This Months Recipes

This Months Recipes:

With the return of the great hunters from Newfoundland, or as my son and son-in-law call it " The Rock", I now have about 900 lbs of meat in my freezers downstairs. Moose and caribou. So you all know what we and our family members and friends are going to be eating for the next nine months. Good time to do a lot of experimenting!! And that is what it is all about. You have to experiment. The possibilities are endless. And you can't really ruin anything, the only thing you have to be careful of is overcooking over high heat. You can overcook over low heat also, but the tendency to overcook is always over high heat, and that includes your barbeque. So be careful. So let's get to it.

One of my grandchildren's favorite treats from venison is the heart. It is easy to prepare and a very sweet meat. So try it.

Venison heart

1 heart	1 cup red wine
2 Tbls. vinegar	1 tsp. salt
2 peppercorns	1 tsp. prepared mustard
1 med. onion, sliced	1 bay leaf flour
2 tbls. butter

Split the heart in half, from top to bottom. Remove all the vents and ducts and soak the halves in the mixture of wine, vinegar, peppercorns mustard, salt, pepper,onion and bay leaf. Leave in marinade for 3 to 4 hours. Take heart halves out of marinade and pat dry. Cut the heart into slices. Melt the butter in a hot skillet. Flour the heart slices throughly and sear in the skillet on both sides. Reduce the heat and cook for about 5 minutes.

My boys love using this to make sandwiches.

Sweet and Sour Venison

Venison steaks or use a roast	6 Tbls. olive oil
1 1/2 tsp. salt	1 1/2 cups brown sugar
2 tsp. mustard	2 Tbls. vinegar

Brown the meat in the olive oil, whether steaks or roast. Place the meat in a Dutch oven or a covered roasting pan. Combine all the remaining ingredients to make the sauce. Layer the steaks with the sauce and if making a roast use the sauce to cover the roast and baste occasionally while cooking. Bake in a covered pan at 400 degrees at 20 minutes per pound. If you have only a pound of steaks, it should only take 20 minutes. This is really good.

Another recipe for sweet and sour, but this time use the ribs of the venison

Sweet and Sour Ribs

2 lbs. of ribs cut into 2 inch pieces	1- 14oz can pineapple chunks
1/4 tsp. pepper	1/4 cup vinegar
2 Tsp. salt	1 cup pineapple juice
1 large onion, chopped	2 Tbls. soy sauce
2 Tbls. brown sugar	2 green peppers &1 red sweet pepper
2 Tbls. cornstarch	1/4 cup cold water

Place ribs in a pan, sprinkle with pepper and 1 tsp. salt. Add onion, and bake 1 hour or until ribs are tender, making sure to turn once or twice during baking time. Meanwhile, mix the brown sugar, cornstarch, and salt in a large skillet. Stir in the vinegar, cold water, pineapple juice, soy sauce. Cook very slowly stirring until the juices become transparent. Add the peppers that have been cut up into slices to the sauce and simmer for at least 5 minutes. Add the pineapple chunks and heat through. Pour the sauce over the ribs and ENJOY.

Venison Chops with wine, cheese and sour cream

Marinade

1 cup red wine	1/4 tsp. thyme
1 cup vinegar	1/4 tsp. basil
4 tbls. crushed juniper berries	1 Tbls. Worcestershire sauce
2 cloves garlic, minced	1 tsp. brown sugar

Chops

4 venison chops, trimmed of all fat	1/2 lb. mushrooms
Flour	2 Tbls. butter
Salt and pepper	2 Tbls. catsup
2 Tbls. Olive oil	1/3 cup Parmesan cheese
1/4 cup green-1/4 cup red pepper chopped	1/2 cup sour cream
1 onion chopped	2 Tbls dry Marsala or Madeira

Combine the marinade ingredients and bring to a boil, and then cool. Pour this over the chops and refrigerate the chops and marinade for at least 12 hours. Dry the chops and roll in the flour that has been seasoned with the salt and pepper. Sauté the chops in the olive oil until brown. While cooking the second side of the chops, also add the onion and peppers to sauté also., Cover and simmer for about 40 minutes. After 30 minutes are up, sauté the mushrooms in the butter in a separate pan, then them to the chops. Add now the remaining marinade, and more sugar to your taste. Remove the chops and keep warm. To the sauce add the cheese, catsup then the sour cream and the Marsala or Madeira. Return the chops to the skillet with the sauce and warm it up over a low heat. Do not let it BOIL!!!. This is extremely important, you will allow the mixture to curdle if you do. This is a really good recipe. Serve this with noodles or rice. An excellent recipe you can try on company. If your serving more than 4 people, then just increase the ingredients accordingly.

Until next month, enjoy the bounty of your harvest. JUST EXPERIMENT! Take care and stay well.

(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.

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