Venison
and Wild Rice Stew1 1/2 cup
cornmeal
1/2 cup water
4 tablespoons hazelnut oil, melted butter or bacon drippings
4 tablespoons maple syrup or honey
1/2 teaspoon salt (optional)
3-4 tablespoons cooking oil (for frying)
In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup, and salt (if used).
In large skillet, heat 2 tablespoons of oil over medium heat. Drop cakes by tablespoonful into skillet and flatten with back of spoon. Fry cakes until crisp and brown on both sides. Add more oil to skillet as needed.
2 cups Brown
beans, pre-soaked
4 cups Cornmeal
1/2 cup Flour
1 tsp. Soda
Boil beans in plain water until tender. Put cornmeal, flour and soda in a large mixing bowl and mix well. Add boiling beans and some of the juice to the cornmeal mixture to form a stiff dough. Roll in balls and drop in pot of boiling hot water. Let cook for 30 minutes at a slow boil.
3 cups
unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth.
After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375�).
Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges.
Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
1 recipe
Frybread dough (your favorite baking powder based recipe)
1 lb. Coarse ground beef
1 Jalapeno, chopped
1 Onion, minced
1 package Taco seasoning
1 can Green Enchilada Sauce
1/2 can water
1 can Pinto beans, drained
Cheddar &/or Monterey Jack Cheese, shredded
Tomato(s), diced
Lettuce, shredded
Oil (for deep frying)
"Brown" the ground beef until done, then drain off the grease. Add the jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water. Cook this mixture according to the instructions on the taco seasoning package. Add the pinto beans and heat through. Remove from heat and allow to cool.
Portion out the frybread dough so that you end up with 8" diameter circles of rolled dough 1/4-1/2" inch thick.
Spoon some of the meat mixture onto half a rolled out piece of dough, sprinkle with the shredded cheese (if desired), and fold the other half over to form a half-moon-shaped turnover. Seal the edges by crimping with the tines of a fork. Deep fry the popover as you would the fry bread (until golden brown). Drain on paper towels.
2 pounds small
dressed fish
1 1/2 teaspoon salt
Dash pepper
Fat or oil for frying
1/4 cup milk
1/2 cup flour
1/4 cup cornmeal
Thaw fish, if frozen. Clean, rinse, and blot dry. Add salt and pepper to milk. Mix flour and cornmeal together in shallow dish. Dip fish in milk, then roll in flour-cornmeal mixture. Fry in hot fat at moderate heat for 4 to 5 minutes or until brown on one side. Turn carefully and fry 4 to 5 minutes longer on the other side until it is brown and fish flakes easily when tested with a fork. Drain on paper.
Cut barbequed fish into small chunks and boil in water to make a thick soup. Eat the fish soup with the mush. This dish was always used for sick people when fish was available.
A good recipe for a rack of Venison is to season the roast to taste with salt and pepper, cover with bacon or use another larding technique, and glaze the roast with either:
a) honey and
mustard (I like coarse ground the best), or
b) real maple syrup (a traditional Odawa treat), or
c) season (rub) with parsley, sage, rosemary and thyme.
Serve with wild rice.
1/2 cup peanut
oil
1 clove garlic, diced
1/4 cup red wine vinegar
1/4 teaspoon pepper
8 tender venison steaks
In a medium fry pan over medium heat, quickly saute the garlic in the hot oil for about 3 minutes. Add all the remaining ingredients except the steaks. Brush the warmed "dressing" over the venison steaks, covering both sides, and immediately place steaks on a hot grill about 6 inches above the glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on the other side. Remove grilled steaks to a broad platter and keep warm until ready to serve.
1/2 cup corn oil
1 1/2 pounds trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
3 large cloves garlic, finely diced
8 small red potatoes, quartered
3 celery stalks, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushrooms, cut into bite-sized pieces
1/4 teaspoon dried, finely crumbled sage
1/4 teaspoon dried parsely, chopped
1/4 teaspoon coarse salt
ground pepper to taste
1/4 teaspoon any hot sauce (such as tobasco)
2 cups water, vegetable, or meat stock
1 8-ounce jar, prepared salsa, mild or according to taste
In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
1 qt sweet milk
1 rennet tablet
salt to taste
Crush rennet tablet to powder and dissolve in 2 tablespoons of milk. Heat remaining milk to lukewarm. Stir in rennet mixture, remove from heat and let stand in warm place until mixture thickens. Break curd, put into thick cheesecloth bad and hang over bowl until all whey has drained off. Season and chill. Makes one cup.
2.5-3 pounds
round steak (beef or venison), cut into bite size pieces
Sweet Acorns (enough to make 3/4 cup of acorn flour)
Salt
Cook beef in about 1 quart of water. Let it simmer for about 3 hours or until meat is well done. Salt to taste. Shell acorns and grind them into very fine flour until you have approximately 3/4 cup of flour. Strain the broth from the meat (it will be used later). Shred the meat and, placing it in a wooden bowl, mix it with the acorn flour. (Note: metal utensils or bowl will discolor the flour) Pour hot broth over the mixture and stir. It is now ready to serve in individual bowls. Usually served with fry bread.
1 ear dried blue
and white or other corn, removed from the cob
7 cups water
1 (2"x1") strip fat back, sliced
5 oz. dried beef
1/8 teaspoon fresh ground pepper
1. Soak the corn in 2 cups water for 48 hours.
2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer, covered, for about 3 hours and 50 minutes or until the corn is tender but not soft.
3. Mix in the dried beef and pepper, and simmer, stirring, for 10 minutes more. Serve hot.
1 Green bell
pepper, diced
3 Tbsp. Oil
1/2 average sized cucumber, diced
10 shallots, diced
16 oz. package frozen green peas
16 oz. package frozen corn
16 oz. can Cooked tomatoes, crushed
1 cup Mashed Jerusalem artichokes
Salt & Pepper
You can substitute regular potatoes and grilled bannock for the Jerusalem artichokes.
Fry the pepper, cucumber and shallots in the oil until tender. Add the peas, corn, tomatoes, and mashed artichokes. Season to taste and heat, stirring well, until everything is cooked.
Venison
and Wild Rice Stew3 1/2 pounds
shoulder of venison, cut into 2" cubes
2 teaspoons salt
1/8 teaspoon freshly ground pepper
2 quarts water
2 yellow onions, peeled and quartered
1 1/2 cups wild rice, washed in cold water
Place the venison, water, and onions in a large, heavy kettle and simmer uncovered for 3 hours or until venison is tender. Mix in the salt, pepper, and wild rice. Cover and simmer for 20 minutes more. Stir, then simmer uncovered for an additional 20 minutes more, or until rice is tender and most of the liquid is absorbed.
1 can whole
kernel corn
1 small package black walnuts
1/2 teaspoon black walnut flavoring
2 tablespoons butter or margarine
Empty a can of corn packed in water (not creamed corn) into a pot. Add sufficient water and heat, also adding a small package of black walnuts. Then add about 1/2 teaspoon of black walnut flavoring which is available in grocery stores. Heat with 2 tablespoons butter and serve.
6 strips bacon
cut into pieces
1/8 teaspoon pepper
1/2 teaspoon salt
2 pounds drained hominy
2 scallions (green onions) sliced thin, including tops
Fry the bacon in a large, heavy skillet until brown and crisp. Stir in hominy and salt. Keep stirring for 5 minutes. Add pepper and scallions, stirring constantly for another 5 minutes.
4 large sweet
potatoes
3 eggs
1-1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon cooking oil
Parboil the potatoes until tender; peel and mash them. Mix in the eggs, salt and pepper. Heat the oil on a large griddle until a drop of water sizzles; drop the potato "batter" from a large spoon, and brown on both sides. As you turn the pancakes, flatten them out with a spatula slightly. Add more oil to the griddle as needed. This recipe will make about 15 cakes 3" in diameter. Serve hot with butter and, if you like, honey.
