BOL Food Recipes

Servings: 6 Servings
Category: Wild game | Main dish
Ingredients

• 3 lb Venison
• 2 Onions, chopped
• 3 tb Worchestershire sauce
• 2 lb Potatoes
• 1 cn Green beans
• 1 cn Wax beans
• 1 cn Corn
• 1 lb Carrots, sliced
• 2 qt Water
• 2 ts Seasoned salt
• 1 ts Pepper
• 2 ts Oregano
• 2 ts Garlic powder
• 4 tb Cornstarch

Directions
Cut venison into chunks. In a large stew pot, lightly brown venison with chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add potatoes, green beans, wax beans, corn, carrots, water, seasoned salt, pepper, oregano, and garlic powder. Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew pot, and add cornstarch. Stir until dissolved. Add back into mixture. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

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

• 1/2 c Sour cream
• 1/4 c Pineapple, crushed, drained
• 2 tb Lemon, peeled & diced
• 2 tb Green pepper, finely chop
• 1 tb Onion, chopped
• 1 tb Sugar, light brown
• 1 1/2 ts Lemon rind, grated
• 1/4 ts Mustard, dry
• 1/4 ts Celery salt
• 1/8 ts Cloves, ground

Directions
Combine all ingredients. Chill in refrigerator for 2 hours before serving. Makes 1 cup relish. Great with Buttermilk Fried Shark. Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

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

• 1 Lemon, large, juice of
• 1/4 c Butter, scant
• 1/2 ts Salt
• 1/2 ts Pepper
• 2 Egg yolks, beaten

Directions
Strain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Good for fine flavored fishes such as Kingfish Source: FISHES AND FISHING IN LOUISIANA, Pub. 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 | Seafood
Ingredients

• 12 Crabs, softshell
• 1 c Salad oil
• 2 tb Vinegar, white
• 1 ts Salt
• 1/4 ts Tarragon leaves
• 1 ts Lemon pepper
• 1/8 ts Lemon bits or rind
• 1/8 ts Garlic powder

Directions
Liberally baste bottom of crabs with marinade. Grill over coals slowly, at least 12 inches from coals for 5 minutes. Baste top and turn; grill for 5 more minutes. Mix marinade and stand at room temp for several hours (1 C) Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Venison
Ingredients

• 8 lb Deer roast (ham)
• 1/2 lb Salt pork, cut in strips
• 1 c Currant jelly
• 4 tb Flour
• 1 tb Brandy

Directions
———————————-MARINADE———————————- 4 c Vinegar 4 c Water 1 tb Salt 1 tb Red pepper 1 tb Pepper, black 3 Garlic clove, minced 3 Bay leaves 1 ts Cloves 1 ts Allspice 1 ts Thyme Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Beverages
Ingredients

• 5 Oranges, Louisiana Naval
• 2 Lemons
• 5 qt Wine, dry white
• 2 lb Sugar
• 4 c Brandy
• 1 Vanilla bean
• 1 Piece (1/2) orange rind, dry

Directions
Grate the skins of the oranges and lemons and reserve. Quarter the fruit and place in a demi-john or other large container (crock or glass). Pour in the wine, then add the grated skins, sugar, brandy, vanilla bean and piece of dried orange rind. CLose off the jar and store in a cool dark place for 40 days. Strain through cloth and bottle. Serve chilled. Source: Leon Soniat, New Orleans Times-Picayune, 28 Aug 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
Ingredients

• 1/4 c Flour
• 3/4 tb Salt
• 1/8 ts Cayenne
• 1 ds Thyme
• 1 ds Ground nutmeg
• 1 ds Ground cloves
• 1 lb Steak (cut from venison
• -rump)
• 2 tb Melted beef suet
• 3 lg Onion; thinly sliced
• 2 c Tomato; peeled and quartered
• 1 1/2 tb Worcestershire sauce
• 4 dr Tabasco sauce
• 1 1/2 c Burgundy
• 1 Whole clove
• 1/2 sm Garlic clove
• Bouquet garni
• 1 c Mushroom caps; sauteed
• Salt and pepper to taste

Directions
Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves. Vigorously pound this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and serve with wild rice and red currant jelly. Recipe By : FRAMEPAT 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: Wild | Game
Ingredients

• 3 1/2 lb Venison chuck roast
• 2 lg Onion; sliced
• 1 Whole bay leaves
• 12 Whole peppercorns
• 12 Whole juniper berries (if
• -desired)
• 6 Whole cloves
• 1 1/2 c Red wine vinegar
• 1 c Boiling water
• 2 ts Salt
• 2 tb Shortening
• 12 Whole gingersnaps (3/4 cup);
• -crushed
• 2 ts Sugar

Directions
Place venison roast in a glass or earthenware bowl or baking dish, with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt. Cover tightly and refrigerate, turning venison twice a day at least 3 days. Never pierce when turning. Remove venison from marinade. Reserve marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling, reduce heat. Cover and simmer until venison is tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm. Strain and measure liquid in skillet. Add enough water to liquid if necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy. Everyone who tastes this says it is delicious. Recipe By : PawPaw Posted to bbq-digest V2 #88 Date: Tue, 8 Oct 1996 12:01:55 0000 From: Steve

Posted in Wild Game |

Servings: 1 Servings
Category: Wildgame | Seafood
Ingredients

• 1 Pie crust (dough)
• 4 Bacon slices, crisp fried
• 1/2 c Shallots, chopped
• 1/2 c Celery, chopped
• 1/2 c Parsley, minced
• 1/4 c Bell pepper, chopped
• 1 pk Mushroom soup mix
• 1 1/2 pt Oysters, unwashed
• 6 1/2 oz Crab meat, white, can
• 2 oz Mushrooms, button, jar
• 1/2 Lemon, juice of
• 1/2 ts Salt
• 1/2 ts Season All
• Tabasco, dash

Directions
Line a greased baking dish with pie dough, bake until done but not brown. Fry 4 slices bacon; save grease. Saute shallots, celery and bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 C if necessary with water), blend in mushroom soup mix. Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper. Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350 til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75 TIMES-PICAYUNE Recipe date: 04/13/75 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |

Servings: 6 Servings
Category: Wild game | Poultry
Ingredients

• 1/2 ts Dried thyme or I sprig
• -fresh
• 2 sl Lean bacon, diced
• 2 Pheasants, 2 lb each *
• 3 lb Sauerkraut, thoroughly
• -rinsed and drained
• 1 1/2 c Dry white wine
• 1 ts Juniper berries (about 20)
• 2 Cloves
• 1 Bay leaf
• Defatted chicken stock or
• -water
• Salt and freshly ground
• -black pepper to taste

Directions
* skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned. Remove the Dutch oven from the oven, discard backs, wings and bay leaf, season to taste, cover and keep warm. Raise the oven temperature to 425 degrees F. Salt and pepper pheasant breasts and place them on a rack in a roasting pan. Roast them for 20 to 25 minutes, or until juices run clear when they are pierced with a fork. Remove the breasts from the roasting pan, set aside and keep warm. Reheat the legs in the Dutch oven briefly. Slice the meat from the breasts and lay it over the legs and sauerkraut. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Posted in Wild Game |