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Author Topic: The Official: Hunting-Washington.Com Recipe Book  (Read 10892 times)

Offline Kc_Kracker

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The Official: Hunting-Washington.Com Recipe Book
« on: December 25, 2013, 11:16:38 AM »
This is where any and all recipes can start being gathered for easy access and saving them  :tup:
Please do not post chatter here as this is for recipes, ONLY  :tup:

« Last Edit: December 26, 2013, 02:36:33 PM by Kc_Kracker »

Offline lokidog

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #1 on: December 25, 2013, 12:30:03 PM »
Salisbury Steak - Duck

Breasts from two ducks (legs frozen with other legs for a curried leg feast later), grind.  I used the fine plate but the coarse one would work as well.

Stir in to taste:  garlic powder, onion powder, black pepper, Italian spice mix, and a splash of Worcestershire sauce.

Turn in powdered type bread crumbs to thicken it and make it moldable without sticking too much to your hands (3-5 T).

Form patties about 1/2 inch thick, roll in flour (seasoned ro not).

In a cast iron skillet, fry onions, peppers, mushrooms, etc. on med to med high heat, toss paties into olive oil and cook to desired doneness, crispy on the outside is good.

I made some brown gravy and boiled potatoes to go with it.

Serves three easily, could stretch to four.

Offline wadu1

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #2 on: December 25, 2013, 05:51:58 PM »
SAUSAGE OATMEAL STUFFING

1 lb. ground pork sausage
2 celery sticks, finely chopped
1 yellow onion, finely chopped   
1 ½ cups coarse ground or steel cut oatmeal (do not use rolled oats)
1 ½ cups bread crumbs
1 tsp. ground sage
1 tsp. ground thyme
1 egg
salt and pepper to taste

Cook sausage over medium high heat, breaking up the meat as it cooks.  Put cooked sausage into a large bowl (do not drain) and allow to cool.  Add remaining ingredients and mix thoroughly.  Place stuffing in the turkey and proceed with roasting the turkey.
Any extra stuffing can be placed in a greased, covered casserole dish and baked next to the turkey for about one hour.  Spoon some of the turkey drippings into the casserole for added flavor and moisture.

This is my wife's family recipe
"a fronte praecipitium a tergo lupi"

Offline wadu1

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #3 on: December 25, 2013, 05:55:26 PM »
Corned Goose (or venison)

4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast
2 quarts water
1/2 cup canning or pickling salt
1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick)
5-6 whole peppercorns or 1 T. cracked black pepper
3 T. sugar
2-3 T. pickling spice
6 crushed garlic cloves
1 T. thyme (optional)
1 t. crushed red pepper flakes (optional)

Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.

Note: The same recipe can be used for a 3-5 pound venison roast.
"a fronte praecipitium a tergo lupi"

Offline Blacklab

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #4 on: December 26, 2013, 08:09:05 AM »

DUTCH'S WICKED BAKED BEANS
 (Beans that will even make Chili Heads happy)

 6-8 strips of bacon cut into 1/2 inch squares
 1/2 Medium onion, diced
 1/2 Bell pepper, diced
 1 - 2 Jalapeno Peppers, diced (seeding is optional)
 1 - 55 ounce can Bushs Baked Beans
 1-8 ounce can of pineapple chunks, drained
 1 Cup Brown Sugar, packed
 1 Cup ketchup
 1/2 - 1 Tbs. dry (ground) mustard

 Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno  pepper until tender.

 In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

 Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

 NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

 DISCLAIMER

 With the Jalapeno±o pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

 To make this recipe Family Friendly, omit the Jalapeno±o pepper and the dry mustard.
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Offline BOWHUNTER45

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #5 on: December 26, 2013, 08:39:46 AM »
VENISON STEW

2lbs venison
1 medium sized onion
2 Table spoons minced garlic
4 cups of potatoes
3 cups of carrots
1 cup chopped celery
1/2 cup chopped mushrooms
1 cup apple cider
2 cups beef broth
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
In crock pot brown meat and add onions and garlic and sauté for about 10 minutes on medium heat ....then add your beef broth and apple cider and seasonings ..stir well  ...let simmer for about 30 minutes ...then add all your veggies ...then mix a 1/2 cup of cold water with flour to thicken ...that's all  :chuckle: :drool:

Offline scout/sniper

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #6 on: December 26, 2013, 12:06:34 PM »
Our Favorite Duck Recipe.

Slow Cooked Wild Duck Breast

Prep:
3 lg. eggs
1/4 c. Olive oil

Breading:
1/2 c. flour
1 c. cornstarch
1 tsp. salt
1/2 tsp. lemon pepper

Marinade:
1 c. chopped onion
4 minced garlic cloves
1/4 c. soy sauce
1/4 c. sherry
1/2 c. water
1/4 c. Olive oil
1 tbsp. ginger root

Place eggs in a bowl and stir until liquefied.
Use paper towels and completely dry duck breasts.
Dip breasts in the eggs.
Roll breasts in the breading until covered.   
Heat olive oil and brown breasts well.
Mix the marinade ingredients in a bowl and pour onto breasts.
Cover and cook on low until tender and liquid is absorbed.
Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

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Offline huntnphool

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #7 on: December 26, 2013, 12:17:29 PM »
Don't know how many of you have ever had the Toscana at Olive Garden but its one of my faves. My wife makes this at home and its wonderful, thought I would share.


      The Zuppa Toscana

                 INGREDIENTS

   1 lb ground Italian sausage (Spicy)
   1½ tsp crushed red peppers
   1 large diced white onion
   4 Tbsp bacon pieces
   2 tsp garlic puree
   10 cups water
   5 cubes of chicken bouillon
   1 cup heavy cream
   1 lb sliced Russet potatoes, or about 3 large potatoes
   ¼ of a bunch of kale
 
1.   Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2.   In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3.   Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4.   Add potatoes and cook until soft, about half an hour.

5.   Add heavy cream and cook until thoughouly heated.

6.   Stir in the sausage.

7.   Add kale just before serving. Delicious!

The things that come to those who wait, may be the things left by those who got there first!

Offline HUNTINCOUPLE

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #8 on: December 26, 2013, 12:24:58 PM »
Pan Fried Trout.

Gut the trout. Leave head on if you like?
Roll the trout in flour.
Heat oil in skillet.
Place flouered trout in skillet.
Cook till nice golden brown then turn over to cook otherside.
Serve with wild rice or any rice will do.
Enjoy.     :IBCOOL:
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Offline scout/sniper

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #9 on: December 26, 2013, 01:04:50 PM »
Delicious Recipe For Larger Meals.

Honey-Baked Wild Duck/Goose Breast

This will make up to 5 lbs. of breasts.
Ingredients:
1 large onion, finely chopped
1/2 - 1 c. honey, depends on how much honey flavor you want
1/4 c. soy sauce
1/4 c. butter
1/2 c. brown sugar
2 tsp. dry mustard 
Fresh chopped garlic to taste

Combine all of the ingredients except the breasts in a large sauce pan.
Heat just to boiling, reduce heat and simmer 5 minutes while stirring.
Place breasts in a large baking dish.
Pour the sauce over the breasts.
Bake uncovered at 350° for 1½ hours. Turn a couple of times while baking.

Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #10 on: December 26, 2013, 01:35:11 PM »
Here's Our Traditional Roasted Duck.

Slow Roasted Duck/Goose
 
Keep in mind that a mallard, gadwall or pintail will serve two, a goose four, and a shoveller, widgeon or teal will serve one.
This serves 4.
Ingredients:
2 large wild ducks (see above for species variations)
1 tablespoon kosher salt
1 lemon cut in half
4 sprigs sage, rosemary, parsley and/or thyme
 
Preheat oven to 325°F. Using a needle or a very sharp knife point, prick the skin of the duck all over but be sure to not pierce the meat itself, only the skin. This helps the fat render out and will help crisp the skin.

Rub the lemon all over the duck and stick it inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the cavity with the herbs. Put the duck on roasting pan.

Cook regular ducks like mallards and pintails for 45 minutes. Small ducks (shovellers, widgeon, teal, etc.) only need 30 minutes. If you are roasting a goose, increase the roasting time to 55 minutes. After the appropriate cooking time, take the pan out of the oven and set the duck on a cutting board to rest. Spoon out any excess fat.

Now turn the heat up to 450°F. When the oven hits this temperature, roast it for 10 more minutes or until the skin is crisp.
The reason you take the bird out of the oven is because the resting time helps redistribute the juices in the bird, and you are crisping the skin without overcooking the duck by only returning it when the oven is hot.

Remove from oven and let the bird rest. You’ll only need 5 minutes resting time for small birds, 10 minutes for large ducks, and 15 for geese.
Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

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Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #11 on: December 26, 2013, 01:41:12 PM »
Krackers simple salmon smoke brine

I have had a flood of pm's asking for a good smoking brine. OK fine Ill share, this is the one I have used for many years for a wet brine and smoke recipe with a little more detail. This was made for a smoked fish flavor and not a nasty salty taste, I hate salty fish yuck, and a thick smokey flavor :tup:

Hope you enjoy  :tup:

1/2 cup DARK BROWN sugar
¼ cup non iodized salt, or 1/3 iodized (does not matter, dont believe the BS)
2-1/4 cups soy sauce
1 cup water (add LAST, DONT ARGUE JUST DO IT)
½ tsp. onion powder
½ tsp. garlic powder
1 TBSP ground pepper
1 TBSP Tabasco sauce (you wont taste it, just do it)

heat in the microwave everything to HOT except adding water.

stir a million times until granules are melted as best you can

now, add 1 cup of ice cold water or a handful of ice cubes to cool it down COLD. (hot brine makes salmon get mushy fast, then its shiiiiiiiiiit)

pour over meat in zip lock baggies, then you MUST zip up 95% of the way, push out all air, and then finish zipping. you want all meat drowned in the brine.

after 8/9 hrs remove, throw in colander and let it drain liquid, then lay out on cardboard or something for 30 minutes, dont start smoking with dripping meat, ever.

smoke to desired dryness, i shoot for 8-9 hrs. remember, when its warm ti twill appear to be softer then when it cools. I usually run 120-130 degrees.

if you have Questions pm me  :tup:

NOW* * * * if you want a sweet glaze on it, at 7.5 hours mix in a bowl bourbon or water with more brown sugar, a super thick paste, and cover fish. it will melt in and make a nice sticky glaze thats yummy

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #12 on: December 26, 2013, 01:47:33 PM »
Krackers Chipotle Smoked Salmon Dip

Very easy!
-smoked salmon, put it in a ninja or grinder and totally destroy it to shreds you want small particles
-in a large mixing bowl add the smoked salmon,
-mayo, and alot of cream cheese, i nuked mine to soften it up
-the kicker, add some chipotle sauce

 :drool:

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #13 on: December 26, 2013, 01:50:23 PM »
Krackers Super Sour Pickles

slice, spear, cube, your cukes whatever you like, i will say spears crisp better even though i dislike spears.

4 cups white vinegar
2 cups water
1/3 cup pickling salt
2 tsp dill weed dried

(1/4 tsp pickle crisp or alum per jar, add to jar before canning)


then is all the ingredients, bring them to a boil, and once they boiled for about 2 minutes poyur over cukes until they are covered and under water.

let sit 12 hours.

then remove from liquid, SAVE LIQUID!!! and bring liquid to a boil separate while you stuff jars with cukes, filling to 1/2" from top.

in each jar add 1/4 tsp of pickle crisp or alum, and then when liquid is boiling add to jars, again 1/2" from top, and add lids and ribngs, and hot bath them for 15 minutes, not 9 or 10, go 15! they are so acidic 15 works best.

i like to refrigerate asap and seems to also hold crisp better, i love crunchy pickles  :IBCOOL:

now, for an amazing kick, when you have enough for a few jars left add some pepper flakes, jalapenos or whatever, and boil for 2 minutes longer, then do same as above, spicy super sour pickles are a freakin amazing treat

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #14 on: December 26, 2013, 01:52:08 PM »
Krackers Razor Chowder

YOU NEED:
3-5 pounds razors cleaned and rinsed (or in shells but its more work)
6 big slices of bacon,
4 TBSP butter
2 cups finely chopped walla walla sweet onions
3-4 cans of cream of celery
1-1/2 TBSP minced garlic
6 sprigs fresh thyme leaves
5-6 cubed, peeled potatoes, in 1/2" cubes
2 cups heavy cream
1 tsp
1 TBSP freshly ground black pepper
2 TBSP minced parsley leaves
1/4 cup finely chopped chives or green onions

Directions

In a large stockpot bring 2 cans of clam juice to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

IF YOUR USING CLEANED CLAMS THEN 5 MINUTES MAX AND REMOVE, SET ASIDE

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups. 2 CANS YOU SHOULD NEED 2 MORE CUPS OF JUST WATER TO HIT 6 CUPS) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces (I USED A BLENDER / NINJA FOR SMALLER PIECES IT WAS PERFECT) . Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. KEEP ALL BACON AND FAT, CHOP UP BACON,  Add the butter, onions and cream of celery and cook until softened, about 5 minutes.

Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown.

 Add the potatoes and reserved clam broth, and bring to a boil. then IMMEDIATELY  Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

ADD CLAMS AFTER ITS REMOVED FROM HEAT UNLESS YOU LIKE CHEWING RUBBER CHUNKS

Set aside for 30 min, covered, NO HEAT, to allow the flavors to marry. Place the pot over low heat, and slowly reheat to eat temp, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

if you over boiled and its too thin, add 2 TBSP of cornstarch

 

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