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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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

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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 *

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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

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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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Squirrel This Away for Fall: Deer Jerky Recipe

While doing some late spring cleaning, I found this recipe and thought I’d share it.  If you like a bit of ZIP with your deer jerky, this is it!

Dreaming of Some Deer Jerky?

Deer Jerky Recipe

5 lbs. sliced deer meat

3 Tablespoons (Tbsp.) coarse-grind black pepper

1 Tbsp. fine-grind black pepper

1 Tbsp. salt

2 teaspoons of Accent tenderizer

1 Tbsp. garlic powder

1 Tbsp. onion powder

1/2 cup of soy sauce

1 teaspoon Tender Quick *

Crushed red pepper, to taste

Mix all spices and sauce together. Marinate for 24 hours in the refrigerator. Smoke for 2 to 4 hours. Dry in oven @ 140 degrees or in a dehydrator.

* I was unable to find this product and left it out.

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This came to us from a German farmer’s stock of well-worn recipes.  He and his family have lived (and hunted deer) in the Texas Hill Country for generations.

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On a Personal Note: Everything takes longer than you expect.  The postings have slowed while I try to move my blog and its 300+ articles.

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

Published in: on June 12, 2010 at 11:19 am  Comments Off on Squirrel This Away for Fall: Deer Jerky Recipe  
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Recipe: Stuffed Wild Goose

 

Stuffed Wild Goose, On the Wing!

Stuffed Wild Goose, On the Wing!

 

For best taste, field dress a goose immediately.  There’s a super site that demonstrates the best way to clean a variety of fowl.

I suggest you try this: Delta President Rob Olson Demonstrates Techniques to Prepare Ducks for the Table.

Getting Ready to Cook

Young goose is a rare delicacy, with a minimum of waste. The meat is: dark, lean, and oh-so-rich.

Before your hunter leaves for the day, put your order in for a YOUNG goose. Old birds don’t take to most tenderizing methods.

The Marinade

Ducks or geese can be marinated in vinegar, wine or buttermilk. A quick way to get buttermilk is – just add a teaspoon vinegar to each cup of milk, stir and use.

Another marinate: add 1 tsp. salt and 1 Tbsp. vinegar per quart cold water. Immerse the fowl in this solution (in the refrigerator) for 4 – 12 hours, to improve flavor and tenderize.

STUFFED WILD GOOSE

1 young goose, 6-8 months, ready to cook (already marinated)

juice of one lemon

salt and pepper, to taste

1/4 cup butter or margarine

1/4 cup chopped onion

1 cup chopped tart apple

1 cup chopped dried apricots

3 cups soft bread crumbs

4 to 6 slices bacon

Melted bacon fat

Sprinkle goose inside and out with lemon juice, salt and pepper.  Melt butter or margarine in a saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt & pepper.

Spoon stuffing lightly into cavity. Truss bird. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat.

Place goose, breast side up, on rack in roasting pan. Roast @ 325 degrees (20 to 25 minutes/pound), or until tender, basting frequently with bacon fat and drippings in pan.

If age of goose is uncertain, add 1 cup water into pan and cover last hour of cooking. (I’d suggest you ask a goose’s age before shooting him/her.)   😉

Remove cheesecloth, skewers and string. Serves 6 to 8.

A word about the cheesecloth: Wild goose has very little fat. Bacon fat and basting — are two things that moisturize the meat, and keep it from drying out.

To that end, cheesecloth is a convenient way to keep a layer of fat on the bird during cooking.

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

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Come back tomorrow and vote in my poll: What do you want to read about on my blog?

My Wild Game Recipe Collection – Thus Far

 

Here's The Whole Shebang!

Here's The Whole Enchilada!

 

These recipes have been spread out over so many months, you may  have missed some.

  • Just Ducky – Wild Duck – Chesapeake Barbecued                                          Duck and Roasted Wild Duck
  • 2 Ways with Venison – Pecan-Crusted Venison, Tex-                                    Mex Venison
  • Deer Chili in a Slow Cooker “Brazos River Bottom                                     Killed-on-the-Road Texas Chili” and LBJ’s River Chili

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

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