ERVILLE'S MOST FAVORITE RECIPES
MOSSYBACK CHILI
2 LBS.OF VENISON BURGER (OR BEEF IF YOU DIDN'T
GET A DEER THIS YEAR)
1 32 OZ. JAR OR CAN OF TOMATO JUICE
2 SMALL CANS OF CHILI WITH BEANS
1 16 OZ. CAN OF LIGHT RED KIDNEY BEANS (DO
NOT DRAIN)
1 LARGE ONION
1 TSP. CHILI POWDER
1/4 TSP. BLACK PEPPER
1/4 TSP. RED PEPPER
1/2 TSP. CUMIN (WHATEVER THE HECK THAT IS)
1/2 TSP. TEX JOY SEASONING (OR OTHER GOOD
SEASON SALT)
1/8 TSP. CAYENNE PEPER
* DICE UP THE ONION AND THROW IT IN THE HAMBURGER.
COOK ALL TOGETHER UNTIL DONE. THEN DRAIN, AND ADD THE REST OF THE INGREDIENTS
(BEANS AND JUICE FIRST). STIR TOGETHER UNTIL WELL BLENDED. NOW ADD ALL
OF THE SPICES. ALL THAT YOU HAVE TO DO NOW IS COOK FOR 3 TO 4 HOURS ON
LOW HEAT. TRY NOT TO EAT TOO MUCH BEFORE ITS DONE OR YOU WILL NOT HAVE
ANY WHEN YOU SIT DOWN FOR SUPPER...ENJOY
SMOKEY WALLEYE
1 1/2 TO 2 LBS. WALLEYE FILLETS
1/4 CUP SOY SAUCE
2 TBSP. COOKING OIL
1 1/2 TBSP. LIQUID SMOKE
1 GARLIC CLOVE (MINCED)
1/4 TSP. GROUND GINGER
2 TBSP. BUTTER
*MIX SOY SAUCE, OIL, GARLIC, SMOKE AND GINGER
AND SPOON OVER FILLETS. ALLOW FILLETS TO MARINATE 15 MIN., TURNING ONCE.
PLACE FILLETS ON GRILL OVER MODERATELY HOT COALS. GRILL FOR 3 MIN. PER
SIDE, UNTIL FILLETS FLAKE WHEN FORKED. PLACE A DAB OF BUTTER OR LEMON ON
EACH FILLET AS IT IS SERVED.
DOUGLAS COUNTY SMOKED SQUIRREL
TAKE HOW EVER MANY SQUIRRELS YOU KILLED TODAY AND CUT EM' UP INTO PIECES
1 CUP WATER
1 CUP RED WINE
1/4 CUP SALT
4 TBSP SUGAR
1/4 TSP PEPPER
1 TSP MINCED GARLIC
1 TSP MSG
*MARINATE SQUIRREL PIECES IN SAUCE FOR 12-16 HOURS IN A NON METAL BOWL. MAKE SURE ALL PIECES ARE COVERED BY BRINE. AFTER SOAKING THEN DRAIN PIECES ON PAPER TOWELS. PLACE ON A RACK FOR 1 TO 2 HOURS TO DRY. THEN PUT THE PIECES ON OILED RACKS IN AN ELECTRIC SMOKER FOR 2 HOURS (MAKE SURE TO USE SOME GOOD CHIPS). THEN GO AHEAD AND FINISH THE MEAT IN THE OVEN AT 225 DEGREES FOR 2 HOURS (BASTE WITH BUTTER A COUPLE OF TIMES).
UMPQUA RIVER GROUSE
CUT UP 2 GROUSE INTO PIECES
2 TBSP BUTTER
2 TBSP COOKING OIL
1 1/2 CUPS WHITE WINE
1/2 CUP ORANGE JUICE
1/2 TSP ROSEMARY LEAVES
1/2 TSP DRY MUSTARD
FLOUR, SALT & PEPPER
LITTLE BIT OF RED PEPPER
*DOUSE BIRDS WITH THE SEASONED FLOWER. THEN BROWN IN BUTTER/OIL MIXTURE IN A CAST IRON SKILLET. ADD WINE, ORANGE JUICE, ROSEMARY, MUSTARD AND RED PEPPER TO SKILLET. COVER AND SIMMER FOR 1 1/2 HOURS, ADD A LITTLE WATER IF YOU NEED TO. THICKEN THE SAUCE WITH A LITTLE BIT OF A "QUICK MIXING" FLOUR AND SERVE WITH SOME HOT BUTTERED NOODLES.
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