OREGON HUNTER'S ASSOCIATION
Hoodview Chapter News
The Last Bite Have you got a favorite wild game recipe or camp meal? If so please send them along and we will publish some of them every month in "The Last Bite"
Wild Game Meat Marinade
1 Cup Lite Soy Sauce (too salty if not lite)
1 Bunch Green Onions (chopped)
1 Tbs Cooking Oil
2 Tbs Brown Sugar
*5 Cloves Garlic
2 Tbs Browned Sesame Seeds
** 1 Tbs Asian Chiles (to taste)
* you can use bottled chopped or minced garlic
**you can substitute 1 jalepeno or I have used 1 tsp of crushed red peppers or to taste. Marinade meat 24 to 48 hours or longer if really strong meat. I throw it on the BBQ.
Craig Hoffman
Grilled Bourbon Butter Venison Steak
This is a simple but good recipe for venison steak. The Bourbon Butter Baste puts a nice glaze on the meat to seal in the juices and gives it a smoky flavor.
Bourbon Butter Baste for 1 Lb. Venison Steak
1 Tbs. Melted Butter
1 Tsp. Kentucky Bourbon
1 Tsp. Brown Sugar
Dash of Garlic Powder
Dash of Paprika
Mix ingredients together and brush baste onto the side of the meat to be grilled. Do not baste on other side of meat until ready to turn it. Cook to your desired doneness over medium heat.
OHA Member Kathy Forster
High Energy Snack Bars
3/4 Cup Butter or Shortening
1/4 Cup Brown Sugar
1/4 Cup Honey
1/2 Cup Molasses
2 eggs
1 Cup Multi Grain Quick Cooking Cereal
1/2 Cup Coconut
2 1/2 Cups Flour
1 Tsp. Baking Powder
1/2 Tsp. Cinnamon
1/4 Tsp. Allspice
1/4 Tsp. Cloves
1/4 Tsp. Salt
Cream butter and sugar and then blend in honey, molasses and eggs. Add remaining ingredients and mix thoroughly. Drop by Tablespoonful onto an ungreased cookie sheet and bake at 375 degrees for 12 to 15 minutes. Makes an excellent energy booster on long fall hunts or summertime scouting trips.
Rick Williams
Camp Corn Fritters
1/2 Cup Sifted Flour
3/4 Tsp. Baking Powder
1/4 Tsp. Salt
2 Tsp. Sugar
1 Egg
1/4 Cup Milk
1 Tbs. Cooking Oil
1 Cup Fresh or Canned Whole Kernel Corn
Combine dry ingredients and mix well, then combine remaining ingredients and stir into dry mixture. Heat oil in a large skillet (about 1/8" deep) at medium-high heat. Drop dough mixture by tablespoonfuls into the oil and fry until golden brown. Serve with butter and jam, jelly, syrup, or molasses for a great anytime camp snack. These also make an excellent trail snack so fry up a bunch for your daypack too!
Rick Williams
Burger & Cream Cheese Casserole
1 - 1 1/2 Lbs. Elk, Deer or Beef Burger
1 Chopped Onion
Sliced Fresh Mushrooms (Optional)
1 Can Cream of Mushroom Soup
8 Oz Cream Cheese, Softened
1/4 Cup Milk
1/4 Cup Catsup
1 Can Biscuits (or biscuits made from a mix or scratch)
Preheat oven to 375. Brown burger and onions in a large skillet. Add the rest of ingredients (except biscuits) and stir until cream cheese is melted. Pour into a large casserole and bake for 10 minutes. Remove from oven and arrange biscuits on top. Return to oven and bake for 15 - 20 minutes or until biscuits are done.
Variations -
Use other kinds of cream soup for different flavors.
Layer tater tots on top instead of biscuits.
Anna Warren
PAN SEARED VENISON
TENDERLOIN OR BACKSTRAP
This is the easiest, fastest and the most delicious way to prepare the best cut of Elk or Deer. You can use either a whole deer tenderloin cut in half or backstrap fillets butterflyed. The best thickness is about 1½ inches but 1 inch will work fine too. I recommend that you have all side dishes about finished for serving since cooking time here is only about 10 min.
Ingredients
2 Tbs Bacon Grease
2 Venison Fillets
1 Tbs Montreal Steak Seasoning or Similar
1/4 Cup Dry Red Wine
1 Tbs Your Favorite Steak Sauce
Before starting side dishes lay the fillets on a plate and sprinkle with steak seasoning on both sides and let them warm up to room temperature. This step is very important to assure best results. When you and the fillets are ready melt the bacon grease in a heavy cast iron skillet over medium high heat until it just starts to smoke a little. Carefully lay the steaks in the grease (Careful of splattering). Sear for one minute then flip them over and let them cook for about 4 minutes. You want to keep the pan very hot but don’t let it smoke real heavy. Flip the steaks over again and cook for another 4 minutes. The best venison is cooked medium rare to medium. Well-done steaks with no pink left in the middle will taste gamey and be tough and dry. Push on the steak with your finger if it feels the same as pushing your cheek it’s rare if it’s like pushing on the end of your nose it’s medium. NEVER cut the steak to check it, it will leak out all the juices. When the steak feels right remove them to a warm plate with tongs (remember, no poking) and let them rest 5 minutes or so while you prepare the sauce leaving the pan on medium heat. Letting them rest allows the juices to reabsorb into the meat fibers. If you slice them right away the juices will leak out. Quickly mix the steak sauce with the red wine then pour in the hot pan to deglaze it. Stir around loosening all the stuff stuck to the pan and cook until its reduced about half and remove from heat. Place steak on serving plate with side dishes, baked potato, steamed green beans or corn and garlic bread, then pour sauce on steak and serve. Enjoy!
Gerry Rondo
Steak & Pepper Rice Skillet
1 1/2 Lbs. Elk, Venison, or Beef Round Steak
1 Tbs. Cooking Oil
1 Cup Onion (Diced)
1 Cup Instant Rice
1 Can Beef Broth (10 Oz.)
Water
2 Tbs. Soy or Teriyaki Sauce
2 Green Peppers (Coarsely Chopped)
Prepare meat by slicing into thin strips. Using a 10 to 12-inch skillet, heat oil and brown meat. Add onion, rice, beef broth, 1 can water and soy or teriyaki sauce to beef and stir. Bring to a boil, reduce heat, cover and simmer over low heat until liquid is absorbed, about 25 minutes. Serve immediately with biscuits or French bread. Yum!
Rick Williams
Mexican Meatballs in Sauce
Meatballs
1 1/2 Lbs. Ground Venison, Elk, or Beef
6 Tbs. Corn Meal
1 Egg
1 Medium Onion (Chopped)
1 Medium Clove Garlic (Minced)
2 Tsp. Curry Powder
Combine all ingredients and form into small balls - About 1 1/2" Diameter and set aside.
Sauce
2 Tbs. Butter
1 Medium Onion (Chopped)
1 Green Pepper (Chopped)
1/4 Tsp. Chile Powder (More if desired)
1 Qt. V8 or Tomato Juice
In a large saucepan cook onion and green pepper in melted butter until lightly browned. Add juice and season to taste with Chile powder and salt & pepper if desired. Simmer for about ten minutes then add meatballs to pan. Cook meatballs for another 10 minutes or so in sauce turning frequently. Serve over a bed of wild rice with your favorite vegetable and beverage.
Bob Clisby
Venison Stroganoff
2 Lbs. Venison (Trimmed and cut into 1/4" strips)
1/2 Cup Flour
1 Tsp. Salt
1/4 Tsp. Black Pepper
1/2 Tsp. Seasoning Salt
4 Tbs. Bacon Drippings
2 Medium Onions (Preferably Sweets)
4 Cloves Garlic (Minced)
1/2 Lb. Fresh Mushrooms (Sliced)
3 Tbs. Parsley (Chopped)
2 Green Peppers (Diced)
2 Cups Beef Broth
2 Tbs. Worcestershire Sauce
1/2 Tsp. Tabasco
2 Cups Sour Cream
Egg Noodles
Combine flour and seasonings and roll prepared venison in mixture. Heat bacon drippings in a large skillet, when hot add garlic and venison strips and brown on all sides. Next add onions, mushrooms and green peppers and simmer a few minutes. When onions are translucent add broth, Worcestershire and Tabasco then bring mixture to a boil stirring frequently. Reduce heat, cover and simmer about 20 minutes or until peppers are tender. Stir in sour cream and heat at low simmer (do not boil) until mixture thickens and serve over egg noodles. Garnish with chopped parsley and serve with your favorite vegetable and hot French bread. Serves 6 hungry hunters!
Rick Williams
Crock Pot Grouse
3 Grouse Breasts Cut Into 1" cubes
Flour seasoned with Garlic Powder and Pepper
Butter2 Peeled Carrots (Chopped)
3 Celery Stalks (Diced)
1 Green Pepper (Diced)Gravy
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Package Dry Onion Soup Mix
1/2 Tsp. Oregano
Salt & PepperRoll Grouse pieces in seasoned flour and brown in butter. Put vegetables in crock pot and place browned meat on top of vegetables. Mix soups and oregano together to make the gravy then pour over vegetables and meat in crock pot. Cook on low setting for 8 hours stirring occasionally - Salt & pepper to taste. Serve over a bed of wild rice with garlic bread and tossed salad on the side and enjoy! Serves four.
Rick Williams
Soy Ginger Glazed Salmon
For Glaze
1 cup soy sauce
3/4 cup brown sugar
2 teaspoons fresh grated ginger root
2 tablespoons Sherry or Mirin wineBring all ingredients to a boil in sauce pan, stirring untill sugar is disolved and allow glaze to cool to room temp.
Season salmon fillets with salt and pepper, then marinate in glaze for 15 to 30 minutes. Bake in 350 degree oven till done, about 15 to 20 minutes. Serve with white rice and pickled ginger slices.
Craig Schirle
Brown Sugar Broiled Salmon
1 - 2 Lbs. Salmon Fillets
4 Tablespoons Brown Sugar
4 Tablespoons Butter (Melted)
1/2 Teaspoon Ground Garlic
Salt & PepperRinse salmon with cold water and pat dry. Cut fillet into serving size pieces and place onto a greased broiler pan skin side down. With fingers, rub brown sugar evenly over salmon pieces then season with salt & pepper. Combine melted butter & garlic and baste salmon with mixture. Broil salmon 4-6 inches from heat allowing 10-12 minutes per inch of thickness at the thickest part of the fillet or until flesh flakes easily when tested with a fork. Baste with remaining butter/garlic mixture halfway through the cooking process. As it cooks the salmon will turn an attractive golden brown, but be sure not to let it burn!
Rick Williams
The "Soon To Be Famous" White River Field Greens Salad
Fresh Assorted Field Greens ~ Raspberry Vinaigrette
Spiced Pecans ~ Crumbled Gorgonzola CheeseSpiced Pecans
4 Cups Pecans
1/4 Cup Butter
2 Tablespoons Olive Oil
2 Tablespoons Worchester Sauce
1 Teaspoon Tabasco
1 1/2 Teaspoon Cumin Powder
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 1/2 Tablespoon Brown Sugar
1 1/2 Tablespoon Chili PowderMix all ingredients together in sauce pan. Heat over medium heat while stirring well until infused. Pour over nuts and stir well to coat. Place nuts on cookie tray and bake at 350 degrees for 15 to 17 minutes. Remove from oven and salt liberally with course ground Kosher salt while still hot. Set aside to cool. These will keep for months in the freezer.
Vinaigrette
1/8 cup sugar
1/8 cup raspberry jam with seeds
1/4 cup apple cider vinegar
1/2 cup light canola oil
Mix ingredients in jar with lid and shake hard to mix wellTo build salad, place greens, a handful of nuts and a handful of the cheese in a salad bowl. Drizzle vinaigrette over salad, toss gently. Be careful not to over dress the salad,
a light coating is all that is needed. Enjoy!Craig Schirle
Hunters Game Chili
2 Lbs. Game Meat (Any kind cubed or ground)
3 - 14 1/2 oz Cans Dark Red Kidney Beans (Drained)
1 - 28 oz Can Rotella Sliced Tomatoes
1 - 6 oz Can Tomato Paste
1 Large Onion - Coarsely Chopped
1 Green Bell Pepper - Coarsely Chopped
1 Red Bell Pepper - Coarsely Chopped
3 Garlic Cloves - Chopped
3 Tbs. Chili Powder
1 Tsp. Cumin Powder
1 Tsp. Oregano
1/2 Tsp. Salt
1/2 Tsp. Tobasco Sauce
1/2 Tsp. Cayenne Pepper
5 Tbs. Cooking Oil
WaterHeat oil in a large skillet or Dutch oven and brown meat for 3 - 4 minutes. Add onion, peppers and garlic and sauté over medium heat for 4 - 5 more minutes. Add all of the remaining ingredients except for the beans. Turn the heat up to high and bring this mixture to a boil, then reduce heat, cover and simmer for 1 hour, stirring frequently. Next, add the beans and just enough water to cover them, then simmer an additional 30 minutes uncovered or until the beans are soft and the sauce has thickened.
Serve this in a bowl topped with chopped onions and grated pepper jack cheese. Add some fresh, hot cornbread muffins with butter and honey for a side dish and you will have a meal your friends will not soon forget! Serves 8 hungry hunters - Enjoy.
Rick Williams
Lemon Poached Sea Bass
8 Serving Sized Boneless Sea-Bass Fillets
1/2 Cup White Wine
1/2 Cup Flour
1 Tbs. Lemon Pepper Seasoning
4 Lemons
Olive Oil
Rice for 4 (Prepared)Dredge fillets in flour and lemon pepper seasoning and set aside. Squeeze the juice from the lemons and set aside, then Grate the lemon peels. Cover the bottom of a large skillet with the olive oil. Add 1/2 of the grated lemon peel and sauté on medium heat. Add the fillets to the skillet and cook for 3 minutes. Turn fish and add wine, lemon juice, and remaining lemon peel. Cover and cook for 3 to 4 minutes or until flesh flakes cleanly. Remove fillets from skillet and heat remaining sauce to thicken. Serve with your favorite green vegetable and use the sauce to cover the fillets and rice. This recipe serves a family of four and any white fish may be substituted for the Sea Bass.
Bob Clisby
Grilled Quail or Chukar
Twelve whole Quail, skinned or six halves of Chukar, skinned
Marinade:
2 cups extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup teriyaki
15 cloves of garlic - coarsely choppedSoak birds in salt water for 24 hours, changing water every eight hours. Whisk marinade ingredients together well in a glass bowl, add birds. Marinade for 12 to 24 hours, stirring twice. Preheat BBQ grill or prep coals. Drain birds for 15 minutes, reserving marinade for basting. Grill until juices run clear, turning and basting 2 to 3 times. Usually 8-10 minutes for Quail and slightly longer for Chukar. Birds should just start to brown on the breast side. DO NOT OVERCOOK! A Caesar salad, wild rice dish, and a glass of Chardonnay will round this treat out nicely.
Craig Schirle
Dutch Oven Doves
10 Doves, Plucked, Whole with Skin On
1 Small Yellow Onion, Diced
8-10 Garlic Cloves, Chopped
1/2 Cup Olive Oil
3 Cups Sweet Vermouth
Flour
Milk
Salt & Pepper To TasteCut doves up backbone to butterfly. Soak birds in saltwater for 24 hours, changing water twice (this soaks the trauma of the gunshot out of the meat). Preheat oven to 300?. Heat oil in Dutch Oven on stovetop. Dredge birds in flour. Brown birds on both sides over medium-high heat. Remove birds to paper towels to drain. Sauté garlic & onion until tender. Return birds to Dutch Oven, pour sweet vermouth over birds and stir. Place Dutch Oven into 300? oven for 2 hours, stirring every 45 minutes. After 2 hours remove Dutch Oven to stovetop and remove birds to serving platter. Add flour and milk to pan drippings to make gravy. Serve over mashed potatoes and enjoy. Candied carrots and a glass of Merlot make fine additions to this meal. Good Hunting and Eating Too,
Craig Schirle
Rick’s Dutch Oven Cobbler
22 oz Can Apple Pie Filling
29 oz Can Sliced Peaches
1 box Instant Vanilla Pudding
¼ Lb. Butter (1 Stick)
1 Cup Brown Sugar
1 Box Yellow Cake Mix
3 Eggs
1/3 Cup Vegetable OilUse a 12” Dutch Oven or similar sized baking dish.
Melt 2-Tbs. butter in the pan, add 1/3 cup of brown sugar, mix and spread evenly over the bottom of the pan. Drain the peaches but save the juice. Mix the peaches and apple pie filling in the bottom of the pan. In a separate bowl, mix the instant vanilla pudding with the juice from the peaches. When creamy, spread evenly over the peach/apple mixture. In a separate bowl, prepare the cake mix. Most call for 3 eggs, 1/3 cup of oil and 1 ¼ cups of cold water. When the cake mix is smooth, spoon or pour gently over the peach/apple/pudding mixture. Spread the cake mix out evenly but do not mix.
Sprinkle the remaining brown sugar over the cake mix. There should be enough to completely cover the cake with a thin layer. Take the remaining butter and cut into thin slices. Place the slices on top of the brown sugar.
Bake at 350 degrees for one hour. If using charcoal briquettes, place sixteen on top of the oven and eight beneath the oven to yield 350 degrees.
Let cool 30 minutes before serving. It should easily feed 10 and is best when served with vanilla ice cream! Enjoy!
Rick Williams
Rhubarb Custard Cake
Makes l5 servings
This makes a lovely cake, with a layer of tart rhubarb and a sweet custard that falls to the bottom of the pan with the cake rising to the top.
1 - 18 1/4 ounce box white cake mix (Duncan Hines, or any kind that requires oil as an ingredient)
1/4 teaspoon freshly ground nutmeg (optional)
3 cups diced rhubarb, cut in 1/2 inch pieces
1 1/2 cups granulated sugar
l pint whipping creamPreheat oven according to cake package directions, cut rhubarb into pieces and set aside. Prepare cake as directed on package using an 11 by 15 in baking pan. Add nutmeg to batter, if desired. Pour batter into pan. At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit do not mix it in.
Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.
Note: This recipe was tested using a glass baking dish. This recipe is good using logan berries - black berries - marion berries - etc. I also think it would be good using peaches. Try what you like.
June Thomsen