Wishing You and Yours a Safe & Happy New Year!

 

Keep Your Eyes on This Site!

In a Goofy Mood Today

It’s official, I’ve decided that 2011 will be better than 2010!  For me personally, it won’t take much.  But that’s a long, boring story.  I’d rather share …

Today’s Joke

Daisy the cow says to her friend Dolly:  “I was artificially inseminated today.”

“I don’t believe you!” says Dolly.

“It’s true,” says Daisy.  “No bull.”

A Recipe

Since everyone has leftovers at this time, here’s a great soup recipe to use them.

Leftover Game Soup

2 pounds leftover game meat

1 can green beans

1 can V-8 juice – small or 1 can sliced, diced or whole tomatoes

1 pkg. frozen peas

4 stalks celery, chopped

2 small onions, chopped

2 medium potatoes, quartered

1 bay leaf

2 tsp. parsley flakes

Brown meat.  Combine 6 cups of water and all the ingredients in a slow cooker.  Cook 4 to 6 hours.  Remove bay leaf.*   Season to taste.  Serve.

Note: You can add any other veggies and spices.  Add the additional spices during the last 30 minutes of slow cooking (otherwise, the flavors are cooked out of the food).

For Italian flavored soup, I add 1 to 2 teaspoons dried Italian seasoning.

For Mexican flavored soup, I add 1 to 2 teaspoons taco seasoning.

* Remove the bay leaf before serving because children and pets have a problem gagging on this.

‘Monster Eyes – Purple’ shown by permission of Vantage Point Graphics!

Tomorrow: Sunday’s Special:  Horses Rear Window Graphics!

This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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Published in: on January 1, 2011 at 12:29 pm  Comments Off on Wishing You and Yours a Safe & Happy New Year!  
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Recipes: Venison Canapes

T’is the Season 

Quick Nibbles are Popular Party Fare!

 

If you have a freezer full of deer meat and holiday guests coming, you can “wow” your friends and relations with venison tidbits!

Here are 2 easy recipes — that will show that you can shoot and cook!  Your crock pot or slow cooker will finish the work and keep things toasty!

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Sweet-and-Sour Venison Meatballs

5 lbs. ground venison

1 lb. ground chuck

1 large onion, minced fine

1 cup Italian style bread crumbs * (see Note after this recipe)

2 eggs, beaten

oil for frying (I use olive oil)

1 quart (32 ozs.) catsup

12 ozs. grape jelly

Mix together venison, ground chuck, finely minced onion and beaten eggs. Mix in enough bread crumbs to keep meat together, forming meatballs.

Cook in oil until done.

In a separate container, mix catsup and jelly.  Heat until the jelly melts. Put meatballs in crock pot and cover with sauce.

Cook 2 – 3 hours on high temperature.

Meatballs are popular fare on a buffet table because they are bite-size.

Note: Instead of purchasing Italian bread crumbs, make your own.  Pulse slices of bread (in a food processor) to = 1 cup crumbs.  Mix 1 teaspoon Italian seasonings to the crumbs.  Use as directed in recipe.

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Polynesian Venison Bites

2 lbs. ground venison (or moose, or elk)

1/2 cup quick uncooked oats

1 can water chestnuts, drained and chopped

2 Tbsp. soy sauce

1 small onion, chopped

1/2 tsp. garlic salt

1 egg

1/2 cup milk

3/4 cup firmly packed brown sugar

2 Tbsp. cornstarch

1 (8 oz.) can crushed pineapple, drained (reserve juice)

1 cup beef bouillon

1/2 cup vinegar

2 Tbsp. soy sauce

1/3 cup green pepper, chopped

Mix the first 8 ingredients and form into small meatballs. Brown in oil and drain well.

Mix brown sugar and cornstarch.  Add juice from pineapple, bouillon, vinegar and soy sauce.  Bring to a boil, stirring constantly until clear and thick.  Boil for 1 minute.  Stir in pineapple and green pepper.

Add sauce to meatballs and simmer 5 to 10 minutes. Serve hot.

Alternate ending (using a slow cooker): After frying, add meatballs to slow cooker.  Pour boiling liquid over meatballs and let the meatballs simmer in the crock pot 1 hour.  Serve hot.

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Thought for the Day:  A penny saved is a government oversight!

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

 

2 Tasty Venison Recipes

Any recipe that includes “crock pot” or “slow cooker” plus wild game is always popular.  Perhaps the reason has to do with the “set it and forget it” nature of slow cooking.  

Venison Stew in a Slow Cooker

Serves:  6

1 – 2 lbs. venison steak

3 – 4 medium potatoes

1 cup diced celery

1 medium to large onion, diced

2 medium to large carrots, sliced

1 can of tomato sauce, 8 ozs.

2 cups beef bouillon

salt & pepper

basil, thyme

Tabasco sauce

margarine or butter

Trim the fat from the meat and cut the steaks into about 1 inch cubes. Brown in butter or margarine, until all sides are seared.

Peel and quarter potatoes.  Combine all ingredients in a crock pot — EXCEPT THE SPICES. *

Cook on slow for 8 – 10 hours.  Add the spices during the last 30 minutes.  See note about gravy.

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* Spices should NOT be added to foods (in the beginning), that will be cooked in slow, moist heat.  By the time the food is ready, the power of the spices has been used and the food’s flavor is bland and boring.

Add spices to a dish 30 minutes before the end of cooking.

Note: Sometimes,  the beef bouillon is absorbed during cooking and the dish is fine-as-is.

At other times, the liquid is fairly thin by the end of the cooking.  If that is the case, I may make a gravy in another pot and add it to the stew before serving. Adjust seasonings before serving.

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Do-It-Yourself Venison Sausage

Serves: Several

1 lb. ground venison

1 rounded tsp. Morton’s Tender Quick Salt **

1/2 tsp. mustard seed

1/2  tsp. garlic salt

peppercorns

Mix all the ingredients together.  Store in the refrigerator in a covered bowl for 3 days.  Mix the ingredients once each day.

On the 4th day, shape into a roll (like a thick log) and bake at 175 degrees for 4 and 1/2 hours.

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** If Morton’s Tender Quick Salt isn’t available where you live, use a seasoned salt mixture instead.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

~

We’ve had a scare with my 85 year-old mother. It may take a couple of days to get back on track with writing.  However, she is better!

Published in: on November 16, 2010 at 10:35 pm  Comments Off on 2 Tasty Venison Recipes  
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Wild Turkey Recipes

A Tough Way to Cook Your Goose!

This is a occasional focus of this blog:  Recipes for Wild Game

Half the fun of catching your own game is preparing it in new ways.

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Fillet of Wild Turkey

1 wild turkey breast, skin removed

Buttermilk *

All-purpose flour

Salt and pepper

olive oil or vegetable oil for frying

Remove breast fillets from wild turkey, using a sharp boning knife.  Cut fillets in 3/8 inch thick slices, cutting across the grain.

Then cut those slices into 2 inch pieces.  Marinate the pieces in buttermilk for at least 2 to 3 hours.

Combine flour, salt and pepper.  Drain turkey slices, dredge in seasoned flour and fry in 1/2 inch (depth) of oil  for 3 – 5 minutes per side, turning once.  Drain on paper towels.

* Note: Buttermilk is a great tenderizer for wild game.  We usually marinate our game in buttermilk overnight.

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And Now, a Word from our Sponsor:

“Providence gave me three sons, only about a year and a half apart; and since it was not possible for me  to give them what we usually call the advantages of wealth, I made up my mind to do my best by them.

I decided primarily to make them sportsmen, for I have a conviction that to be a sportsman is a mighty long step in the direction of being a man.

I thought also that if a man brings up his sons to be hunters, they will never grow away from him.  Rather the passing years will only bring them closer, with a thousand happy memories of the woods and fields.

Again, a hunter never sits around home forlornly, not knowing what in the world to do with his leisure.

His interest in nature will be such that he can delight in every season, and he has resources within himself that will make life always seem worth while.”

Archibald Rutledge *

~

Now, Back to our Regularly Scheduled Program:

Wild Turkey Chili

2 and 1/2 lbs. boned turkey, cubed

1 cup chopped onion

1/2 cup chopped green pepper (may use green, red, yellow peppers)

olive oil or vegetable oil

1 Tables. salt

1 Tables. chili powder

1 and 1/2 teasp. garlic powder

2 cups water

1/2 cup Wild Turkey bourbon

4 cups tomato puree

2 pounds kidney beans, cooked and drained **

1 (16 oz.) package Monterey Jack cheese, coarsely grated

Saute turkey cubes, onion and green pepper in oil for 5 – 6 minutes or until turkey is no longer pink and onions are softened.  Stir in seasonings.

Transfer turkey mixture to stockpot (slow cooker – directions below). Add water, bourbon, tomato puree and beans.

Simmer, covered, for 1 hour or longer. Serve each bowl with grated cheese.

Serves:  10 to 12

Crock pot directions: Saute turkey cubes in oil until turkey is no longer pink (in a skillet).

Add onion and green pepper to slow cooker.  Add turkey on top of vegetables.  Add water and bourbon, tomato puree and kidney beans to pot.  Simmer, covered for 6 to 10 hours.

Add spices during the last 30 minutes in the slow cooker. (Adding spices at the beginning will cook the spices away.)

This usually tastes better on the 2nd day!

** Note: In a hurry?  2 cans of kidney beans works fine, instead of cooking your own.

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* Archibald Rutledge (1883-1973), according to Wikipedia, was a South Carolina poet laureate.

He is remembered as one of America’s best-loved outdoor writers. His short stories appeared in Outdoor Life and Field and Stream, plus he wrote more than 50 books including An American Hunter (1937).

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

~

Tomorrow:  What’s So Great About Camouflage?

Published in: on November 10, 2010 at 1:07 am  Comments Off on Wild Turkey Recipes  
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Recipe: Wild Game in the Slow Cooker

 

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Venison Stew for a Cold Evening!

 

Lately, I’ve been getting traffic from folks looking for wild game recipes, using their slow cooker.

Slow Cooker Cooking by Lora Brody has several good ones. (Published in 2001, ISBN = 068817471X, $25.00).

She offers a recipe or two for pheasant, duck and rabbit. Today, however, I’m using her

Venison Stew with Mushrooms

Yield: 6 servings

Cooking Time: 6 – 8 hours on low

Slow Cooker Size: 4 quart

The meat is marinated overnight and the venison comes from the cooker more tender & flavorful than by baking.

The Marinade

1/4 cup vegetable oil

1/4 cup balsamic vinegar

1/4 cup dry red wine

1 large sprig fresh rosemary

1 large sprig fresh thyme

1 Tbsp. honey

2 Tbsp. soy sauce

For the Stew

2 lbs. venison stew meat, cut into 1 1/2 inch cubes

2 Tbsp. vegetable oil, plus more if needed

1 large carrot, peeled and cut into 1/2 inch dice

1 medium onion, peeled and finely chopped

2 garlic cloves, crushed and peeled

1Tbsp. flour – all-purpose

1 1/2 cups dry red wine

1  1/2 cups low-sodium beef broth

2 plum tomatoes, peeled, seeded and chopped (See Note)

2 bay leaves

2 whole cloves

3/4 tsp. salt, plus more if needed

freshly ground pepper, to taste

1 Tbsp. butter

10 ozs. fresh mushrooms, cleaned and cut into 1/4 inch slices

1 Tbsp. currant jelly

2 Tbsp. fresh, flat-leaved parsley

Combine marinade ingredients in non-reactive (plastic, glass) bowl or a large resealable plastic bag. Add meat to marinade and mix to get marinade into the meat. Allow the meat to marinade 12 to 24 hours, occasionally stirring the contents of bowl or kneading meat in bag.

To cook the stew, drain marinade, dry meat with paper towels. Heat the oil in a large saute pan over medium high heat. Brown meat on all sides. Transfer the browned meat into the slow cooker.

Add the carrot, onion and garlic to the saute pan and cook over medium heat for about 7 minutes. Sprinkle with flour and cook, stirring, for about 2 minutes, until you can no longer see white flour. Add the wine, broth, tomatoes, bay leaves,, cloves, 1/2 tsp. salt and pepper (to taste) to the pan.

Bring the mixture to a boil over high heat, scraping up the browned bits from the bottom of the pan. Pour this mixture over the meat in the slow cooker.

Cover and cook on low for 6 hours. Turn the cooker off and let the stew rest, covered, while you make the mushrooms.

Melt butter in saute pan over medium high heat. Add the mushrooms and cook, stirring frequently, for about 10 minutes, until they have softened and browned. Sprinkle them with the remaining1/4 tsp. salt. Set mushrooms aside.

Ladle off about 1/2 cup of the cooking liquid from the stew; place it in a small saucepan. Bring it to a simmer, and then whisk in the currant jelly and continue whisking until the jelly dissolves.

Pour this sweetened liquid back into the stew, stir well and add the mushrooms. Season for taste; remove the bay leaves.

To serve, ladle into wide, shallow bowls. Sprinkle with parsley.

NOTES: To peel tomatoes, plunge them into rapidly boiling water for 10 to 20 seconds, then remove with a slotted spoon. The skins will slip right off.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Recipe: Tex-Mex Duckling

 

Tex-Mex Duck Recipe!

Tex-Mex Duck Recipe!

 

Fewer Recipes in Newspapers

Perhaps it has something to do with the change in newspapers. Thirty years ago, Wednesday’s food sections were brimming with great recipes.

Now, that same section is smaller and tells us about new products arriving on the grocery shelves.

Duck On the Table

Many folks are surprised to hear how nutritious duckling is. It is low in saturated fatty acids and  it is a complete protein.  Duck supplies some iron and 1/2 of our daily requirement for niacin.

If your freezer doesn’t hold a brace of duck, frozen ducking is available year round in most grocery stores. Just look in the frozen meat case, near the turkeys.

Duck With Zip

This one is a favorite. It’s easy and there are countless variations. Today, I’ll share Jalapeno Jelly that is the accompaniment to this duck dish. If you are not into spicy, you could substitute orange marmalade, plum, apricot preserves, etc.

Number of servings is hard to guesstimate; the size of the ducks and portion size are determining factors.

TEX-MEX DUCKLING

2 frozen duckings, defrosted

1/3 cup Jalapeno Jelly (recipe follows)

2 Tbsp. water

1 1/2 cups rice

2 Tbsp. EACH: butter AND oil

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped pecans

1 qt, duck or chicken broth

1/2 tsp. salt

1/8  tsp. pepper

Remove giblets and neck from duck cavity. Remove excess fat and discard. Cook giblets and neck in 6 cups lightly salted water for 45 minutes. Reserve broth for rice dressing.

Place duckling(s), breast side up, on a rack in a roasting pan. Roast in a 350 degree oven 45 minutes per pound or until drumstick meat is tender.

Heat Jalapeno Jelly with 2 Tbsp. water, stirring constantly until jelly melts. Baste ducks with jelly mixture last half hour of baking time.

Saute rice in butter and oil until golden, stirring frequently. Add onion, celery and pecans; cook 3 to 4 minutes.  Add water, if necessary to broth to make 4 cups of liquid. Bring broth to a boil; combine with rice, vegetables, nuts, salt and pepper. Turn into a 2 qt. casserole, cover and bake in a 375 degree oven 40 minutes.

Rice mixture may also be used as a stuffing for ducks. Add an extra half hour to roasting time if the duck is stuffed.

Jalapeno Jelly

1/4 cup minced green pepper

2 Tbsp. minced, seeded jalapeno peppers

1 1/2 cup sugar

1/3 cup white vinegar

1 (3 oz.) package liquid pectin

Combine minces peppers, sugar and vinegar in a saucepan; simmer for 5 minutes. Remove from heat & add liquid pectin. Cool. Makes 1 2/3 cups. Serve as an accompaniment with the roast duckling.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

Turn Wild Birds into Gourmet Fare (1 of 2)

As a successful bird hunter, you may be looking for recipes for your doves and teal. My dear husband  (MDH) has been a duck hunter for years and we’ve tried many ways to bring out the delicious best of the game Richard has brought home. Here are some of our favorites!

We’ve never experienced the “gamey” flavor folks complain of because MDH field dresses, plucks, cools and ages birds carefully. Because the focus of this article is cooking, I’ll leave the plucking, etc., directions for another day.

Doves Have Dark Meat

The most tender of the doves are the young ones.  These can be fried; but older dove taste better with other types of cooking.

Fried Doves

Two doves make a serving. Because the doves are slowly cooked in liquid, this is a great recipe for older doves or doves of an uncertain age.

Fry like chicken. Dredge the doves through a combination of salt, pepper and flour. Fry in a heavy pan; I use olive oil, while others swear by corn oil.

Brown, remove and drain on paper towels. Preheat oven to 350 degrees. Add to a pan (with a cover):

1 chopped onion

some parsley (fresh or dried), according to personal taste

2 – 3 whole garlic cloves (optional)

2 Tbsp. flour

2 Tbsp. butter

1/2 to 1 teasp. salt

2 cups water

2 cups wine (or broth, as preferred)

Stir the flour into the liquids until smooth, add doves, cover and cook for one hour. Very delicious with brown and wild rice!

Smothered Doves

This recipe is similar to the one above.  Because the doves are slowly cooked in liquid, this is a great recipe for older doves or doves of an uncertain age. This recipe comes from an ancient Houston Chronicle food section.

6 or 8 doves

3 Tbsp. flour

1/2 teasp. salt

1/4 teasp. pepper

1/2 cup olive oil

1 or 2 cloves of garlic

1 cup Burgundy or Claret of other red wine

Dust the doves with flour seasoned with salt and pepper. In a heavy skillet, lightly brown doves in heated oil with garlic. When browned, remove garlic and discard. Add wine and enough water to barely cover birds. Simmer about 1 and 1/2 hours or until tender. Thicken pan juices with a little of the remaining seasoned flour. Serve with a brown/wild rice combination. Serves 3.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com