Recipes

Wild Black Raspberry Jam(very rare)

The black raspberry jam, pictured above has a history. I had a favorite patch on my folk's farm, a couple of miles from here, until a bear destroyed it one summer.
I dug up the remaining plants and planted them behind the house and now have my own patch. The bears still visit me each spring and I've lost a couple
of bird feeders and a couple of suet feeders to them but, they haven't found the raspberry patch yet.

Upside down meatloaf(kids love it!)

Make your favorite meatloaf, here's mine.

1 lb. hamburger
2 eggs
1/4 cup milk
1/2 cup bread crumbs
Salt and pepper to taste
1 chopped onion
1 chopped bell pepper

Mix all ingredients together

Butter a bread pan well.
Cover bottom with a thin layer of brown sugar(about a half cup)
Cover brown sugar with ketchup(about a half cup)

Form a loaf and place in pan.
Cook at 350 for one hour

When done remove and flip loaf onto a serving dish.

Cheesy Chicken Wings

2 lbs. wings, cut in half with tips discarded
1 stick butter or margarine
1 cup bread crumbs
1/2 cup parmesan cheese
1 tps garlic salt
2 tbls parsley

Mix all the dry ingredients in a bag
Melt the butter in a pan

Using tongs dip each wing in the butter and place in bag.
Shake to coat and place wings in a well greased pan, sprinkle more of the mixture on top.
Bake at 350 for 50 - 60 min.

Ammish Pork Chops or Country Style Ribs

Four to six pork chops or two lbs. of ribs.
1 can tomatoe soup
1 can cream of mushroom soup
1 chopped onion
3 tbls worcestershire sauce
Pepper to taste

Mix all ingredients and pour over meat in a baking pan(no need to grease the pan)
Bake at 375 for one and a half hours.

Parisan chicken

1 cut up fryer
1 can cream of mushroom soup
8 oz. sour cream
1/2 cup bread crumbs
1 tps. paprika

Mix all ingredients and pour over chicken in a baking pan(no need to grease pan)
Sprinkle with a layer of bread crumbs.
Sprinkle with paprika

Bake at 350 for one hour and fifteen minutes

Honey Baked Chicken

1 cut up fryer
1 stick buttter or margarine
1/2 cup honey
1/4 cup mustard
1 tps garlic salt

Melt butter and add honey, mustard and garlic salt
Pour over chicken in a baking pan(no need to grease the pan)

Bake at 350 for one hour and fifteen minutes.
About half way through baking baste with the sauces in the pan.

Sweet Salad Dressing(really simple, really good!)

Mix equal parts of heavy whipping cream, sugar and mayo.
Pour over salad and toss, That's it!

CHEESY HASHBROWNS

One PKG OF FROZEN HASHBROWS,PUT IN 9 X13 PAN

MIX AND POUR OVER HASHBROWNS:

1 STICK BUTTER

8-10OZ SCHREDDED CHEDDAR CHEESE

1 CAN CREAM OF CHICKEN SOUP

1 PINT SOUR CREAM

MELT 1 STICK BUTTER AND MIX IN 4 CUPS OF CORN FLAKES AND PUT THIS ON TOP OF POTAOES MIXTURE

Bake 1 HR 15 MIN,

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Smoked fish from Mille Lacs Lake

WILD GAME RECIPES

Smoked Northern (or any fish)

Mix: One chopped onion, one cup brown sugar, one cup pickling salt, one gallon of water.
Add fish fillets with outside skin on cover and soak over night. Pat dry with paper towels and place in smoker skin side down until done. I have a double rack smoker so I switch the upper and lower racks about half way through the smoking process.

Don't have a smoker? Try this...
On a regular grill, place 6 or 7 charcoal brickets on grill, when coals are hot cover with wood chunks or large wood chips soaked over night in water. I like apple wood chunks that I've saved from tree trimmings but anything but pine and evergreen will work. Place fillets skin side down around the outer edge of the grill. Cover grill and vent slightly. Check in two to three hours, add more charcoal and wood chunks to finish if necessary. Note - it takes longer to smoke fish and game outside in colder temps.

Sauted Grouse

Cube your grouse breasts into bite sized pieces and saute with onions, mushrooms, celery, and garlic in butter till desired doneness. May add your favorite spices too. I like Lowry's seasoned salt and fresh ground black pepper.

Remove pan from stove, shred swiss or mozzarella cheese over the top and cover just early enough before serving so it melts. I sometimes transfer the dish to a glass casserole and finish cooking with cheese for 15 - 20 minutes.

(can serve over noodles or rice if desired)

Creamed Pheasant

1 pheasant
2 tablespoons oil
2 tablespoons flour
2 teaspoons chicken bouillon
1/2 cup water
1 can cream soup (celery, chicken or mushroom)
1 cup sour cream
2 cups half-and-half
1 cup water
salt and pepper

Directions:

Fry pheasant in oil until brown. Take out of pan. To pan add flour and bouillon dissolved in 1/2 cup water.

Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.

Add pheasant and bake at 350° until pheasant is tender.

Grouse Alfredo

2 ruffed grouse breasts, de-boned
Onion flakes
Chicken seasoning
Pepper
Garlic
Butter
1 package fettuccini noodles
1 can three-cheese alfredo sauce

Directions:
Cut grouse breasts into cubes and fry in a pan with butter, onion flakes, seasoning, garlic, and pepper until golden brown. Set aside.

Boil noodles until tender. Drain. Return to pot and toss/mix with butter while noodles are still warm.

Pour grouse chunks into pot with noodles and alfedo sauce and toss/mix.

Serve with garlic toast. Serves 4.

Venison Sausage

Here's my sausage recipe:

3 lbs ground venison
2 lbs ground port - fattier the better
3 tablespoons sage
1 tablespoon red pepper flakes (I like a little bite in my sausage)
2 tablespoons salt
2 tablespoons pepper
1 cup cold water

1. Mix the ground meats and run it through your grinder
2. Combine the spices in the water
3. Pour the spice mix into the ground meat and mix thoroughly

I freeze it in half pound packages which usually makes four good breakfast patties

Venison Tortillas

Great to have when butchering

Cut a roast size piece of venison across the grain into thin pieces and then cut into half inch wide strips

Place in saran wrap and pound them thin

Toss in seasoned flour, into beaten eggs and then seasoned bread crumbs.

Fry them hot and quick.

Roll them in a warm Tortilla with some cheese and fried pepers and onions.

Kickin Venison Roast

1 medium roast - 2 - 3 lbs.
1 can of diced tomatoes with chili peppers and juice (16 oz)
2 tablespoon worchestire sauce
2 tablespoon brown sugar
2 tablespoons vinegar

Mix all ingredients and pour over the roast in a roasting pan. Cover and bake at 350 degrees for 3 hours.
During the last hour I'll also put some potatoes (cut in half) in the roaster.

Smoked Pheasant

1 or 2 whole pheasants (with or w/o skin)
wood chips (Cherry, Alder, or Apple)
1/2 cup pickling salt
6 cups cold water
1/3 cup brown sugar
2 tbsp white wine vinegar
2 tsp pickling spice
1 cup chicken broth (or beer), water is also fine

Directions:
In glass bowl or a large ziplock bag, combine pickling salt, water, brown sugar, vinegar, and pickling spice. Add pheasant and put in fridge for at least 4 hours, turning occasionally. Drain, discard brine, dry pheasant and let sit for about 15 minutes.
Soak wood chips in water overnight. Put wood chips on hot coals (or electric element) and put pan with chicken broth/beer/water over coals. Smoke for 2 -3 hours depending on outside temps.

Venison Grillin Burgers

(per pound of ground meat - mix all ingredients)

1/4 cup bread crumbs

1 egg

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon sage

1/2 teaspoon thyme

Black pepper to taste

Crumbled Blue Cheese, about a cup per 3 or 4 pounds of meat

~~~~~~

The neighbors maple taps

Making apple wood smoked jerky on Christmas Eve