RECIPES

We have added a few of our favorite recipes for you to enjoy.  If you would like to submit one or more of your own, please email them to us with your name and location.

Salami

2 lbs ground meat
1/4 teasp. salt
1/4 teasp. pepper
1/4 teasp. peppercorn
1 Tlbsp. mustard seed
1/8 teasp. garlic powder
2 Tlbsp. Mortons tender quick
1 scant Tlbsp. liquid smoke
Mix spices with 3/4 cup hot water and pour over meat in mixing bowl.  Mix well with hands and make into rolls.  Roll each roll in plastic wrap and line up on a cookie sheet.  Refrigerate for 24 hours.  Unwrap and place on deep cookie sheet with spaces between each roll.  Bake for 1 hour at 350 degrees.  Wrap in tinfoil while still warm.  Can be refrigerated or frozen.  Makes great Christmas gifts tied with colored yarn.
Save drippings and add water, sliced potatoes and onions.  When cooked, add chunks of salami, heat and serve.

Corned Beef
(venison style)

3/4 Cup brown sugar
1/3-1/2 box mixed pickling spice
1 1/2 cups Mortons tender quick
1 Gal. water
Boil together and cool.  Pour over well-thawed raw meat.  (can use any cuts or raw scraps) Cover meat completely with brine.  Hold down with a plate and weighted fruitjar. Store at 40 degrees for 48 hours.  Remove meat from brine and rince all of the spices off before cooking.  Can be baked, pressure cooked or put in a crock pot.  Brine can be used a second time.  Cooked meat can be frozen.

Scrapple

Take leftover meat from a roast and bring to a boil in water. (about a cup of meat to a quart of water) Salt and pepper this broth. Gradually sift cornmeal into the boiling broth, continuously stirring.  Lower heat and continue adding the cornmeal until it leaves the sides of the pot and forms a ball.  Pour into a 9x12 cake pan and press down with a spatula or wet hands.  Cover and refrigerate.  When chilled well, scrapple can be sliced like bacon and fried crisp in bacon grease.  Place fried scrapple on paper towel, serve with salt, molasses or like the Germans with canned cherries and whip cream.  This recipe is one that needs hands on experience but is well worth the practice.  The wilder the deer meat, the better the flavor.
Fried Rabbit
Cut rabbit into small pieces and notch thick leg pieces with a knife.  Dip pieces in buttermilk or soured milk (1cup milk and 1 Tlbsp vinegar) and then coat with a mixture of flour, paprika, salt and pepper.  Double dipped is even better.  Fry in hot oil till browned on all sides and place in a baking dish.  Bake in 350 degree oven until tender and done.
Canned Carp
For 1 pint steak fish, pack in pint jars and do not add water. Mix together:
1/2 teasp. salt
1 teasp. vinegar
2 drops tobasco sauce
2 Tlbsp. tomato juice
1 teasp. A-1 sauce
Add this to each jar and seal.  Pressure can at 10lbs pressure for 90 minutes.  Use as you would canned salmon.

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