1 1/2 to 2 lbs of browned growned venison sausage.
HASH BROWNS

 2 pounds of frozen hash browns (thawed)

 1 stick of margarine

 1 cup of finely chopped onions,or(2 tablespoons of dried minced onion)

 8 ounces of shredded cheddar cheese

 1 can of cream of chicken soup

 1/2 teaspoon of garlic salt

 1 pint (2 cups) of sour cream

Melt margarine in large pot over low heat. Coat hash browns and venison sausage in melted
margarine. Add all ingredients. Mix and place in greased (use cooking
spray)
9'' by 13'' pan.

Bake for 1 to 1 and 1/2 hours (until golden brown and bubbly) at 350
degrees.
Uncovered.

Enjoy your venison hash brown casserole.
Mrs Frontier

Mushroom Recipe
From Outdoor Girl Anita


For all our Italian listeners and readers, they will know about the
giant puffball hunting that will be going on shortly in the woods.
For all those that would like to try something different...giant
puffballs only come one time a year in the fall!  Good eating if you
love mushrooms!  A stroll in the woods on a warm afternoon you just
might stumble across one of these treasures.  They are creamy white in
color, and can be the size of a football (but round) or larger.  I had
a family relative introduce me to this fine cuisine.  They should be
firm and not soft, white inside and not yellow.  They will have a soft
woodsy mushroom smell when cut.  There is a skin on them that needs to
be peeled off.  After peeling the puffball, then the puffball can be
sliced with a sharp serrated knife in to 1/2 inch to 1 inch slices.
dredge in egg and then seasoned flour or seasoned bread crumbs.  Fry
to golden brown in frying pan with oil.  Theses can then be put on a
hard roll with a slice of mozzarella cheese and some spaghetti sauce.
you could also put these fried slice in a 9 X 13 pan topped with
cheese and sauce and bake it and serve with side of spaghetti.

Season the flour with salt and pepper to taste, garlic powder, or any
seasoning that might fit your liking.

Puffball can be cubed, sauteed and mixed into spaghetti sauce for use
on any kind of pasta dish.

The average size puffball will serve 8 people generously!
Enjoy!


At the peak of harvest there will be an abundance of vegetables available and what to do
with that leftover ground venison from last season?

Stuffed Squash with Venison Meatloaf

Take 2 - 3 lbs of Ground Venison
add 1/4 cup applesauce
        2 TBLSP Worcestershire Sauce
        1/4 cup seasoned bread crumbs
        2 raw eggs

mix together in a bowl and set aside.

You can use zucchini, butternut, or spaghetti squash.

cut squash in half lengthwise
hollow out seeds
stuff with meatloaf venison
lay flat in deep pan
bake at 375 for 1 hour
during last 10 minutes remove from oven and cover with cheese of your choice
place in oven for the remaining 10 minutes until cheese is melted.

Enjoy Frontier Fred

ZUCCHINI CHEDDAR PARMESAN VENISON BAKE

3 or 4 Zucchini Depending in size

Large Jar of Pasta Sauce

1 Cup Parmesan Grated Cheese or

1 Cup Cheddar Cheese

1 Pound Venison  Ground

CUT ZUCCHINI IN LONG SLICES LIKE YOU WOULD DO FOR EGGPLANT

BROWN VENISON IN SKILLET DRAIN ANY FAT

IN A BAKING PAN POUR SMALL LAYER OF PASTA SAUCE IN BOTTOM

START LAYERING ZUCCHINI SLICES ON BOTTOM

SPRINKLE PARMESAN GRATED PARMESAN CHEESE ON TOP

NEXT SPRINKLE VENISON  MEAT

NEXT SPRINKLE CHEDDAR CHEESE

REPEAT FROM START SAUCE , ZUCCHINI, PARMESAN CHEESE, CHEDDAR CHEESE,

Bake at 375 for about 45 min

ENJOY   MRS. FRONTIER  DARLENE

Roasted Pheasant:

Use 1 whole pheasant skinless. Split bird in ½ and soak in cold water. 2 table spoons of salt
and 1 table spoon of soy and 1/4 cup of lemon juice for 6+ hours. Rinse off thoroughly and place in
a shallow pan. Add 2 sticks of melted butter, ½ cup of chicken broth. Lightly sprinkle the top of the
bird with lemon pepper seasoning, and lightly sprinkle with tarragon. It is important to go light on the
tarragon. Add 1 table spoon of soy sauce over the pheasant. Cover and bake at 375 for 1 hour.
Enjoy your roasted pheasant.
Frontier Fred

Venison Bacon Wraps
From Frontier Fred

Marinate venison stew meat in ½ cup of red wine, 4 table spoons of
worcestershire sause. 1 teaspoon of garlic powder and 1 teaspoon of
black pepper. Leave in marinate for at least 6 hours. Remove meat from
marinate, wrap each piece with a ½ strip of bacon and hold in place
with tooth pick. Place in the oven in a shallow pan. Cover, bake at
375 for 1 hour. Remove cover for the last 10 minutes. Place venison
wraps on a rack to let excess bacon grease drain off. Lightly sprinkle
venison wraps with seasoned  salt. Remember to remove toothpicks
before eating. Enjoy your Venison bacon wraps. Fronteir Fred

Snapping Turtle Soup
From Frontier Fred

Use 2 medium to large snapping turtles. Remove the meat from the 4
legs neck and part of the tail. Remove the leather skin from the meat.
Soak in cold salt water for a minimum of 1 hour. Then boil the meat in
a pot of water with a tea spoon of salt for 45 minutes. Drain water
off, place meat in a slow cooker. Add 2 large cans of chicken broth 2
cans of crushed tomatoes ½ cup of chopped onions 2 cups of diced
potatoes 2 chopped large carrots 2 chopped celery stalks and add 2
cans of chopped clams. Cook on low for 4 hours or until vegetables are
done. Add salt and pepper for taste. Enjoy your snapping turtle soup.

Cardoons in Wine
From Outdoor Girl Anita
2 tbs. olive oil
4 cloves of garlic, crushed
2 cups peeled, sliced immature (soft, flexible) burdock flower stalks (car dunes), parboiled in water 1 minute and drained; or 2 cups artichoke hearts, sliced
2 tsp. oregano
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste
3/4 cups stock or water
1 tbs. red wine
1. Sauté the garlic and burdock stalks in the olive oil 5 minutes.
2. Add the remaining ingredients and cook over medium heat, uncovered, stirring often, until all the liquid is absorbed or evaporated, about 5-10 minutes.
Serves 4-6
Preparation Time: 20 minute

Cardoon with Egg
Outdoor Girl Anita
Parboil burdock flower stalks, drain.
In an omelet pan over medium heat add 1 Table of butter, let melt.
Add parboiled burdock pieces 2-3 eggs beaten salt and pepper to taste.
Cook till egg is set remove from heat and place on plate top with gated Parmesan cheese!
(Hot sauce and you are ready to enjoy!)

Slow cooked BBQ venison
From Frontier Fred

Use 4 - 6 pounds of venison and remove all fat. Cut into cubes or small strips. Soak in cold water and Worcestershire sauce for at least 6 hours. Rinse off thoroughly. Place in a frying pan with butter or olive oil and brown the meat. Place venison in slow cooker with 2 cups of chopped onions and 2 cups of chopped peppers, frozen or fresh vegetable can be used. Add 3 cans of crushed tomatoes, 1 table spoon of brown sugar, 2 ½ packets of sloppy Joe seasoning and 2 table spoons of red hot. Cover slow cooker and place on high for 4 - 6 hours. If BBQ becomes too thick some water can be added. Serve over hard rolls.

Grilled Trout
From Frontier Fred

4 - 6 trout, 10 - 16 inches in length. Gut the trout only and do not remove bones. Be sure to remove all dark kidney matter at the back bone of the trout and wash thoroughly in cold water. Leaving the head on is optional. In a small pan melt ½ pound of butter, when melted add 4 tablespoons of lemon juice and mix thoroughly. Set aside for latter use. Place each trout on a sheet of foil and coat the inside of the trout with the butter lemon mix. Sprinkle both sides of the trout inside and out with lemon pepper seasoning. Wrap each fish individually in the foil. Grill on medium high 7 - 10 minutes each side. Enjoy your grilled trout.

Hardy Country Venison Lintel Soup
From Mrs. Frontier

1 to 2 pounds of Venison sausage or ground Venison sausage
3 to 4 chicken breast
2 to 3 large cans of chicken broth
one package of lintels
1 large package of frozen spinach
1 jar of salsa mild optional
In frying pan start with your venison sausage cut into small pieces and cook well if you are using ground Venison sausage roll in very small meat balls drain fat set aside.
Cut chicken breast into small pieces fry chicken breast pieces salt and pepper.
In a large saucepan add your chicken broth, chicken, Venison.
Bring to boil add frozen spinach and lentils about half you don’t have to use the whole bag of lintels I just try to guest depending on the amount of broth lintels will puff up, at the end of cooking and if the soup looks to thick you can always add more broth.
Slow down your cooking to medium heat or low steering so you lintels don’t burn on the bottom
Cook until lentils are tender add salsa
Serve and enjoy

Deep Fried Venison strips
From Frontier Fred

Use either back straps or steaks. Cut into strips. Perforate the meat
with a fork so that the marinate can be absorbed. Wash the meat then soak
in 1/4 cup of Worcestershire sauce. One cup of red wine (optional).
Water and lightly sprinkle with garlic salt. Leave marinate 6 hours +.
Prepare a batter mix. 2 cups of Jiffy baking mix 1/4 cup of Parmesan
cheese 1 table spoon of black pepper, and a ½ cup of season bread
crumbs. Place in a shaker bag for later use. Prepare a deep fryer, first
choice is to use olive oil. Second choice would be vegetable oil. Heat to a
boil,
remove pieces of venison from marinate. Place 4 to 5 in shaker bag and
shake thoroughly so that everything is coated. Deep fry for 6 to 7 minutes.
Drain oil off thoroughly.

Mountain Man Breakfast
From Outdoor Girl Anita

Serves many hungry hunters before the morning outing.

In a dutch oven...(or 9X13 pan)

Brown 2 lbs venison sausage Breakfast or another flavor. Brown in dutch oven or in pan on stove if using
9X13 pan in oven.

Add 1 large onion chopped

2 green or red peppers chopped

Add 4-6 boiled potatoes cubed (depending on size)(Home fry style)Brown potatoes slightly.  (if using
(9X13 transfer to pan now) If using dutch oven leave in.

Add 1 dozen beaten eggs on top of meat, onion, pepper and potato mixture.

Place top on dutch oven and place coal underneath and on lid.  For the dutch oven pros out there you will
know what to do!  For the oven masters. Place in oven at 350 for about 45 minutes.

Last five minutes remove lid from dutch oven and spread shredded cheese of your choice on top (goes
great with pepper jack!)Replace lid and cook for 5 minutes more until cheese is melted!

Break out the Frank's Hot sauce!
Small Game in a Pouch - Recipe for squirrel and Rabbit
From Outdoor Girl Anita

Can be cooked in the oven at 375 for 1 hr or in a pit of charcoal in the outdoors (best part clean up is a breeze!)
Two Squirrels or Two Rabbits-cleaned. Can be cut up in quarters.
Place in foil bag, can make foil pouch by folding large heavy duty foil into pouch seal edges by rolling up.  Place game in pouch, place two small onions quartered, 8-10 small red potatoes and small carrots in foil with game.  Drizzle (2 tablespoons)olive oil over contents.
Season with fresh ground pepper and sea salt to taste.  julienne/sliver 7 cloves of garlic and spread on top. Add sprig of rosemary or crush 1/2 teaspoon of dried rosemary on top.
Last take the juice of one fresh lemon and pour or the top (You can put the lemon halves in the bag for extra flavor!)
Seal the pouch and put on bed of charcoal in a pit or on the grill rack. Or cook in the oven.  Serve from bag.  Be careful of the steam coming out of the bag when opening.

Stuffed Salmon
From Frontier Fred

Soak one whole salmon 4 to 6 pieces. Cut to equal size in cold water and lemon juice for 6 hours +. Now you need to prepare a paste. Take one cup of butter melted, add two table spoons of lemon juice and four tablespoons of mayonnaise. Mix firmly and keep in a bowl for later use.  Rinse off salmon and lay each piece on aluminum foil large enough to wrap  the whole fish. Cover
the fish with chopped imitation crab meat and thin sliced scallops. Now generously cover with the paste and place another piece of fish on top of it. Sprinkle both sides of the fish with lemon pepper garlic seasoning. Wrap very firmly with the aluminum foil.
Lay each in a pan bake at 375 for one hour. Remember the important thing is to generously apply the paste to the fish and keep wrapped very tightly so that the fish will be moist. Salmon can be substituted for large piece of trout. Enjoy your stuffed salmon.

Cook Your Canada Goose
From Frontier Fred

Use two to three goose breasts. Remove bone and cut into strips. Wash in cold water then let it soak in cold water and two table
spoons of soy sauce for 1+ hours. Then remove and rinse with cold water.
Place meat in a bowl with two cups of water, 1/4 cup of Worcestershire sauce, two tablespoons of lemon juice and a sprinkle of
some garlic salt. Lightly perforate the meat with a fork so that the marinade can be absorbed.
Let soak for six hours. Then grill two a medium texture. Enjoy your Canada Goose.

Roasted Squirrel
From Frontier Fred

The most over looked delicious game animal in the woods is the grey squirrel.
Take 4 to 6 squirrels cleaned and let soak in cold water with a tea spoon of salt and two tea spoons of soy sauce for 6 hours +.
Remove and rinse off, place squirrels in a pan of water and parboil for 15 to 20 minutes. Drain excess water off, place squirrels in a deep pan with two chopped onions, two chopped carrots, half a cup of white wine, half a cup of water, one tea spoon of soy sauce and lightly sprinkle with dried Tarragon.
Cover pan and bake and 375 for 45 minutes.

Venison Shoulder Roast
From Frontier Fred

Most shoulders are used for ground or stew, but this is a tastier recipe for venison front shoulders.

Thoroughly wash off front shoulder and remove as much fat as possible. Place shoulder in a shallow roasting pan. Use a
marinate needle to inject the roast in 4 different locations with Worcestershire sauce. Now cut 5 to 6 small slit's in the roast.
Stuff with chopped garlic. Lightly base the top of the roast with olive oil and lightly sprinkle black pepper and rosemary on
top of the roast. Surround the roast with potatoes and carrots. One chopped onion is optional. Add 1 small can of beef
broth. Cover, bake in the oven at 375 for an 1 ½ hours. Enjoy your shoulder


Corned  Venison
From Frontier Fred

1 Venison  4-6 Pounds
5 tablespoons Morton tender Quick mix
2 Tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground bay leaves
1 teaspoon ground allspice
½ teaspoon garlic powder

Trim surface fat from venison. In a small bowl, mix Morton Tender Quick mix, and remaining ingredients and spices. Rub mixture into all sides of venison. Place venison into plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.  Place venison in Dutch oven. Add water to cover. Bring to a broil; reduce
heat. Simmer until tender about 3 - 4 hours.


Want to Be Irish Venison Stew!
From Outdoor Girl Anita

1/2 lb Bacon
2 lb Venison steak cubed
4 Tb Flour
6 c beef stock
1 Lg tomato, chopped
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, in 1" cubes medium size
1 large onion chopped
1 Tb chopped parsley
1 c green peas
Salt and pepper to taste

Cut bacon into 1" pieces and sauté in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2
or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring
several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as
necessary. Add all the other ingredients.  Great with biscuits or cornbread!

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES
From Outdoor Girl Anita

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add
Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce
thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season with sauce salt and pepper. Set aside.
Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat.
Working in batches, add venison to skillet and cook until desired, about 2 minutes per side for medium-rare.

Divide sauce among 4 plates. Place 2 venison medallions atop sauce on
each plate.

Bon Appétit
May 1996
Restaurant: Crookedwood House; Mullingar, Ireland