1 tablespoon olive oil
1 lb roma tomatoes
2 cloves roasted *** garlic
2 tablespoon pureed chipotles in adobo (see reci; pe)
2 pasilla de oaxaca chilies (or ancho; s or mulatos),
1 stemmed
1/2 cup peanut oil
3 oz 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


1 large onion; chopped
8 potatoes; diced
1 large possum (or ground beef)
2 pkg frozen mixed vegetables
1 pkg frozen corn
1 can tomato juice
1/4 cup butter
1 salt 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


1 lb venision sirloin; cut in
1/2 cubes
1 lb ground beef (extra lean)
2 cup yellow onions; chopped
1 cup green pepper; chopped
1/4 cup celery; chopped
4 cloves garlic; minced
3 large jalapeno chile pepper
1 seeded and chopped
1/3 cup masa harina (mexican corn
1 flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 can (15 1/2 oz.) chopped
1 tomatoes
3 cup beef broth
2 cup canned black beans; rinsed
1 and 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

2 large squirrels
1 quart tomatoes, peeled and sliced
1 pint lima beans or butter beans
2 teaspoon white sugar
1 minced onion
6 potatoes
6 ears of corn scraped from
1 the cob or
1 can sweet corn
1/2 lb butter
1/2 lb salt pork
1 teaspoon salt
3 teaspoon pepper
1 gal 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

1 tablespoon garlic-flavored vegetable


1 oil or olive oil
1 lb venison top round steak, cut
1 into 1/2-inch cubes
6 cup beef or venison stock
1 medium onion, chopped (1 cup)
2 tablespoon worcestershire sauce
1 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cup cubed peeled sweet potato, inch cub; es
1 pkg frozen mixed vegetables
1/2 cup corn kernels
1/3 cup all-purpose flour mixed
1 with
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
4 cups yellow summer squash, sliced (about; 1 pound)
4 cups zucchini, cut into l inch pieces (a; bout 2 medium)
4 cups butternut squash, peeled and cubed; (about 1 large)
3 cups green beans, cut into l inch pieces; (about 1 pound)
l cup frozen whole kernel corn
l teaspoon dried thyme leaves
2 l6-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

2 cups cremini, oyster or white mushrooms


2 cups onions, coarsely chopped (abt. 1 lb; .)
4 6 garlic cloves, finely minced
2 teaspoons sunflower oil
2 teaspoons fresh dill or thyme, chopped
1/2 teaspoon fresh sage, chopped
1/2 teaspoon nutmeg
1 butternut squash, peeled, seeded, & ? in. cub; ed (abt. 4 cups)
1 large orange or sweet red bell pepper
2 cups corn stock or vegetable stock
2 cups fresh iroquoian hulled white corn,; whole
2 cups cooked red kidney or black beans
juice of 2 fresh lemons or limes
1 tablespoon 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
4 cups yellow summer squash, sliced (about; 1 pound)
4 cups zucchini, cut into l inch pieces (a; bout 2 medium)
4 cups butternut squash, peeled and cubed; (about 1 large)
3 cups green beans, cut into l inch pieces; (about 1 pound)
l cup frozen whole kernel corn
l teaspoon dried thyme leaves
2 l6-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.

1 small sugar pumpkin or 1 large butternut


or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
14 to 16-ounce can diced tomatoes, with l; iquid
2 cups cooked pinto beans (about 3/4 cup r; aw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 med; ium ears)
1 cup homemade or canned vegetable stock,; or water
1 or 2 small fresh hot chiles, seeded an; d minced, or
4- ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
salt and freshly ground black peppe; r
3 to 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
4 cups yellow summer squash, sliced (about; 1 pound)
4 cups zucchini, cut into l inch pieces (a; bout 2 medium)
4 cups butternut squash, peeled and cubed; (about 1 large)
3 cups green beans, cut into l inch pieces; (about 1 pound)
l cup frozen whole kernel corn
l teaspoon dried thyme leaves
2 l6-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

5 lb buffalo stew meat (3/4


1 cubes)
1 or 2 fresh or pickled
1 jalapeno chilies
1 large onion, chopped
4 cloves garlic, minced or
1 pressed
2 large firm-ripe tomatoes, cored,
1 peeled, seeded, and chopped
1 large can (15 ounces) tomato sauce
1 can (12 ounces) beer
2 teaspoon dried oregano leaves
2 to 3 teaspoons coarsely
1 ground black pepper
1 1/2 tablespoon ground cumin
1 tablespoon paprika
1/3 cup ground pasilla chili or
1 ground new mexico chili
1 water
1 salt

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

1 x 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 lb buffalo or beef


20 to 25 dried wild turnips
2 to 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 lb buffalo or beef


20 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 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

4 lb to 5 lb pheasant or capon
5 cup chicken or game stock
1 teaspoon salt
6 whole peppercorns
1 to 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

4 lb to 5 lb pheasant or capon
5 cup chicken or game stock
1 teaspoon salt
6 whole peppercorns
1 to 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

4 lb to 5 lb pheasant or capon
5 cup chicken or game stock
1 teaspoon salt
6 whole peppercorns
1 to 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

4 lb to 5 lb pheasant or capon
5 cup chicken or game stock
1 teaspoon salt
6 whole peppercorns
1 to 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

4 lb to 5 lb pheasant or capon
5 cup chicken or game stock
1 teaspoon salt
6 whole peppercorns
1 to 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)

1 lb stew beef,veal or venison


1 tablespoon fat
1 cup onion, minced
1 garlic bud
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
2 tablespoon green pepper, minced
2 cup diced potatoes
1 tablespoon 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

2 tablespoons extra virgin olive oil


1 large onion, chopped
4 cups chicken stock or 4 cups of water an; d 4 chicken bullion cubes
2 cups diced tomatoes
2 tablespoons honey
4 cups 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)


1 cup (about) tomato juice
4 tablespoons chopped onion
3 tablespoons chopped fresh cilantro
2 teaspoons (or more chopped canned chipotle chilies*
1 garlic clove, minced
1 ripe peach, peeled, pitted, diced
1 teaspoon 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
to
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

1 x 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

1 bear roast
1 pkg onion soup mix
1 carrots, chopped
1 potatoes, chopped
1 onion, chopped
1 fresh mushrooms, chopped
1 sour cream gravy:
1 beef bouillon cube
1/3 cup milk
2 tablespoon flour
1/2 cup sour cream
1 salt 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

5 lb bear meat cut in


1 inch cubes
1/4 cup flour
1 tablespoon italian seasoning
4 tablespoon butter
2 tablespoon vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb small. potatoes
1 lb fresh mushrooms if button
1 size do not slice
5 carrots sliced
1 turnip cubed
5 parsnip 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

1 lb boned and cubed boar meat


1/2 lb bacon
1 onion chopped
1 teaspoon crushed garlic
2 teaspoon curry powder
1/2 cup water
2 tablespoon parsley flakes
1 can stewed tomatoes (16oz)
1/4 cup sliced carrots
2 medium potatoes
2 tablespoon 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 lb bacon or salt pork


2 lb venison steak
4 tablespoon flour
6 cup water or beef stock
1 large tomato, chopped
2 medium carrots, sliced
2 medium stalks celery, sliced
2 medium potatoes, in 1 cubes
1 dozen small white onions
1 tablespoon chopped parsley
1 cup fresh green peas
1 salt 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

1 whole liver, sliced


1/2 cup flour
1/4 cup bacon grease
1 can beef broth
2 tablespoon tomato paste
1/2 onion, cubed
3 garlic cloves, minced
1 bell pepper, sliced
1/4 teaspoon chili powder
1 pinch oregano
1 pinch black pepper
1 salt 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

3 tablespoon butter
1 lb portabella mushrooms, raw,
1 sliced
3 red onions, raw, finely
1 chopped
1/3 cup flour, all-purpose
2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayanne pepper
3/4 teaspoon multi colored peppercorns,
1 fresh ground
2 lb venison steaks, 1 inch
1 thick
1/3 cup butter
5 garlic, cloves, raw,
1 crushed
1 pinch 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

4 pieces of steak (elk or


1 deer)
2 slice bacon
1/2 chopped onion
2 teaspoon sugar
1/4 teaspoon pepper
1 cup 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

2 lb smoked venison sausage


1 small onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes; thinly sliced
4 medium 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 lb venison, cubed


1/2 lb lean pork, cubed
1/2 lb venison sausage, sliced 1/2
1 thick
1/2 lb bacon, diced
1 can beef broth, (10 1/2 oz)
1 large onion, diced
8 oz fresh mushrooms, sliced
1 cup red wine
1 tablespoon mild paprika
1 salt and pepper, to taste
2 can 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

2 lb venison (any cut) cut into


1 1/2 inch cubes
3 tablespoon flour
3 tablespoon bacon fat
1 large onion, sliced or chopped
1 fine
2 cloves garlic, chopped
1 tablespoon hungarian paprika
1/2 cup red wine
1 quart boiling water or stock
1 salt to taste
1 small can tomato paste
1 cup 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

2 lb ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 medium carrots, sliced
1/2 rutabaga, peeled and cubed
1 can (18 ounces) whole tomatoes
3 beef bouillon cubes
3 cup water
1/2 head cabbage, cut in chunks
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon ground black
1 pepper

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

3 lb venison
1 large onion
1 large bell pepper
2 can mushroom soup
2 can water
1 salt 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

2 tablespoon cooking oil


2 lb . venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
1 peas
1 celery, chopped into 1
1 pieces
3 cup water
7 potatoes, peeled and
1 quartered
1 lb 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

2 venison steaks
2 sliced onions
1 several drops
1 worcestershire
1 can cream of mushroom soup
1 salt 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

1 lb ground venison or beef


1 small onion
1 can cheddar cheese soup
1 can cream of celery soup
1 frozen french fries
1 pepper

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

1 lb young tumbleweed shoots


1 water to cover
1 s&p
1 jalapeno 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 ediblewild@onelist.com From: Bonnie Farner <rfarner@tellico.Ne

Yield: 4 servings
Page 873

TUMBLEWEED CHOWDER

1 x no ingredients

<BR>
1 lb Young tumbleweed shoots
Water to cover
S&P
1 Jalapeno 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 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.
<BR>
From: Bonnie Farner <rfarner@tellico.Ne
ediblewild@onelist.com

Yield: 4 servings
Page 874

TURKEY LEFTOVER SOUP

6 cup chicken broth (clear)


1/4 cup white rice, raw
1/4 cup wild rice, raw
1 cup green onions, chopped fine
1/2 cup butter
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cup milk (or a mixture of milk and crea; m)
1 1/2 cup turkey (cooked), cubed (or use chic; ken)
8 slice bacon, cooked crisp and crumbled
3 tablespoon 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

1 each meaty turkey carcass, left


1 over from 20 pound bird
4 quart water or broth
1 tablespoon chopped garlic
3 cup chopped celery
1 each large onion, quartered
2 tablespoon peppercorns
2 cup chopped carrots
6 each whole bay leaves
1 tablespoon sweet basil, dried
2 tablespoon whole dried tarragon
1 cup chopped fresh parsley
1 cup wild rice
1 salt 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'

4 slices bacon cut 1/2' pieces


1 pound fresh turkey breast tenderloins cut; 3/4' pieces
1 cup coarsely-chopped carrots
1/2 cup coarsely-chopped onions
1/2 cup sliced carrots
1 cup wild rice
1 can cream of chicken soup
2 1/2 cups water
2 tablespoons 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

2 lb turtle meat
2 tablespoon flour
1 ham, small piece
1 lemon, piece
1 onion, chopped
1 cloves
1 garlic
1 bay leaf
1 thyme
1 parsley
1 salt & 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

2 lb turtle meat
2 tablespoon flour
1 ham, small piece
1 lemon, piece
1 onion, chopped
1 cloves
1 garlic
1 bay leaf
1 thyme
1 parsley
1 salt & 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

2 lb turtle meat
2 tablespoon flour
1 ham, small piece
1 lemon, piece
1 onion, chopped
1 cloves
1 garlic
1 bay leaf
1 thyme
1 parsley
1 salt & 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


1 lb turtle meat
3 tablespoon chicken fat
1 medium chopped onion
1 tablespoon parsley
5 6 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

1 ear dried corn


7 cup water
1 strip fatback, sliced
5 oz 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 <tatoopaula@yahoo.C
Page 879

Yield: 4 servings

TUSHKA SEPOKNI'S DRIED CORN SOUP CHOCTAW

1 ear dried corn


7 c water
1 strip fatback, sliced
5 oz dried beef
1/8 ts 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

2 tablespoon olive oil


1 medium bell pepper; chopped
2 medium onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
4 tablespoon tomato paste
1 bay leaf
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 tablespoon chili powder; mild
1 salt and pepper; to taste
1 cup beef stock
2 tablespoon dark brown sugar; to taste
2 can chili peppers; small
14 oz 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

3 lb venison
3 tablespoon olive oil
3 large onions, chopped
5 cloves of garlic, crushed
1/2 lb bacon, chopped
1 tablespoon curry powder
1 can tomato soup, undiluted
1 1/2 quart water
1 shot of bourbon
1/2 can beer
1/2 lb sliced fresh mushrooms
1 salt 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 HUNTING@TAMVM1.TAMU.EDU rec.hunting

Yield: 1 servings
Page 881

VENISION AU JUS

2 can beef consomme, 10.5 oz.


1/2 cup water
1 pkg italian dressing mix, 6 oz.
2 lb venison sholder roast
6 deli 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

2 lb smoked venison sausage


1 small onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 teaspoon dried whole oregano
1/4 teaspoon pepper
4 medium potatoes; thinly sliced
4 medium 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

3 lb round steak 3/4-1 thick --


1 cut 3 x 4
1/2 cup flour -- for dredging
1/2 teaspoon salt -- for dredging
1/2 teaspoon black pepper -- for
1 dredging
1/2 cup bacon grease
1 can stewed tomatoes
1 medium onion -- chopped fine
1 large carrot -- chopped fine
1 can beer (dark beer is best!)
1 tablespoon worcestershire sauce
1/2 teaspoon ground marjoran (or thyme)
2 cubs
1 tablespoon brown sugar
1 salt & pepper to taste
1 beef 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

1 cup roux
2 cup chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tablespoon minced garlic
3 bay leaves
1 pinch cayenne
1 essence
1 lb andouille sausage, cut
1 into 1 in. pieces
1 salt and pepper
6 cup venison stock
1 1/2 lb bottom round cut of
1 venison (or any cut
1 except for the loin and
1 rib area), cut into 1 in.
1 pieces
1/4 cup finely chopped parsley
1/2 cup chopped green onions
3 cup cooked white rice
2 tablespoon 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


1 clove garlic; finely chopped
1 tablespoon fresh oregano; chopped
7 tablespoon olive oil
1 pinches chilli powder
250 gm halloumi cheese; cut into 5 slices
1 lemon; juice of
1 orange; juice of
1 tablespoon chopped fresh sage
2 2 1/2 cm thi white bread; cubed
200 gm kurly kale; stalks removed
4 tablespoon chopped fresh mint
25 gm butter
4 sprigs rosemary
4 slice lemon
1 sweet potato; peeled
1 vegetable oil for deep fat frying
2 venison steaks
2 tablespoon balsamic vinegar
150 ml red wine
150 ml double cream
100 ml greek yoghurt
1 500 gram bag frozen black forest fr; uits
1 salt 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

2 lb meat; *
1/4 c unbleached flour
1/4 c vegetable oil
1/2 c onion; chopped, 1 medium
2 bacon; slices, cut up
1/4 c carrot; chopped
1/4 c celery; chopped
1/4 c tequila
3/4 c tomato juice
2 T cilantro; fresh, snipped
1 1/2 t salt
15 oz garbanzo beans; 1 can
4 c tomatoes; chopped, 4 medium
2 cloves 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.


2 teaspoons of salt
1/8 teaspoon fresh ground pepper
2 quarts water
2 yellow 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

1 lb cubed venison
2 tablespoon veg. oil
1 medium onion sliced thin
1 tlbsp flour
2 tart apples peeled cored and
1 sliced
13 oz beef broth
1/2 teaspoon sage
1 large potato cubed
1 cup fresh or frozen peas and
1 carrots

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" <jtillma@columbus.Date: Tue, 26 Nov 2002 15:59:17
~0500

Yield: 4 servings
Page 887

VENISON ASADO (ROAST)

4 lb rump roast
1 head garlic, peeled but left
1 whole
1 1/2 tablespoon garlic salt
1 medium white onion; thinly
1 sliced
1 teaspoon salt
1 cube
10 medium whole tomatoes
10 potatos
1 fresh ground black pepper to
1 taste
1/2 head lettuce; shredded
1 medium red onion; thinly sliced
1 lime
1/2 cup vegetable oil
1/2 lb feta cheese or monterey jack
1 coarsely grated
1 beef 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

1 venison roast(4-6 lbs)


1 or 4 steaks
2 bay leaves
1/4 cup red wine vinegar
2 cup claret wine
1 salt to taste
3 1/2 tablespoon olive oil
2 can cream of mushroom soup(8oz)
1 1/2 cup water
1 clove garlic minced
2 medium 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

1 lb ground venison
1 tablespoon margarine
1 medium onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes, mash; ed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tablespoon worcestershire sauce
1 teaspoon basil
1 dash pepper
2 eggs
1/2 cup grated parmesan cheese
1/2 teaspoon thyme leaves
1/2 cup finely rolled saltine cracker crumb; s
4 cup 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)

3 tablespoon oil
1 large onion, finely chopped
1 1/4 lb venison, cubed
3/4 lb ground venison
28 oz can of crushed tomatoes
3 tablespoon red wine vinegar
3 tablespoon ground chili powder
2 tablespoon ground cumin
2 tablespoon worcestershire sauce
1/2 teaspoon cayenne pepper, plus a pinch
1 bell pepper, chopped
2 teaspoon salt or to taste
1 freshly ground black pepper
10 oz can red kidney beans, drained
3 tablespoon 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


4 lb boneless venison, chopped
1 into medium dice
2 lb boneless pork, chopped into
1 medium dice
12 garlic cloves, minced
2 cup diced yellow onion
3/4 cup mixed ancho and chipotle
1 chile purees
8 tomatoes, chopped
2 tablespoon and one teaspoon cumin,
1 divided
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 cup paprika
2 tablespoon cayenne
2 tablespoon black pepper
2 tablespoon kosher salt
2 tablespoon chilli powder
1 cup masa harina
2 quart beef stock
4 cup cooked cowboy beans
2 cup 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.

Syd.Bigger@salata.com (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

8 chops
1 salt & pepper
1 garlic powder
1 can 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 RONAMIT@NETVISION.NET.IL (RON AMIT) On 9 JUL
1995 125532 ~0400

Yield: 4 servings

VENISON CHOPS RECIPE

8 venison chops
1 pkg lipton onion soup mix, dry
2 cup 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

1 thin slices of venison


1 flour
2 tablespoon margarine
1 onion slices
1 tomato slices
1 green pepper slices
1 mushrooms
1 celery pieces
1 beef bouillon cube
1/2 cup ; water
1 cornstarch

: 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 lb lean venison, cut into 1 1/4-inch c; ubes


5 oz lard
5 1/2 lb onions, sliced
5 oz sweet paprika
1 tablespoon hot paprika
1 1/4 quart red wine
3 1/8 quart water
2 large potatoes, peeled and quartered
3 carrots, peeled and quartered
2 apples, peeled, cored and quartered
1 peppercorns
1 juniper berries
3 bay leaves
1 a few piment seeds (??)
3 stalks celery, thinly sliced
2 bunch parsley, chopped
1 sour 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 lb venison, ground


1/4 lb sausage, ground
1 egg
2 tablespoon parsley, chopped
1 tablespoon butter, softened
1 tablespoon bread crumbs
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion flakes, dried
1 cup 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


2 tablespoon cooking oil
2 medium yellow onions sliced very
1 fine (lyonnaise style)
2 tablespoon cornstarch
1 salt
2 shallots finely diced
2 cloves garlic, minced
1 tablespoon malt or balsamic vinegar
1 pint guinness stout
1 teaspoon english mustard
1 tablespoon molasses
1/2 cup beef or game broth
1 tablespoon soft brown sugar
1/4 cup butter
4 potatoes
1 milk and butter
1 tablespoon horseradish (preferably
1 fresh grated)
1 pinch nutmeg
1 salt and freshly ground
1 pepper
1 paprika

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 <eruna@taom.Com

Yield: 4 servings
Page 897

VENISON MEDALLIONS WITH LENTILS

1 cup dried brown lentils


2 1/2 teaspoon vegetable oil
2 tablespoon finely chopped shallots
2 tablespoon finely chopped carrots
2 teaspoon minced garlic
2 teaspoon minced peeled fresh ginger
1/4 cup chicken stock or canned
1 broth
1 tablespoon low-sodium soy sauce
1 lb boneless venison loin, cut
1 into
8 medallions, about
1/2 inch thick
1 tablespoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 fresh 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:06:53
~0000

Yield: 4 servings
Page 898

VENISON PASTRY

900 gm venison (neck, breast, flank


1 or shoulder)
1 thyme
1 salt and fresh ground
1 pepper
55 gm seasoned flour
75 ml port
1 juice of half a lemon
300 ml venison stock
1 nutmeg
175 gm butter
550 gm short crust or rough puff
1 pastry
1 egg, 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,


1 flank or shoulder
55 g/2oz seasoned flour
55 g/2oz butter
150 ml/1/2 pint port
1 half lemon, juice only
300 ml/bd pint venison stock
1 nutmeg
1 thyme
1 salt and freshly ground
1 black pepper
175 g/6oz butter
550 g/11/2lb short crust or
1 rough puff pastry
1 egg, 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:03:03


~0000

Yield: 4 servings
Page 900

VENISON PASTY BY CLARISSA DICKSON WRIGHT

2 lb venison, neck, breast, flank


1 or shoulder
2 oz seasoned flour
2 oz butter
1/2 pint port
1 half lemon, juice only
1/2 pint venison stock
1 nutmeg
1 thyme
1 salt and freshly ground
1 black pepper
6 oz butter
1 1/2 lb short crust or rough puff
1 pastry
1 egg, 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 22:03:03


~0000

Yield: 4 servings
Page 901

VENISON PEPPER STEAK (RBTN28A)

2 lb venison steak; cut in


1 strips
MIXTURE---------------------
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shortening
1 can stewed tomatoes; save juice
3/4 cup chopped onion
2 cup water
1/2 teaspoon garlic powder
2 beef bouillon cubes
3 green peppers; cut in
1 strips
2 teaspoon 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----
2 lb deer neck and shank
1 1/2 onion, chopped
1 tablespoon tomato sauce
2 cup beef stock
3 tablespoon flour
2 tablespoon butter
----DIRECTIONS----
24 pearl onions
1 lb fresh mushrooms, chopped
3 tablespoon wine, sherry or port
2 cup 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 PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Yield: 1 servings
Page 903

VENISON ROAST

3 lb chunk of venison roast (or


1 roll it if its in steak
1 form)
2 cup onion - cut up (2 in.
1 pieces)
2 cup potato - cut up
1 cup carrots - cut up
1 cup fresh mushrooms - sliced
2 tablespoon liquid smoke
3 tablespoon (or more) worchestershire
1 sauce
3 tablespoon (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

4 tablespoon virgin olive oil -- plus 4


2 spanish onions, cut -- in
1/8 ribbons
1 cup cinzano rosso sweet vermouth
1 plus 1/2 cup
8 pieces venison, denver leg
1/2 inch thick
1/2 cup seasoned flour
2 waxy potatoes, peeled -- in
1/2 cubes
1 soaking in water
4 oz speck (smoked prosciutto) --
1 julienne
4 cup 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

1 lb ground venison
1 1/2 cup water
1 lb can tomatoes
1 cup shredded sharp cheese
1 envelope onion soup mix
3/4 cup white rice, uncooked
1 medium 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

1 lb venison; cut into bite-sized piece


1 46-ounce can vegetable cocktail jui; ce (v-8)
1 28-ounce can whole tomatoes; undrained and chopped
2 medium red onions; chopped
1 tablespoon worcestershire sauce
1/8 teaspoon hot sauce
4 large potatoes; peeled and cubed
3 medium carrots; sliced
4 small yellow squash; sliced
3 to 4 stalks celery; thinly sliced
2 medium 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

3 oz venison steak
2 tablespoon olive oil
3 spring onions, chopped
4 mushrooms, chopped
1/2 beef stock cube
1 glass 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" <spacetrekkers@yahoo.Comdate: Sun, 18 Jan 2004 21:59:43


~0000

Yield: 4 servings
Page 907

VENISON STEAK WITH JUNIPER BERRY AND FIERY RED CHILE SAUCE

2 tablespoons dried juniper berries


3 cups unsweetened dark grape juice
2 bay leaves
1 1/2 teaspoons dried thyme
2 shallots, peeled and coarsely chopp; ed
2 cups veal (or beef) stock
4 whole dried chiles de arbol
6 venison steaks, 8-10 ounces each
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon 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----
2 tablespoon dried juniper berries
3 cup dry red wine
2 bay leaves
1 1/2 teaspoon dried thyme
2 shallots, peeled and coarsely chopp; ed
2 cup veal stock
4 whole dried chiles de arbol
----VENISON STEAK----
6 venison steaks, 8 to 10 oz. each
2 tablespoon olive oil
1 tablespoon salt
1 tablespoon 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----
2 tablespoon dried juniper berries
3 cup dry red wine
2 bay leaves
1 1/2 teaspoon dried thyme
2 shallots, peeled and coarsely chopp; ed
2 cup veal stock
4 whole dried chiles de arbol
----VENISON STEAK----
6 venison steaks, 8 to 10 oz. each
2 tablespoon olive oil
1 tablespoon salt
1 tablespoon 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

4 venison steaks cut from loin


1 juniper berries; ground
2 teaspoon salt
1/3 cup butter; melted
Wild mushroom game sauce ----sauce-
1 oz dried boletus edulis (cepe,
2 cup water
2 oz fresh onions; chopped
3 tablespoon butter; melted
3 tablespoon flour
1 cup rich meat stock; * see note
1/2 cup dry red wine
1 salt and pepper; to taste
6 juniper berries; crushed fin
2 allspice berries; crushed fi
1 teaspoon dijon mustard
1/4 teaspoon paprika
2 oz dill pickles; diced

Recipe by: plgold@ix.netcom.com (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

2 tablespoons vegetable oil


2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon worcestershire sauce
1 bay leaf
0.5 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound 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

2 lb boneless venison, cut into one-inch; pieces


4 cup hot water
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
1 clove garlic, minced
2 medium onions, sliced
1 salt to taste
1 teaspoon sugar
6 carrots, quartered
8 small whole onions, peeled
3 potatoes, peeled and cut into 1/2 i; nch cubes
1/4 lb 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

2 lb stew meat
6 carrots
6 potatoes
2 tablespoon oil
1 teaspoon worcestershire sauce
1 medium onion
2 bay leaves
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash 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
3 tablespoon vegetable oil
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
1 centiliter garlic, minced
5 cup water
6 medium carrots cut in half
2 ribs celery, cut in chunks
1 egg

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
3 tablespoon vegetable oil
1 teaspoon stock
1 small bay leaf
6 small potatoes, halved
6 small onions
1 water
1 cup biscuit mix
2 lb venison neck meat- 1 cubes
2 teaspoon sugar
1 centiliter garlic, minced
5 cup water
6 medium carrots cut in half
2 ribs celery, cut in chunks
1 egg

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

1 lb venison [cubed]
2 tablespoon oil
6 cup water
1 cup onions [chopped]
1 cup peas
1 cup green beans
4 large potatoes [peeled & chopped]
1 1/2 cup carrots [sliced]
1 cup corn
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 tablespoon cornstarch
1 cup 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----
2 lb venison, in one-inch pieces
1 teaspoon lemon juice
1 clove garlic, minced
1 salt to taste
6 carrots, quartered
3 potatoes, in 1/2 inch cubes
----DIRECTIONS----
4 cup hot water
1 teaspoon worcestershire sauce
2 medium onions, sliced
1 teaspoon sugar
8 small whole onions, peeled
1/4 lb 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 PMBST8+@PITT.EDU Submitted By PMBST8+@PITT.EDU

Yield: 4 servings

VENISON STEW VIDALIA

2 lb venison stew meat


1 red pepper
1 large vidalia onion, chopped
1 teaspoon salt
3 tablespoon bacon drippings - shortening
2 tablespoon flour
1 pint tomato juice
1 tablespoon 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" <stewburner@sailorradate: Tue, 28 Jan 2003 22:55:15
~0500

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 oz can beef broth; undiluted
5 cup ; water
2 tablespoon lemon juice
1 medium onion; sliced
2 cloves
1 bay leaf
3 lb venison stew meat; cut into 1-1/2 pieces
1/2 cup burgundy (optional)
2 lb potatoes; peeled
4 slice white bread
1 teaspoon salt
1 tablespoon onion; grated
1 teaspoon parsley flakes
2 eggs; well beaten
1 all-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

2 tablespoons melted butter or preferred fat*


1 egg slightly beaten
1 cup of dried sliced sunchokes pulverize; to flour**
1 cup 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

7 lb venison marrow bones


1 sawed into 2 in. pieces
1 can (6 oz.) tomato paste
2 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cup claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon 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

1 lb venison steak [¬ in. thick


1 & trimmed]
2 tablespoon flour
1 tablespoon salt
1/4 teaspoon pepper
1/2 cup onion [minced]
1/4 cup butter
1 cup chicken broth [condenced]
1 lb mushrooms [sloced]
1 cup 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

2 venison steaks
1 can cream of mushroom soup
2 sliced onions
1 salt & pepper
1 several 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


2 tablespoon margarine or butter
1 1/2 tablespoon cornstarch
1/2 cup pineapple juice
2 cup meat stock
2 cup cooked, cubed elk or deer
1/2 cup sliced celery
1/2 cup slivered toasted almonds
1 teaspoon 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

2 lb venison meat, boned; cubed o


2 cup veal stock; or water
3 cup red wine
1 tablespoon dried onion; crushed
2 cl garlic; crushed
1 teaspoon salt
1 lb fresh currants; --or--
1 cup currant jelly
4 oz fresh chanterelles; or 2 oz.
2 tablespoon arrowroot
1 mixed w. 1/3 cup water

Recipe by: plgold@ix.netcom.com (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)

2 lb. venison, cut up


1 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

1 lb ground venison or beef


1 small onion
1 can cheddar cheese soup
1 can cream of celery soup
1 frozen french fries
1 pepper

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

4 cup pineapple juice


3 tablespoon quick-cooking tapioca
3 teaspoon sugar
1/2 teaspoon grated lemon peel
2 cup sliced strawberries or
1 raspberries
1 cup diced orange sections or
1 drained can mandarin
2 tablespoon 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 <benao@libertysurf.Fr> Date: Wed, 18 Feb 2004 18:05:53
+0100

Yield: 4 servings
Page 924

WACKAMBLEM CHILI

1/2 cup gebhardts chili powder


2 28 oz cans tomatoes
1 6 oz can tomatoe paste
1/2 bulb garlic, minced
3 lb ground beef
3/4 lb chorizo
2 lb venison
1/2 lb beef suet
5 cubes beef bouillon
3 medium onions, chopped
2 dried ancho chilis, crushed
4 dried chili peppers, crushed
4 poblano chilis, chopped in chunks
4 serrano chilis, chopped
4 jalapenos, minced, seeds removed
4 dried cayenne peppers, whole
3 pequin peppers
2 tablespoon coriander seeds, ground
3/4 teaspoon mexican oregano
1 tablespoon cumin
2 dark, earthy beers or ale
1 shot tequila
1/3 cup dried epazote wrapped in cloth
1 lb black beans
1 can 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
1 lrg onion finely chopped
5 potatoes, cubed
1 1/2 qrts chicken stock
1 bunch watercess, chopped
2 tbsp parsley
1 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.

f
Page 926

WESLEY AND KATHY'S WORLD-FAMOUS KILLER 4-STAR VENISON CHI

3 lb finely chopped venison *


1 medium onion
4 cloves garlic
1 salt to taste
1/4 cup (or more) chili powder
2 tablespoon olive oil
1 tablespoon cumin
1 can texas beer
1/2 cup water or beef broth
1 tablespoon mexican oregano
2 tablespoon masa or corn meal **
1 teaspoon 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

2 lb deer meat, cut into cubes


1 cup grape juice
1 bay leaf
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon bacon drippings
1 1/2 cup bouillon
1 celery stalk, diced
8 whole cloves
1 tablespoon parsley
1/2 teaspoon crumbled dried thyme
1 cornstarch

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

1 british measurements
----MARINADE----
2 fl oz single malt scotch whiskey
2 fl oz sherry
2 fl oz port
8 fl oz blackberry wine
1 onion; chopped
3 centiliter garlic; crushed
8 rashers (slices) bacon
1 . chopped
1 teaspoon thyme
1 salt & pepper to taste
2 tablespoon lemon juice
----TO FINISH----
2 lb shoulder of venison; cubed
2 oz flour; plain (all-purpose)
2 oz butter
2 large carrots; sliced
2 large onions; chopped
6 cloves
1 teaspoon allspice
6 shallots
1/2 lb mushrooms
1 lemon rind; grated
8 fl 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. dried small white beans, or navy be; ans, soaked and drained
6 c. low or no sodium chicken broth or v; egetable broth
2 bay leaves
one 16 oz. can whole tomatoes plus; juices, or 1 lb. fresh to
and seeded
1/2 tsp. dried thyme
1 tsp. salt
1/4 c. pasta (any shape, broken into bite; size pieces)
cream
1 t. exra virgin olive oil]
6 cloves garlic, finely minced
1/2 tsp. crushed red pepper
1 med. yellow onion, diced
1 med. carrot, sliced
3 (1 lb. total) zucchinic, sliced
1/2 c. loosely packed fresh parsley leaves
1 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
to
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


2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup bell peppers, chopped
1 med eggplant, peeled,diced
3 tbs garlic, chopped
1 tbs fresh thyme, chopped
1 tbs finely parsley, chopped
1/2 cup green onions, chopped
4 cup crumbled corn bread
2 cup chicken stock
1 salt and cayenne pepper
6 whl squabs
1 olive oil, drizzling
12 whl shallots
2 cup demi-glace
1 tbs butter
1 lb. 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


2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup bell peppers, chopped
1 med eggplant, peeled,diced
3 tbs garlic, chopped
1 tbs fresh thyme, chopped
1 tbs finely parsley, chopped
1/2 cup green onions, chopped
4 cup crumbled corn bread
2 cup chicken stock
1 salt and cayenne pepper
6 whl squabs
1 olive oil, drizzling
12 whl shallots
2 cup demi-glace
1 tbs butter
1 lb. 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

1 can condensed consomme'


2 cup cider vinegar
8 cup red wine
1 1/2 teaspoon ground black pepper
2 tablespoon salt
2 bay leaves
1 teaspoon crumbled thyme
2 garlic cloves; chopped
8 juniper berries
1 piece wild boar meat
1 (about 5 pounds)
6 carrots scraped and quartered
2 large onions; quartered
4 celery stalks cut into 2-inch lengt; hs
1 can 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 KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232154 -0800

Yield: 6 servings
Page 934

WILD BOAR BORSCHT

750 gm boar stew meat, at and sinew


1 removed and meat cut into 2
5 cm cubes
1 (or substitute beef, venison
1 or pork)
1 tablespoon light olive oil
1 cup diced carrot
1 1/2 cup sliced brown onion
2 tablespoon slivered garlic
1/2 cup sliced celery, cut
1 diagonally
3 cup peeled and diced beetroot
1 cup seeded and diced fresh
1 tomato
2 1/2 litres rich beef stock or
1 consomme:
2 cup red wine
1 teaspoon fennel seeds
2 teaspoon fresh thyme leaves
1 1/2 cup diced potato
1 1/2 cup finely shredded red cabbage
1 salt and freshly ground
1 black pepper
2 tablespoon balsamic vinegar
4 tablespoon finely chopped parsley
1 to serve:
1 sour cream or crumbled feta
1 cheese

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

3 tablespoon butter
1 large onion, julienned
4 cup sliced shiitake mushrooms
2 tablespoon minced garlic
2 lb wild boar tenderloin, cut
1 into 2 by 1/2 in. pieces
3 cup veal stock
1/4 cup finely chopped parsley
1 cup 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

4 cup wild carrot taproots, grated


1 or finely chopped
3/4 cup cored and grated green
1 apples
2 tablespoon olive oil
3/4 cup vegetable stock
1/4 cup raisins
1 tablespoon barley
4 cloves garlic, chopped
1 teaspoon ground cinnamon
1/2 teaspoon fennel seeds
1 1/2 teaspoon freshly grated nutmeg
1 teaspoon 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" <manyfeathers1@ya

Yield: 4 servings
Page 937

WILD DUCK - TAME RICE

1 duck; cleaned, ready to cook


1 1/2 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon green seasoning
1 small onion; chopped
2 cup duck stock
2 cup minute rice
----GRAVY----
1 can celery soup
1 water 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 <A Taste of Louisiana>. 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

2 duck breasts
2 bay leaves
1/4 teaspoon hot red pepper flakes [optl]
8 peppercorns; cracked
6 cup stock; any
1/2 cup pearl barley
1 carrot; peeled and diced
1 small potato; peeled and diced
1 small onion; peeled and chopped
3/4 cup cabbage; chopped or
1 green leaves from a cauli-
1 flower; choppped
1/4 teaspoon cayenne [optional]
1/2 teaspoon poultry spice or
1 teaspoon [heaping]prepared mustard or
1 tablespoon [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

2 ducks
2 apples; quartered
2 onions; quartered
1 onion; chopped
1 bell pepper; chopped
3/4 cup chopped celery
1 stick butter or margarine
1 cup uncle ben's converted rice
1 can (10.5-oz) beef consomme
1 can (10.5-oz) water
1 can (8-oz) mushrooms; drained
1 can (6-oz) water chestnuts; drained
1 salt to taste
1 pepper 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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR)
Junior League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Yield: 4 servings
Page 940

WILD DUCK GUMBO

8 duck breasts
2 pkg smoked sausage (can be
1 turkey)
1 chicken
2 cup chopped onions
2 cloves chopped garlic
1 tablespoon thyme
1 tablespoon sasafrass
4 tablespoon chopped parsley
2 cup chopped green or red
1 peppers
2 pkg frozen gumbo veggies
1 (opt'l)
2 cup chopped celery
1 cayenne pepper (lots )
1 tabasco (lots )
1 salt 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 & dandk@LINEX.COM rec.hunting.dogs

Yield: 1 servings
Page 941

WILD DUCK SOUP

1 duck bone scraps


1 large onion, quartered
3 carrots, chopped
1/4 teaspoon thyme
1 stalk celery and leaves, chopped
1 salt
1 pepper
1 cup 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

1 wild duck (soak in salt


1 water 6 hours)
1 large onion
1 salt to taste tsp pepper tsp savory
4 slice turnip, cut lengthwise
4 carrots, cut lengthwise
1 doughboys:
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1 milk 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 ® <jmstwn1607@earthlink.Nedate: Sun, 05 Oct 2003 21:05:52
~0400

Yield: 4 servings
Page 943

WILD GAME CHILI WITH BLACK BEANS

1 stephen ceideburg
1/2 cup vegetable oil
4 yellow onions, cut in medium dice
2 jalapeno or serrano chiles, seeded,; finely chopped
3 tablespoon chili powder
2 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery seeds
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon anise seeds
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
4 bay leaves
3 lb wild game meat, cut into 1-inch pie; ces *
30 oz red chile sauce
1 1/2 quart to 2 qt beef stock or broth
5 cup cooked black turtle beans (2 cups u; ncooked)
1 salt 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

3 tablespoon wild ginger roots


1/4 lb margarine
1 cup water
2 tablespoon flour
1 salt to taste
1 tablespoon sugar
4 boneless skinned chicken
1 breasts
2 cup rice
3 cup water
4 chicken bouillon cubes
4 tablespoon 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" <lrobe684@bellsoudate: Fri, 31 Oct 2003 06:11:26
~0500

Yield: 4 servings
Page 945

WILD GOOSE GUMBO WITH OYSTERS

1 goose, cut into pieces


1/2 cup cooking oil
1/2 cup flour
3 onions, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
2/3 cup shallots, chopped
1/3 cup parsley, chopped
1 pint oysters
1 salt & pepper to taste
1 tabasco 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

1 cooking apple, cored/wedges


1 orange, unpeeled/wedges/lge
6 prunes, pitted dried, chop
2 geese, 2 1/2 lb, dressed
2 pkg onion soup, dry (1 1/3 oz)
2 cup wine, dry red
2 cup water
----CURRANT SAUCE----
1/4 cup red currant jelly
1/4 cup catsup
1/4 cup wine, port
1/4 cup worcestershire sauce
2 tablespoon 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

4 tablespoon extra-virgin olive oil


2 cup chopped onion
2 cup chopped celery
1 cup chopped carrot
2 cup diced shiitake mushrooms
2 cup diced oyster mushrooms
2 cup sliced domestic white
1 mushrooms
1 cup dry sherry
8 cup vegetable stock
2 cup chopped water-packed
1 artichoke hearts, drained,
1 rinsed and drained again
1 fresh parsley, chopped
1 salt and pepper to taste
1 cream (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 <craftncook@earthlink.Netdate: Sat, 28 Feb 2004 11:22:07
~0800

Yield: 4 servings

WILD NUT SOUP

2 lbs pecans, crushed


6 wild onions, with tops
6 cups wild game stock
1 tsp salt
3 tbs. 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

1 lb beef sirloin, cut into bite


1 sized pieces
2 tablespoon olive oil
20 ramps, cleaned, trimmed and
1 diced
5 stalks celery, cleaned,
1 trimmed and chopped
3 carrots, washed, peeled and
1 chopped
1 lb potatoes, peeled and
1 chopped
20 ramps, cleaned, trimmed, and
1 diced
2 tablespoon butter
1 salt 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" <melana@ediblewild

Yield: 4 servings
Page 950

WILD RICE & CHICKEN SOUP

4 tbsps. margarine
½ cup chopped onion
1½ cups cubed velveeta cheese
3 cans chicken broth
1 cup wild rice
2 cans mushrooms, cut up
4 cans cream of potato soup
2/3 cup grated carrots
½ tsp. salt
1/8 tsp. pepper
2 cups half n half
some cooked, chopped chicken

Soak rice over night in salt water; drain. Add fresh water to rice, bring
to
a boil, then simmer for 30 minutes; turn off heat and let stand 30 minutes.
In
soup pot, melt margarine and sauté onion. Add chicken broth and cheese;
bring
to a boil, and stir for 1 minute. Stir in potato soup, carrots, seasonings,
mushrooms, rice, Half n Half, and chicken. Simmer for 5 minutes.

WILD RICE & MUSHROOM SOUP

1 1/2 pint vegetable stock


1 small onion, finely chopped
1 small green bell pepper, diced
1 tablespoon parsley, chopped
1 oz wild rice, washed & drained
4 oz button mushrooms, sliced
5 tablespoon red wine
1 salt & pepper

Put the stock into a soup pot. Add the chopped onions, bell pepper &
parsley. Bring to a boil, cover & simmer for 15 minutes. Add the
washed wild rice & continue to simmer for another 40 minutes.

Add the mushrooms & the wine. Season to taste. Cover & simmer for a
further 15 minutes. Serve hot.

Mary Norwak, "Grains, Beans & Pulses"

Yield: 4 servings
Page 951

WILD RICE AND MUSHROOM BISQUE

3/8 cup (85 gr.) wild rice


6 oz (177 gr.) fresh sliced
1 mushrooms or
2 oz (56 gr.) dried wild
1 mushrooms
1 small bay leaf
1/2 cup finely slice onion
1 tablespoon butter or olive oil
6 cup chicken stock
1/2 cup whipping cream
1 garlic clove chopped fine

Soak dried mushrooms overnight in water and rinse out. Pat dry and
slice. If you use wild mushrooms you will get a richer flavour.

Preparation: rinse rice in cold water, drain and soak in cold water
for several hours or until the rice is soft. Drain rice. Heat the
butter in a skillet on medium heat. Add onion, garlic, mushrooms
and drained rice. Saute for 5 - 8 minutes until transparent. Add
chicken stock, bay leaf and simmer gently for 30 minutes. When the
rice starts breaking out of its shell this indicates the rice is
cooked. Cool for 15 minutes, remove bay leaf.

Put in blender and mix until a fine texture is reached. Do not


overfill your blender. Return the mixture to the pot and carefully
bring to a boil. Add seasoning and simmer for another 5 minutes.
Add more chicken stock or 2% milk if consistency is too thick.

Before serving add liquid whipping cream to refine the texture and
taste. Serve with croutons, slice mushrooms, whole cranberries or
chopped parsley. Serves 6 people.

This bisque has been enjoyed by delegates attending First Nations


Conferences events at the Calgary Convention Centre since 1994.

AboriganalTourism - Native Cuisine

Yield: 1 servings
Page 952

WILD RICE AND PEA SOUP

3 quarts
1 lb dried peas
1/2 lb salt pork
1 chopped carrots
1 onions
1 turnips or rutabagas
1 cooked wild rice

In soups and stews: usually better to cook wild rice separately


first, not completely done, then stir it in for the last 15 minutes
of cooking

Habitant pea soup with wild rice : 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.

Naboob

Yield: 1 servings

WILD RICE CASSEROLE

1 c wild rice, uncooked


1 lb. fresh mushrooms, sliced thickly
1 c minced onion
3 c vegetable broth
3 cloves garlic, minced

Rinse wild rice well.


Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole
dish.
Pour broth over it all, cover, and bake at 350° F. for about 1 1/2 hours.
Page 953

WILD RICE CASSEROLE

1 c. wild rice
1/2 c. (8 tbsp.) butter
1 onion, chopped
1/2 c. chopped celery
1 c. chopped pecans (about4 oz.)
1 c. long-grain white rice
4 c. chicken broth
3 tbsp. light or regular soysauce
1/4 to 1/2 tsp. salt

Place wild rice in medium saucepan and cover with 2 to 3 inches water.
Cook 20 minutes only. Drain off excess water. Set rice aside. Melt
butter in large skillet. Add onion and celery and saute until soft. Add
pecans and white rice and saute until lightly toasted. Stir in wild
rice. Transfer to 2 quart shallow casserole or baking dish. (Casserole
may be refrigerated overnight before baking. Bring to room temperature
before proceeding.) Bring chicken broth to boil. Stir in soy
sauce and salt and pour over rice. Cover and bake at 350 degrees for 1
hour to 1 1/4 hours or until all liquid is absorbed.

Yield: serves 8.

WILD RICE DRESSING FOR GAME

1 cup wild rice


3 cup giblet stock; or water
1 teaspoon salt
1/4 cup butter
2 tablespoon green onions; chopped
2 tablespoon green pepper; chopped
1/2 cup celery; chopped
1/2 cup mushrooms; sliced
1/2 cup almonds; chopped
1/4 cup tomato paste
1 teaspoon fresh sage or
1/4 teaspoon dried sage
1 teaspoon parsley
1 dash garlic powder

Wash rice. Bring stock to a boil and add salt and rice. Simmer about
30 min or until rice is tender but not mushy. Drain off excess
liquid. Melt butter in a skillet and saute onions, peppers, celery,
mushrooms and almonds. Add the hot, drained rice, tomato paste, and
seasonings and mix.

Use as stuffing for wild game or poultry or bake separately and serve
with game.
Page 954

Giblets may be chopped and added to the dressing.

From: Edible Wild Fruits and Nuts of Canada,


published by the National Museums of Canada,
ISBN 0-660-00128-4

Posted by: Jim Weller

Yield: 5 cups

WILD RICE MUSHROOM SOUP

1/2 cup wild rice


3 cups water
1 carrot thickly sliced
6 mushroom caps sliced your choice
1/2 small onion chopped
1/2 cup chopped cabbage or celery
olive oil, salt

Preparation: Wash rice. Boil 4 units water to 1 unit rice. In


skillet, stir-fry celery, onion, and parsley in butter for 10
minutes. Blend tofu and water together; add to skillet; also add
wild rice, brown rice, lemon juice and rosemary; bring to a boil.
Reduce heat to low and let rice absorb moisture, about 30-40
minutes. Serve.

WILD RICE PILAF

By: Diana Rattray, About.com Southern U.S. Cuisine.

1/4 cup butter


1 cup raw wild rice
1/2 cup chopped onion
3/4 cup chopped celery
1/4 cup chopped carrot
1 cup sliced mushrooms
3 cups chicken broth
1/4 teaspoon poultry seasoning
salt and pepper to taste
1/4 cup toasted slivered almonds*

Wild rice pilaf with chopped vegetables and slivered almonds.


Melt butter in a large heavy skillet. Sauté wild rice, onion, celery,
carrots, and mushrooms until vegetables are golden brown. Add chicken
broth and
poultry seasoning. Cover and simmer for 30 to 40 minutes, until until rice
is
tender.Taste and add salt and pepper. Top with toasted slivered almonds
just
before serving.
Serves 4.*To toast nuts, spread out in a single layer on a baking sheet.
Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or,
Page 955

toast in
an ungreased skillet over medium heat, stirring, until golden brown and
aromatic.

WILD RICE RISSOTO

100 gm wild rice and amboria rice


1 mixed -- washed
350 ml vegetable stock, condensed
30 gm leeks -- sliced
30 gm onion -- sliced
30 gm celery -- sliced
5 gm fresh rosemary sprigs
15 gm shallots
30 gm butter

In a heavy sauce pot, saute shallots, celery and leeks in butter and
add rices blend and add just enough stock to cover, bring to a simmer
and keep moist by adding just enough stock. Cook for a total of 45
minutes remove and let stand covered for 5 minutes, serve with a
dollip of butter.

NOTES : Finish with 2 ounces of grated parmesean

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 956

WILD RICE STUFFED SQUASH

By: Better Homes and Gardens

1 14 ounce can reduced-sodium chicken broth


1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash**
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
66 to 8-inch twig wreaths (optional)
pansies or other edible flowers (op; tional)
fresh sage leaves (optional)

Wild Rice Stuffed SquashIf your market doesn't carry the kind of squash
specified in this recipe, substitute any hard-skinned winter variety of
squash.
* (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4
inches in diameter
Bake: 1 hour
1. In a heavy medium saucepan bring the chicken broth and thyme to a boil.
Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the
leeks and long grain rice. Cover and simmer for 15 minutes more or until
rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if
necessary.
2. Meanwhile, wash squash and cut off the top third including the stem end.
With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow
baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up.
Cover pan with foil and bake about 20 minutes more or until tender. Remove
from oven. Set aside.
3. In a large bowl combine rice mixture, dried cranberries or currants, and
dried apricots. Stir in melted margarine or butter, salt, and pepper.
4. Mound stuffing into squash. Place in a shallow baking pan and bake in a
425 degree F oven about 10 minutes or until heated through. Serve atop twig
wreaths, if desired. Garnish plate with pansies or other edible flowers
and sage leaves, if desired. Makes 6 side-dish servings.

Preparation Time (hh:mm): 30 mi


Page 957

WILD RICE WITH MUSHROOMS AND ALMONDS:

1/4 lb of butter
1 c of wild rice or brown rice
1/2 c of slivered almonds
1/2 lbs of sliced mushrooms
2 tbsp of chopped green onions, chives and; green peppers
3 c of chicken broth

Put all ingredients--except broth--into a large frying pan and cook


until
the rice turns a yellowish color. Stir constantly to prohibit over
browning. Put it 9nto a cassarole dish w/ the broth. Cover and bake at
325
for an hour. Let stand b/f serving for about 10 mins.

WILD RICE WITH OYSTER MUSHROOMS

By: 'Totally Mushroom Cookbook'

1/2 cup wild rice rinsed and drained


1 1/2 cups chicken broth
3 tablespoons butter
1/2 pound small oyster mushrooms
1/4 cup pine nuts
2 tablespoons chives chopped
1 teaspoon fresh thyme chopped
coarse salt
freshly ground pepper

In medium saucepan, bring rice and broth to boil. Cover, reduce heat and
simmer 35 to 45 minutes.

Meanwhile, in large skillet, melt butter over moderate heat. Add mushrooms
and pine nuts and cook, stirring frequently, 10 minutes. Stir in chives and
thyme and cook 5 minutes longer. Add to cooked rice and heat through.
Season to taste with salt and pepper.
Page 958

WILD SOUP

1 x no ingredients

The name for this soup is due to the fact that it's impossible to gather
all the wild ingredients needed for it in one season. Young Stinging Nettle
greens are available in April (and occasionally in Oct-Nov.), while beach
peas are at their best in early summer and most wild mushrooms are most
readily available in mid- to late summer. Fortunately, boiled nettle
greens freeze easily (I just throw the greens and the water I boiled them
in into
a 1-qt. plastic container and throw it into the freezer; it will keep a
year
or more). Also, many species of mushrooms (such as the boletes recommended
for this recipe) dry very well (their flavor actually improves on drying)
and will keep in tightly sealed glass jars for a year or more. I use an
electric food dehydrator to dry mushrooms, but old-fashioned methods such
as slicing thinly and stringing them on a piece of thread and hanging in a
warm dry location for a few days will also work. So I tend to make this
soup
around the 4th of July, when I can get fresh beach peas. I'll use the
previous season's nettle greens and the previous year's dried mushrooms.

Ingredients:
1 quart boiled young Stinging Nettle greens (boil the greens in a small
amount of water about 5 minutes; drain but save the boiling water)
1 cup shelled Beach Peas ( you'll need to start with approx. 1 quart of
unshelled pods to end up with 1 cup of peas; I like to pick the pods while
they're still green in color so the peas inside will be nice and tender)
2 cups diced potatoes
2 cups diced onion
1 quart soup stock , made from mushroom soaking water and/or nettle
boiling water and/or vegetable bouillon cube
1/4 tsp. Paul Prudhomme's seasoning
1 cup diced green pepper
1/2 tsp. File powder (file powder is made from dried and powdered young
sassafras leaves; you can make your own or purchase at a specialty store
1 1/2 cups diced fresh wild mushrooms (Boletes work well, e.g., Boletus
bicolor); if using dried mushrooms, use 3/4 cup and soak first in warm
water in a covered bowl for 20 minutes; squeeze excess water out of
mushrooms,
but save that and the soaking water to add to the soup stock

To prepare: Saute onions , potatoes and mushrooms (if you're using fresh)
in 1 1/2 tbsp. Canola oil as if you were making homefries. When about 1/2
done, add the beach peas and green pepper (if you're using dried and
rehydrated
mushrooms, add them in at this time) and saute for a few minutes more. Add
soup stock , file powder and seasoning and simmer ingredients about 1/2
hour until everything is soft and well-blended. Add salt and black pepper
to
taste; grate a little parmesan cheese on each bowl just before serving.
Makes about 12 one-cup servings. The subtle multiple seasonings helps the
Page 959

wonderful flavor of the wild ingredients shine through.

Yield: 1 recipe

WILD STUFFED PEPPERS

1 lb ground venison -- browned


1 and drained
6 medium green peppers
1/2 cup mushrooms -- sliced
1/4 cup onion -- chopped
1/4 cup bacon -- chopped
3 tablespoon bacon drippings
1 teaspoon salt
1/4 teaspoon black pepper
1 sauce:
1 can tomato soup, condensed
1 can water

Preheat oven to 350 degrees F. Wash and core peppers. Saute the
remaining ingredients in bacon drippings. Stuff peppers with mixture
and set aside. Mix tomato soup and water, then pour over top of
stuffed peppers. Bake in covered casserole dish for 45 minutes.

:Recipe By : Real Food for Real People

From: Melody Sheline <little_wolf_melod

Yield: 4 servings
Page 960

WILDFOWL STOCK

3 quart cold water


5 lb game bird carcass, wings, legs, nec; k, other spare parts
2 or 3 stalks wild celery, cut in chu; nks
1/2 cup wild onions, chopped
1/2 cup wild carrots, chopped
1 small bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold
water. Soak for 1 hour. Add other ingredients. Do not stir. Soak
for 1 hour. Place pot, uncovered, at the back of a cook stove far
from the fire. On a conventional stove, place the pot on an asbestos
pad over very low heat.

Allow pot and it's contents to warm very slowly. You need to draw as
much as possible out of the ingredients and into the stock. Skim off
scum as it rises. When the pot is uniformly warm, move it closer to
the fire (or increase the heat) and very slowly and carefully bring
the liquid to a simmer. Do not boil. Do not rush. Skim off all the
scum immediately, as it rises within the first 30 minutes of
simmering. After 30 minutes and after skimming, use a clean piece of
cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the
liquid through clean, moistened cheesecloth into a large screw-lid
jar. Do not pour the stock. Leave the unstrained stock uncovered
until cool. Cover cooled stock tightly and store in refrigerator. Do
not remove grease at this time.

Skim grease from stock. Reheat for use, or freeze.

This is from the cookbook on wild foods. I've copied as it's written
because I found the style of writing and ingredients interesting. If
you try to use wild ingredients, be careful. I seem to remember that
both wild onions and wild carrots have close relatives that look much
the same but are toxic. Personally, I'd do my stalking at the
supermarket.

Posted by Stephen Ceideburg Feb 6 1990.

Yield: 3 quarts
Page 961

WINDOWS ON THE WORLD WILD TURKEY (LAT)

----TURKEY----
1 (12- to 14-pound) turkey
1 salt, freshly ground black pepper
2 to-3 bay leaves
1 head garlic, not peeled, split in; half
1 onion, diced
1 cup hot water plus more as needed
3 tablespoon melted salted butter
----CORN BREADBACON STUFFING----
3 cup homemade or store-bought crumbled; corn bread
1 cup cubed sourdough bread
1/2 cup buttermilk
1/4 cup molasses
1 cup chicken stock
3 eggs, beaten
1/2 lb smoked slab bacon, cut into 1/2-in; ch cubes
1 cup chopped green onions
2 fresh jalapeno peppers, seeded and; finely chopped
3 tablespoon ancho chile powder
1/2 cup chopped pecans
1 salt, freshly ground black pepper

From: Windows on the World restaurant, 107 stories up in the sky, on


top of the World Trade Center. Michael Lomonaco, the chef-director of
Windows on the World, sent the recipes for both the turkey and
stuffing.

Chef Lomonaco recommends cooking the stuffing separately to ensure


that the turkey is "fully cooked without overcooking, and the
stuffing is cooked in a safe manner." The recipe calls for the
farm-raised wild turkey

If you have an oven large enough to accommodate the simultaneous


cooking of a turkey and a casserole dish of stuffing, add the
stuffing to the oven about one hour after the turkey goes into the
oven and both should be ready to remove about the same time. If your
oven will accommodate only a turkey and nothing else, cook the
stuffing before you roast the bird, then reheat the stuffing 15 to 20
minutes in a 350-degree oven while the meat rests and the gravy is
made.

Roasted Wild Turkey With Corn Bread-Bacon Stuffing

TURKEY: Season turkey inside and out with salt and pepper to taste.
Place bay leaves, garlic and onion inside cavity. Set turkey, breast
side down, on rack in roasting pan. Pour water into pan and roast at
425 degrees 30 minutes.

Turn turkey breast side up, brush with melted butter, reduce heat to
350 degrees and roast until juices run clear when thigh joint is
pierced with a fork and when meat thermometer inserted in the
thickest part of thigh registers 165 degrees, 1 to 1 1/2 hours,
Page 962

adding more water to pan as needed.

Remove turkey from oven and allow to stand 20 minutes before carving.
Serve with Corn Bread-Bacon Stuffing.

CORN BREAD-BACON STUFFING: Combine corn bread, sourdough bread,


buttermilk, molasses, chicken stock and beaten eggs in bowl and soak
3 to 8 hours in refrigerator.

Place cubed bacon in heated skillet and cook until bacon is browned.
Pour off and reserve rendered fat.

Add green onions and jalapeno peppers to bacon and cook 5 minutes.
Remove from heat and cool.

Add soaked bread along with chile powder and chopped pecans to green
onion-jalapeno mixture. Season with salt and pepper to taste. Spoon
into casserole and drizzle top with several tablespoons of reserved
bacon drippings.

* Bake at 350 degrees until top is browned and crisp, 30 to 35


minutes. Remove from oven and cool 15 minutes before serving.

6 to 8 servings. Each of 8 servings, with stuffing, about: 1,105


calories; 990 mg sodium; 420 mg cholesterol; 61 grams fat; 34 grams
carbohydrates; 99 grams protein; 1.22 grams fiber.

Getting High on Turkey By ROSE DOSTI, CULINARY SOS Column, Wednesday,


November 18, 1998, Copyright 1998 Los Angeles Times MM format by Manny
Rothstein, 11/18/98.

Yield: 6 servings
Page 963

WINTER GREENS SOUP

1 tablespoon olive oil


1 large yellow onion, thinly sliced
1 salt and pepper
4 cloves garlic, finely
1 chopped
1 cup green chard stems, thinly
1 sliced
1 medium potato, thinly sliced (about
1 cup)
1 large carrot, thinly sliced (about
1 cup)
4 cup vegetable broth
1/4 cup dry white wine
8 cup packed each: kale, green
1 chard and spinach, stems
1 removed
1 tablespoon fresh lemon juice
1 garlic croutons and parmesan
1 cheese for garnish
1 (optional)

Heat oil in soup pot and add onions, 1/2 teaspoon of salt and several
pinches of pepper. Saute over medium heat until onion is soft, 5 to 7
minutes. Add garlic, chard stems, potatoes and carrots. Saute about
5 minutes. Add 1/2 cup broth, cover and cook about 10 minutes. When
vegetables are tender, add wine and simmer 1 to 2 minutes, until pan
is nearly dry. Stir in kale, chard, 1 teaspoon of salt, a few
pinches of pepper and 3 cups vegetable broth.

Cover and cook 10 to 15 minutes, until chard and kale are tender. Add
spinach and cook 3 to 5 minutes, until just wilted. Puree in blender
or food processor until smooth. Thin with a little more broth if
desired. Season with lemon juice, salt and pepper to taste. Garnish
each serving with croutons and a sprinkle of Parmesan.

from Fields of Greens by Annie Sommerville (bantam)--a vegetarian


cookbook. From: "Guy Younger" <gclinton@prodigy.Ndate: Sat, 12 Jun
1999 00:48:50 -0500

Yield: 4 servings
Page 964

WINTER SQUASH SOUP

2 tbl. butter
1 cup chopped onion
2 tea. curry powder
3 lb.. butternut squash peeled, cut into 1; in. piece
2 cans chicken broth
cups water
1 tea. fresh ginger
1/2 tea. pepper
1/2 cup plain yogurt

Melt boiler over Dutch oven. Cook onions 2 minute. Stir in curry powder,
cook 1 minute. Stir in all other ingredients. Simmer 45 minutes. Top
each serving with a tbl of yogurt.

WOOD EAR MUSHROOM SOUP

1 x no ingredients

1 cup fresh wood ear mushrooms (or dry mushrooms)


3 cups hot vegetable or chicken broth
2 cups warm water
1/2 cup chopped dandelion roots, or carrots
1/2 cup natural wild rice
2 Tbls. chopped onion
1 Tbls. sea dulse, chopped
1 tsp crushed red pepper or to taste>
salt and pepper to taste>
2 Tbls corn starch to thicken<>
1 egg, well beaten
2 Tbls cidar vinegar
1/2 cup green onion for garnish

If using dry mushrooms instead of fresh, place in a glass bowl cover them
with 3 cups hot broth, and allow to soak for 30-40 minutes. Reserving 1/4
cup of the mushrrom broth, pour the rest, along with the mushrooms into a
soup pot. Add additional water bring to boil over medium heat. Add the
vegetables and wild rice, and stir well, and lower the heat to simmer. Stir
in sea dulse and crushed pepper, season to taste. Cover, and let simmer for
35 minutes. In a small cup, mix reserved mushroom broth with cornstarch
until smooth; carefully stir this into the soup and raise the heat slightly
to medium. Stir until soup just starts to thicken. Slowly pour the beaten
egg into the soup while stirring well. Remove from the heat and add
vinegar.
Spoon the soup into serving bowls and garnish with fresh chopped green
onions.
Yield: 6 generous cups

I did some research on those mushrooms. It says here that in some regions,
they are called "Wood Ears". Found on trees, they are hard, and have to be
Page 965

soaked for awhile brfore cooking them. I also found a recipe that calls for

Yield: 6

WOODCHUCK (GROUNDHOG) WITH BISCUITS

1 woodchuck
1 tablespoon salt
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1/2 tablespoon chopped parsley
1/8 teaspoon pepper
4 1/2 tablespoon flour
1/2 cup cold water
3 cup broth
----BISCUIT TOPPING----
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon chilled fat
1/4 cup milk (approximately)

1. Skin and clean woodchuck and cut into large pieces. Place in a
heavy pot, add 1 tablespoon salt and enough water to cover and
parboil for 1 hour, or until meat is tender.

2. Strain and save broth.

3. Remove meat from bones in large pieces.

4. Add onion, green pepper, parsley, and pepper to the broth and
bring to a boil.

5. Make a paste of the flour and water, then add it to the broth,
stirring constantly until thick and smooth.

6. Add the meat to the broth mixture and stir thoroughly.

7. Pour into baking dish.

8. Top with biscuits made as follows:


: Sift the flour, baking powder, and salt together. Cut in the
fat. Add enough liquid to moisten the ingredients. Roll out quickly
and cut into rounds with a cookie cutter.

9. Place the biscuits on top of the meat in the casserole. Bake in a


400 deg. oven for 20-30 minutes until biscuits are browned.

Serves 6

From _Northern Cookbook_ edited by Eleanor A. Ellis. Information


Canada, 1973.

typos by Bert Christensen rosewood@interlog.com


http://www.interlog.com/~rosewood
Page 966

Yield: 6 servings

YAM COCONUT SOUP WITH WILD BOAR SAUSAGE

3 cup yams; peel, quarter, boil; drai


1 cup unsweetened coconut milk
2 cup regular milk
1 cup heavy cream
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground clove
1 teaspoon nutmeg
1 lb boar or other sausage; grill
1 done, cool; slice
2/3 cup dry roasted salted peanuts chop

In a processor, process yams with coconut milk until smooth. Continue


to process, adding milk in a stream. Place contents in a heavy sauce
pan. Warm puree over medium low heat stirring frequently. When hot,
stir in cream and sugar and season with spices. Serve hot. After
ladling into soup dishes, arrange sliced sausages as croutons and
sprinkle with peanuts.

waldine van geffen -vghc42a- prodigy.com

From: Michael Loo Date: 04-21-04

Yield: 8 servings

YAQUI CHILI STEW

4 lb pork
10 dried red (ancho) chiles
1 onion
1 large can hominy
1 cabbage or other greens
1 lemon juice

Boil 3-5 pounds of pork with about 10 dried red (ancho) Chiles Chill
overnight Take out meat and shred it (leave some chunks) boil 1 cut up
onion in meat juice add 1 large (industrial size) can hominy boil
about 20 minutes Add meat back in Serve with choppped cabbage or
other greens squeeze lemons over the top It's awesome!!

Native-Cook L From: Lori Watson <loriwatson98@yahoo.C

Yield: 4 servings
Page 967

YELLOW JACKET SOUP

text

Go and gather the ground-living yellowjackets house. Get the whole


comb. Do this early in the morning. Put the comb over a little fire in
the yard. This will loosen the grubs. Pick out the yellowjackets and
brown them inside your oven. When they are brown, make some soup by
boiling the yellowjackets in water where you have added lard and salt.
This Indian recipes was copied from great granny's book. (grandmother
of Josephine Watts Case, born 1870 in Miss. died 1959.

YELLOW JACKET SOUP

1 x no ingredients

Ground-dwelling yellow jackets

Directions
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.

YELLOWJACKET SOUP

recipe

'Although the mention of this immediately raises an eyebrow on those


unaccustomed to such a food, it was actually a delicacy and should not be
criticized until tried.
Only the bravest dare venture into the preparation of this exotic Eastern
Indian food.

Secure an entire nest of ground-dwelling yellowjackets when it is full of


grubs. Loosen
all the grubs by heating and remove them. Heat the nest with the remaining
grubs over a fire
until the paper-like covering parches. Pick out the yellowjackets and brown
them over the
Page 968

fire. Cook the browned yellowjackets in boiling water to make soup and
season to taste.'

ZUCCHINI & HOMINY SOUP

By: Nanette Blanchard

tablespoon apple juice


1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup peeled and chopped mild
1 green chile peppers
6 cup vegetable broth
4 cups cooked yellow hominy (or 2 16-oz. c; ans)
1 teaspoon ground cumin
2 tablespoons fresh chopped cilantro

Saute the onion and garlic in apple juice for 3-5 minutes. Add zucchini and
green chiles and cook over medium heat, stirring occasionally, another
five minutes. Add broth, hominy, and cumin and simmer, covered, over low
heat for 45 minutes. Stir in cilantro and serve.

This is a vegetarian version of posole, a dish made by Pueblos and


Hispanics for feast days and special celebrations. Serve it with sage
breadsticks. Hominy is a flavorful, chewy type of corn kernel that is
treated with lime and dried. It is available either canned, frozen, or
dried. A mail-order source for hominy is Los Chileros de Nuevo Mexico, PO
Box 6215, Santa Fe, NM 87502; (505) 471-6967. You can substitute frozen
corn kernels for an even more colorful soup.

ZUNI CORN SOUP

2 c lamb
6 c water
2 ts red chile
1 ts salt
8 ears of corn

Dice lamb into cubes; simmer in 3 cups of water until tender. Cut corn from
cob and add to lamb with 3 cups more water (very hot). Add chile and simmer
until corn is tender.

Yield: 1 pot
Page 969

ZUNI CORN SOUP

1 x no ingredients

1 tb Corn Oil
1 c Thinly Sliced Green Onions
1 lb Boneless Lamb; Venison or
-or Goat Meat; cubed
6 c Meat Broth or water; divided
4 c Corn Kernels
2 ts Ground New Mexico Red Chile
Salt
Fresh Cilantro Sprigs or
Chopped Cilantro

Heat oil in soup pot or Dutch oven. Add green onions and saute
briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring
occasionally, until meat is tender. Add remaining broth, corn, chili
and salt. Simmer about 15 minutes more, until corn is tender. Serve
the hot soup in bowls topped with cilantro.

from: Southwest The Beautiful

Yield: 4 servings

ZUNI CORN SOUP

1 tablespoon corn oil


1 cup thinly sliced green onions
1 lb boneless lamb; venison or or goat meat;
6 cup meat broth or water; divided
4 cup corn kernels
2 teaspoon ground new mexico red chili
1 salt to taste
1 fresh cilantro sprigs or
1 chopped cilantro

Heat oil in soup pot or Dutch oven. Add green onions and saute
briefly. Stir in meat and 3 cups broth. Simmer about 1 hour, stirring
occasionally, until meat is tender. Add remaining broth, corn, chili
and salt. Simmer about 15 minutes more, until corn is tender. Serve
the hot soup in bowls topped with cilantro. Makes 4 to 6 servings.

This recipe is from SOUTHWEST THE BEAUTIFUL COOKBOOK.

Yield: 4 servings
Page 970

ZUNI GREEN CHILI STEW

3 lb boned lamb cut into 1 1/2 cubes


1 flour for dusting
2 tablespoon cooking oil
1/4 teaspoon ground black pepper
6 dried juniper berries crushed
2 yellow onions, peeled and chopped
5 1/2 cup hominy (include liquid)
1 medium dried hot red chili pepper,; crushed
1 tablespoon salt
2 cloves garlic, peeled and crushed
2 teaspoon oregano
1/2 cup minced fresh parsley
6 green peppers, washed cored, quarte; red
1 quart 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 toweling to drain. In the same kettle, saute


the onions slowly until golden. Return meat to kettle. Mix the
remaining ingredients, cover and simmer for 1 1/2 hours, stirring
occasionally.

Yield: 8 servings
Page 971

ZUPA SZCZAWIOWA (POLISH SORREL SOUP)

1/2 lb sorrel
1 tablespoon butter
3 tablespoon water
4 cup strained meat stock
3 4 tbls. flour
2 cup milk
2 raw egg yolks
1 tablespoon soft butter
1 salt and pepper, to taste

Wash well 1/2 lb. sorrel, trim away the stems, chop, and add to a
skillet along with 1 Tbls. butter and 3 Tbls. water. Simmer on low
heat under cover for 10 minutes.

Force mixture through a sieve into 4 cups strained meat stock and
simmer a few minutes longer. Dissolve 3-4 Tbls. flour in 2 cups milk
and add to the pot. Simmer briefly, the remove from heat. Fork-blend
2 raw egg yolks with 1 Tbls. soft butter, adding several tablespoons
soup and stirring until smooth. Add to the pot. Salt and pepper, to
taste.

Serve over hard-boiled egg slices. Instead of the eggs, it may be


served over rice or with croutons!

Melana Edible Wild Kitchen www.ediblewild.com


From: "Melana Hiatt" <melana@ediblewild

Yield: 4 servings
Page 972

[CH] ELK SAUSAGE CHILE CHILI

1 1/2 lb smoked elk sausage


1 1/2 lb ground beef
1 produce:
1 large yellow onion
4 stalks of celery, with some
1 dark leaves if possible,
1 chopped
1 level teaspoon minced garlic
1 (or more)
5 large fresh tomatoes, chopped
6 large red jal. pods, seeds cut out
1 and veined, chopped
6 ripe hot cherry pods, seeds
1 cut out and veined, chopped
3 ripe aji amarillo pods,
1 seeds cut out and veined,
1 chopped
4 chipotle pods, chopped or
1 ground
6 tepins crushed or ground,
1 seeds & all
1 cans, bottles & spices
1 small can chopped or sliced black
1 olives
3 regular cans low-salt cream
1 tomato soup
1 heaping tsp spicy mustard
1 can dark red kidney beans (if
1 you like chili with beans)
4 oz bottle colgin's smoke sauce
4 tablespoon lowrey's season salt
2 teaspoon old hickory smoke salt
1 (spice islands)
1 tablespoon a-1
1/2 teaspoon lemon pepper
1 teaspoon dried parsley
1 garlic powder to taste
2 tablespoon soy sauce
1/2 teaspoon dried dill
1 chile powder

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
Page 973

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 Caories... I have no idea.


Total Salt...... Don't ask.
Total Fat....... Not much if you skim the grease, and even less if you
use low fat cheese.

Meat:

From: Calvin Donaghey <gdonaghey@bitstr

Yield: 4 servings
Page 974

[NATIVE CUISINE] LITTLE CURRENT WILD RICE PILAF

1/2 cup native wild rice


1 1/2 cup boiling chicken stock
1 cookware spray
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 cup chopped sweet rice bell
1 peppers
2 bay leaves
1/8 teaspoon cayenne
3 tablespoon 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 th ousands of years. Once prepared, this
textured native dish is sometimes mixed w ith 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 minute s 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, st ir and serve.

Yield: 4 servings. Preparation: 20 minutes plus soaking. Cooking:


45 minu tes. Freezing: excellent. Per Serving: 160 calories.
Excellent source of ca lcium, potassium and vitamin A. Enjoy.

AboriganalTourism - Native Cuisine

Yield: 4 servings
Page 975

[NATIVE CUISINE] WILD DUCK SOUP

1 duck bone scraps


1 large onion, quartered
3 carrots, chopped
1/4 teaspoon thyme
1 stalk celery and leaves,
1 chopped
1 salt
1 pepper
1 cup 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 1 hour. Enjoy!

AboriganalTourism - Native Cuisine

Yield: 4 servings

[NATIVE CUISINE] WILD DUCK SOUP

1 duck bone scraps


1 large onion, quartered
3 carrots, chopped
1/4 teaspoon thyme
1 stalk celery and leaves,
1 chopped
1 salt
1 pepper
1 cup wild rice, cooked
1/4 teaspoon parsley

In a soup kettle combine duck scraps and bones with onion, carrots,
thyme, cele ry 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 1 hour. Enjoy!

AboriganalTourism - Native Cuisine

Yield: 4 servings
Page 976

[NATIVE CUISINE] WILD RICE AND MUSHROOM BISQUE

3/8 cup (85 gr.) wild rice


6 oz (177 gr.) fresh sliced
1 mushrooms or
2 oz (56 gr.) dried wild
1 mushrooms
1 small bay leaf
1/2 cup finely slice onion
1 tablespoon butter or olive oil
6 cup chicken stock
1/2 cup whipping cream
1 garlic clove chopped fine

Soak dried mushrooms overnight in water and rinse out. Pat dry and
slice. If you use wild mushrooms you will get a richer flavour.

Preparation: rinse rice in cold water, drain and soak in cold water
for severa l hours or until the rice is soft. Drain rice. Heat the
butter in a skillet on medium heat. Add onion, garlic, mushrooms
and drained rice. Saute for 5 - 8 mi nutes until transparent. Add
chicken stock, bay leaf and simmer gently for 30 mi nutes. When the
rice starts breaking out of its shell this indicates the rice i s
cooked. Cool for
15 minutes, remove bay leaf.

Put in blender and mix until a fine texture is reached. Do not


overfill your blender. Return the mixture to the pot and carefully
bring to a boil. Add seas oning and simmer for another 5 minutes.
Add more chicken stock or 2% milk if co nsistency is too thick.

Before serving add liquid whipping cream to refine the texture and
taste. Ser ve with croutons, slice mushrooms, whole cranberries or
chopped parsley. Serves 6 people.

This bisque has been enjoyed by delegates attending First Na tions


Conferences events at the Calgary Convention Centre since 19 94.

AboriganalTourism - Native Cuisine

Yield: 4 servings

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