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The Official: Hunting-Washington.Com Recipe Book

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BOWHUNTER45:
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:

scout/sniper:
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.

huntnphool:
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!

HUNTINCOUPLE:
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:

scout/sniper:
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.

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