BOL Food Recipes

Servings: 1 Servings
Category: Wildgame | Venison | Sauces
Ingredients

• 3 lb Deer meat, thinly sliced
• 3/4 c Wine, dry
• 1/3 c Lemon juice
• 1/4 c Onion, minced
• 1/4 c Brown sugar
• 2 ts Liquid smoke
• 1 ts Seasoned salt
• 1/4 ts Pepper
• 3 Bay leaves

Directions
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. Recipe date: 12/10/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 3 Servings
Category: Wild | Game
Ingredients

• 1 Whole venison backstrap
• 1/2 lb Bacon slices
• 1 tb Salt
• 1 tb Black pepper
• 1 ts Garlic powder

Directions
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good. Recipe By : Misterbuck Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fowl
Ingredients

• 1 Wild turkey, whole, dressed
• 2 1/2 ga Peanut oil
• 1 c Italian salad dressing
• 1/2 c Lemon juice, fresh
• 3 tb Onion juice
• 3 tb Garlic juice
• 2 tb Worcestershire sauce
• 1 tb Liquid smoke
• 1 1/3 oz Cayenne
• 1/4 c Salt

Directions
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite. Try one. Recipe date: 12/23/87 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 6 Servings
Category: Wild game
Ingredients

• 2 lb Venison cubes
• 2 tb Oil
• 3 Stalks celery, diced
• 1/2 c Chopped onion
• 2 Cloves garlic, minced
• 1 tb Parsley, chopped
• 1/2 c Water
• 1/2 c Dry red wine
• 1 c Tomato sauce
• Salt and pepper to taste
• Oregano
• Basil

Directions
Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 7 Servings
Category: Wild game | Bar-b-q
Ingredients

• 3 lb Venison stew meat
• 1 c Onion, diced
• 4 Garlic cloves, chopped
• 1 c Red wine vinegar
• 1/2 c Worcestershire sauce
• 2 ts Lawrey’s Natural Choice
• Seasoning for meat
• 2 ts Seasoned salt
• 1 lb Seasoned bacon
• 2 c Catsup
• 1/2 c Molasses
• 1/2 c Brown sugar

Directions
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast. NOTE: Venison can be substituted with any red meat, just cut in 1-inch cubes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 2 c Fish, flaked, cooked
• 1 ts Lemon juice
• 1 tb Onion, finely minced
• 1 tb Pimiento, finely minced
• 1 tb Green pepper, finely minced
• 1 c Thick white sauce
• Seasoning to taste

Directions
Mix mixture thoroughly. Shape into balls or patties dip in egg prepared as for fillets, then in crumbs, and fry in deep fat at 365 degrees F. Serve with tomato sauce. Generalized recipe made specific for Croakers Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Fish
Ingredients

• 3 lb Redfish
• 1 Onion, large, minced
• 1 tb Lard
• 6 Tomatoes, large, chopped
• 2 tb Flour
• 4 c Water
• 6 oz Claret
• 1 Lemon, juice of
• Thyme, finely minced
• Parsely, finely minced
• Bay leaf
• 1 Garlic clove, finely minced
• Salt & pepper to taste

Directions
Put lard in a deep kettle. Stir in flour, don’t burn. Add green seasonings. Put in tomatoes, water, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of a lemon. Simmer gently until fish is tender. Serve with mashed potatoes. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Beverages
Ingredients

• 2 ga Elderberries, ripe, washed
• 2 1/2 ga Water
• 1/4 lb Sugar
• 1 Lemon, juice of
• 1 Yeast, cake, or env dry

Directions
Mash elderberries well in a large (5 gal) pot. Add water. Bring to a boil and simmer for 15 minutes. Slowly stir in sugar and lemon juice. After 15 more minutes at simmer, remove from heat and allow to cool enough to handle. Strain through collander, then through tea strainer, then through cloth into large container, a crock or plastic/glass water container. In a cup of LUKEWARM water dissolve the yeast. Pour into berries and cover well with cloth. Allow to ferment for 10 days. Next, carefully, so as to leave dregs on bottom, pour fermenting juice into gal. jugs. Cork tightly, store in cool, dark 3 months. Draw the wine from the sediment after 3 mos. No aging req’d. Source: Leon Soniat, New Orleans Times-Picayune 28 August 1980 Recipe date: 08/28/80 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wild game | Kooknet | Cyberealm
Ingredients

• 1 lg Gila Monster
• 1/2 c Butter
• 1/2 c Truffles
• 1/2 lb Brie
• 1 qt Chablis

Directions
Do NOT skin him/her, or s/he will become angry Place Gila Monster into a very heavy iron pot. Very quickly add the butter, truffles, Brie, and Chablis. Place a close-fitting lid on the pot. cook over mesquite charcoal for one hour. Carefully lift the lid. The Gila Monster may look done, but don’t believe him. He has drunk the Chablis and is sublimely happy as the heated pot ALMOST equals the heat of his natural habitat: The Arizona Desert. On second thought, set the Gila Monster free and treat yourself to the Brie and Chablis! From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Seafood
Ingredients

• 25 lb Crawfish, live
• 2 Salt, ice cream, boxes
• 3 ga Water
• 2 c Red pepper
• 1/2 Black pepper, stirring spoon
• 6 Lemons, halved
• 6 Onions, large, cut in 8ths
• Potatoes and corn, preboiled

Directions
Add pepper and salt to water and bring to a boil. Add crawfish and bring to a second boil. Add onions, lemon, potatoes and corn, When boil begins, cook 10 minutes, no more. Take crawfish out and do not let soak. Source: Times-Picayune/States-Item 15 Mar 84 Pat Huval, Mayor of Henderson LA Recipe date: 03/15/84 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |