10k Food Recipes

4 lb Venison pot roast

2 tb Fat

Salt and pepper 8 oz Can tomato sauce

1 c Dry red wine

1 md Onion, chopped

1 c Celery, chopped

1 tb Parsley, minced

2 t Oregano

1 Clove garlic

Flour Water In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid,

stirring constantly and cook until thickened. Correct seasoning.

4 lb Caribou roast

MARINADE: 1/2 c Vinegar

2 cl Garlic; minced

2 tb Salt

2 tb Flour

2 tb Oil

2 cl Garlic; minced

1 tb Brown sugar

1 ts Prepared mustard

1 tb Worcestershire sauce

1 tb Vinegar or lemon juice

1 cn Tomatoes (14 oz can)

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness. Deglaze the pan and make gravy.

1 lb Caribou Jerky

2 tb Brown sugar

2 oz Raisins

2 oz Cranberries

5 oz Suet

Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values.

1 lb Caribou meat

1 lg Onion, chopped

1 Inch ginger root;

-finely chopped 2 cl Garlic, minced

1 ts Pepper to taste

1 ts Cumin powder

1 ts Tumeric

1/2 ts Salt or to taste

2 tb Mustard oil

1/2 c Water or broth

Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.

3/4 lb Best venison trimmings

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb – if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within – 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in “Country Living” (British), November 1988. Typed for you by Karen Mintzias

4 lb Venison roast(elk,moose,deer

2 tb Flour

2 Cloves garlic (minced)

2 tb Brown sugar

1 ts Prepared mustard

1 tb Worcestershire sauce

1/4 c Vinegar or lemon juice

1 lg Onion (sliced)

1 cn Tomatoes (14 oz can)

MARINADE 1/2 c Vinegar

2 Cloves garlic (minced)

1 tb Salt

1/2 c Red wine

Cold water to cover meat Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.

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.