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
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 covered 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
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