Recipe - squirrel stew

Makes 2 servings

2 squirrels
2c water
2 cubes chicken bullion

2 carrots
2 stalks celery
1 potato
1 can diced tomatos


Put the squirrel, water, and bullion in the pressure cooker and put on high heat.
When the cooker gets up to temp, reduce heat to medium and set timer for 20 min.
Peel and chop the carrots, potato, and celery.
When the timer is done, take the pot to the sink and run cool water to release the pressure.
Remove the squirrel and place in a colander.
Rinse with water until it's cool enough to handle.
Pull the meat off the bones and put back in the pot along with everything else.
Put pressure cooker on high heat.
When the cooker gets up to temp, reduce heat to medium and set timer for 15 min.
When the timer is done, take the pot to the sink and run cool water to release the pressure.

Recipe - Squirrel and dumplings

Makes two servings

2 squirrel
4c water
4 cubes chicken bullion

2 carrots
2 stalks celery

1 egg
1/3c milk
1c flour
1ts montreal chicken seasoning
1ts baking soda
1ts baking powder

Put the squirrel, water, and bullion in the pressure cooker and put on high heat.
When the cooker gets up to temp, reduce heat to medium and set timer for 20 min.
Peel and chop the carrots and celery.
Mix the dumpling ingredients together and roll flat on a floured surface.
Cut into 1/2" cubes with a pizza slicer.
When the timer is done, take the pot to the sink and run cool water to release the pressure.
Remove the squirrel and place in a colander.
Rinse with water until it's cool enough to handle.
Pull the meat off the bones and put back in the pot along with the carrots and celery.
Take back to the stove and get to a rolling boil.
Drop the dumplings in and stir.
Reduce heat to 1/3 for 15 minutes stirring occasionally.

Recipe - Stuffed Backstrap

 Take a backstrap and cut it almost all the way through the side like a hotdog bun. Pound out the meat a little to make it more of a uniform thickness. Place cream cheese and jalapenos in the middle and fold back over. Sprinkle some seasoning on the meat and top it with bacon. Roast in the oven at 350 for about 30 min or until the internal temp is 140. Turn the broiler on low to crisp up the bacon for about 10 minutes and pull out of the oven when the internal temp reaches 160.
 

 

 

  

Bacon Wrapped Deer

Ingredients:

-       Deer meat cut into chunks similar to kabob size

-       Brown sugar

-       Garlic powder

-       Seasoned salt

-       Bacon

Preparation:

I don’t really measure the ingredients when I make these and they will vary depending on how much you are making.  I usually use about a pound of deer meat.  Put about (2) cups of brown sugar in a small to medium size bowl.  Add a thin layer of garlic powder to the brown sugar.  Add a little bit of seasoned salt.  Mix the brown sugar, garlic powder, and seasoned salt.  Batter the deer chunks in the brown sugar mixture, wrap it with half a piece of bacon, and stick a toothpick through it to hold it together.  You can grill or bake these until the deer meat is done.  I prefer to grill them.

This is a good recipe to introduce friends and family to deer meat with.  This is my favorite deer dish and a lot of people who think they don’t like deer meat will probably like this.

Recipe - Spices

I measure my seasoning ingredients in parts so I can use small batches for dinner or make bulk mixes for back stock. We recently discovered that parmesan cheese lids fit on mason jars, so that is how we are going to store them. The spices we don't use much of (or are too difficult to make) we just buy. We go through a ton of chili and tacos, so it's nice to have the ingredients on hand.

CAJUN SEASONING - steak, jerky, burgers
1 cayenne
2 garlic powder
2 onion powder
4 pepper
4 salt

JERKY SEASONING- 2ts per lb
1 CAJUN
1 tender quick

CHILI SEASONING- 3tb per lb
1 onion powder
1 cumin
1 garlic powder
1 cayenne
2 oregano
6 paprika

TACO SEASONING- 3tb per lb
1 ground pepper
1 oregano
1 paprika
3 garlic powder
3 onion powder
12 salt
12 chili powder
12 cumin

Recipe - Fish Tacos

Frying fish for more than 4 people gets to be a bit of an ordeal, frying for an hour. We tried fish tacos one time and loved it. You can make enough food for 2 or 20 in about 15 minutes.

Fish
Place fish fillets on a baking sheet and sprinkle with seasoning. (Pick one: Tony's, lemon pepper, taco seasoning.) Bake at 450 degrees for 6 minutes.

Sauce
Add equal parts mayo and sour cream to a bowl. Add a few teaspoons of lime juice and some cilantro. Fresh cilantro is best, but it only lasts a couple weeks in the garden. I pick it all at once, blend it together with olive oil, and freeze it in ice cube trays so I can use it year round.

Shell
Tortillas or taco shells will do well for the quick meals, but if there is time fry bread tastes pretty good. Mix 3c flour, 1/2ts salt, 3ts baking powder, 1c milk. Press it flat and fry it in shortening.

Assembly
Option 1 - Spread the sauce on the tortilla. Add fish. Add cabbage.
Option 2 - Mix the fish, cabbage, and sauce together like potato salad for a more even distribution.

Recipe - Trout Jerky

Fillet and de-bone trout leaving skin on.
Cut lengthwise into 1/2" strips and place in zip-lock bag.
Add 1tb worcestershire, 1tb soy, 1ts smoke (per lb) and let sit for 1 hr.
The fish soaks up the marinade much quicker than red meats.
Place on the dehydrator and dust with seasoning.
Run dehydrator at 160 degrees for 3 hrs.