Greatest Recipes

1 Young buffalo rump roast

About 5 1/2-6 lbs. 1/4 lb Chilled fat salt pork

Larding strips. 5 c Big game marinade

1/4 c Lard or margarine

1 T Flour

2 c Beef stock or strong bouilon

1 T Tomatoe paste

2 T Flour dissolved in:

3 T Cold marinade

Insert larding strips at 2″ intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.

Serve with: candied yams or sweet potatoes.

Source: “COOKING WILD GAME”, by Zack Hanle, 1974

1 md Onion; chopped

1 cl Garlic; minced

2 tb Oil

2 lb Ground caribou

2 ts Red chile flakes

1 ts Dried oregano

1 ts Cumin

1/2 ts Coriander

1/2 ts Ground cloves

2 c Canned whole tomatoes

2 tb Red wine vinegar

2 tb Raisins

1/4 ts Salt

1/4 ts Fresh ground black pepper

In a large pan, saute onion and garlic in the oil until onion is golden. Add ground caribou, chile flakes, oregano, cumin, coriander and cloves. Cook, stirring occasionally, until caribou is browned. Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low heat until liquid is reduced by half. Adjust seasonings and serve.

2 ea Thick slices of lemon

2 ea Thick slices of orange

2 ea Slices fresh ginger, peeled

1 1/2 c Sugar

1 sm Bay leaf

2 c Fresh cranberries

4 lb Boneless loin of venison,

-at room temperature 2 tb Olive oil

1 t Salt

1 1/4 t Freshly ground pepper

3/4 t Juniper berries, finely

-chopped 2 c Dry red wine

2 c Beef or venison stock

2 tb Cold butter, cut into pieces

Fresh thyme sprigs, -for garnish In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for

10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 mintues. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the reamining whole cranberrie and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve wtih the sauce, reheated if necessary.

1 x Fillets cut in small pieces

1 x Olive oil

1 x Lemon juice

1 ea Eggplant, 1/4″ slices

1 x Flour

1 x Egg, beaten

1 x Bread crumbs

1/4 lb Butter

Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4″ slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87

Venison; kabobs 1/4 c Cranberry juice

1/4 c Olive oil

1/4 ts Fresh garlic

1/4 ts Onion salt

1/4 ts Celery salt

1/4 ts Black pepper

1/4 ts Sweet basil

1/8 ts Ginger

Mushroom Onions Green peppers Cherry tomatoes Recipe by: Uncle Buck’s Venison, Littleton, NH Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcoo While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.

10 Larding strips 1 1/2 - 2″

(about 1/4-1/2 lb salt pork) 6 lb Leg of venison

2 Cloves garlic, sliced thin

1/4 lb Butter, softened

1 tb Powdered thyme

3 tb Flour

Salt & pepper to taste 2 1/4 c Stock or beef broth

1>. Lard the venison with the salt pork, adding the garlic slices after the

salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot–don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.