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Western Christmas Main Course Recipes

Hoof-Fin-it (meat and fish recipes)

Ever wonder what would happen if you opened the fridge Christmas morning and found a rack of rocky mountain goat inside, or maybe a small suckling pig or bear loin propped up where the turkey was just the day before.   What would come of Christmas dinner? Release your recipe woes my friend, we have the answer!

Recipes in this section are:

Rabbit in fruit sauce
Cowboy Coffee Roast Beef
Breast of Duck in brandy sauce
Crown Rack of Rocky Mt. Goat
Barbecued Bear Loin
Green Creek Venison Roast
Christmas Suckling Pig
Venison Steak in beer
Venison Steak w/grape brandy sauce
Cheyenne Cowboy Stew
Wild Duck in wine sauce
Oyster stew
Grilled Trout


Rabbit in Fruit Sauce

2 rabbits quartered
2 quarts of water
1/12 tsp salt
2 bay leaves
1/2 cup raisins
1/2 cup apricot nectar
1/4 cup water
3/4 cup vinegar
1/2 cup vinegar
1 medium onion
1/4 cup brown sugar
3/4 tsp. allspice 
3 tbsps flour
Parboil the rabbit in 3/4 cup vinegar and 2 quarts of water for 10 minutes.Discard liquid; cover the rabbit with 1/4 cup of cool water along with the 1/2 cup vinegar, salt, onion, bay leaves, allspice, raisins, brown sugar, and apricot nectar. Cook for 1 hour or until tender.
Remove rabbit, make a paste from flour and water, add to broth to thicken, return rabbit to pot.
Serves
4-6


Cowboy Coffee Roast Beef


1 (3/12-4 lb) boneless rump roast
2 tablespoons cooking oil
1 yellow onion quartered
4 cloves garlic, halved
1 tablespoon tomato paste
2 cups medium strength black coffee
2 cups water
1 tablespoon butter
1/2 cup red wine

Preheat
oven to 450

Make small cuts in roast, insert garlic halves. Heat the oil in a heavy roasting pan or Dutch oven., and sear roast on all sides. Add the onions,tomato paste, coffee and water to pan roast for 30 minutes. Reduce heat to 375 and cook for 1 1/2 hours more or until roast is done the way
you wish. Remove the roast to warm serving dish, let cool slightly, then slice.
Stir butter and wine into pan juices and serve with roast.



Breast of Duck in Brandy Sauce


1/4 lb. Butter
1/2 cup Cognac or Brandy
1/2 cup Dry Sherry
2 tablespoons Grape Jelly
4 Duck Breasts (8 fillets)
Arrowroot or Cornstarch
and water to form a paste

In a cast iron frying pan, melt butter. Add cognac, sherry and jelly. Bring to a boil
Add the duck breasts, then cover reduce the heat to low, and simmer for   
30 minutes or until tender. Remove duck from pan, and thicken the remaining liquid with a mixture of arrowroot and water.  Pour sauce over duck.
4 servings


Crown Rack of Rocky Mountain Goat

1 Crown Rack of Goat(Antelope or Sheep)
aluminum foil
1/2 cup cooking oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 quart stuffing
2 apples, pared, cored and diced into 1/2 inc chunks
3/4 teaspoon curry powder
Preheat oven 375
If you do not know how, ask butcher to prepare crown rack using 7 primary
ribs. They should be skewered together securely to form a circle.
Remove the membrane from ribs down to the meaty section.
Cover any exposed bone with foil to prevent burning in the oven.
Brush the crown roast with cooking oil and season with salt, pepper amd garlic
powder. Add apples and curry powder to stuffing. Place in center of roast.
Bake on greased, rimmed baking skeet for 1 hour. Remove from oven discard foil.
3-4 servings

Stuffing
1-1 1/2 cups breadcrumbs
1/2 cup onion,
chopped
1/4 cup celery
1/4 cup butter
1/8 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon sage
1 teaspoon chopped parsley
Remove bread crust. Cut into cubes. Soak in cold water overnight (enough water just to cover).Drain. Saute celery and onions in butter until lightly browned. Combine celery/onion mixture with seasonings and bread.
Makes 2 1/4 cups

 

Barbecued Bear Loin


3-5 lbs Bear Tenderloin
1 cup Tomato Sauce
1 Onion,diced
salt and pepper
1/2 teaspoon Tobasco
1/4 cup Maderia Sherry
1 cup Apple Cider Vinegar
1 cup Water
2 Cloves Garlic, minced
1/4 cup Maple Syrup or Honey
1 teaspoon Dry Mustard
1/2 cup Raisins
Preheat oven to 350
Slice meat 1/2 inch thick and lay in a pan.
Roast in oven for 30 minutes.Combine all the remaining ingredients in a pot, bring to boil reduce heat and simmer while the meat is cooking. Drain pan juices and cover with the sauce, return to oven to cook for 1 hour, or until done.

 

Green Creek Venison Roast

3-4 lb Venison Roast
1/2 teaspoon Garlic Powder
1/2/ cup Dry Wine
6 thin round slices of Lemon
3/4 to 1 teaspoon Salt
3 strips of Bacon, cut in half
1 teaspoon Pepper
MARINADE:
1/2 cup Cider Vinegar
2 cups Water
Juice from 1 Lemon
1/2 cup Olive Oil
Combine all ingredients in glass bowl, add roast, marinate overnight Rinse roast, pat dry.
Brush on 1/2 the wine and sprinkle with salt, pepper and garlic powder.
Place lemon slices on top of roast and top with the bacon held in place with toothpicks.
Bake for about 4 hours. Baste often with sauce* (below) while baking
Sauce:
1/4 cup Butter
1/4 cup Honey
1/2 cup frozen Orange Juice Concentrate
1/2 teaspoon Rosemary
Combine all ingredients in bowl. Use to baste roast


Christmas Suckling Pig

Select a suckling pig-about 30 pounds.
Clean and dry very well.
Season the interior with:
2 tablespoons of salt
2 teaspoons of pepper
1 teaspoon nutmeg.
Stuffing:
Chop pig liver very fine and saute in butter for 5 minutes.
Chop 2 medium size onions and saute in butter.
Soak 1 loaf of dry bread in warm water for 15 minutes then press out water and add the following:
3 eggs
1 tablespoon salt
2 teaspoons pepper
1 tablespoon sage
1/2 teaspoon nutmeg
1/2 pound sausage
1 tablespoon fresh parsley
Combine sauteed liver and onion with the bread mixture and stuff pig.
Sew opening very tightly and place on barbecue skewer,turn slowly over hot coals for about 3 hours,baste often with drippings.
Alternate Method:
Place pig on large flat pan tuck legs under body and roast in 350 oven
for 6 1/2 hours baste often.

******** Special Note:
We have not tried this
recipe (either method), personally speaking I don't think it's a clever idea to stick a 30 Lb. pig in your oven for 6 1/2 hour



Venison in Beer
4 to 5 pound venison roast
3/4 to 1 teasp salt
1/2 teasp pepper
6 slices bacon
2 beef bouillon cubes
1/4 cup boiling water
1 onion sliced
2 bay leaves
12 ounces beer
flour
Salt and pepper roast and place in 9"x11" pan lined with enough aluminum foil to cover roast.
Secure bacon on top of meat with toothpicks.
Dissolve bouillon cubes in boiling water. Add onion bay leaves, bouillon and beer.
Seal with foil and roast 3 to 3 1/2 hours in a 350 oven or until completely done.
Thicken pan juices with flour.



Venison Steak with Grape Brandy Sauce
2 lbs venison steak, thinly sliced
3 Tblsp flour
3/4 teasp salt
1/4 teasp white pepper
3 Tblsp vegetable oil
1 cup heavy cream
water

In a shallow bowl, mix flour, salt and pepper. Coat meat in flour mixture and brown on both sides in oil. Add cream and enough water to almost cover steaks. Cover skillet and simmer for 1 hour. Serve with brandy sauce.

Grape Brandy Sauce:
2 Tblsp brandy
1/4 teasp cinnamon
1 cup grape jelly
In the top part of double boiler,heat brandy, cinnamon and
jelly stirring until smooth and heated through.

 Cheyenne Cowboy Stew

1 pound cubed brains
1 pound cubed sweet breads
2 cubed beef kidneys
1 cubed beef heart
1/2 pound cubed beef liver
1/2 pound cubed beef meat
3 pounds marrow gut sliced 3/4" thick
Place all ingredients in a cast iron pot with 1/2 gallon of water. Bring to boil.
Simmer 5-6 hours adding additional liquid if needed.
Season to taste

Oyster Stew

1 1/4 cups cold water
3 dozen small to medium oysters in their liquor (about 18 oz)
1/4 lb butter
1 cup finely chopped celery 
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 cup finely chopped green onion
2 cups heavy cream

Add the water to the oysters and refrigerate at least 1 hour.
Strain and reserve the oysters and water, keep refrigerated.
In large skillet combine butter,celery,peppers,salt and 3/4 cup of the oyster water, cook over high
heat 3 minutes shaking pan (versus stirring) almost constantly. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan for 1 more minute stir in green onion. Gradually add the cream, whisking constantly.Add the oysters and cook just until oysters curl (2-4 minutes), whisking constantly.
Remove from heat serve immediately, stirring as you serve.
Serves 4 main course / 8 appetizer


Wild Duck in Wine Sauce
2 wild ducks,quartered
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth
1 cup burgundy
1 medium onion chopped
2 bay leaves
1 teaspoon celery salt
1/2 teaspoon pepper
2 cups fresh mushrooms sliced

Simmer ducks coverd in small amount of salted water for 30 minutes, drain In skillet brown ducks in butter over a high heat then transfer to baking dish Blend flour into butter, add the broth, wine, onion,bay leaves, celery salt and pepper. Cook and stir until thickened and bubbly add mushrooms. Pour over ducks. Cover and bake for 2 hours or until tender,add more wine if needed
Serves 4


Grilled Trout 

1 large trout, cleaned and rinsed
lemon pepper
1 cup cooked rice
corn husks
2 tablespoons butter
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon lemon juice
1 drop liquid smoke
1 teaspoon worcestershire sauce

Sprinkle inside of trout with lemon pepper, stuff with rice
Wrap with corn husks and place on large sheet of foil
Melt butter and mix with the remaining ingredients, pour over corn husks.
Wrap loosely, but to keep sauce from draining out.
Place over red hot campfire and grill 10 minutes on each side

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