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Native Meat Recipes

Native Meat Recipes

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Published by api-3707101
Native American meat recipes
Native American meat recipes

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Published by: api-3707101 on Oct 16, 2008
Copyright:Attribution Non-commercial

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"CHINESE" JERKY
"CHINESE" JERKY
"CHINESE" JERKY
"CHINESE" JERKY
3
33
3
lb
lb
lb
lb
steak
steak
steak
steak
3
33
3
garlic cloves, minced
garlic cloves, minced
garlic cloves, minced
garlic cloves, minced
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
ginger, fresh, minced
ginger, fresh, minced
ginger, fresh, minced
ginger, fresh, minced
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
sesame oil
sesame oil
sesame oil
sesame oil
1/2
1/2
1/2
1/2
cup
cup
cup
cup
soy sauce
soy sauce
soy sauce
soy sauce
2
22
2
teaspoon
teaspoon
teaspoon
teaspoon
red peppers, dried, crushed
red peppers, dried, crushed
red peppers, dried, crushed
red peppers, dried, crushed
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
honey
honey
honey
honey
1/2
1/2
1/2
1/2
teaspoon
teaspoon
teaspoon
teaspoon
white pepper
white pepper
white pepper
white pepper
4
44
4
tablespoon
tablespoon
tablespoon
tablespoon
dry sherry
dry sherry
dry sherry
dry sherry
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim
away any
away any
away any
away any
fat or gristle. Transfer to a non-metallic pan. Add the other
fat or gristle. Transfer to a non-metallic pan. Add the other
fat or gristle. Transfer to a non-metallic pan. Add the other
fat or gristle. Transfer to a non-metallic pan. Add the other
ingredients and
ingredients and
ingredients and
ingredients and
marinade 24 hours. Arrange meat on racks and let dry at cool room
marinade 24 hours. Arrange meat on racks and let dry at cool room
marinade 24 hours. Arrange meat on racks and let dry at cool room
marinade 24 hours. Arrange meat on racks and let dry at cool room
temperature
temperature
temperature
temperature
overnight (do not refrigerate). Preheat oven to 225. Line two large
overnight (do not refrigerate). Preheat oven to 225. Line two large
overnight (do not refrigerate). Preheat oven to 225. Line two large
overnight (do not refrigerate). Preheat oven to 225. Line two large
baking sheets with foil and set wire racks on top. Arrange the meat
baking sheets with foil and set wire racks on top. Arrange the meat
baking sheets with foil and set wire racks on top. Arrange the meat
baking sheets with foil and set wire racks on top. Arrange the meat
on racks in single
on racks in single
on racks in single
on racks in single
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat
another 4
another 4
another 4
another 4
hrs or more. Leave meat on racks to cool and continue drying for
hrs or more. Leave meat on racks to cool and continue drying for
hrs or more. Leave meat on racks to cool and continue drying for
hrs or more. Leave meat on racks to cool and continue drying for
several hours
several hours
several hours
several hours
before bagging it.
before bagging it.
before bagging it.
before bagging it.
Yield: 1 pound
Yield: 1 pound
Yield: 1 pound
Yield: 1 pound
"RAMP"AGING CHICKEN CHILI - MODERN
"RAMP"AGING CHICKEN CHILI - MODERN
"RAMP"AGING CHICKEN CHILI - MODERN
"RAMP"AGING CHICKEN CHILI - MODERN
1
11
1
lb
lb
lb
lb
ramps (leaves and all) cut
ramps (leaves and all) cut
ramps (leaves and all) cut
ramps (leaves and all) cut
1
11
1
into bite size pieces
into bite size pieces
into bite size pieces
into bite size pieces
3
33
3
tablespoon
tablespoon
tablespoon
tablespoon
crisco hot & spicy cooking
crisco hot & spicy cooking
crisco hot & spicy cooking
crisco hot & spicy cooking
1
11
1
oil
oil
oil
oil
2
22
2
lb
lb
lb
lb
chicken breast cut into bite
chicken breast cut into bite
chicken breast cut into bite
chicken breast cut into bite
1
11
1
size pieces
size pieces
size pieces
size pieces
2
22
2
cloves garlic, minced
cloves garlic, minced
cloves garlic, minced
cloves garlic, minced
2
22
2
bay leaves
bay leaves
bay leaves
bay leaves
1
11
1
teaspoon
teaspoon
teaspoon
teaspoon
mexican oregano
mexican oregano
mexican oregano
mexican oregano
2
22
2
teaspoon
teaspoon
teaspoon
teaspoon
ground cumin
ground cumin
ground cumin
ground cumin
1
11
1
teaspoon
teaspoon
teaspoon
teaspoon
cayenne
cayenne
cayenne
cayenne
2
22
2
tablespoon
tablespoon
tablespoon
tablespoon
chili powder
chili powder
chili powder
chili powder
2
22
2
4-oz cans chopped green
4-oz cans chopped green
4-oz cans chopped green
4-oz cans chopped green
1
11
1
chilies
chilies
chilies
chilies
2
22
2
16-oz cans kidney beans
16-oz cans kidney beans
16-oz cans kidney beans
16-oz cans kidney beans
1
11
1
(liquid included)
(liquid included)
(liquid included)
(liquid included)
16
16
16
16
oz
oz
oz
oz
can refried beans
can refried beans
can refried beans
can refried beans
16
16
16
16
oz
oz
oz
oz
can stewed tomatoes
can stewed tomatoes
can stewed tomatoes
can stewed tomatoes
6
66
6
oz
oz
oz
oz
can tomato paste
can tomato paste
can tomato paste
can tomato paste
2
22
2
15 1/2-oz. cans beef
15 1/2-oz. cans beef
15 1/2-oz. cans beef
15 1/2-oz. cans beef
1
11
1
consomme
consomme
consomme
consomme
Cook chicken, ramps and garlic in oil till chicken is slightly
Cook chicken, ramps and garlic in oil till chicken is slightly
Cook chicken, ramps and garlic in oil till chicken is slightly
Cook chicken, ramps and garlic in oil till chicken is slightly
browned. Add spices, chilies and stir together. Add remaining
browned. Add spices, chilies and stir together. Add remaining
browned. Add spices, chilies and stir together. Add remaining
browned. Add spices, chilies and stir together. Add remaining
Page
Page
Page
Page2
2 2
2
ingredients and cook covered for 1 hour. Top finished chili with
ingredients and cook covered for 1 hour. Top finished chili with
ingredients and cook covered for 1 hour. Top finished chili with
ingredients and cook covered for 1 hour. Top finished chili with
diced ramps and grated cheese.
diced ramps and grated cheese.
diced ramps and grated cheese.
diced ramps and grated cheese.
source unknown
source unknown
source unknown
source unknown
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
From: "Mignonne" <tsiwoni@minsrecipes.Cdate: Tue, 20 Jan 2004 00:03:54
~0500
~0500
~0500
~0500
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
#54547 MOOSE STROGANOFF
#54547 MOOSE STROGANOFF
#54547 MOOSE STROGANOFF
#54547 MOOSE STROGANOFF
1 1/2
1 1/2
1 1/2
1 1/2
lb
lb
lb
lb
moose sirloin steak (cut in
moose sirloin steak (cut in
moose sirloin steak (cut in
moose sirloin steak (cut in
1
11
1
1/2 strips)
1/2 strips)
1/2 strips)
1/2 strips)
1/2
1/2
1/2
1/2
cup
cup
cup
cup
plus 2 tbsp. flour
plus 2 tbsp. flour
plus 2 tbsp. flour
plus 2 tbsp. flour
1
11
1
teaspoon
teaspoon
teaspoon
teaspoon
salt
salt
salt
salt
1/2
1/2
1/2
1/2
lb
lb
lb
lb
mushrooms, chopped
mushrooms, chopped
mushrooms, chopped
mushrooms, chopped
2
22
2
small
small
small
small
onions, chopped
onions, chopped
onions, chopped
onions, chopped
1
11
1
clove garlic
clove garlic
clove garlic
clove garlic
3
33
3
tablespoon
tablespoon
tablespoon
tablespoon
fat
fat
fat
fat
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
worcestershire
worcestershire
worcestershire
worcestershire
1
11
1
cup
cup
cup
cup
canned beef bouillon
canned beef bouillon
canned beef bouillon
canned beef bouillon
1
11
1
cup
cup
cup
cup
sour cream
sour cream
sour cream
sour cream
1
11
1
steamed rice
steamed rice
steamed rice
steamed rice
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and
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 in fat for 5 minutes. Add meat and brown. Remove meat,
mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,
mushrooms in fat for 5 minutes. Add meat and brown. Remove meat,
mushrooms and onions from pan. Add remaining flour to drippings in
mushrooms and onions from pan. Add remaining flour to drippings in
mushrooms and onions from pan. Add remaining flour to drippings in
mushrooms and onions from pan. Add remaining flour to drippings in
pan. Add Worcestershire and bouillon. Cook until thickened. Add
pan. Add Worcestershire and bouillon. Cook until thickened. Add
pan. Add Worcestershire and bouillon. Cook until thickened. Add
pan. Add Worcestershire and bouillon. Cook until thickened. Add
sour cream. Heat until gravy simmers. Add cooked moose and vegetables
sour cream. Heat until gravy simmers. Add cooked moose and vegetables
sour cream. Heat until gravy simmers. Add cooked moose and vegetables
sour cream. Heat until gravy simmers. Add cooked moose and vegetables
and heat. Serve over rice.
and heat. Serve over rice.
and heat. Serve over rice.
and heat. Serve over rice.
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
Yield: 4 servings
Page
Page
Page
Page3
3 3
3
#572625 BRAISED MOOSE
#572625 BRAISED MOOSE
#572625 BRAISED MOOSE
#572625 BRAISED MOOSE
4
44
4
lb
lb
lb
lb
ripened moose
ripened moose
ripened moose
ripened moose
1
11
1
salt and pepper
salt and pepper
salt and pepper
salt and pepper
1/8
1/8
1/8
1/8
teaspoon
teaspoon
teaspoon
teaspoon
cloves
cloves
cloves
cloves
1/2
1/2
1/2
1/2
cup
cup
cup
cup
water
water
water
water
1
11
1
onion, sliced
onion, sliced
onion, sliced
onion, sliced
1
11
1
cup
cup
cup
cup
milk
milk
milk
milk
4
44
4
strips salt pork
strips salt pork
strips salt pork
strips salt pork
1/8
1/8
1/8
1/8
teaspoon
teaspoon
teaspoon
teaspoon
cinnamon
cinnamon
cinnamon
cinnamon
2/3
2/3
2/3
2/3
cup
cup
cup
cup
claret or weak vinegar
claret or weak vinegar
claret or weak vinegar
claret or weak vinegar
1/2
1/2
1/2
1/2
bay leaf
bay leaf
bay leaf
bay leaf
1
11
1
cup
cup
cup
cup
claret or cranberry juice
claret or cranberry juice
claret or cranberry juice
claret or cranberry juice
Trim off any musty parts of moose and lard with salt pork. Sprinkle
Trim off any musty parts of moose and lard with salt pork. Sprinkle
Trim off any musty parts of moose and lard with salt pork. Sprinkle
Trim off any musty parts of moose and lard with salt pork. Sprinkle
with salt, pepper, cinnamon and cloves. Marinate in claret or
with salt, pepper, cinnamon and cloves. Marinate in claret or
with salt, pepper, cinnamon and cloves. Marinate in claret or
with salt, pepper, cinnamon and cloves. Marinate in claret or
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
vinegar for 2 to 3 days in cold place. Drain, place in baking pan,
add water, cover and cook in slow oven (300 degrees) about 1 hour.
add water, cover and cook in slow oven (300 degrees) about 1 hour.
add water, cover and cook in slow oven (300 degrees) about 1 hour.
add water, cover and cook in slow oven (300 degrees) about 1 hour.
Add bay leaf, onion and claret or cranberry juice, cover and cook
Add bay leaf, onion and claret or cranberry juice, cover and cook
Add bay leaf, onion and claret or cranberry juice, cover and cook
Add bay leaf, onion and claret or cranberry juice, cover and cook
until tender, about 1 hour longer. Remove meat and add milk to
until tender, about 1 hour longer. Remove meat and add milk to
until tender, about 1 hour longer. Remove meat and add milk to
until tender, about 1 hour longer. Remove meat and add milk to
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
drippings. Heat to boiling and serve with moose. Serves 6 to 8.
drippings. Heat to boiling and serve with moose. Serves 6 to 8.

Yield: 1 servings Yield: 1 servings Yield: 1 servings

Yield: 1 servings
#639012 MOOSE MEAT TAMALES
#639012 MOOSE MEAT TAMALES
#639012 MOOSE MEAT TAMALES
#639012 MOOSE MEAT TAMALES
1
11
1
batter for shells:
batter for shells:
batter for shells:
batter for shells:
1/2
1/2
1/2
1/2
cup
cup
cup
cup
sifted flour
sifted flour
sifted flour
sifted flour
1/2
1/2
1/2
1/2
teaspoon
teaspoon
teaspoon
teaspoon
salt
salt
salt
salt
2
22
2
eggs
eggs
eggs
eggs
2/3
2/3
2/3
2/3
cup
cup
cup
cup
milk
milk
milk
milk
1
11
1
tablespoon
tablespoon
tablespoon
tablespoon
oil
oil
oil
oil
1
11
1
filling:
filling:
filling:
filling:
1
11
1
lb
lb
lb
lb
ground moose
ground moose
ground moose
ground moose
1
11
1
small
small
small
small
onion, chopped
onion, chopped
onion, chopped
onion, chopped
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
Mix flour and salt; beat eggs, milk and oil. Add 1/2 of the egg
mixture and stir until lump free. Add remaining, mix until smooth.
mixture and stir until lump free. Add remaining, mix until smooth.
mixture and stir until lump free. Add remaining, mix until smooth.
mixture and stir until lump free. Add remaining, mix until smooth.
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
Grease 5 inch fry pan; heat to sizzle. Pour in 1 tablespoon batter;
tip pan to make shell even and thin. Cook until golden. Turn and
tip pan to make shell even and thin. Cook until golden. Turn and
tip pan to make shell even and thin. Cook until golden. Turn and
tip pan to make shell even and thin. Cook until golden. Turn and
cook other side. Roll shell as you remove from pan; set aside. Saute
cook other side. Roll shell as you remove from pan; set aside. Saute
cook other side. Roll shell as you remove from pan; set aside. Saute
cook other side. Roll shell as you remove from pan; set aside. Saute
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
in 1 tablespoon oil for 10 minutes. Add 3/4 teaspoon salt, 1/2 cup
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
chopped olives. Dissolve 1 bouillon cube in 1 cup boiling water; add
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
1/2 cup to above mixture. Blend 1 tablespoon paprika, 2 teaspoons
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
chili powder and 3 tablespoons flour with remaining 1/2 cup bouillon.
Stir into meat mixture; cook until thick. Unroll shells placing a
Stir into meat mixture; cook until thick. Unroll shells placing a
Stir into meat mixture; cook until thick. Unroll shells placing a
Stir into meat mixture; cook until thick. Unroll shells placing a
tablespoon of filling in each; reroll. Put in a greased glass dish.
tablespoon of filling in each; reroll. Put in a greased glass dish.
tablespoon of filling in each; reroll. Put in a greased glass dish.
tablespoon of filling in each; reroll. Put in a greased glass dish.
Brush with butter and sprinkle with minced onions and grated cheese.
Brush with butter and sprinkle with minced onions and grated cheese.
Brush with butter and sprinkle with minced onions and grated cheese.
Brush with butter and sprinkle with minced onions and grated cheese.
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
Bake at 350 degrees for 25-30 minutes. You may thin remaining meat
mixture and use as a sauce over tamales.
mixture and use as a sauce over tamales.
mixture and use as a sauce over tamales.
mixture and use as a sauce over tamales.
Yield: 6 servings
Yield: 6 servings
Yield: 6 servings
Yield: 6 servings