Caribou Mincemeat Pie Recipe

2 c Apple cider

1 c Raisins

1/2 c Dried currants

1 1/2 c Apples; peeled and chopped

1/4 lb Ground caribou meat

1 ts Ground cinnamon

1 ts Ground cloves

1 ts Ground ginger

1/2 ts Ground nutmeg

1/4 ts Ground allspice

1/4 c Brandy or dark rum

1 Pastry recipe

In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally. Add apples, caribou, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Add water as necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to room temperature, add the liquor and let sit at least overnight before making pies. Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned or frozen. If frozen, thaw mincemeat before making pie. Prepare pastry and refrigerate until ready to use-at least 30 minutes. Heat oven to 350'F. Divide pastry; roll out bottom crust and roll out and cut strips for a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips one at a time across mincemeat to create a woven grid. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting. Serve with a scoop of vanilla ice cream on the side.

Caribou Empanadas Recipe

1 pound caribou, ground

1/4 cup butter

2 lg onions, chopped

1/2 cup olives, chopped

1/2 cup celery, chopped

2 each jalapeno peppers, chopped

1 salt, to taste

1 pepper, to taste

2 tablespoon vinegar

1 sm can tomato sauce

2 tablespoon worcestershire sauce

1 each recipe pie crust pastry

In a large skillet, melt butter, and brown meat. Add other ingredients and simmer about 20 min. Remove from the stove and chill. Make your favorite pie pastry, cut in circles about the size of a cup. Place the meat mixture in center and fold over, pricking with fork. Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.

Caribou Burgers Recipe

1 lb Ground caribou

4 oz Ground pork

Salt Fresh ground black pepper 1/2 md Onion; chopped

Bread crumbs or other -cereal optional Your favorite burger spices, -herbs and condiments -to taste 1 Egg; to bind the ingreds

Because caribou has so little fat, you'll need to add some pork for a juicy burger. Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments.

Boiled Speckled Trout Recipe

4 ea Speckled trout, cleaned

1 x Water, boiling

1 x Onion tops

1 x Thyme

1 x Bay leaf

10 ea Cloves

24 ea Allspice, mashed fine

1 ea Lemon peel, small piece

1 ea Red pepper pod

Clean and wash fish thoroughly, score with an "S" on back, wrap twine around the body of the fish to secure it, but never tie in a cloth. To the boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in carefully so as to avoid breaking (verbatim in old recipe). Let cook another 10 minutes and remove from water. Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce

Barbecued Venison Ribs Recipe

2 1/2 c Water

3 c Ketchup

1 tb White vinegar

1/4 c Lemon juice

1/2 c Worcestershire sauce

1/2 c 100% Wisconsin maple syrup

1/2 c Brown sugar

2 md Onions,diced

2 tb Chili powder

1/2 ts Salt

6 lb Venison ribs with some loin

Meat attached Freshly ground black pepper To taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup.

Caribou Meat Pie Recipe

1 1/2 lb Ground Caribou or

1 1/2 lb Stewing meat; coarsely diced

1 md Onion, chopped

1 cl Garlic, minced

3 tb Oil

2 c Water

2 tb Worcestershire sauce

1 ts Marjoram

1 ts Thyme

1 ts Celery seed

1 ts Salt

1/2 ts Pepper

1 Bay leaf

1 lb Diced potatoes

1 Diced carrot

2 tb Flour

1/2 c Green peas

Pie crust Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside. Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.

Caribou Curry Recipe

1 lb Caribou meat

1 lg Onion, chopped

1 Inch ginger root;

-finely chopped 2 cl Garlic, minced

1 ts Pepper to taste

1 ts Cumin powder

1 ts Tumeric

1/2 ts Salt or to taste

2 tb Mustard oil

1/2 c Water or broth

Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.