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The Official: Hunting-Washington.Com Recipe Book
Kc_Kracker:
How to Make Garlic-Crusted Prime Rib
With this recipe you will experience a tender, succulent prime rib roast while the garlic and herb crust adds unbelievable flavor. This fabulous recipe is tasty, healthy and good looking one.
Ingredients for Garlic-Crusted Prime Rib
Ingredients:
1 three-rib prime-rib roast, with ribs attached
2 tablespoons salt
Freshly ground pepper
10 cloves garlic, cut in 1/2-inch chunks
1/2 cup chopped onion
2 Tablespoons fresh grated horseradish
2 Tablespoons fresh oregano leaves
2 sprigs of thyme
2 Tablespoons flour
1/4 cup mayonnaise
1/2 cup dry red wine
1-1/2 cups beef broth
Instructions for Making Garlic-Crusted Prime Rib
Start by preheating the oven to 450 F.The secret of this recipe is that the prime rib roast be at room temperature before placing in the oven.Prime rib should never be cooked more than medium-rare. Cooking more will toughen the meat.
More Instructions for Making Garlic-Crusted Prime Rib
Have your butcher remove prime rib roast from the bones so that the bones are remain attached to each other. ( please read also as an variation: Have your butcher remove prime rib roast from the bones so that you have 3 distinct pieces.) Place the bones in the bottom of a large heavy roaster pan. The ribs eill act as a natural roasting rack. Sprinkle both ribs and roast generously with the salt and pepper.
Additional Instructions for Making Garlic-Crusted Prime Rib
Mix garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and blend until a smooth paste forms. Add garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.Put roasting pan in pre-heated oven and bake for 20 minutes. Then reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an meat thermometer inserted in the center of the roast indicates a temperature of 140 F. for medium-rare. Check at 10 minute intervals until it reaches desired temperature.
Move prime rib roast and ribs to a platter and keep warm. Should rest at least 15 minutes before carving. Meanwhile place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth and cook stirring often, until reduced again by half.
Slice prime rib roast and separate ribs. (also a variation which should be read: Slice prime rib roast in desired sizes knowing that this recipe is for 6-8 persons.)Serve warm with the reduced pan sauce.
Kc_Kracker:
Krackers Home Made Sauerkraut
4 heads make a half 5 gallon bucket, 8 heads do a full bucket
use a mandolin to slice THIN conformed slices so they ferment the same time span
use a food grade bucket or large bin
1----add a 1" layer to bucket and sprinkle with 1.5 TBSP of canning salt
repeat
repeat
repeat
til its all in the bucket
2---let it sit for 20 minutes...the salt will start the fermentation fast and make juice
3----keep mashing it down with your fist HARD until you have enough juice to have it all under water at least 1"
4---put a plate or something flat that's strong over it and a jug of water on top of the plate to keep it submerged
5---1-2x daily walk by and push it down til bubble stop bursting up, youll hear them. push down til they stop.
DO...NOT...EVER...DISTURB IT OR TURN IT OR MIX IT, DONT TOUCH IT or you stop all fermentation!!
when it stops giving you bubbles, its done, NOT UNTIL the bubbles stop! when you stop getting bubbles, cann it :tup:
KEEP BUCKET IN A WARM PLACE or it will slow down fermentation.
you want a place with at least 65 degrees consistent, preferably around 70.
when its tender and fermented to taste, about 8-10 weeks, hot bath can it :tup:
after you eat this, store bought kraut will smell like nasty stuff :tup:
scout/sniper:
Another Winter Favorite.
Succulent Roasted Rabbit/Squirrel
Ingredients:
1 rabbit or squirrel
1 c. vinegar
4 sweet white onions cut in large pieces
Morton's "blending salts"
Canned or fresh whole mushrooms
Red wine for cooking
Rosemary to taste
Place animal in roasting pan and cover with a brine of salt water and 1 cup of vinegar.
Leave in pan overnight. Drain and cut into serving pieces and place in crockpot.
Add ½ of the cut up onions and sprinkle with blending salts.
Steam for 2 hours. Remove animal and place in a roaster.
Add the whole mushrooms and the rest of the onions.
Cover with about 1 cup of the wine and roast in preheated oven for 2 hours at 325°.
After the first hour, sprinkle lightly with rosemary, add up to one more cup of wine and continue roasting.
Baste with wine sauce 3 or 4 times during the last hour.
Hawgdawg:
Okay, you can also through in the smoker for a few hours to really make a White Trash Roast Possum special!
Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon
Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. comfort food!
Kc_Kracker:
Krackers 30-06 taters
Slice potatoes into coins.
toss in hot oil and fry in a large pan
season wit some salt and pepper
Now, we all know potatoes take for freaking ever to cook, so I cant hep you here but when you think all potatoes are at least half way cooked, dump in about 1/3 cup of apple cider vinegar
finish frying them
eat
you'll love em' :tup:
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