|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
1/4 cup milk
Salt and pepper to taste
1 chopped onion
1 chopped bell pepper
Mix all ingredients
Butter a bread pan well.
Cover bottom with a thin layer of brown sugar(about a
Cover brown sugar with ketchup(about a half cup)
Form a loaf and place in pan.
350 for one hour
When done remove and flip loaf onto a serving dish.
2 lbs. wings, cut in half with tips discarded
1 stick butter or margarine
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
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.
1 cut up fryer
1 can cream of mushroom soup
8 oz. sour cream
1/2 cup bread
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
Honey Baked Chicken
1 cut up
1 stick buttter or margarine
1/2 cup honey
1/4 cup mustard
1 tps garlic salt
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!
One PKG OF FROZEN HASHBROWS,PUT IN 9 X13 PAN
AND POUR OVER HASHBROWNS:
1 STICK BUTTER
8-10OZ SCHREDDED CHEDDAR CHEESE
1 CAN CREAM OF CHICKEN
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,
|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...
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.
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)
- 1 pheasant
- 2 tablespoons oil
- 2 teaspoons chicken bouillon
- 1 can cream soup (celery, chicken or mushroom)
cup sour cream
- 2 cups half-and-half
- 1 cup water
- salt and pepper
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.
2 ruffed grouse breasts, de-boned
1 package fettuccini noodles
1 can three-cheese
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.
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 pepper
1 cup cold water
1. Mix the ground meats and run it through your
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
Great to have when butchering
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.
can of diced tomatoes with chili peppers and juice (16 oz)
2 tablespoon worchestire sauce
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
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
2 tbsp white wine vinegar
2 tsp pickling spice
1 cup chicken broth (or beer), water is also
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 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon thyme
Black pepper to taste
Blue Cheese, about a cup per 3 or 4 pounds of meat
|The neighbors maple taps
|Making apple wood smoked jerky on Christmas Eve