Updated on January 20, 2006
Updated on January 20, 2006Frank "Big Ugly" Spoerl FSpoerl@aol.com of Des Moines, Iowa has kindly donated his collection of approximately 662 wild game recipes to the Buckskinner Cookbook! The recipes are in a 766K Text(.txt) file so you can read and search them with Windows Wordpad. For faster download the file is compressed. Send Frank an email to let him know how you like some of his recipes.  |
Bear Rump Roast
Suitable for a young animal. Saddle or leg could also be used.
Cut one clove of garlic into small slivers, insert in gashes in the roast, season with salt and freshly ground pepper. Lard or tie with bacon or fat pork (adjust salt if you are using bacon). Roast uncovered at 325F for 35 to 45 minutes per pound, with just enough beef bouillon or red wine to cover the bottom of the roasting pan. Baste frequently with the pan juices, serve with noodles and currant or wild blueberry jelly. Or make the gravy with currant jelly added to it.
Barbecued Bear Leg
Spit the bear leg and roast over deep bed of coals in a pit. Be sure you're on sandy or clay soil, not humus or root-filled soil, especially where shallow-rooted evergreens are present. The fire in your cooking pit could start such roots smoldering and the results are disastrous. To get back to your bear - baste frequently with your favorite barbecue sauce, made in rather large quantities, for This will be a fairly lengthy procedure. Remember that bear must be well done - the time. of course, will not depend not only on the bear's size, but on your fire.
Roast Saddle of Bear
Combine the following:
1 cup cider
2 tablespoons soy sauce
1 teaspoon ginger
1 tablespoon lemon juice
2 tablespoons honey
Season with salt and pepper and then lard a saddle of bear. Pour over the combined liquids and roast as directed for bear rump roast, basting with the pan juices.
Simple Bear Roast
Brown a 2 - 3 pound bear roast in a dutch oven, searing it on all sides. Remove oven from heat and allow to cool before adding water. Mix one Lipton® onion soup Mix and one cup water to make a paste. Put paste on top of the roast and add another cup of water to bottom of oven, peal and cut up 6 - 8 carrots and add to oven. Cook on fire or burner hot enough to make a wisp of steam come from lid every 10 - 15 seconds for 2 - 3 hours. if fire is hotter than that, monitor water closely. it'll taste just like beef.
Arlen Sandland
arlens@roseau.means.net
"Since my wife tasted bear she would rather I hunt bear than deer."
A few general rules when cooking with bear:
When cooking to well-done, a meat thermometer reads l90°F.
When well-done meat is pierced with a fork, the juices should run clear,
not pink.
Generally use dry cooking methods for tender, fat bear and moist cooking
methods and/or marinades for older, stringy bears, although marinades may
be used for any bear.
if you feel the bear is a bit gamey and/or tough, soak for 24 hours in a
solution of 1 Tablespoon salt and 1 Tablespoon vinegar to 1 quart of water.
Oven-Barbecued Bear Loin
Lue Park, Muzzleloading Hunter
3 to 4 pounds tenderloin of bear
2 large onions, sliced
BARBECUE SAUCE:
1 cup catsup
1 teaspoon salt (optional)
1/2 teaspoon Tabasco sauce
1/4 teaspoon chili powder
1 cup water
1 teaspoon prepared mustard
2 to 3 Tablespoons brown sugar
1/4 teaspoon liquid smoke.
Preheat oven to 350°F.
Cut loin into half inch slices, place in a baking pan and cook in oven
for a half hour.
Prepare barbecue sauce by combining all sauce ingredients in a sauce pan
and simmering gently until time to pour it over the meat slices. When the
half hour is up, strain off juices and fat from bear. Layer onion slices on
top of the meat, pour the sauce over all, cover and bake another hour.
Serves 6.
Note: This sauce can be made in quantity and frozen for future use.
Bear Pot Roast With Orange
Lue Park, Muzzleloading Hunter
2 to 3 pounds boneless bear roast
1 onion, chopped
1 rib celery, sliced
2 cloves garlic, cut into thin slices
1 orange, peeled and sectioned
8 ounces orange juice
2 Tablespoons dry white wine
Currant jelly
Preheat oven to 400°F.
Place the meat in a lightly greased roasting pan. Lay the onion, celery, garlic and orange slices on and around the meat. Combine the orange juice with the white wine and pour over meat. Cover and roast l l/2 hours. Turn meat and baste occasionally with pan juices while cooking.
During the last half hour of cooking time, brush meat with melted currant jelly, and leave the lid off the pan.
The cooking liquids may be served in a separate bowl to go along with the
meat.
Serves 4 to 6.
Bear 'N Beans
Lue Park, Muzzleloading Hunter
8 1/4-inch slices of leftover bear roast
l/2 pound sliced bacon
1 onion, chopped
1 green pepper, chopped
1 l-pound 15-ounce can of baked beans
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1/2 cup or more of catsup, to taste. (Or use l/2 cup of the barbecue
sauce recipe with the Oven Barbecued Bear
recipe).
Preheat oven to 350°F.
Chop bacon and fry until crisp in a large skillet. Remove bacon and set
aside. Drain off bacon grease leaving 1-2 Tablespoons in the pan. Saute
the onion and green pepper.
Combine all the ingredients, except the bear slices. Layer half the bean
Mixture in a lightly oiled two-quart casserole dish. Place meat on top and
cover with remaining bean Mixture. Cover and bake until Mixture bubbles,
about one-half hour.
Serves 4.
Variation: Use ground or chopped cooked bear meat. (Would work well with beef).
Bear Meatball Skillet
Lue Park, Muzzleloading Hunter
1/2 pounds ground bear meat
1 small onion, chopped
2 garlic cloves, minced
1/4 cup bread crumbs
1 teaspoon dry mustard
1/4 teaspoon chili powder
l/2 cup milk
1 egg, beaten
2 Tablespoons fat
11/4 cups tomato juice
1 teaspoon soy sauce
1 large onion, sliced
2 ribs celery, sliced
2 carrots, sliced
Mix first eight ingredients together; shape into balls. Roll balls lightly
in flour and brown in heavy skillet in the hot fat. Add tomato juice, soy
sauce, onions, celery and carrots. Cover skillet and simmer on medium-low
heat for 40-45 minutes.
Serves about 6
Parmesan Bear Chops
Lue Park, Muzzleloading Hunter
4 to 6 bear chops
3 Tablespoons flour
2 Tablespoons Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon crushed dried thyme
1/4 teaspoon pepper
2 small onions, sliced
1/3 cup water
3 zucchini, sliced
3 Tablespoons Parmesan cheese
1/2 teaspoon paprika
Combine flour, 2 tablespoons Parmesan cheese, salt, thyme and pepper in a
paper sack, or on a pie plate and Mix well. Dredge chops in Mixture.
Brown meat in a small amount of oil in a heavy skillet. Lay onion slices
atop meat, add water; cover, reduce heat; simmer for 15 minutes. Add
zucchini.
Combine the leftover flour Mixture with the additional 3 Tablespoons
Parmesan cheese and the paprika. Sprinkle over ingredients in the skillet,
but do not stir. Cover and simmer over low heat another 25 minutes.
Serves 6.
SHOT OF TODDY FOR THE BODY
Snuff glass 1/2 full of moonshine
2 Tablespoons corn syrup
1 Tablespoon lemon juice
Can add peppermint candy stick
Sip by tablespoon fulls, one at a time when needed - will heal a sore throat and cold symptoms.
Jazzmin2005@aol.com
HOT TODDY (of any type)
I got this recipe from reading Charles Dickens, which is definitely pre-1840. There's not much to it, but it's good and it's authentic. Of course, I had to do a lot of research to get it right...
In a tumbler or coffee mug, put:
1 teaspoon of sugar
1 shot of your favorite beverage
Fill with hot water and stir.
I've made this with rum, whiskey, brandy and gin. They are all good. When I use gin, I like to add one eighth of a lime. This is very typical of how 18th and 19th century people consumed distilled spirits. I find it very nice on a cold day, after ice fishing, deer hunting, & etc.
Your ob't sv'nt,
Tim Donohoe
tdonohoe@ameritech.net
CRICK WATER
500 ml Vodka
500 ml Amaretto (I like to use BOLS)
2 cans of frozen orange juice
same 2 cans of water
1 jug of Daily's concentrated sour mix
Mix all ingredients together and chill.
And... drink to yer hearts content!
"Woodie" Woodie1962@aol.com
VERN'S APPLE PIE
1 gallon apple cider
1/2 gallon apple juice
3 Cups sugar
8 big cinnamon sticks
1 bottle* of Everclear (190 proof grain alcohol)
*According to Vern, if just the men are going to be drinking the Apple Pie you can put in a liter of Everclear. If it will be used for a Christmas or party drink where the women will also be drinking it, he recommends just using a 750 ml size bottle.
Directions:
Put the apple cider and the sugar in one pan and the apple juice and
the cinnamon sticks in another pan. Bring them both to a simmer.
Stir them both enough to disolve the sugar in the cider and to mix
the cinnamon. Remove the cinnamon sticks after about 5 minutes or
until the taste is all out of them and they "taste like wood sticks".
Cool. Then mix together and "drink 'til you drop!"
Vern Tiede, Box 633, Hawley, MN 56549
Apple Pie Punch
1 750 ml bottle of a good 151 proof Rum (preferably, Bacardi brand)
1/4 cup Brach's Cinnamon Imperials Candy.
(Loki says it is imperative to use Brach's Imperials brand as there are waxes
in other cinnamon candy that will collect in your jug and make a nasty mess)
1 Gallon Apple Cider
1 teaspoon Whole Cloves
1 teaspoon Whole Allspice
6 Whole Cinnamon Sticks
Pour off 750 ml of the apple cider into another container, so as to have enough room to put in the rum. Then into a sauce pan put about 2 cups of the cider from the cider jug, and all of the spices. Bring this mixture to near boiling, then let it sit until it is cool. Now pour the sauce pan of cider and all of the whole spices back into the cider jug. Now pour the Rum into the cider jug. The most important part of making this Wonderful Jug Elixir is that it must rest for at least a month, longer is better. Pour off into several smaller jugs. (This is for preservation sake. This way if you fall down and break your jug at the party, you won't loose all your good Apple Pie)
Note: Doc has found that the addition of 1 Cup of white sugar to the mixture makes the Apple Pie taste a whole lot better. You might want to try that too.
from Darla "Shoshone Woman" Moore (A Recipe given to her by Loki Apple)
shoshone@silverlink.net
Shrub
(An authentic beverage of the Fur Trade Era)
1 quart acid citrus juice (orange, lemon, grapefruit, etc.)
1 cup brown sugar
2 cups water
1 quart dark Spanish rum
Mix thoroughly in a large tin kettle. Be sure to leave in the fruit rinds.
Pass the kettle around to anyone within reach touting the true authenticity
for the Fur Trade.
(from the American Mountain Men)
Roast Young Beaver
Strip all possible fat from the beaver. Preheat oven to 450 F, season with salt and pepper and place on a rack in the roaster. Cook at This high heat for 15 to 20 minutes to sear the outside, then lower the heat to 325 F to 350 F and roast for 30 minutes per pound. Slice an onion over the top of the roast if you wish. In contrast to the big game animals, This critter needs no basting -- the rack is advisable so that the fat still within the beaver will not collect around the roast itself. Some people like to roast carrots, onions, and pealed potatoes in with the beaver.
Chicken Fried Beaver
Cut a young beaver into serving portions. Parboil in salted water with an onion, if desired, until the beaver is nearly tender. This parboiling helps to remove any excess fat. Drain the beaver pieces and roll in crumbs or flour seasoned with salt, pepper, thyme, or sage, and then brown slowly in a heavy skillet in butter or drippings. Make gravy by blending into the pan drippings any of the dehydrated soup Mixes with an appropriate amount of water.
Beaver Stew
3 pounds boned beaver, cut in cubes
Drippings
Flour
Salt and Pepper
Bay leaf
Dash of Worcestershire sauce
Water to cover
Carrots
Potatoes
onions
Turnips and cabbage if available
Strip all possible fat from the beaver meat, flour the cubes and brown on all sides in small amount of fat in the dutch oven. Season with salt and pepper, add water to cover, bay leaf and Worcestershire sauce. Cover and simmer until tender -- the time will vary, naturally. When the meat is nearly tender, add the diced potatoes, carrots, onions, and whatever else is available. Cover and simmer until the vegetables are tender but still recognizable. Thicken the gravy, if needed, with flour and water paste.
Beer Bread
Beer Bread
2 1/2 to 3 3/4 Cups of self rising flour
(Start with 2 1/2 Cups of flour and add flour as needed as you mix.)
1/2 Cup sugar
1 can of beer, room temperature
Mix until just moist.
Put in a greased pan and bake at 350F for about one hour.
John Hunt jphunt1@webtv.net
Bannock Bread
2 cups flour
1 cup course ground white corn meal
1 heaping tbs. baking powder
Goodly pinch of salt
Sugar to taste
Finely chopped English walnuts
Dried berries or raisins
Enough water to make a very thick pancake batter consistency
Fry in cast iron with a little oil over medium heat to golden brown. Do not make them too big as they will be hard to turn over. They are also good without nuts or berries, just put your favorite jam on top and eat hot as possible.
Big John Hunt jphunt1@webtv.net
When the Buffalo were all gone from the prairies, and the plains tribes were confined to the reservations, the starving Indians were issued "commodities" to survive. Out of the wheat flour that was so alien to their cooking fires, these ingenious people created a wonderful new concept for bread. Every Indian mother has her own special recipe for "Indian Fry Bread", but here is one that you will certainly want to try:
Indian Fry Bread
3 1/4 cup all purpose flour
1 cup dry powdered milk
1 tablespoon baking powder
1/2 teaspoons salt
5 tablespoons lard + 1 cup lard*
1 cup ice water
Method:
1- stir together the milk powder, baking powder, flour, and the salt.
2-Cut 5 tablespoons of the lard into the dry ingredients until the Mixture
resembles cornmeal.
3- Add the ice water and Mix until a smooth dough is formed. Cover the
bowl with a towel and let the dough rest at room temp for two hours.
4- Divide the dough in half and shape each piece into a ball. Roll each
piece out on a lightly floured work surface to a thickness of about 1/2
inch. Let the dough rest for five minutes.
5- Heat about 1/2 of the remaining lard in a cast iron skillet over medium
high heat. When the lard is very hot, but not smoking, add the first
shaped dough to the pan, fry about 4 or 5 minutes on the first side, until
golden brown, then about 3 to 4 on the other.
6- Remove the finished bread from the pan on to some paper towels to drain.
Sprinkle with some Kosher salt.
7- Can be also drizzled with honey, powdered sugar or spicy ground elk or
venison. (Beef for all you flatlanders)
*Hell yes I said lard! Genuine manteca, pig fat, the good stuff. A word to
the wise, don't substitute This. I did once and it just wasn't the same.
Kinda like shootin' one o' those slick stocked in line so called muzzle
loaders, yeah it goes bang, but why bother?
Good eatin'
Jon Bollin, AMM #1639
Chicken Marbella (1st Place Winner of the 1999 Poison Lake Rendezvous Black Pot Cook-off!)
4 chickens - 2 1/2 pounds each quartered (OR - 2 packages of breasts and one package of thighs)
1 HEAD of GARLIC - peeled and pressed
1/4 CUP Dried Oregano
1/2 CUP Red wine vinegar
1/2 CUP Olive Oil
1 CUP pitted prunes
1/2 CUP pitted Spanish olives
1/2 CUP capers - with a bit of juice added
6 Bay Leaves
Salt and Pepper to taste
Mix ingredients in a large bowl - transfer to double lined large plastic bag, marinate and refrigerate over night.
Prepare 24 coals for blackpot. Once coals are ready - pour marinated chicken into a 12 inch blackpot. Mix together 1 - CUP of brown sugar and 1 - CUP white wine and pour this over the marinated chicken.
Place 12 briquettes under the blackpot and 12 briquettes on the lid of the blackpot. At the same time, prepare another 20 coals for use. After about 15 minutes, remove the lid from the blackpot to see if ingredients are cooking properly - you don't want to burn the food. At the same time, baste the chicken with the pan juices and continuing doing so about every 15 minutes. If chicken is cooking too quickly, adjust the coals appropriately. After about 30 minutes, it will be necessary to add more fresh coals underneath the pot as well as on top of the lid.
This dish is very fragrant and will cause a stir in camp when the lid is removed from the pan and the ingredients are basted periodically.
(This dish is also easily adaptable to home cooking in a regular oven - simply place the chicken mixture in a single layer in a 13 x 9 x 2 inch baking dish, cook at 350 degrees for one hour.) When I prepared this dish for judging, I used boneless, skinless, chicken breasts that I cut into about 6 pieces. After the contest, the dish was placed on a table for our potluck dinner.
Note: We have a "tin tee pee" so I am able to refrigerate my chicken mixture in our refrigerator in ZIP LOCK bags. HOWEVER - I have mixed the chicken, placed it in plastic bags and stored it overnight in our ice chest - so I know it is a recipe that can be prepared in a primative camp also.
Thank you and Enjoy!
Faye Gill "Flinch"
Sonoma Valley Muzzleloaders
Flintch@slipnet.com
Mexican Quail (Scale/Blue Quail)
Clean 2 quail per person. Stuff with green chile pepper and Monterrey Jack cheese. Wrap with lean bacon strips (usually 2/bird) and fasten with toothpicks. Grill until bacon is done. Serve with wild rice and whatever else.
Dan Larrabee
dlarrabee@omega-tax.com
Southern Ute Posole
Michael Branson and Debra Bent Box Branson
ingredients:
1 - 40oz can green chili sauce
2 - 7oz cans diced green chilis. Mild makes a good taste, medium makes it hot.
1 - 29oz can Mexican hominy
1 - 2 1/2 lb. pork shoulder roast diced up small
3 normal chicken breasts diced up small
dash of salt-to taste
1/2 teaspoon pepper
50 oz. chicken broth
2 medium sized onions-diced
1 tablespoon oregano
1/2 teaspoon cumin
1 to 1 1/2 cups of diced red bell pepper
1 cup Pace Picante Sauce, medium
1 - 12 oz. can of tomato sauce
1 tablespoon of sugar (secret ingredient)
1 to 2 red Mexican chili pods (optional)
1 cup of flour one hour before you eat it, it thickens the broth.(Optional)
Cooking instructions:
in a large kettle combine broth, pork, chicken, onion, oregano, and cumin cover and bring to a boil. Reduce heat and simmer one hour. Strain broth, discard chicken bones, chop up chicken, skim off fat. Return all meat to broth, add vegetables, hominy, sauces, simmer slowly for at least 2 hours, taste and spice it with red chilis if you think it needs it. Be careful it gets hotter the longer it cooks. I don't usually need to add the red chilis.
Play with the basic recipe and substitute wild game if you want it is
usually great.
Mike Branson
MikeBransn@aol.com
VIRGINIA'S ORANGE COOKIES
2/3 CUP SHORTENING
3/4 CUP SUGAR
1 EGG
½ CUP ORANGE JUICE
2 TBSP. ORANGE PEEL
2 CUPS FLOUR
½ tsp. BAKING POWDER
½ tsp. BAKING SODA
½ tsp. SALT
Drop by teaspoon onto ungreased cookie sheet
BAKE 400 DEG. 8 - 10 MINUTES UNTIL JUST STARTING TO BROWN AROUND EDGES (DO NOT OVER COOK)
FROSTING
1 CUP POWDERED SUGAR
1 tsp. BUTTER
ORANGE JUICE - ADD ENOUGH TO THIN TO SPREAD
Frost while still warm
Makes about 2 dozen
Steve Peavey
Speavey@crystalsugar.com
$250 NEIMAN-MARCUS COOKIE RECIPE
(I know it's an Urban Legend... but they make good cookies!)
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (Measure oatmeal and blend in a blender to a fine
powder)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1- 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
2 cups chopped nuts (your choice)
Cream the butter and both sugars. Add eggs and vanilla; mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate
chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. This makes 112 cookies.
SMOKED SALMON PATE
1/2 Cup Toasted pine nuts, chopped
1 Pound Smoked salmon (I used a smoked steak, not a fillet)
3/4 Cube Sweet (unsalted) butter
1 Tbsp. Extra virgin olive oil
1-1/2 Tbsp. Lemon, juice
1 Ea. Lemon zest, chopped
1 Tbsp. Basil (fresh or 1 tsp. dried)
Toast the pine nuts in a dry skillet, chop and set aside. Skin salmon and remove all bones. Combine salmon, butter, lemon juice and oil and blend until smooth. Stir in pine nuts, lemon zest and basil. Refrigerate for at least two hours before serving.
Substitutions:
You can substitute pistachios or sunflower seeds for pine nuts. Be sure to
remove the bitter skin.
Although the recipe calls for extra virgin olive oil, I have used grape seed oil and couldn't tell the difference. I would not use commercial quality olive oil instead of "evoo". I'll use the cheap stuff in a stew, but this isn't cooked, so flavor is important.
I use tarragon or basil in the recipe. The tastes are different, but I can't decide which I like better. I have not tried cilantro, but I don't see why it wouldn't work, also.
The original recipe, which this vaguely resembles (they both use salmon), said to use a food processor or a blender. I don't have a food processor and my blender just got gummed up. I used my old Sunbeam Mixmaster, instead, and folded in the zest, pine nuts and basil by hand.
Bill MacDonald
bill@SineWave.com
CHEESE TOPPED BROILED ROCKFISH
1 Lb Rockfish fillet (Rock Cod, Snapper, Ling Cod)
1/2 tsp Salt
1 Dash Pepper
1/2 Cup Sharp Cheddar cheese, grated
2 tsp Prepared horseradish (not horseradish sauce)
1 Tbs Chili sauce (looks like chunky catsup)
3 Tbs Vegetable oil
Sprinkle fish fillets with salt and pepper. Combine cheese, horseradish and chili sauce. Place fish on a greased broiler pan and brush with oil.
Broil about 2 inches from source of heat. A good rule of thumb is to cook fish 5 minutes per side for each inch, at the thickest portion of the fillet. If the fillet is 1 3/4 inches thick, then broil 9 minutes per side. After the first side is cooked, turn carefully, brush with oil and return to the broiler until the thickest portion is opaque when sliced. Place cheese mixture on top of fillet and return to broiler for 1 - 2 minutes, or until cheese melts and browns.
Bill MacDonald
bill@SineWave.com
Drumand Fish Cakes
Grind the following in a fine grinder two or three times as desired:
Five cups (3 & 1/2 pounds) fish fillets (skinned)
one medium potato
one large onion
Place in Mixing bowl
Add:
2 1/2 cups evaporated milk (unsweetened) 1/2 cup less if fish was frozen
1 tsp. pepper
1 tsp. nutmeg
1/2 tsp. mace
2 eggs
Mix at high speed until fluffy:
Blend in: 1/4 cup (1/2 stick) butter
NOTE: Batter will siffen quickly when salt is added. BE SURE TO ADD SALT LAST
1 1/2 tbs. salt (sprinkle evenly)
Frying:
Spoon to lightly greased pan at 375 degrees (butter makes for better flavour) Brown on one side, flip over, pat down to 1/2 inch thick and brown on the other side.
sgtsam@cp.duluth.mn.us
Grilled Goose
Breast out the bird, and marinate in any Itlalian salad dressing for
about 3 hours and throw it on the grill. Cook only partially through, and serve.(Cook too much and it will get real tough.)
Clifford C. Brown
trapper@thecore.com
Skip's Piggy Stew
Skip Buss
This dish was first tried near Patagonia, Arizona, in the 1992 javelina hunting camp. It really works. Apparently, you can't get it too hot or leave it too long. The ingredients listed are what we used there, but any dish, stew or otherwise, will work if it can be cooked long and slowly.
1 javalina shoulder
potatoes, sliced
carrots, chopped
onion, sliced
wine, 1-2 cups
water
salt and pepper
hot sauce
2-3 tablespoons all-purpose flour
Dig a hole in the ground about 18" deep and twice the diameter of a Dutch oven. Build a hot fire of good hardwood in the hole and tend it until you have the hole at least 2/3 full of good coals.
Put the shoulder, or other meat of your choice, trimmed and deboned if you like, in a large cast iron Dutch oven. Add the vegetables, cut to stew size, wine of your choice, flour, salt and pepper and hot sauce to taste, and water to nearly cover. Cover the oven with heavy duty aluminum foil, then put on the lid.
Scoop out all but 3-4 inches of coals and set the oven into the hole. Shovel in coals to pile up on the sides till level with the top of the oven, then add more till the top is covered with 3-4 inches of coals. Mix dirt and ashes about half and half and cover the entire mess with 6-8 inches of This Mixture. Leave 10-12 hours, then open the pit and carefully clean and then open the oven. Prepare for a feast! The meat will fall from the bones, fork tender, the sauce will be flavorful and thickened, and the vegetables will be firm and tender, not mush. Eat with whole grain bread and butter, wine and gusto.
it is somewhat important to get a kind of seal on the pot, and that is the function of the foil. Don't skip it. Also, an oven with a nicely fitted lid works best. There was more juice in the pot when we opened it than when we started, but the conventional wisdom is that an oven poorly sealed may boil dry and let the food burn.
This works great for dishes you enjoy for breakfast, as you can put the dish to bed after spending a delightful evening around the campfire building coals. It will warm you twice.
Ham hock and beans, venison stew, chicken stew, etc., let your
imagination be your guide.
Javelina Heart/Liver Fry
Skip Buss
Javelina camp, Arizona, 1992.
2 javelina hearts, sliced
1 javelina liver, thinly sliced
2 medium potatoes, cubed
1 large onion, sliced
oil
salt and pepper
1/2 -1 cup dry wine
flour
Mix salt, pepper and flour and dredge the meat. Fry until well browned in the oil, then remove. Fry the potatoes, add the onions and wine, then return the meat to the pan and cook till the onion is beginning to brown. Serves 3-4.
The organs should be well cleaned and trimmed, then kept in cold water
for 24-48 hours. Pat them dry and slice, making the liver slices very thin.
Fried Muskrat and Gravy
Put some regular all-purpose flour in a paper bag, add some salt and black pepper, then add the pieces of rat and shake to cover. Let the meat sit for a few minutes while you heat some oil in a skillet to moderately hot, then fry it until crispy brown and well cooked.
When the meat is finished cooking, remove the meat and drain all but 1-2 tablespoons of oil from the pan. Add 1-2 tablespoons of flour to the pan and cook, stirring constantly, until the flour begins to brown a bit. Then add one cup of milk and simmer until the gravy is thickened to suit you, salt to taste, and serve.
Serve with some sourdough bisquits, and what more could you want? :-)
Most any recipe you would use for rabbit would work just fine. A favorite
of mine is to fix the rabbit/rat as above, then take all the meat out of
the skillet and put it into a cassarole dish. Add a little of the oil from
the skillet, a little water, cover and bake for 2 hours at moderate heat.
Remove the top and cook another 30 minutes to crisp it up a bit, and it's
done. The meat will fall off the bones, and you will be shy about sharing
it with your buddies.
Bob Spencer
bspen@aye.net
Roast Raccoon
Parboil the 'coon in salted water to cover, adding carrots, onion and celery if you desire, for 30 to 60 minutes -- depending on the size and age of the 'ccon. This helps remove some of the excess fat in the tissues. Drain and dry, then stuff with apple-raisin stuffing*, skewer and place on a rack in the roaster, adding a bit of apple juice to the bottom of the roaster. Roast at 350 F for 40 to 45 minutes per pound. if the 'coon is an old one, you may wish to cover the roast for part of the cooking time, but be sure to uncover it the last half hour or so to allow it to brown.
** Apple-Raisin Stuffing
1/4 cup butter
4 cups breadcrumbs
2/3 cup raisins
3 diced apples
1 cup diced celery
1/2 cup coarsely broken nut meats, if desired
Pinch each of Thyme and Marjoram
Salt and Pepper to taste
Apple juice or cider to moisten
Cook celery in melted butter for 5 minutes without browning. Add remaining ingredients, toss lightly to blend, season to taste and add cider or apple juice to moisten if necessary. Makes about 6 cups of stuffing.
If you want to surprise folks here is how to do it. The meat is
darker than rabbit so tell guests it's wild turkey.
2 skunks,skinned and cleaned
1 tablespoon salt
water to cover
2 cups vegetable oil for frying
2 egg yolks,beaten
3 cups milk or cream
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Place a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until meat is tender, about 35 to 40 minutes.
Remove all the scum that rises to the surface. Make a batter by
Mixing together the egg yolks, milk, flour, salt and baking powder.
Mix thoroughly until batter has the consistency of cake batter. Heat
the vegetable oil in a deep fryer at 360 degrees F. Dip the pieces of
skunk in the batter, then fry them in the deep fryer until golden
brown. Drain well and serve.
Steve A. Welch
buckskiner@prodigy.com
Skunk Sandwich Spread
1 cup skunk meat, cooked and ground
2 tablespoons onion, cinced
2 tablespoons onion, finely chopped
2 tablespoons mint, finely chopped
1\2 cup salad dressing
1/4 cup cattail shoots, finely chopped
1/4 cup sweet pickles, finely chopped
Mix all the ingredients well. Store in a cold place. will keep for weeks if sealed in a container.
Steve A. Welch
buckskiner@prodigy.com
Turtles - Catching and Eating
My personal favorite way to prepare turtle is to slow cook it in the oven, crock pot, or even over a fire. You'll need to start it early - it should cook at least 5 hours. The longer it cooks the more tender it is, and turtle is NOT tender to begin with. Simply brown turtle in butter, then mix in cooking pan with cream of mushroom soup, chopped onion and black pepper to taste. Turtle is not strong tasting as a rule and I don't recommend too much spice.
As for catching turtles, it is easier than I ever thought. I just had to ask an old timer for advice. Turtles love beef liver which can be bought for next to nothing, but I prefer to catch small chubs or suckers from a local creek (gets my kids involved too). I think the texture of a small fish is more likely to conceal the feel of the hook. I use construction chalk-line and a large straight hook, no leader and no treble hooks. Simply tie one end of your line to a bridge, fence post, etc. (lines do not need to be too long). I have had my best luck in backed-up areas of small creeks, but I believe that turtles grow bigger in ponds. Either way, the lines don't need to be too far from shore, it seems that turtles do most of their feeding next to land.
Kris and Eric Rodger
krodger@pionet.net@pionet.net
Turtle Stew
Either snapping turtle meat or smaller turtle meat can be used. The
flesh of small turtles is just as good as snapping turtle meat but it
takes more turtles to produce the amount of meat you need.
Take two pounds of turtle meat and cut it up into one inch pieces or
larger depending on the size of the turtles the meat was taken from.
Melt a gernerous amount of butter in a frying pan and brown the turtle
meat well on all sides. Remove from flame.
Put enough water in your stewpot for the following vegetables but not
an excessive amount and bring to a boil.
1 medium sliced onion
2 cups of cut-up celery and be sure to include the celery leaves
as they contain the best flavoring
1 cup lima beans that have been soaked overnight to soften them
(or 1 cup of canned lima beans).
Simmer for one-half hour.
Now dump in the browned turtle meat and the melted butter.
Add:
3 diced medium-sized potatoes
3 medium-sized carrots cut up
4 sliced tomatoes (or one small can)
one-half cup of chopped parsley
salt and pepper to taste
Cook slowly for 45 minutes more
Lip smackin' 'n' finger lickin' good!
Tina "Morning Flower" Hawk
mrngflwr@valunet.com
1000 YEAR OLD STEW
2 lbs buffalo stew meat [see note #2]
1/2 tsp home grown sage [see note #3]
1 C sunflower seed - roasted - unsalted
2 C cooked pinto beans, navy, great northers, lima, red
1/2 onion or to taste
Salt to taste
1 - 15 oz can yellow or white hominy - DRAINED & WASHED
1 - 6 oz pkg long grain & wild rice - DO NOT USE SEASONING PKG.
If preparing this at home I use a 3 qt. slow-cooker. Put a cup of water in the cooker with the meat, onions, sage and salt. If using dry beans or wild rice put them in with the meat and onions (and more water). 5 min. rice and cooked beans can be added 2-3 hours before serving. Cook on high, covered for 3 1/2 hours. Add sunflower seeds and hominy and turn down to low and cook covered for 3 more hours. Add water (or broth) to thin stew to desired consistency. Although this is a fairly bland stew, properly salted I like it as is. You may want to add catsup, steak sauce, or chili powder to suit the modern taste. If one doesn't care for hominy or sunflower seeds they can be omitted. It will still be authentic and tasty.
DO NOT FREEZE TO KEEP!! IT GETS MUSHY!! WARNING: DO NOT FORGET to wash and drain the hominy.
The packing fluid gives the stew a very grainy and starchy taste.
FOR THE CAMPFIRE COOK: More water will have to be used in starting the cooking process. Just adjust to
camp fire cooking! Cooking time should be no different. Put it on in the morning and simmer on the coals until the evening meal. Add water if necessary and stir once in awhile to prevent sticking. You can use the pot or kettle of your choice BUT a 4 qt. LODGE cast iron Camper Dutch oven is the best. A camper's Dutch oven has 3 legs and a concave lid with a handle and a deep rim or ridge. The base will have a bail. If it has no legs and the lid is convex it is a stove top Dutch oven. NOTE: A Lodge 4 quart 10" X 3 1/2" deep oven will feed 2-12 and 16-20 with a side dish.
NOTES:
1. This is an original recipe made from the ingredients available to the Paleo Indians of the Upper Republican Culture of about 800 A. D. in Southwestern Nebraska. Archaeological findings around Cambridge, Stockville and Curtis Nebraska. Verify the ingredients. Salt to taste The people of this era had very little or no salt. The ingredients ONLY were given to me by Les Hosick - Dancing Leaf Lodge, Wellfleet, Nebraska.
2. Mule deer, white tail deer, elk, moose, caribou or beef can also be used.
3. It is a little stronger and more flavorful than commercial.
4. This recipe has appeared In "COOKING WILD In Kate's Kitchen" by Kate Feduccia - co-host of the Woods 'n Waters TV series.
---KATE'S NOTES--- I tried this recipe with venison stew meat, wild rice, cooked beans, hominy and
sunflower seed in a slow cooker. I did have to add water from time to time, but it was surprisingly good,seasoned with a little chili powder. Take a step back in time with this recipe.
"Maurice J. Paulk" mjpmtmanenterprises@cccusa.net
VENISON SPEIDIES
Take any cut of venison that is preferred, cut into pieces that are approximately 1 inch by 1 inch to 1.5 inches by 1.5 inches. Place the meat in a container that can be sealed and shaken. To this container, add enough Worcestershire sauce and vinegar to nearly cover the meat, using approximately 2/3 Worcestershire to 1/3 vinegar. Add seasoning such as black pepper, salt, oregano, rosemary, thyme, marjoram, and basil to taste. I usually add approximately a 1/2 teaspoon of the black pepper and salt and nearly a table spoon of the other spices. Allow this to marinate in the fridge for at least two days ( I often marinate it up to a week). During this time, shake the sealed container at least twice a day to ensure thorough coverage of the marinade. Once marinating is completed, grilling or frying the meat to taste and doneness is excellent. For a quick and nearly as good alternative, use Italian dressing and Worcestershire sauce as the marinade and follow the rest of the procedure.
"Matt Oleniacz" moleniac@kings.edu
CANNED VENISON GRAVY
1 quart canned deer meat (with French onion soup when you can)
1 can Cream of Mushroom soup
Mix meat and mushroom soup, heat and then serve over mashed potatoes.
"L&L" ljc3@penn.com
DEER MEAT HASH
Fry 4-5 pounds of ground deer burger in a skillet with onions and 1 or 2 beers as it cooks down. Then add 1 pound bite size chunks of potatoes, 1 quart jar of medium or hot pepper rings and 1 pound of bite sized chunks of ham. When this is all cooked, cover the top of the hash with swiss cheese and let it melt down in. This will feed 6 or 7 people.
Stephen Cronk baldy2@raex.com
VENISON APPETIZERS
Take one or two Venison ham steaks frozen, trim ALL fat and scrap with the flat of a knife to remove fat left by the saw blade. (This will assure there is no waxy taste a.k.a. "gamey"). Cut into 1" cubes, wrap with 1/3 slice of bacon, and pin through with a toothpick. Broil until bacon is almost done then turn over and do other side. Serve immediately.
Richard Cavanaugh rcav@javanet.com
VENISON RIBS
4 Lbs. Venison Ribs (trimmed of as much tallow as possible)
2 Tbs. Butter
1 cup Catsup
1 cup Water
2 Tbs. Brown Sugar
2 tsp. Worcestershire sauce
2 Tbs. Lemon juice
2 Tbs. Vinegar
1/2 Cup Diced onion
1/2 tsp. Chilie powder
1 tsp. Dry mustard
1 Tbs. Salt
1/4 tsp. Pepper
Par Boil Ribs for 20 minutes, drain and discard water. Brown Ribs after par boiling, put in crock pot, add ribs and put on low for 6-9 hours.
Arlen Sandland
arlens@roseau.means.net
VENISON MEDALLIONS WITH GREEN PEPPERCORNS
1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions
2 tablespoons olive oil
1 tablespoon whole butter
3 tablespoons chopped shallots
1 to 2 tablespoons 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
Salt and freshly ground pepper to taste
The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches 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 swirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining peppercorns and re-heat for 1 minute. Serve immediately.
Yield: 4 to 6 servings
Bruce Nikle
dbc@linkup.net
Sweet Steak
2 pounds round steak, cut in serving-sized pieces
1 Cup unbleached flour for dredging
2 Tbs olive oil
Salt to taste
Pepper to taste
1/2 cup minced onion
1 Cup brown sugar
1 can (7 3/4ounces)tomato sauce
1 can (10 1/2 ounces) pizza sauce
2 Cups water
2 Tbs parsley flakes
Flour or cornstarch for thickening (optional)
Pound steak until tender, dredge each piece in flour and brown in oil in Dutch oven or skillet. Salt and pepper to taste. In a separate bowl, mix onion, brown sugar, tomato sauce, pizza sauce, water, and parsley flakes. Pour sauce over steak. Simmer slowly in Dutch oven for about 1 1/2 hours. If necessary, add flour or cornstarch to thicken gravy.
Yield: 6 servings
Demonic246@aol.com
Pot Roast of Venison
This recipe contains the basic procedure for cooking most pot roasts and can be modified considerably, as in the next recipe, simply by adding vegetables that seem fitting. Any pot will do if it has a tight lid. Any sort of venison roast will do if it fits into the pot.
3- or 4-pound venison roast
2 tablespoons cooking oil
1 onion
salt and pepper to taste
flour
Salt and pepper the roast, then roll it in flour, covering all sides. Heat the oil and brown the roast, turning frequently. Remove the roast and scrape up any bits of flour that have stuck to the bottom. Put a low rack in the pot. (If you don't have a rack, build one by first splitting a carrot into four pieces lengthwise.) Add the sliced onion and a cup of water. Put the roast onto the rack, cover tightly, and simmer for 2 or 3 hours. Turn the meat a few times, and add a little water if necessary. When the roast is tender to the fork, put it on a serving platter and take the rack out of the pot. Increase the heat and cook and stir the liquid until you have a thick sauce, tasting and adding a little salt and pepper if needed. To serve, slice the roast thinly across the grain and top with gravy. If you want a sauce that is a little more unusual than ordinary gravy, add a tablespoon of red currant jelly to the liquid.
Sam Reeves slreeves@grandforks.means.net
Pot Roast Dinner
Follow the preceding recipe until the roast has cooked for an hour. Add 2 cups of water, turn the roast, and cook for another half hour. Increase the heat and add the following:
8 small red new potatoes; 8 small whole onions (golf ball size are best); 2 cloves garlic, chopped; 1 carrot, sliced into wheels; 1 stalk celery, chopped; fresh parsley sprigs (optional); 8 ounces fresh mushrooms (optional)
Cover tightly and simmer for 40 minutes, or until the vegetables are tender. To make lots of gravy, melt 2 tablespoons of butter in a small skillet and stir in 2 tablespoons of flour until it starts to brown nicely Transfer the meat and vegetables to a heated serving platter. Increase the heat under the Dutch oven and bring the liquid almost to a boil. Stir in the brown flour roux, adding more water as needed, to make a thick sopping gravy. Serve the meat, vegetables, and gravy with hot, fluffy biscuits.
Sam Reeves slreeves@grandforks.means.net
Doc's Famous Venison-Bacon Burger
20 pounds of lean venison trimmings
5 to 7 pounds of smoked bacon ends and pieces
Grind once through a 1/8" grinding plate.
This makes the absolutely best tasting venison burger that you will ever eat! You can buy the smoked bacon ends and pieces in 3 pound boxes at your grocery store for a very reasonable price. I usually try to maintain a percentage of approximately 20-25% bacon by weight. I have also used this same mixture of meats as a basis for making sausage with excellent results.
Roast Venison Haunch
I have successfully roasted venison haunch for the Grant River Rendevous
for the last 5 years. Easy and DELICIOUS!
1 Venison haunch (or more - there are two per deer)
1 Tbs Salt
(I hate pepper, so let everyone pepper his own after, but you could add a
bit if desired)
A cup or so of water, or mug of beer
1 or 2 onions - chopped
2 or 3 garlic cloves - smished
Put all in cast iron dutch oven
Set oven on pile of coals and pour coals over top of oven - be sure to
replenish coals when they die down
Cook about 2-3 hours
Slice and serve
Submitted by Soaring Spirit Woman wefarm@pcii.net
Venison Stew Over the Fire
As much Venison as will fit into the pot... (Big pot if you like Stew as much as I do).
First, clean the Venison throughly, removing any fat... (usually ain't none).
Then, dust lightly with flour. Or, you can put it in a bag and shake it all up real good. Depends on what
your preference is.
Toss the meat in the pot with a bit of bacon grease and brown the meat a bit.
Once meat is done somewhat, take the meat out, and leave the drippins.
Add 'bout half a pot of water.
Cut up a bunch o' onions, carrots, taters, and what ever other veggies you want in the stew. S' long as
yer happy....
Add a couple of fresh cloves of garlic after you done smushed them.
When the veggies are almost done, add the meat back into the pot...cover, and let set fer a while.... till everything is done is a good idee. If not thick nuff, then add some flour and a bit of milk and stir till its a mite thicker.
Salt and pepper to taste. Forget the hot peppers... Don't wanna ruint good stew
Add some home made biscuits and it don't get no better'n this!
Addison Miller
sean@naplesnet.com
A little wild rice adds lots of flavor to any meal. It's more than an elegant side dish! Try it in a memorable soup or even in a moist butter milk cake. Wild rice actually belongs to the grain family (Zizania), not the rice family. Its nutlike flavor lends itself to nearly as many uses as wheat and oats.
Keep these tips in mind:
Wild Rice Saute
4 to 6 cups cooked wild rice
1 large onion, chopped
1/4 pound fresh mushrooms, sliced
1 large sweet pepper, cut into strips (use half red and
half green pepper)
1/2 cup butter
1/2 teaspoon salt or seasoning salt
1/2 teaspoon garlic salt
ground pepper as desired
Saute onions, mushrooms and pepper in the butter, add
ing salt, garlic salt and ground pepper as desired. Cook
only until the vegetables are tender, but still crisp. Add
the wild rice; stir. Heat until rice is hot.
Serves 6 to 8.
One-fourth cup of raw wild rice contains 99 calories compared to 176 calories for equal amounts of raw brown rice and 178 calories for white rice. Wild rice is a good source of fiber, B-complex vitamins and minerals including magnesium, potassium, phosphorus and zinc.
Jim Lindberg jal@cray.com
North Country Wild Rice Pancakes
4 eggs
1 1/4 cups buttermilk
1/2 teaspoon baking soda
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1 cup cooked wild rice
In a large bowl, whisk together the eggs, buttermilk and baking soda. Mix flour, baking powder, sugar and salt; add to the egg mixture. Whisk in the melted butter and wild rice. Cook pancakes on hot greased griddle until
golden brown on both sides. Serve with butter and warm fruit or maple syrup. Makes 16 thin cakes. For
thicker pancakes, use 2 eggs.
Jim Lindberg jal@cray.com
The Best Wild Rice Casserole
1 cup uncooked wild rice (or 1/2 cup wild and 1/2 cup uncooked pearl barley)
1/2 cup butter
2 tablespoons onion, minced
2 tablespoons green pepper, minced
1 clove garlic, minced
1/2 pound mushrooms, sliced
1/4 cup pecans, chopped
2 cups chicken broth
1/8 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon rosemary
Wash wild rice in hot tap water changing the water 3 times. Combine with barley; set aside. In a heavy casserole, melt butter, add garlic, onion, green pepper, wild rice and barley. Saute over medium heat for 5 minutes, stirring occasionally. Fold in mushrooms and pecans. Add broth, salt and ground pepper. Blend will. Cover and bake 1 hour in 325-degree oven. Uncover and bake 10 additional minutes.
Jim Lindberg jal@cray.com
Wild rice -- real wild rice that grows in the lakes and rivers of
Northern Wisconsin -- is entirely different from rice raised in paddies in Minnesota or California. When real wild rice is prepared, it is so tender it takes vey little cooking. The liquid on it is a yellow-greenish color. Paddy rice needs to be soaked ahead of time and then slow-cooked several hours before it is tender enough to eat.
The liquid is reddish brown. Read the packages marked "wild rice." In small letters on some brands it will say "blend." Very little true wild rice has been added.
Minnesota Wild Rice Waffles
3 eggs, separated
1 1/2 cups milk
1 3/4 cups flour
4 teaspoons baking powder
1/2 cup butter, melted
1 cup cooked wild rice
Beat egg yolks with a fork or whisk; stir in milk, flour, baking powder, salt and melted butter. Mix until smooth
and stir in cooked wild rice. Beat egg whites until they form stiff peaks and fold into batter. Bake in a hot waf
fle iron. Serve with maple syrup.
Oriental Casserole
3/4 cups wild rice, raw
1 pound ground beef
1 can cream of mushroom soup
1 can whole mushrooms, drained
1 can bamboo shoots, drained
1 can water chestnuts, sliced
3/4 cup soy sauce
1 small onion, chopped
3/4 cup green pepper, optional
1/2 cup celery, chopped
Precook wild rice until tender. Saute onion, celery, and green pepper. Combine all ingredients. Bake at 350
degrees for 45 minutes.
Serves 6 to 8.
Jim Lindberg jal@cray.com
Wild Rice Supreme
1 cup wild rice, raw
3 cups turkey or chicken, broth
1 cub celery, diced
1/4 cup instant minced onion
1/2 cup melted butter
1 can (4 ounces) mushrooms
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon sage
1/4 teaspoon thyme
Cook rice in boiling broth. Saute celery, onions and mushrooms in butter for 2 to 3 minutes. Combine all
ingredients. Yield: 6 cups, enough to stuff a 10 pound turkey.
Jim Lindberg jal@cray.com
Wild Rice Salad
1 cups cooked chicken or turkey, cubed
1 1/2 cup wild rice, cooked
2 tablespoons salad oil
1 tablespoon vinegar
1 teaspoon salt
3/4 teaspoon curry powder
1 cup celery, chopped
1/2 cup green pepper, chopped
1 1/2 cups green peas, thawed and uncooked
1/2 small jar pimento
1 cup cashews or pecans
3/4 cup Miracle Whip
1 8 ounce bottle French dressing
Combine all ingredients EXCEPT peas, Miracle Whip and nuts, marinade overnight. Several hours before serving, add peas, Miracle Whip and nuts. Serve on lettuce leaf and garnish with sliced black olives and parsley.
Jim Lindberg jal@cray.com
Wild Rice Granola
3 cups wild rice, cooked
1/2 cup brown sugar
3/4 cup raisins
3/4 cup dry roasted peanuts
Combine rice,. sugar raisin and peanuts. Serve over yogurt, ice cream, pudding or custard. Will keep well in
refrigerator for days.
Jim Lindberg jal@cray.com
Wild Rice Pecan Cheese Ball
8 ounce (about 2 cups) shredded cheddar cheese
8 ounce package softened cream cheese
4 ounce crumbled blue cheese
1/2 cup softened butter or margarine
1 teaspoon Worchestershire Sauce
1 teaspoon paprika
1/4 teaspoon salt
ground pepper to taste
1/2 cup cooked wild rice
1/2 cup chopped pecans
Combine cheese, butter, Worchestershire sauce, paprika, salt and ground pepper; shape into a ball. Combine wild rice and pecans; roll ball in wild rice and pecan mixture; refrigerate. Serve with crackers.
Makes 12 - 15 servings.
Jim Lindberg jal@cray.com
Northwoods Buttermilk Cake
2/3 cup wild rice, raw; or 2 cups wild rice, cooked
2 cups boiling water
2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 cup butter or margarine
1 cup packed brown sugar
1 teaspoon vanilla
5 eggs
1 cub buttermilk or sour milk
1 recipe powdered sugar icing
Rinse uncooked rice; add to boiling water. Simmer covered for 1 hour; drain well, cool completely. Grease
and lightly flour 10-inch fluted tube pan. In medium bowl stir together flours, baking soda, salt, and nutmeg.
In large mixer bowl beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown
sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating 1 minute after each (batter will look cur
dled). Add dry ingredients and buttermilk alternately to mixture, blending well. Stir in cooked rice, turn into
prepared pan. Bake in a 350 degree oven 50 to 55 minutes. Remove; cool on wire rack. Frost with powdered
sugar icing. Makes 12 servings.
Per serving: 381 calories., 9 gr protien,49 gr carbohydrates, 18 gr fat, 153 mg cholesterol, 517 mg sodium,
USRDA: 17% vit A, 17% thiamine, 13% riboflavin, 10% niacin, 14% iron, 18% phosphorus.
Powdered Sugar Icing
Stir together 1 cup sifted powdered sugar and 1/4 teaspoon vanilla. Add enough milk or brandy to make of
drizzling consistency (about 1/2 tablespoon).
Jim Lindberg jal@cray.com
California Stir-Fry
1/2 cup wild rice
2 cups water
1 6-ounce package frozen pea pods
1/4 cup sliced green onions
1 small clove garlic, minced
2 tablespoons cooking oil
1/2 teaspoons salt
1/8 teaspoon ground pepper
Rinse wild rice. In saucepan, bring water to boiling; add rice. Reduce heat. Cover and simmer about 45 minutes or until rice is tender and water is absorbed. In a colander, thaw pea pods under hot running water. Cut pea pods crosswise in half. In wok or large skillet stir-fry pea pods, onion, and garlic in hot oil 1 to 2 minutes or till
pea pods are crisp-tender. Stir in rice, salt, and ground pepper. Stir-fry about 1 minute more or till heated
through. Makes 4 or 5 servings.
Jim Lindberg jal@cray.com
Wild Rice Soup
1/3 cup wild rice, rinsed
1 1/3 cups water
1/3 cup chopped onion
1/2 cup chopped celery
1 carrot, grated
1/4 cup butter or margarine
1/4 cup flour
1 cup Half and Half cream
1 can (14 1/2 ounce) chicken broth
Combine wild rice and water, bring to a boil in a small saucepan. Cover and reduce heat, simmer about 40 minutes. Saute onion, celery and carrot in butter or margarine until tender. Stir in flour. Add Half and Half cream
and chicken broth, in gradual and alternate amounts, stirring after each addition. Bring to a boil, stirring con
stantly, until slightly thickened and smooth. Drain cooking liquid form rice and add the rice to the soup.
Season to taste with salt and ground pepper plus a dash a of cayenne. Simmer 15 minutes or until rice is fully
fluffed. Makes about 1 quart.
Jim Lindberg jal@cray.com
Sioux Wild Rice Soup
3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cup water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 medium onion, chopped
1 stalk celery, diced
1 carrot, chopped
1/2 cup butter
1/2 cup flour
3 cups chicken broth
2 cup Half and Half
3/4 cup cooked ham, diced
salt and ground pepper to taste
1/8 teaspoon dried rosemary
snipped parsley
Rinse wild rice; saute in vegetable oil. Add water and salt; cook for about 1/2 hour or until rice is about 3/4
done. Drain, reserving 1 1/2 cup rice liquid. In a large kettle, saute onions, celery and carrots in butter until onion is transparent; reduce heat. Blend in flour and cook 5 minutes, stirring frequently, don't brown. Blend in chicken stock and rice liquid. Cook until slightly thickened. Add Half and Half; stir in rice, ham, ground pepper, salt and rosemary. Simmer for 20 minutes. Garnish with parsley. Makes 8-10 servings.
Jim Lindberg jal@cray.com
Cream of Wild Rice Soup
1/2 cup wild rice
1 10 3/4-ounce can condensed chicken broth
1 cup water
1/4 cup onion, chopped
1/4 cup carrot, chopped
1 small bay leaf
1/2 teaspoon dried basil, crushed
1 4-ounce can sliced mushrooms, drained
1/4 cup snipped parsley
2 cups light cream or milk
1 tablespoon all-purpose flour
Rinse rice. In a 3-quart saucepan, combine rice, chicken broth, water, onion, carrot, bay leaf, and basil. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Remove bay leaf. Add mushrooms and parsley. Stir
cream or milk into flour; add to soup. Cook and stir mixture till thickened and bubbly. Cook and stir 1
minute more. Season to taste with ground pepper. Makes 4 servings.
Jim Lindberg jal@cray.com
Wild Rice Soup
1 cup wild rice, raw
1 pint Half and Half
1 can cream of potato soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups milk
1 small onion, chopped
10 slices bacon, cut up after frying
2 cups grated cheddar cheese
Fry bacon and onion together. Cook wild rice until done. Add remaining ingredients and heat.
Jim Lindberg jal@cray.com
Byerly's Wild Rice Soup
2 cups cooked wild rice
2 tablespoon butter
1 tablespoon minced onion
1/4 cup flour
4 cups chicken broth
1/4 teaspoon salt
1 cup Half and Half
2 tablespoon dry sherry (optional)
Minced parsley or chives
Saute onion in butter in a saucepan until tender. Blend in flour and gradually add broth. Cook until mixture
thickens slightly, stirring constantly. Stir in rice and salt, simmer about 5 minutes. Blend in Half and Half and sherry. Heat to serving temperature. Garnish with parsley or chives.
Makes 6-7 cups.
Variation: Add 1/3 cup minced ham or bacon, 1/3 cup finely grated carrots, and 3 tablespoons chopped sliv
ered almonds. For thicker soup, use 6 tablespoon butter, 1/2 cup flour, 3 cup chicken broth.
Jim Lindberg jal@cray.com
Wild Rice Soup
1/4 to 1/2 pound bacon diced & 2 or 3 tbs. chopped onion fried together.
One can Cream of Potato soup
One can Cream of Chicken soup
1/2 cup milk
1 cup velveeta cheese
1/4 to 1/3 cup wild rice until splits
Heat soups and milk - add cheese stir until melted; add bacon, onions, rice.
sgtsam@cp.duluth.mn.us
Wild Rice Breakfast
This is a great breakfast for a rendezvous. Tastes good and guarranteed to loosen anything that is stopped up.
1/2 cup wild rice
3 tbs maple syrup
1/4 cup raisins
milk if you have it
Boil 1/2 cup wild rice until it splits (I often do This the night before
at Rendezvous), put in bowl with Maple syrup and raisins. milk (if you
have it) to taste. Good without milk too. Blueberries, raspberries,
currents or strawberries will make great substitue for raisins.
sgtsam@cp.duluth.mn.us
Cowboy Goulash
1-2 lbs of ground meat
1 can of Cream of Mushroom Soup
1 can Ranch Style Beans
1 lb, Velveeta (or more), cubed in 1 inch squares
2 c. cooked elbow macaroni.
Brown meat with onion, fresh garlic, salt and pepper to suit your taste. Mix in soup, and beans. Heat through. Add Velveeta and stir on low until all cheese is melted. Add macaroni and enjoy with crackers and pickled jalapenos.
I have a friend that made this with antelope. I make it with elk or deer (it can also be made with beef).
Susan Vancleve
Lovington, NM
smholdvan@netscape.net
SMOKEY JOE'S SOUP
My name is Robert Sacco and I am a Mountain Man from Las Vegas, I go by Woodchip. I love to cook and find new ways of preparing dinners for our group. One day I had to make dinner and all I could find was some tomatoes, sausage, garlic, chicken stock, and dried beans. So I came up with this recipe for those cool or colder evenings.
Soak 2-3 cups of Mixed Dried beans, Red Kidney, Navy, & white northern, you can use canned, 1 can of each
8-10 Chopped tomatoes, I like to deseed mine but it’s up to you, canned diced tomatoes work also, 3 large cans
2-3 cloves of garlic, mashed
2 Lbs spring or summer smoked sausage, sliced in rounds
1 finely chopped onion
2 cups of chicken stock, or 2 Tbs. of dried stock
¼ cup of cooking oil
Salt and pepper to taste
This part up to you, 1 tsp chili powder, 1 tsp cumin, couple dashes of Tabasco sauce, I like mine a little spicy.
In a large pot or Dutch oven, over a bed of coals add oil and let it get hot. Then add onions, garlic, and dry spices. Do not let onions brown but just go clear, then add your sausage and simmer till almost fully cooked. Then add stock, tomatoes, beans, and cover for 30 minutes, stir and cover again. Cook till beans are soft and tender. Make sure you keep the lid on, especially if you are using dried beans, because it will dry out quickly. If you use the quick method and used canned ingredients. This dish is done as soon as everything is heated though in about 15-20 minutes. Serve in bowls and top with sour cream and grated cheese. It’s a meal everyone will just love.
I am also in the scouting program and my kids beg me to make this on our colder climate outings.
Woodchip Gr8t92play_1@yahoo.com
BIG MIKE'S HOMEMADE BAR-B-Q SAUCE
James Bayou Hot Sauce
Louisiana Hot Sauce
Catsup (any kind)
large bowl
Directions:
Put all ingredients into a large bowl. Mix all together 'til it gets thick. Put sauce on your food you are cooking' on the grill, fire, or oven.
Warning:
It depends how much of the ingredients in the large bowl you put in and how much of it you put on your food.
After the food is done take out of the grill, fire, or oven. Let it cool and eat.
Mike Del Rial bigmike@tristateonline.net
BLACKBERRY JAM CAKE
Grandma Edith Rice Sanders' Recipe for Blackberry Jam Cake, written on TWA note paper in 1948. Edith and her husband, my grandfather Jesse Sanders, were "pioneer employees" at the Boone County Airport, 1947-1952, now the Greater Cincinnati International Airport. Grandpa Jesse was the first police officer andGrandmother Edith was the first concessionaire. Grandma Edith's Jam Cake was a special family treat served on very special occasion like birthdays, weddings,and even when the family gather together after funerals.
BLACKBERRY JAM CAKE
3 eggs
1 ½ cups of sugar
1 cup butter or lard
1 cup of sour milk
2 cups of blackberry jam with seeds
2 teaspoons of soda
1 teaspoon of allspice
2 teaspoons of cinnamon
1 teaspoon of nutmeg
3 ½ cups of flour
Mix dry ingredients together and put aside (Include soda). Take sugar and butter and cream it, and mix eggs in. Put them all together good. Mix w/flour mixture and add allspice and jam. Mix well. Put into cake (tube) pan. Greased. Have oven pre-heated to about 325 degrees. Bake mix until a broom straw inserted into mix will come out clean. (30-35 minutes) Let cool, remove from pan, and frost with Caramel Icing.
CARAMEL ICING
½ cup very hot evaporated milk
1 ½ cups of brown sugar
¼ cup of soft butter (tub butter or margarine)
½ teaspoon salt
3 ½ to 4 cups of confectioner’s sugar, sifted
Put all ingredients, except confectioner’s sugar, into container or blender. Mix well or cover and process until smooth. Pour into mixing bowl and add 3 cups of the confectioner’s sugar. Mix well with rotary beater or wooden spoon. Add more sugar gradually until frosting is of spreading consistency.
Captain Don "Steamboat Willie" Sanders
djsanders1041@hotmail.com
KALUA PIG
I am a
Hawaiian Mountain Man. Now, before someone jumps up and says "There
were no Hawaiian Mountain Men!", let me point out that when Lewis and Clark
dropped down out of the Bitterroot Mountains of Montana - onto the Columbia
River in Oregon - they started to run into "dark skinned people who spoke
bit English." Lewis and Clark titled this part of their journals as --
"Neither White Nor Indian".
At one time -- what is now known as the Willamette Valley - in Oregon - near where Portland, Oregon and Vancouver, Washington are today -- it is believed
that about one-third of the population was Filipino and Hawaiians - called
Kanakas. Some were here for a considerable time before the coming of Lewis
and Clark - others arrived on British ships with the building of the Hudson
Bay outpost of Fort Vancouver. British ships always arrived with a swing out
and around the "Sandwich Islands," which is Hawaii today. Places like the
'Owayee' River in Eastern Oregon - still lend fact to the Kanaka fur traders
that lived in the area. However, this is not a historical thesis -- and with Mountain Man Joe Meek buried just up the road from my house -- and having discovered your wonderful cookbook - I thought I would offer a recipe - Kanaka style.
Now - let me explain -- this recipe is partly in "Pidgin" which is even spoken in Hawaii today. However, I have changed it for all to understand.
The word "kalua" in Hawaiian means "baked" and in the Hawaiian tradition -- a pit is dug -- lined with lava rock -- a huge fire built to heat the lava rock and a full pig wrapped in banana leaves is lain in the pit -- which is then covered over. About 24 hours later the pit or "emu" (Oven) is opened and the pig with wonderful -- pungent smoke tasting meat falling from the bone is served. Great idea isn't it? But who wants to cook a full pig? Here's a thought the next time you are out at rendezvous:
Couple six -- seven pound - PORK BUTT - how many you feeding?
1 One bottle 'Wilson's' Liquid Smoke - use abou' 1/4 cup - depends upon yo'
taste.
2 - whole kine (cloves) garlic - crushed li dat.
Coarse or Hawiian Salt - enough for tender - no too much!
Water 1/2 to 1 cup - whateva you like - sometimes no put water - my Aunty
Yvonne - short little Filipina tells me real Kalua pig - no mo' water...
and so... I fohget anyting?
Oh, kay gangy - dis is it...
Lomilomi your garlic - - jes mash 'em - or cut kine real small. Remove as much of the fat as yo' can from the Pork Butt. Slash da meat cross wise with a sharp knife into approx. 1-inch squares abou' 3/4-inch deep. Rub the Pork Butt - li' you're in love with it - wit da liquid smoke - and enough salt to your taste (no too much - don't over do it) - jes enough to tenderize da meat as it cooks.
Dump da meat in one kine heavy pot - the largest Dutch-Oven yo' have. kay den Now go thru da cooking methods da same as yo' would with any uder Dutch-Oven cooking - by burying it in ground or emu. Let cook fo' - at least 6-7 hours - me no time 'em - bes done early in da morning and ready aroun' dinna time.
Make one big kine pot o' Wild Rice and time fo' grines ... ENJOY da onoliciousnessess o' dish wit cold (very cold) Beera.
Even if no use - - tell me you like 'em, ah???
Mahala! (thank you) Keo (Joseph) Sweet Scent
JoElis713@aol.com
PEMMICAN
The Indians and early settlers used pemmican made by rendering fat and mixing equal parts of cut up jerky and dried fruits or berries. The Doc says "cut out the fat and cholesterol" so I use that new fangled food dehydrator and make a big mess of jerky. (Mine will do about 3 pounds to a batch.) Then I take a couple quarts of blueberries and puree them in a blender. I cut up about 1.5 lbs. of jerky and mix it with the berry goop. I then use the fruit leather trays in my dehydrator and dry the whole mess into pemmican leather without the fat. It tastes great and it keeps pretty well too. I haven't tried any other fruit but I'm sure any berry would be great not to mention peaches or apricots. You would probably want to use a little lemon juice to prevent it from turning brown.
Ron
RScribner@Cinergy.com
MISSISSIPPI FRIED SQUIRREL
1/2 squirrel per person.
Skin and clean squirrels. Then, quarter them. Separate the backbone from the breast, and the head from the neck. Dont throw anything out. It all fries up and cooks fine. And don't forget to eat the brain*, it's a delicacy! You have to crack the jaw off the head, and eat the meat off of it first though.
Batter: Hungry Jack™ Pancake Mix and milk. Make a thin batter of the mix and milk. Set aside. Put additional pancake mix dry in a bowl, and mix 1/2 and 1/2 with dry flour. Set aside.
Place squirrels in a pressure cooker, with about 2 inches of water, salt, garlic, pepper and onion. Use plenty of onion and garlic. Cook until almost completely tender. Now this varies, so you have to consult your directions on your pressure cooker, or just start with say 15 or 20 minutes and then check it. When tender, remove from cooker and dip in batter, back in flour, and then back in batter. Fry in about 3 or 4 inches of oil in a large cast iron skillet on medium high heat, turning constantly until the meat is an even, golden brown. Serve immediately with rice and gravy. And hot bisquits!
*(Caution: Ingestion of brains can be a health hazzard.) Doc
Mary Lou
forrestp@clarksdale.com
DOC'S FAMOUS BUFFALO TONGUE
1 Buffalo tongue (2.5 - 3 pounds)
1 Medium onion diced
2 or 3 garlic cloves diced
1 quart water
Salt and Pepper to taste
Place tongue and all ingredients in a pressure cooker. Bring the cooker up to 10 pounds pressure for 90 minutes. Cool overnight and the skin will peel off very easily. Slice about 1/4 inch thick and enjoy it on a buttered kaiser roll with spicy mustard and your favorite brew.
Parched Corn
In a cast iron skillet heated to medium heat, put enough oil in to moisten the bottom. Use dried sweet corn, put about 2 handfuls in and stir almost constantly. You will want a light golden brown. If a little burns it will just enhance the flavor and will not hurt the taste. When almost done, add some salt. All spices are to your taste. Add some cajun seasoning or cayenne pepper. Go to the field behind the barn and dig some wild garlic or wild onions or use garlic powder. (The oil keeps the spices on the corn.) Stir well and enjoy.
Big John Hunt jphunt1@webtv.net
Red Beans and Rice
My red bean and rice recipe will feed all of your end of camp.
In a large dutch oven, fry 1 pound of hamburger, and one pound of deer
Hamburger. Drain off most of the grease but not all as it has lots of
Flavor. Use 3 or 4 packs store-bought red bean and rice packaged mix.
Leave meat in pan and add water per package instructions and boil. Add
packaged mixtures per pack instructions. Add 3 or 4 chopped green bell peppers, 3 medium chopped onions, 1 or 2 hot peppers, some Tabasco to
taste, add 2 packs of polish keilbasa sausage cut about half an inch thick.
Stir frequently until done. Have Tabasco, salt, pepper, and red
pepper on the side so you can spice it up to your taste.
Big John Hunt jphunt1@webtv.net
Kush
Ingredients:
1 Pound Liver (from any large red meat animal, young/tender is best)
1 Pound Sausage (use ready-made pork sausage, or meats/fats/seasonings as
appropriate to make your own)
2 cups Corn Meal
Spices:
Sausage seasoning
Salt
Sage
Rosemary
Crushed red pepper
(Use these or any others to taste)
Boil sliced/cubed liver in about 5 1/2 cups water until cooked through. Remove liver, let cool slightly, retain water. Grind liver into a fine grind/mush consistency while continuing with the next steps. A meat grinder, blender, or elbow grease and a knife all work fine for this - depending on whether electircal trons are available nearby!
In same pot of water, boil well crumbled sausage until cooked through. Strain out meat, retain water.
In same pot of water (add more water to bring total back up to 4 cups if needed), cook Cornmeal, liver and sausage into a very thick mush (takes about 30 mins of constant stirring). Season to taste.
Put mush (yeah, it does look nasty, so what?) into 2 regular size loaf pans, or form into logs/loafs and let cool. Chill if possible (don't freeze!). The loaf should "set" to a firm consistency.
Here's how you eat this stuff (usually for breakfast): Cut a 1/2 inch slice off of the loaf and fry on a lightly greased hot griddle. Let both sides fry 'till there's some crust. Eat as is, or (my FAVORITE) with a light pour of Maple syrup over the top. MMMM Good!
Jeffrey H. Richards richards@eagnet.com
Quick and EZ Peach Cobbler
Dump a large can of peaches or any other canned fruit into the dutch oven. Cover this with one box of white cake mix or whatever flavor you prefer and throw on a few dollops of butter. Sprinkle the top with cinnamon and sugar, put on the lid and cook until bubbly. Sometimes you have to drain some of the juice off of the fruit before you dump it in the pot just so it won't be too runny. Excellent hot or save the leftovers (if there are any) for breakfast. Enjoy.
Diana Keune "Sews The Clothes" DKeune1030@aol.com
Kentucky Burgoo Stew (1850)
600 lbs. lean soup meat (no fat, no bacon) Squirrels - 1 doz.to each 100 gals.
200 lbs. fat hens, plucked
2,000 lbs. potatoes, peeled and diced
200 lbs. onion, peeled and diced
5 bushels of cabbage, chopped
60 lbs.of tomatoes, deskinned & chopped
24 lbs. of tomatoes - pureed
24 lbs. of corn, cut from cob
Red pepper and salt to taste and Worcestershire by the pint.
Mix the ingredients, a little at a time and cook coutdoors in huge iron kettles over wood for 20 hour, stirring constantly.
The name burgoo literally means a soup composed of many vegetables and meats delectably fused together in an enormous caldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a black preacher whose salary has been paid to date. These are the good omens by which the burgoo is fortified.
Makes 1200 gallons of stew and was used for the Kentucky Derby Day celebration
This recipe is from a very old southern cookbook entitled "322 Old Dixie Recipes"(1939)
Walks Far Women(Karen Jahns) bud@ptw.com
NOOKICK
by Swanny
Nookick, also called "noocake, nocake, and mealcake", consists of ground parched corn mixed with enough sugar that the resulting meal is almost, but not quite, too sweet to eat from the bag. Nookick is almost 100 % carbohydrates, the sugar providing simple carbohydrate for quick energy, and the parched corn meal providing complex carbs for the longer term. It's an extremely concentrated source of the very nutrients the human body needs to produce energy and has become a mainstay of my trail diet.
Historically, nookick was very well known, and was considered by many colonial frontiersmen to be the most nourishing food known, and in the smallest and most condensed form. Nookick was described in Woods 1642 New England's Prospect:- as follows:
"It is Indian corn parched in the hot ashes, the ashes being sifted from it; it is afterwards beaten to powder and put into a leatherne bag trussed at the Indian's backe like a knapsacke, out of which they take three spoonsful a day."
My own nookick is made just a bit differently. Here's the receipe:
1. Dry and parch your corn. Though historically authentic varieties of corn are probably preferable, I usually end up using frozen sweet corn which I dry in a food dehydrator (you can use an oven at it's lowest temperature setting and the door propped slightly open). To parch my corn, I spray a light coating of cooking spray on a skillet, heat it until a drop of water dances across the bottom, and spill in one thin layer of the dried kernels. I thin stir and shake the corn in the skillet until it cooks to a golden brown, just slightly lighter in color than ground coffee. Move quick, it's easy to burn the corn.
2. Grind the parched corn into a fine meal. Mark Baker uses a linen bag and the back of a belt axe to pound parched corn into meal. I prefer to use a coffee mill (or electric grinder) for this job as it goes more quickly and makes a finer grind.
3. Mix in ground maple or muscavado sugar until the mix is almost too sweet to eat dry.
4. Store the nookick in a water resistant bag. I use a bag of waxed muslin.
Nookick can be eaten out of the bag, but if you do, be sure to wash it down with plenty of water. Once that ground parched corn hits your meat basket, it will absorb water and can form a sort of doughy mass that may bind your bowels for a while. At that point, you'll be wishing you'd tucked some laxative into your knapsack.
I prefer to make nookick into a high-energy beverage by cooking it in boiling water. Generally, one measure of nookick to three or four measures of water works about right. Stir the pot or cup often to keep the cornmeal suspended in the water, or drink it down then eat the cooked meal in the bottom of the cup with a spoon, stick, or other tool.
When cooked in this manner I find nookick to be mighty tasty and great fuel for a tired body.
Swanny
aemts@mosquitonet.com
