Hunters Venison Sausage

Here is an easy recipe for a great tasting sausage that can either be patties or stuffed into casings

4 lb. venison

4 lb. pork

2 tbl black pepper

¾ tsp. ground mace

¼ tsp ground nutmeg

¼ tsp ground cloves

½ tsp ground allspice

1.2 tsp garlic powder

½ tsp cayenne pepper

½ cup hot water

20mm to 24mm sheep casings (optional)

Mix the venison and pork together and grind with fine disc. Add the spices and mix well. Grind a second time. Add approx. ½ cup hot water into the meat for desired consistency. Make patties or stuff into casings. You can store in refrigerator for up to three days or pkg. and freeze.

“Oh Man” Hot Chili Rum Marinade

On the first pass you will taste the tropical flavors of the lime and rum, then the scotch bonnet kicks in with the heat. This is a great recipe for those who like it hot. Bass, Walleye, and Whitefish work well for this recipe.

1 scotch bonnet pepper. Seeds, stem and veins removed.

½ cup dark rum

¼ cup fresh lime juice

1 tbl grated lime zest

¾ cup peanut oil

¼ cup chopped cilantro leaves

¼ cup coconut

3 garlic cloves, minced

salt and pepper to taste.

Puree the chili pepper, rum and lime juice in a food processor. With the processor running add the oil, a little at a time. Add the cilantro, coconut, and garlic.

HAZELNUT- GALLIANO MARINADE

This marinade works best with firm textures fish, such as swordfish, tuna or mackerel.

3 tbl Galliano

¼ cup fresh lemon juice

1 tbl grated lemon zest

¼ cup hazelnut oil

¼ cup chopped fresh parsley

3 tbl chopped shallots

¼ cup chopped hazelnuts

Combine the Galliano and lemon juice in a non-reactive bowl. Whisk in the oil a little at a time. Add the parsley, shallots and hazelnuts.

I recommend 2 to 4 hours in the marinade

Dutch Oven Cobblers

4 cups canned Fruit (peaches, cherries (peaches, cherries, pineapple, apricots, etc.)
1 can Sweetened condensed Milk
1 Box Yellow or White Cake Mix

First, start fire early so you will have plenty of hot coals. (You can also use your oven set at 350 degrees F, or fill the bottom of your charcoal barbecue with charcoal.)Next, line a 4-qt cast iron Dutch oven with heavy-duty aluminum foil. (If you don’t have heavy-duty aluminum foil, use a double layer of standard foil). If you’re doing this on a bed of coals use the type of Dutch oven that has feet and a flat lid with a lip to hold the coals.

Mix partially drained fruit with about 1/2 cup of the cake mix and pour into the foil lined Dutch oven. Mix the remaining cake mix and the can of Eagle Brand milk together and pour over the fruit/cake mixture.

Put cover on Dutch oven, and place coals according to chart above. Cook for 45 min. to an hour (check after 40 minutes).

Note: Cooking this way makes clean up a snap!

Dutch Oven Chicken

3 pounds Chicken Pieces — skinned
1 cup Flour
Salt & Pepper
Paprika
Vegetable Oil — as needed

Pour about 1/2 cup of vegetable oil into bottom of Dutch oven and set aside. Rinse chicken in cold water, and roll in flour. Place chicken pieces, bone side down when possible, in a layer on bottom of pan. Season chicken pieces and add a second layer if needed. Coat inside of lid with 1 or 2 tablespoons of vegetable oil. Place lid on pan, and use above chart to place coals over and under oven. Let chicken cook for about 30 or 40 minutes.

Doughboys

10 Green sticks about 12 inches long

1 can refrigerator biscuits

1 ½ cup apple pie filling

Dust each biscuit lightly with flour and flatten with your hands. Wrap dough around the stick so it looks like a hotdog. Be sure to close one end around the stick so the filling will not run out. Heat over coals until golden brown, turning often. Remove from stick and fill. Enjoy!

MHT’s Christmas Cake With Fudge Frosting

In England, plum pudding was required at Christmas in the nineteenth century, and still is today. This luscious cake takes its cues from the beloved dessert. It combines the flavors of a plum pudding in a chocolate cake and iced it with a fudge frosting.

For Cake

1 cup dried figs

½ cup dried currants

½ cup brandy

1 1/2 cup sugar

1 1/4 all purpose flour

½ cup cocoa powder

1 1//2 tsp. baking soda

¾ tsp. baking powder

1 tsp. g. cinnamon

¾ tsp. g. allspice

½ tsp. g. nutmeg

1 5 ½ oz prune juice

½ cup buttermilk

¼ cup unsalted butter, melted and cooled

2 lg. Eggs

For Frosting

¾ cup heavy cream

6 tbl unsalted butter, cut into pieces.

1 lb. unsweetened chocolate, coarsely chopped

1 ½ cups chilled sour cream

2 cups chopped walnuts

10 walnut halves

Method for cake:

Mix the dried fruits and brandy in a medium bowl and let sit for 1 hour. Per heat oven to 350 degrees. Butter a 15 ½ x 10 ½ x 1-inch jellyroll pan. Butter and flour parchment. Drain fruit mixture, reserve liquid. Mix flour, sugar, cocoa, soda, baking powder and spices into a large bowl. Add prune juice, buttermilk, butter and eggs in a medium bowl to blend. Add prune juice mixture to dry ingredients and whisk to blend. Fold in drained fruit. Pour batter into prepared pan, smooth top. Bake approx. 25 min or until tester comes out clean. Cool in pan.

Method for Frosting:

Bring reserved fruit liquid, cream, and butter to simmer in a heavy saucepan. Remove from heat and add chocolate. Whisk until melted and smooth. Add sour cream and whisk to blend. Refrigerate frosting until thick enough to spread.

Assembly:

Run a sharp knife around pan to loosen sides. Turn cake out and cut cake cross wise into three rectangles. Place on piece of cake onto platter and top with ½ cup frosting. Sprinkle with ¼ cup walnuts. Top with second cake. Spread with ½ cup frosting and ¼ cup walnuts. Top with last cake. Spoon ¾ cup frosting into pastry bad with a small star tube. Spread remaining frosting on the top and sides of the cake. Press the remaining chopped walnuts into the sides of the cake. Using the remaining frosting pipe rosettes along the sides of the cake. Place walnut halves on edge between the rosettes. Refrigerate for 1 hour to set frosting.

Happy Holidays!

Chorizo – Mexican Venison Sausage

This is a great sausage to mix into scrambled eggs then rolled into flour tortillas.

¾ lb cubed venison

¼ lb pork, cubed

2 tbl chili powder

¼ tsp *bleep*in

1 tbl oregano

3 cloves garlic

2 tbl apple cider vinegar

Mix together all ingredients. Grind twice through a fine disc. Form into patties or stuff into small casings.

If you want one of the best breakfasts that you have ever eaten, fry the sausage loose in a pan until browned. Pour of ½ of the liquid. Then mix in 6 beaten eggs into the sausage and scramble. Fill flour tortilla and roll tightly. Eat as is or fry until crisp. Garnish with salsa and sour cream.

Chicken Lasagna

1 pkg. Lasagna noodles, cooked and drained (1 LB)
1 cup Chopped Onion
2 Garlic Cloves, chopped
2 Tbsp. Margarine or Butter
2 cans/jars Spaghetti Sauce, any flavor (26 oz)
1/2 cup Water
1 can Chopped Green Chilies, drained (4 oz)
1 tsp. Ground *bleep*in
1 pkg. Cream Cheese, softened (8 oz)
2 tsp. Chicken Flavor Instant Bouillon
3 cups Chopped Cooked Chicken
4 cups Shredded Mozzarella Cheese
3/4 cup Chopped Celery

Preheat oven to 375 F. In first Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and *bleep*in. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1-cup mozzarella and celery. Generously grease second Dutch oven and in bottom, spread 3/4-cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1-1/2 cups mozzarella. Repeat layering, ending with sauce. Cover; using above chart, place coals over and under oven and cook 30 – 45 minutes or until hot and bubbly. Uncover. Top with remaining 1-1/2 cup mozzarella. Let sit for five minutes before serving.

A Little Square Will Do Ya – Chocolate Brownies

1 cup sugar

8 tbl butter

3 squares bittersweet chocolate

3 eggs

1 tsp vanilla

1/3 cup flour

1 cup chopped nuts (your choice)

Or heat oven to 350 degrees. Have ready a greased 8-inch square baking pan. In a heavy saucepan, over moderate heat, melt together the sugar, butter, and chocolate. Set aside. Beat the eggs well and add vanilla and flour. Fold in the nuts and the warm chocolate mixture. Bake for 30 minuets, remove from the oven, and let cool on a rack.

Frosting

1 square bitter chocolate

¼ LB butter

1 cup powdered sugar

2 tbl warm milk

½ tsp. vanilla extract

Melt the chocolate and butter together in a heavy saucepan. Add the sugar and mix well. Add the milk and vanilla and mix again. Spread frosting over the pan of brownies. Cut into 1 inch squares just before serving.

These are a great snack to take with you on a long hunt or they are perfect for an elegant dinner party.

Enjoy

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