This Months Recipes

This Months Recipes:

As I look outside my window I think to myself " Spring has sprung", but it is short lived. Because we all know that the beginning of March means that there are still snow storms out there waiting to happen. A fellow writer sent me this recipe and I thought it was worth passing on after I tried it. If you have a house full of folks and they are all hungry after a day in the great outdoors, then prepare this one. You won't regret it. The gentleman's name that sent this to me was Jack E. Bedwell.

Two Can-Two Pound Meat Taco Soup

2 Lb.. ground venison	2 pkgs. taco seasoning
2 cans dark kidney beans	2 cans large white bean ( Cannelli)
2 cans black beans	2 cans chick peas
2 cans black olives	2 cans stewed tomatoes ( Italian)

Crumble up the venison into pieces when placing in the skillet. While the meat is cooking, add the taco seasoning. In a large stock pot or kettle add all the ingredients and then put in the cooked venison. Stir well while heating slowly over low heat. When heated through, ladle into warmed bowls and top with grated cheese or diced sweet onions. To make this an even more complete meat, have hot crusty rolls or nice warm corn bread.

Pan seared Tenderloin with Herb Butter

6 Tbls. soft butter	1 clove of garlic peeled and minced
1 tsp. fresh tarragon	1 tsp. fresh thyme
1 tsp. chopped fresh parsley	Salt and pepper For the tenderloin
2 tsp. salt	1/2 tsp. citric acid
Ground pepper	4- 8 oz. filets or nice steaks
2 Tbls. olive oil

For the herb butter, mix the soft butter with all the remaining ingredients and place in the refrigerator. For the tenderloin, preheat the oven to 350 degrees. Mix the salt, citric acid and pepper to taste in a small bowl. Now season the filets with the salt that has been mixed with the citric acid and pepper. Heat some good olive oil in a hot skillet over high heat. Add the filets and cook 2 minutes on each side. Place the skillet in a hot oven for about 8 to 10 minutes. If you like it rare then cut the time down to 6 to 7 minutes. Remove from the oven and place the filets on a warmed plate and place nice scoops of the herbed butter on the top of each one. This is a relatively easy meal to prepare and good, too!!!

( Elizabeth Wiesemann is part owner of Pleasant Mtn. Guide Service based at ChaMaCha Lodge in Denmark, Maine. She is a member of the New England Outdoor Writers Association, writes for 2 outdoor publications and 6 outdoor web sites. She will be hosting the first Women in the Outdoors event in Maine, next June. The National Wild Turkey Federations women's organization. You can email her with questions at her email address pmgspmt@nh.adelphia.net or www.mainelodges.com. )

Here's another way to make your Wild Game taste GREAT!

View a list of all recipes here!

Liz Wiesemann (Aiming and Angling Recipes)
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine. Member of the New England Outdoor Writers Assoc., also columnist for the Northwoods Sporting Journal, and other sites.

Back To SmartHunter.com Back to DeerSmart.com Back To SmartFisherman.com