Greatest Recipes

4 ea Swordfish steaks, 1-1/4″

2 tb Butter

1 tb Anchovy paste

1/2 c Olive oil

1 ea Lemon

4 ea Anchovy fillets

Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler. Serve with a slice of lemon which has an anchovy fillet and an olive toothpicked into. Also for: Any thick, firm-fleshed fish such as King, cobia, grouper. Suggestions: SUBST paste made from smoked mullet or smoked mackerel. Recipe date: 11/29/87

4 Caribou steaks or

8 Small chops

Seasoned salt Pepper 2 tb Dijon style mustard

1 ts Horseradish

1 tb Oil

Season steaks with your salt and pepper. Combine mustard and horseradish. Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a steak with a fork and as soon as the juices run clear, steaks are done.

4 lb Boneless, cubed venison

3 T Bacon grease

5 T Fresh ground cumin

1 1/2 Cans of beer [*not Lite]

1/2 t Cayenne pepper

6 Jalapenos fresh & whole

2 Jalapenos seeded & chopped

3 T Soy sauce

1/2 c Chopped green Bell pepper

8 oz Can tomato sauce

2 c Stewwed tomatos

2 T Masa harina

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the ehat to medium then add the tomatos & tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour. This is an original venison chili recipe that I had sworn never to reveal ever to anyone. My daughter has asked that I give it to you so I will do so…with many 2nd. thoughts. Enjoy!

1 Caribou roast

Strips of bacon Marinade: 1 md Onion; chopped

6 Peppercorns

2 cl Garlic; minced

1 md Parsnip; diced

2 Ribs celery; chopped

1 c Cider Vinegar

1 c Beef bouillon

1 c Gin

Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more. Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings. Remove the roast and let sit 5-10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade. The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don’t have any whole juniper berries available.

4 lb Caribou roast

1 tb Oil

Salt Pepper Basting Sauce: 1 c Orange juice

1 tb Lemon juice

1/2 ts Allspice

1/2 ts Crushed Juniper berries

Glaze: 2 tb Butter

2 tb Orange juice

1 tb Brown sugar

1/2 c Wild currant jelly

1 ds Angostura Bitters

Smear roast with oil and season with salt and pepper. Sear in the oven at 450

degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes. Mix the orange juice, lemon juice and allspice and baste every 15 min. Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast and cook uncovered another 15-20 min.

1 lb Ground caribou

4 oz Ground pork

Salt Fresh ground black pepper 1/2 md Onion; chopped

Bread crumbs or other -cereal optional Your favorite burger spices, -herbs and condiments -to taste 1 Egg; to bind the ingreds

Because caribou has so little fat, you’ll need to add some pork for a juicy burger. Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments.