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> Venison And Other Wild Meats, if it is game meat put it here
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Shadows 
Posted: 21-Dec-2003, 10:42 AM
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ZodiacHolly

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Since it is now hunting season I thought that there should be a place for game recipes. Here is my first offering:


Recipe Name: MARINATED VENISON STEAK
Category: GRILL
Serves: 6

SOURCE SHADOWS

1 cup red wine
1 head caramelized garlic
1t dry mustard
1t dried rosemary crushed
3 bay leaves
1 t dried juniper berries
6 8-ounce venison round steaks

Juniper berries have a rather astringent flavor when raw, but when part of a marinade, they infuse meats with a distinct flavor. If you can?t find them, use 2 teaspoons of gin, which is flavored with juniper berries.

In a ceramic or glass bowl, combine the wine, garlic, rosemary, bay leaves, and juniper berries and mix well. Add the venison steaks and marinate for 24 hours in refrigerator, turning the steaks several times.
Preheat grill.
Remove the steaks from the marinade and pat dry. Place the steaks on a hot grill and cook until tender, about 3 to 4 minutes on each side.


--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
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"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

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Shadows 
Posted: 30-Dec-2003, 01:48 PM
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Recipe Name: QUEBEC-STYLE ROAST GOOSE
Category: MAIN DISH
Serves: 6

10 Each Slices, White Bread
1 Cup Dried Currants
4 Each Apples, Peeled, Sliced
1 tb Dried Thyme
4 tb Melted Butter
1 tb Vegetable Oil
1 Each Goose (8 - 10 lbs)
1 Each Chopped Onion
1 Each Chopped Carrot
1 Each Chopped Stalk of Celery
1 Each Clove, Garlic, minced
1 Each Bay Leaf
3 Each Whole Cloves
1 Each Sprig, Fresh Thyme
1 Each Sprig, Fresh Marjoram
1/4 Cup White Wine
1 ts Tomato Paste
1 can 10 oz Chicken Bouillon

Make stuffing by combining bread, currants, apples,
thyme, salt, pepper and melted butter. Stuff, truss
and tie goose. Prick bird all over with fork. Heat oil
in roasting pan on top of stove, brown goose lightly
on all sides, then drain off pan drippings. Set goose
breast side up, add a little water, cover and roast at
375 degrees for one hour.
Combine chopped onion, carrot, celery, the garlic, bay
leaf, cloves, thyme and marjoram. Discard fat from
roasting pan, add vegetable mixture and continue
roasting uncovered 20 - 25 minutes per pound (three to
four hours in all) draining off fat at intervals and
adding more water as required. Transfer cooked goose
to platter and keep warm. Skim off remaining fat in
pan and heat dripping and vegetables on top of stove
until mixture is reduced. Then stir in white wine,
tomato paste and chicken bouillon. Simmer for 10 - 15
minutes, then strain gravy. A little cornstarch mixed
with water may be blended in to thicken gravy, if
desired. Serve goose with gravy, applesauce, mashed
potatoes and braised cabbage. Six to eight servings.

From The Gazette 90/12/19.

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DraconisMajore 
Posted: 03-Jan-2004, 02:01 PM
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* Exported from MasterCook *

Allegheny Baked Marsh Hare

Recipe By :Jacqueline E. Knight
Serving Size : 2 Preparation Time :0:00
Categories : Fish & Game Muskrat
Small Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Muskrat
Salt
3 medium Potatoes
2 tablespoons Butter
Freshly-ground black pepper -- to taste
1 teaspoon Dried summer savory
1 cup Minced celery
2 large Carrots -- cut into quarters
3 slices Bacon

Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more.
This recipe yields 2 to 4 servings.

Recipe Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight © 1978
Published by Winchester Press, New York, NY

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

06-09-1997



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

Per Serving (excluding unknown items): 332 Calories; 16g Fat (43.7% calories from fat); 8g Protein; 40g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 305mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



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DraconisMajore 
Posted: 03-Jan-2004, 02:02 PM
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* Exported from MasterCook *

Antelope Steak Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Antelope Fish & Game
Venison

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CRUST ===
1 cup Flour
1/2 cup Shortening
1/4 teaspoon Salt
1/2 cup Mashed potatoes
1 teaspoon Baking powder
1 cup Water
=== FILLING ===
1 1/2 pounds Antelope steak
1/3 teaspoon Freshly-ground black pepper
2 tablespoons Flour
1/8 teaspoon Ground cloves
1 teaspoon Salt
Water -- as needed

Sift together the flour, salt and baking powder; cut or rub in the shortening, add the mashed potato and mix to a dough with the water, then chill while preparing the meat.
Cut the steak into thin strips, dip each in the flour, salt, pepper and cloves which have been stirred together. Put a small piece of fat in the center of each strip of meat, roll up and place in a deep baking dish or casserole. Half fill the dish with water, cover closely and bake in a slow oven for one hour, after which remove the cover, roll out the crust and put it in place over the meat; return to oven and bake twenty-five minutes longer.
A few small pieces of kidney, or oysters or mushrooms may be cooked with the meat to give variety in flavor.
This recipe yields ?? servings.

Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

05-21-1997



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

Per Serving (excluding unknown items): 1504 Calories; 106g Fat (63.2% calories from fat); 17g Protein; 122g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 3408mg Sodium. Exchanges: 8 Grain(Starch); 21 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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DraconisMajore 
Posted: 03-Jan-2004, 02:03 PM
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* Exported from MasterCook *

Baked Duck With Apple Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish & Game Poultry
Wild Duck

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Wild ducks -- skinned, and
split in half
1 cup Water
1/4 cup Margarine
2 cups Apple cider or apple juice
1/2 teaspoon Onion powder
1/8 teaspoon Garlic powder
1/2 teaspoon Celery salt
1/4 teaspoon Cinnamon
1/8 teaspoon Freshly-ground black pepper
=== APPLE DRESSING ===
1 package Jiffy cornbread mix
2 cups Peeled and chopped apples
1/2 cup Chopped onion
1/2 cup Chopped celery with leaves
1/2 teaspoon Poultry seasoning
1/8 teaspoon Salt
1/2 teaspoon Cinnamon
2 tablespoons Sugar
1/8 teaspoon Freshly-ground black pepper
1/4 cup Margarine
1 can Cream of chicken soup
1 cup Milk
1 Egg

Place duck halves in large frying pan, add 1 cup water and 1/4 cup margarine. Cover and simmer for 20 minutes. Remove lid and continue cooking until water evaporates. Add apple cider and remaining ingredients. Cover and simmer for an additional 15 minutes. Remove ducks and set aside while preparing dressing. Save remaining liquid for sauce to serve over dressing.
Apple Dressing: Bake cornbread as directed on the package. Set aside. In saucepan, add apples, onions, celery, and add small amount of water to cover. Cook until apples are tender. Add water if you need to. Drain off water and add all remaining ingredients. Mix with cornbread.
Grease a baking pan, place half of dressing in pan. Place cooked duck halves on dressing; add remaining dressing over duck. Cover and bake at 375 degrees for 45 minutes. Remove cover and bake 10 to 15 minutes to brown.
Sauce: Now use remaining liquid you saved from cooking ducks. Take 1 tablespoon of cornstarch, add 2 tablespoons of water. Stir into apple cider over low heat until thickened. Serve over ducks and cornbread.
This recipe yields ?? servings.

Comments: After a successful day in the marsh where the ducks and geese responded to your calls and decoy spreads, you and your hunting partners had a great shoot, filling your bag limits. Now comes the fun part, picking and cleaning the waterfowl for the table.
Picking waterfowl can take some time, unless you have one of those fine automatic feather pluckers that is on the market. If so, you can pick a duck or goose real quick, then dip bird in some hot wax, dip in cold water and peel it like an orange to remove the pin feathers and down.
You can put a roast goose on the dinner table that any chef would be proud of. But if you don't have one of those fancy pickers and you don't really have the time to pick the waterfowl, the following method works for me. I skin 90 percent of the waterfowl that I harvest. First take a sharp knife or small axe and remove wings at first joint. Then remove feet and pluck a few feathers off the breast, cut skin and place your fingers under the skin and pull the skin from the carcass. Draw waterfowl and wash out. Split the waterfowl in half and remove back bone. Check for steel shot and wash. Now you are ready to freeze or cook.

Recipe Source:
Bill Harper for On Line Sportsman
Downloaded from - http://www.onlinesportsman.com/v1/02

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

06-02-1997



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

Per Serving (excluding unknown items): 3565 Calories; 275g Fat (70.1% calories from fat); 207g Protein; 57g Carbohydrate; 3g Dietary Fiber; 1094mg Cholesterol; 3901mg Sodium. Exchanges: 1 Grain(Starch); 28 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 37 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Shadows 
Posted: 10-Jan-2004, 10:41 AM
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Recipe Name: WILD DUCK AND ANDOUILLE SAUCE PIQUANT
Category: CAJUN
Serves: 12

1 Cup Olive oil (for roux)
3 Cup Plain flour (for roux)
3 Cup Onions, chopped
1 Cup Bell pepper, chopped
3 Cup Geen onions, chopped
2 Cup Parsley, chopped
1 as req Water
2 tbsp Garlic, finely chopped
3 Cup Chablis wine
1/2 tsp Dried mint, crushed
11 Cup Tomato sauce
3 tbsp Lea & Perrins
6 tsp Louisiana hot sauce
5 tsp Salt
1 Pound Andouille, sliced 1/4 thick
2 1/2 Pound Wild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour . Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice.

From Justin Wilson's Outdoor Cooking With Inside Help


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DraconisMajore 
Posted: 21-Jan-2004, 02:25 PM
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Another recipe from my collection smile.gif


Draconis

* Exported from MasterCook *

Barbecued Wild Turkey

Recipe By :Scott Leysath
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Small Game
Wild Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 wild turkey
1 cup Dijon mustard
1/3 cup white wine vinegar
12 ounces flat beer
6 garlic cloves -- minced
1 small onion -- finely diced
1/4 cup brown sugar
1 tablespoon dried tarragon flakes
1/2 teaspoon coarse salt

Split turkey along the breastbone and through the back into halves.

Combine mustard with remaining ingredients to make marinade. Place turkey halves in a non-reactive container and pour marinade over. Cover and refrigerate for 6 to 12 hours, turning occasionally.

Remove turkey and discard marinade. Allow to air dry for 20 minutes before placing on the barbecue. Cook as per below. Allow to rest for 15 minutes before carving.

This recipe yields ?? servings.

Comments: The key to this recipe is the use of a real barbecue. Now, I know a bunch of you think that your propane unit qualifies as a barbecue. And I suppose that a Subaru Brat is a pickup truck, too. To me, barbecue means smoke -- smoke from real wood coals or charcoal. We're talking smoky flavor. This recipe also works well with a smoker, especially a water smoker. You can help keep your turkey moist by placing a pan of water somewhere in the 'cue when cooking. Check it often to make sure the water doesn't evaporate.

I haven't included cooking times because it varies so much with the size of the turkey and the heat of the coals. The best way to cook it is through indirect heat. If you're using a standard kettle barbecue, get the coals white-hot, then move them to the outside edges of the kettle. Place a pan of water on the lower rack and set the turkey on top.

The turkey is done when a meat thermometer reads 150 degrees at the center of the breast. The legs and thighs will likely require additional cooking time. I usually cut them off and start them at least one hour before I start cooking the rest of the bird. You should do likewise. To carve the breasts, remove the entire breast from the bone and then start slicing.

Source:
""The Sporting Chef" with Scott Leysath at http://www.sportingchef.com"
S(Formatted for MC6):
"05-17-2003 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 536 Calories; 11g Fat (19.9% calories from fat); 15g Protein; 83g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 3983mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



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Posted: 21-Jan-2004, 02:31 PM
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* Exported from MasterCook *

Bear Loin Barbecue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bear Fish & Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Bear tenderloin
=== BARBECUE SAUCE ===
3/4 cup Vinegar
3/4 cup Catsup
1 cup Water
2 Onions -- chopped
1 Garlic clove -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon Worcestershire sauce -- to 2 tbspns
1/4 teaspoon Tabasco sauce
3 tablespoons Brown sugar
1 teaspoon Dry mustard

Slice meat in thin pieces and cook 30 minutes in oven at 350 degrees. Meanwhile, mix the sauce ingredients together in a pan and cook 20 minutes over moderate heat. Pour off liquid from meat. Cover meat with barbecue sauce, and cook 1 hour.
This recipe yields 6 servings.

Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his

Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected]

05-21-1997



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

Per Serving (excluding unknown items): 70 Calories; trace Fat (2.6% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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Shadows 
Posted: 21-Jan-2004, 10:33 PM
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Rabbit In Blue Cheese and Mustard Sauce

1 rabbit (2 1/2 - 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 cup dijon mustard
3 Tbsp dry white wine
1 Tbsp cornstarch
1/3 cup whhipping cream
1/2 cup crumbled blue cheese


Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours).

Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.

Just Crockpot Recipes: http://www.justcrockpotrecipes.com/index.htm
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Shadows 
Posted: 04-Dec-2004, 09:49 AM
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This is a great way to preserve some of your venison:

Recipe Name: VENISON LOAF ( BALONAGA)
Category: 18TH CENTURY
Serves: 25

SOURCE Shadows

5 Tblsp Tender Quick (Morton's) preservative
1/2 Tsp. Cayenne Pepper
3 Tsp. Salt
2 1/2 Tsp. Mustard seed or ground
2 Tsp. Black Pepper
1 Tsp. Liquid Smoke
1 Tsp. Fennel Seeds, cracked
1 Tsp. Celery seed
2 1/2 Tsp. Garlic
1 Tsp. Anise seed , cracked
5 Pound Ground venison

Place the ground deer in a large flat pan. Spread it out. Mix all the seasonings together in a seperate bowl. Sprinkle some of the seasoning mix over the top of the meat and mix (knead it) very well. Add more seasonings and mix well again. Continue this untill all of the seasoning mix has been added and thoruoghly mixed into the meat. I use rubber gloves for this step.

Now place the pan in the refridgerator, uncovered for 24 hours.
Next day, remove from fridge, remix, and place back in fridge, uncovered for another 24 hours.

Remove from fridge and form into loaves about 1 lb each. The loaf should be about 8 inches long and 2 1/2 to 3 inches in diameter.

Place the loaves on a cookie sheet or lasagna pan and place in the oven at 200 degrees for 8 to 10 hours, turning the loaves after about 6 hours. After about 7 hours you might want to cut open a loaf to see how it is cooking.
This will be a dry type loaf unlike the wet greasy summer sausages.

This treat can be easily sliced and a great snack. Loaves can be placed in a zip-lock bag and frozen for extended use. They store well for quite some time in the refrigerator.

Makes 5 - 1 pound loaves
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Shadows 
Posted: 05-Dec-2004, 11:22 AM
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SQUIRREL, OR YOUNG RABBIT PIE

Cut up two or three young squirrels or rabbits; put them in a saucepan to cook with two ounces of butter, a handful of chopped mushrooms, a bunch of parsley and two shallots chopped; season with pepper and salt, and a little thyme or sweet herbs; cook them a light brown. Throw in a glass of white wine, a half cup of brown gravy from veal or chicken, and the juice of half a lemon. Toss all up on the fire fifteen or twenty minutes, and it is ready to be put in the pie. If you have no gravy on hand, add to the rabbits a cup of sweet milk, and a piece of butter, as large as a hen's egg. Make a nice paste, line the sides of the pan, pour in the stewed rabbit, and cover with paste. Bake until a light brown, and eat cold or hot. It is almost as good as venison pie.


This recipe is from : "La Cuisine Creola Collection of Culinary Recipes" at Feeding America website.
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Shadows 
Posted: 10-Dec-2004, 06:13 PM
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This one is very good and can be cooked in a crockpot as well!

ROAST RABBIT.

After the rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg. Or dress with soaked bread and add the liver and heart of the rabbit, chopped up very fine, which should be parboiled. Stuff with this and sew up. Then line a roasting pan with the following: One onion and one carrot cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry jelly.



This recipe is also from the "Feeding America" online collection of cookbooks.
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Shadows 
Posted: 24-Jan-2005, 10:54 PM
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I found this one on the web... I added 3 cloves of garlic ( minced ), 2 bay leaves, and a whole chipotle pepper ( uncut ) to give it some zing, otherwise it would have been to bland.

Recipe Name: BURGUNDY VENISON
Category: 0
Serves: 6

2 Pound venison, cut up like stew
-- meat
1/2 Cup Burgundy wine
1 sm can mushrooms
1 can cream of mushroom soup
1 Pack dry onion soup mix

Put in slow cooker and mix until well
blended. Cook all day.


Prep/CookTime : 5 hrs


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Shadows 
Posted: 30-Jan-2005, 02:31 PM
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Rabbit in Blue Cheese-Mustard Sauce
Serves 4 to 5

Ingredients:
1 Rabbit (2-1/2 to 3 pounds), cut up
3 tablespoons olive oil
1-1/2 tablespoons each fresh thyme leaves and savory leaves, or 1-1/2 teaspoons each of the dried herbs
2 fresh or dried bay leaves, crumbled
1/2 cup Dijon mustard
1/2 cup water
1/2 cup half-and-half (light cream)
1/2 cup crumbled blue cheese

Directions:
In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or until next day.
In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
Lift rabbit from pan to a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese.


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Shadows 
Posted: 16-Mar-2005, 10:46 PM
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Rabbit with Green Chilies and Orange
Serves 4 to 6

Ingredients:
1 Rabbit (2-1/2 to 3 pounds), cut into serving-size pieces
2 large oranges (about 1-1/4 pound total)
2 tablespoons salad oil
1 cup orange juice
1/2 cup lime juice
1 can (4 oz.) diced green chilies
1 teaspoon cumin seed
2 teaspoons cornstarch mixed with 1 tablespoon water
3 cups hot cooked rice
salt

Directions:
Grate 1 tablespoon peel from oranges; set fruit and peel aside. Pour oil into a 10 to 12 inch frying pan over medium high heat. Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside. Discard fat.
To pan, add orange peel, orange juice and lime, chilies, and cumin; stir browned bits free. Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes.
Meanwhile, with a knife, cut and peel and membrane form oranges. Thinly slice oranges and arrange on a platter. Lift rabbit onto platter; keep warm. Over high heat, boil pan juices until reduced to 1 cup. Stir cornstarch mixture into pan; when boiling, pour over rabbit.
Serve with rice, and season to taste with salt.
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