Smoked Salmon Appetizer

Weekend Recipes

Smoked Salmon Appetizer Smoked salmon Mayonnaise Chopped red onion Capers (found by relishes & pickles in grocery story) Your favorite crackers Place a small piece of salmon on the cracker, spread some mayonnaise, sprinkle red onions and capers on top. Enjoy! Wonton Appetizers 1 package Wonton wrappers (50 +/- count) Every store has these in a different location. They will be refrigerated 1 lb. ground sausage ( I have used venison, bear, moose and good old fashion Jimmy Dean) 1 pepper total ( I mix red, yellow, orange for color) Shredded cheese ( approximately 1 cup but can be adjusted for taste, any kind works) Ranch dressing ( to taste) Oven 350 degrees Grease small muffin tins and put in the wontons molding them into a bowl shape Bake for 3-4 minutes until they just start to firm up In a pan fry the sausage In a large bowl combine the cooked sausage, diced peppers, cheese and dressing Fill the cooked wontons with the mixture and bake another 5-7 minutes until the cheese is melted and the corners of the wonton brown. The original recipe calls for olives but some people don't like them. 1

Wild Turkey Salad 1 Wild Turkey Breast meat only, boiled in chicken broth or bouillon Celery, chopped White onion, chopped 2 TBSP melted butter Chopped pecans or walnuts-optional Salt and pepper 1 tsp. Nutmeg 1 lemon rind Mayonnaise Using a small food processor, chop turkey breast with celery and a little white onion. Add the melted butter. Add salt and pepper, nutmeg and lemon rind. Add enough mayonnaise to hold it together. Add nuts if desired. Can be served on crackers, or for sandwiches. You can also chicken in this recipe too. Trout Chowder (Serves six) 1/4 lb. bacon, cut into 1/2-inch chunks 1 lb. new potatoes, boiled and cooled, and then cut into bite-size chunks 3 stalks celery, halved lengthwise and chopped 1 large clove garlic, minced 1 tsp. lemon zest 2 tbsp. all-purpose flour 4 cups milk 1 1/2 tsp. salt 1 tsp. black pepper 1/4 tsp. cayenne pepper 1/4 tsp. nutmeg 1/2 lb. trout, chopped 1 can of corn 1 tbsp. lemon juice 1/2 cup heavy cream In a large (three or four quart) pot over medium-high heat, crisp up bacon. When bacon is glistening and crispy, add potatoes, stirring to coat, and fry for about three minutes, or until lightly golden. Add celery, garlic, and lemon zest. Sprinkle flour over top of ingredients in pot, and stir once again to coat. Pour milk into the pot, and reduce to medium heat. Bring mixture to a boil, and once thickened, add pepper, cayenne pepper, and nutmeg. Stir in trout and corn, and cook for five to seven minutes, until trout is cooked through and mixture has returned to a boil. 2

Bear Chili 2 pounds ground bear meat 2 + cups chopped onion 2+ cups chopped green pepper 4-5 cloves garlic, minced 4 cans (11 oz) tomato soup (might adjust to 2 cans soup and 2 cans crushed tomatoes) 2 cans (11 0z) beans (kidney, garbanzo or whatever you prefer) 2 cans whole kernel corn 4 Tb chili powder 2 Tb vinegar Garnish of shredded Cheddar and/or sour cream If grinding meat, be sure to remove all fat. Cook meat, onion green pepper and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Put in crock pot and stir in soup, vegetables with liquid, chili powder and vinegar. Simmer uncovered at least 30 minutes, stirring occasionally Serve topped with garnish of choice. (I ve used this recipe many times with ground beef. But will be using ground bear for the Culinary Adventure). As with any Chili or stew, seasoning should be adjusted to taste after it has simmered a bit. This will make 12 to 15 cups of chili depending upon how ingredients are adjusted. Bear in Sweet Sauce Do you have a problem throwing away all that extra Chinese duck sauce (sweet sauce) that comes with take-out? Put it into a large glass jar, cover and refrigerate until you have a jar-full. It keeps well and a long time. When ready to cook a piece of bear meat, make sure all the fat has been removed even if it seems wasteful to lose some of the meat with it. If desired, brown the meat as you might any roast. Put into a crock pot with some onions and the sweet sauce. After several hours you will note the bear beginning to fall apart. Serve as with a side of potato, rice or rolls. 3

Rolled Roast Bear 3-4 lb. bear roast (or flank) Mix Together: 2 ½ cups ricotta cheese 1 larger handful of fresh spinach Liberal dose of powered garlic Always season with salt and pepper Butterfly roast to 1/2-3/4 inch thickness. Apply liberal amount of filling evenly. Roll roast tightly and tie with kitchen string. Place on foil lined sheet pan at a slow roast at 300-325 degrees until fork tender. Bear meat must be cooked all the way through!! Barbecue Bear I find this is an excellent method of introducing people to bear meat it is also an easy way to use the neck meat. Boil the trimmed neck with some onions until it is clearly well cooked. Let cool with water still covering the meat. As it cools, any fat you were unable to remove earlier will come to the top (much like chicken fat after boiling a chicken) Remove fat and debone the meat (I do not save the water). Put meat with your favorite barbecue sauce in a crock pot and warm up. Serve in any method you choose much as might be done with pork. I like doing this for a buffet as it stays warm in the crock pot. People will have a taste or the hungrier might make a barbecue bear sandwich. Good idea to have extra barbecue sauce available. 4

Braised Bear 3-4 lb. bear roast (or other large pieces) ¾ cup water 1 cup dry red wine 1 Tbsp. thyme 1 Tbsp rosemary 1 Cup of carrots 1 Cup chopped red onions 2 Tbsp olive oil Salt and pepper Season roast with salt and pepper. Hear olive oil in heavy braising pan. When oil starts to ripple place roast in pot and brown on all sieds. Remove roast from pot. Deglaze pot with red wine. Add water. Place roast back in pot, cover with herbs, and cook tightly covered until fork tender (slow simmer). Add carrots and onions. When vegetables are done, you are done. You can always add potatoes too! Bear meat must be cooked all the way through!! Southern Fried Squirrel or Rabbit with Gravy 1/3 cup all purpose flour ½ tsp. salt 1/8 tsp. black pepper 1/8 tsp. cayenne 2 squirrels or 1 wild rabbit (1 ½ -2 lbs.), cut up Vegetable oil 3 TBSP all purpose flour 1 ½ cups milk or chicken broth Salt and pepper Brown bouquet sauce, optional In large plastic bag, combine 1/3 cup flour, salt, pepper, cayenne, shake to mix. Add squirrel pieces, shake to coat. In large skillet, heat 1/8 inch oil for squirrel or ¼ inch oil for rabbit, over med-high heat until hot. Add coated meat, brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 35-46 minutes for squirrel and 20-25 minutes for rabbit, turning pieces over. Remove cover, cook 5 minutes longer to crisp. Transfer meat to plate lined with paper towels. Set aside and keep warm. Discard all but 3 TBSP oil. Over medium heat, stir flour into reserved oil. Blend in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat. 5

Squirrel Pot Pie Filling 2 1/2 cups cubed cooked squirrel (12 oz.) 2 cups peeled red potatoes (2 medium size), cut into ½ inch cubes 1 ½ cups frozen peas and carrots 1 can (10 ¾ oz.) condensed cream of mushroom soup ½ cup thinly sliced celery ½ cup chopped onion ½ cup squirrel broth or chicken bouillon ¼ tsp. instant chicken bouillon granules ¼ tsp. freshly ground pepper Crust ¾ cup all purpose flour 1 tsp. baking powder ¼ tsp. salt ¾ cup milk ½ cup margarine or butter, melted (or if you are in a hurry, a premade refrigerated pie crust will work i.e. Pillsbury) Heat oven to 375 F. Spray 8 inch square baking dish with nonstick vegetable cooking spray. Set aside. In nonstick skillet, combine filling ingredients, Bring to a boil over med-high heat. Remove from heat. Spoon filling evenly into prepared dish. Set aside. In medium mixing bowl, combine flour, baking powder and salt. Add milk and margarine. Stir with fork just until dry ingredients are moistened. Spoon batter evenly over filling, spreading to edges. Bake for 30-35 minutes or until crust is golden brown. 6

Pistachio Crusted Venison Chops Venison chops Flour Salt and pepper Egg Pistachios, chopped and shelled Seasoned bread crumbs Olive Oil Butter Boned chops/medallions. Loin works well too. Dredge in mix of flour, salt, pepper. Dip in beaten egg with small amount water. Coat in mixture of 3/4 cup coarsely chopped, shelled pistachios and 1/2 cup seasoned bread crumbs. Sauté chops with mixture of butter ( 3tbl) and ( 2tbl) olive oil to brown 1-2 minutes. Bake at 400 for 5 minutes on side 1 and 2 min on side 2. We use a rack on cookie sheet. Also have cooked them in fry pan. Careful not to overheat. Either way works well. Serve with raspberry coulis: 1/4 c water 1/4 c sugar 2 c fresh raspberries Whisk together water and sugar- bring to boil over high heat. Reduce heat to med/ low. Simmer till sugar dissolves. Add berries and cook till syrup thickens and reduces by 3/4-- approx 5min. Transfer to food processor and puree on hi. Strain thru fine strainer to extract as much juice as possible. Add little water if too thick, 1tsp at a time. Good to go! Nippy Mustard By Shirley Johnson (adds some nip to wild game meats!! 5 Tbsp white sugar ½ cup whiter or cider vinegar 3 Tbsp Coleman dry mustard ¼ cup heavy cream 1 Tbsp white flour 2 eggs ¼ tsp. salt Sift dry ingredients several times, then add to vinegar and eggs. Beat well. Slowly add the heavy cream. Cook over boiling water, stirring constantly until consistency is as thick as you like- keeping in mind that sauce will thicken ever more as it cools. Makes a bit less than 1 pint. Keeps indefinitely in refrigeration. Only Coleman s dry mustard will provide the nip 7

Herbed Venison Empanadas Filling: ½ lb. lean ground venison crumbled 1 medium onion, chopped about 1 cup 1 TBSP. paprika 2 tsp. dried oregano leaves 1 tsp. sugar ½ tsp. salt ½ tsp. black pepper ½ cup crumbled feta cheese 1 package 11 oz. pie crust mix 1 egg, lightly beaten In large non-stick skillet, cook venison and onion over med-high heat for 10-12 minutes or until venison is no longer pink and onion is tender, stirring occasionally. Drain. Stir in remaining filling ingredients, except feta. Transfer filling to large mixing bowl. Cover and chill. Stir in feta when filling is cool. Heat over to 375 F. Prepare pie crust as directed on package. Pinch off enough dough to form 1-1 ½ inch balls. ON lightly floured surface, roll ball into 4 inch circle. Place heaping tablespoon filling in center of circle. Brush edges of circle lightly with water. Fold circle in half over filling, pressing edges with tines of fork to seal. Place empanada on parchment-lined baking sheet. Repeat with remaining dough and filling. Brush empanadas with beaten egg. Bake for 30-35 minutes or until empanadas are golden brown. Serve hot. 8

Venison Bourguignon AKA Venison Stew Don t be fooled by the fancy name, you can make this delicious French stew, good with beef or venison. Serves 10. Adapted from the New York Times Cookbook. 5 pounds venison, cut into large cubes Flour ¼ C olive oil Salt and freshly ground pepper, to taste ¼ C cognac, warmed ½ lb. bacon, diced 3 garlic cloves, coarsely chopped 2 carrots, coarsely chopped 2 leeks, coarsely chopped 3 C chopped onions 2 T chopped parsley 1 bay leaf 1 t thyme 1 bottle Burgundy wine 5 T butter 36 whole small onions (optional but good) Dash of sugar 36 mushroom caps Juice of ½ lemon Roll the meat cubes in flour and brown on all sides in a skillet over high heat in the olive oil Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When flame dies, transfer meat to 3- quart casserole (or iron cooking dish). Add a little water to the skillet and deglaze over high heat, scraping up the brown particles clinging to the pan. Pour over the meat. Preheat oven to 350 F To the skillet, add the bacon, garlic, carrots, leeks, chopped onions and 2 T chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are light brown. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat. Cover and bake 1-1/2 hours. Blend 1 T each butter and flour and stir into the casserole bit by bit. Return the casserole to the over and continue cooking 2 to 3 hours longer. Brown the small onions in 2 T butter with a dash of sugar. Add a little water, cover and cook until almost tender. Sautee the mushrooms in 2 T butter until light brown on one side. Sprinkle with lemon juice and turn to brown the other side. To serve, add the onions to the casserole and garnish with the mushrooms and additional chopped parsley. 9

Venison Stew with Herb Dumplings Cuisines around the world derive much of their distinctive character from the addition of herbs and spices. Many are inexpensive and readily available. Go Wild! Tom Brown Prep Time: 20 minutes Cooking Time: 1 hour & 30 minutes. 35 oz. Roma tomatoes, halves 4 cloves of garlic, unpeeled 1 red onion, peeled and quartered 1 tsp. sea salt 2 tbsp. olive oil 18 oz. venison (or bear, etc.) cut into 1 inch pieces 4 cups vegetable stock For Dumplings: 6 ½ oz. self raising flour ¼ cup butter, chilled and cubed 2 tbsp. grated parmesan cheese 1 tbsp. fresh chopped chives 1 tbsp. fresh chopped parsley ½ cup milk Preheat oven to 350 degrees. Place tomatoes (cut side up), garlic and onion on baking tray, sprinkle with sea salt and drizzle with 1 tbsp. of olive oil. Roast vegetables for 30 minutes. Remove from oven, cool slightly, roughly peel tomatoes and garlic. Using food processor or egg beater process vegetables until smooth. Heat remaining olive oil in large sauce pan and brown the meat. Add tomato mixture and stock. Simmer 45 minutes. To make dumplings, place flour in medium bowl. Using finger tips, rub butter into flour until mixture resembles bread crumbs. Fold in parmesan cheese and herbs. Add milk and stir until just combined. Knead briefly. Using a teaspoon, scoop dough roughly into balls. Shape with floured hands. Drop halls into soup and simmer covered for 15 minutes. 10

Moose Meatballs with Cranberry BBQ Sauce Recipe from Tom Brown Meatballs: 2 lbs ground moose meat 1 cup cornflake crumbs 2 eggs ¼ cup fresh chopped parsley 2 tbsp. soy sauce ½ tsp. garlic powder 3 tbsp fresh thyme ½ tsp. black powder Sauce: 1 (16 oz.) can Whole Berry Cranberry Sauce 1 bottle (12 oz.) Chili sauce ½ cup Ketchup 2 tbsp. packed brown sugar 1 tbsp. lemon juice 2 tsp. minced onion Hear oven to 350 degrees. In large mixing bowl, combine all meatball ingredients. Shape into about 40 meatballs. Arrange on baking sheet and bake for 30-35 minutes. Combine all the sauce ingredients and pour over the meatballs. Cook about 30-35 minutes or until hot and bubbly. 11