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.

Broiled Swordfish Mirabeau Recipe

4 ea Swordfish steaks, 1-1/4"

2 tb Butter

1 tb Anchovy paste

1/2 c Olive oil

1 ea Lemon

4 ea Anchovy fillets

Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler.

Bluefish Rolls Recipe

2 lb Bluefish fillet 12" long

1 c Wine, white

3/4 t Salt

1/2 t Lemon pepper

1 t Oregano

1/2 c Parsley, chopped

1/2 c Almonds, crushed

12 ea Cherry tomatoes

3 c Noodles, cooked

1/4 c Parsley, finely chopped

1/4 c Romano cheese

1 T Olive oil

1 x Lemon pepper, pinch

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheese, oil and pepper. Place fish rolls on noodles and serve.

Baked Catfish And Pecans Recipe

Ingredients and Instructions

2 lb Catfish fillets

1 t Salt

1 c All-purpose flour

1/4 t Red pepper

1 t Lemon rind, grated

1/2 c Butter

1/4 c Pecans, chopped

1 T Lemon juice

1 T Worcestershire sauce

Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 C butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12X8X2 baking dish. Sprinkle pecan butter sauce over fillets.

Sprinkle with additional chopped pecans if desires. Bake uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.

Jalapeno Grilled Chicken Recipe

1 ea Chicken, broiler/fryer,

-- quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender.

Jamaican Hamburgers Recipe

2 tb Butter

1 sm Onion, chopped

1/4 ts Cayenne pepper

1/4 ts Allspice

1/2 lb Lean ground beef

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Curry powder

1/2 ts Dried thyme

1/4 c Bread crumbs

1 Beaten egg

Mix all ingredients together and form into 2 large patties. Grill or broil 5-7 minutes per side

Jeff's Barbecue Sauce Recipe

1/4 c Bacon drippings or margarine

1 c Ketchup

1/2 c Molasses

2 tb Worcestershire Sauce

1/4 c Wine vinegar

2 c Water

2 tb Chili Powder

1 ts Dry mustard

1/2 ts Salt

1/2 ts Cayenne Pepper or Red Pepper

1/2 ts Garlic Powder

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more. When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks.

Jeff's Favorite Barbecue Brisket Recipe

6 lb Beef brisket

Smoker for cooking 10 lb Charcoal

1/4 lb Mesquite wood

Basting sauce Barbecue sauce This is a perfect way to spend a day, and makes a meal fit for a king! It really takes a smoker to make this successfully, but creative folks can use whatever's handy. Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue. If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like! (No Salt, though) Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so. Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn't necessary to keep a heavy smoke at all times, just 1/2 of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker. While cooking, it is essential to baste often with the basting sauce. Usually every 10 minutes or even less will ensure a juicy and delicious brisket. If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That's especially true with meats cooked over long periods of time. Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. Enjoy!

Jim's Teriyaki Marinade And Bbq Sauce Recipe

1 c Soy Sauce

1 c Water

2 tb Vinegar

2 tb Brown Sugar

1 ts Dry Mustard

1/2 ts Powdered Ginger

1/2 ts Garlic Powder

1 ts Hot Pepper Sauce, opt'l

2 tb Corn Starch

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Joey's Grilled Hamburger Supreme Recipe

1 lb Ground Round

1/2 ts Salt

1/2 ts White pepper

1/2 ts Garlic powder

3 tb Cajun Power Garlic Sauce

1 tb Worcestershire Sauce

1/2 ts Black Pepper

4 tb Italian Bread Crumbs

1 ts Old Bay Seasoning

1 cn Mushrooms

4 tb BUTTER

1/2 ts Onion Powder

Saute mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4"); 5 inches in diameter as they will shrink and get "thicker" after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger.

Barbecue Sauce Recipe

1/4 c Ketchup

1 c Tomato juice

1/4 c Vinegar

1/2 c Water

2 ts Worcestershire sauce

1/4 ts Chili powder

1/4 ts Garlic salt

1 ts Paprika

1/8 ts Ground cayenne pepper

1 ts Dry mustard

1 ts Salt

2 ts Brown sugar

1/2 c Chopped onion

Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs.

Juicy Florida Barbecue Sauce Recipe

24 oz Bottle Ketchup

1 lb Dark Brown Sugar

1/2 tb Prepared Mustard

1 tb Black Pepper

1/2 c Onion Juice

3/4 c Fl. Orange Juice

3/4 c Pineapple Juice

3/4 c Mango Juice

4 tb Corn Starch

Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts

Kansas City Barbeque Sauce Recipe

1 ts Salt

3 c Canned beef broth

1/4 c White vinegar

1/2 c Worchestershire sauce

1 c Tomato paste

1/2 c Brown sugar

1/2 c Honey

1 tb Chili powder

3 tb Paprika

1 tb Sage

1 1/2 ts Cayenne pepper

1 ts Tumeric

3 cl Garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours

Kasha Burgers Recipe

1 cup buckwheat groats -- (kashe)

2 small onions -- chopped

1/2 pound mushrooms -- chopped

1 tablespoon parsley -- chopped

3 egg whites

1/2 teaspoon salt

1/4 teaspoon pepper

Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape into burgers and brown in Pammed skillet or griddle.