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Rebecca Boone's Johnnycakes
Submitted by Mike and Nancy Rumping
Put 1 cup of stone-ground white cornmeal and ½ teaspoon of salt in a pan and add 1 ¼ cup of boiling water in a stream, stirring briskly with a wooden spoon. Stir in 2 tablespoons of butter and ¼ cup of milk. Cook the mixture over simmering water, stirring frequently, for 10 minutes and add 1 cup of milk in a stream, or enough to thin the batter to the consistency of soft mashed potatoes. (A modern method would be to use a double boiler). Drop the batter by tablespoons onto a hot, well-oiled, heavy iron griddle and flatten each cake slightly at once with a wet spatula. Cook the cakes over low heat for 8-10 minutes, or until the underside is browned. Turn the cakes over and cook them for 10 minutes or until the other side is browned. The cakes should be crusty and browned on the outside, but soft on the inside. Serve johnnycakes with very hot butter and maple syrup. Makes 8-10 johnnycakes. If desired, 1 cup of blueberries may be added to the batter.
Submitted by Mike and Nancy Rumping
Mix 1 ½ cups of flour, 1 ½ cups of cornmeal and a pinch of salt and soda. Add 2 eggs and buttermilk until it is the right consistency to hold its shape when rolled into a ball. Mix in 1 medium chopped onion, roll into balls and drop into a couple inches of hot fat. Let them deep-fry until they are brown and crispy. Drain them on paper and serve them hot.
Submitted by Marie
1 cup sugar 3 pkg. buttermilk biscuits(10 in each)
2 teaspoons cinnamon 1/2 cup chopped nuts
Mix sugar and cinnamon. Add nuts. Roll biscuits in sugar mixture. Grease Dutch oven well. Put a glass jar in the middle of the dutch oven and put alittle water into the jar. Put all biscuits in until 1/2 full.
Heat in saucepan;
1/2 cup butter 1/2 cup packed brown sugar
Boil for one minute. Pour over tops of biscuits. Bake at 350 for 30-35 minutes. Let cool. Don't put to many coals on the bottom. In the oven at home use a greased bundt pan.
WILD BOAR STEW
submitted by Marie
3/4 pound of boar,hind quaters cut into 2 inch squares
2 tsp. salt 2 1/2 quarts water
2 ribs of celery,sliced 2 Tbs. apple cider vinegar
3Tbs. shortening ground pepper to taste
2 medium onions quartered 2 carrots,sliced
3 Tbs. flour
Place cut meat into a large heavy kettle or dutch oven. Add salt, papper and water. Simmer uncovered for about 25 minutes, skimming the foam off the top. Add onions, carrots and celery. Bring to a boil, reduce heat, cover and cook over low coals for 2-3 hours. Skim off fat.
In a small pan combine flour and shortening and cook, stirring often until golden brown. Add one cup of the cooking liquid or water if mixture has cook down too much. Add mixture to the meat and bring to a boil; reduce heat and simmer, stirring occasionally until meat mixture has thickened slightly.
The first part of the preparation can be done at home and frozen. The the second part done at the campsite......Think I like the monkeybread over the stew.
Fresh Cheese with Almonds
One of President George Washington's favorite foods included cheese. This is a favorite dessert prepared from his wife's recipe. 1/2 pound almonds 2 tablespoons rose water 1 cup cottage cheese 1/2 cup sugar 1/8 teaspoon salt 1/2 cup currants Cream Blanch, chop and pound the almonds with the rose water until you have a smooth paste. Add the cottage cheese, sugar, and salt, and beat well. Add the currants soaked in rose water for an hour. Press into a mold and let stand for several hours. Turn out, surround with cream which has been sweetened and flavored with sugar to taste.
Ground Hog (Gu-Que)
Clean a nice fat groundhog and par-boil until tender. Remove, sprinkle all over with salt, pepper and red pepper. Bake before fire slowly until brown.
Frogs (Knee Deeps) (Du-S-Du)
Catch frogs early - scald - skin - par-boil. Cook them like any other meat.
Put hot ashes in a pot, put in the kernels, stir until brown. Clean ashes off with leaves or cloth, beat corn in beater. Make soup by stirring large pieces in boiling water, cook until done. This kind of dried corn was wrapped in pieces of leather and carried on the hunt. The hunter could live several days on this diet. Beater: A beater was made from a hollow log or stump. The beating pole was made from a good size tree and a large section was left at the top to give weight.
You cannot make these at home...I honestly think that the wood ash that blows in is the secret ingredient. I make them with whatever is in the cooler starting with the bacon drippings from breakfast, then add onions and other veggies ...toss in the DRY beans( if they have been soaked great, but it does not matter.) This is done in a cast iron pot, nestled in the coals...I put in whatever meat is available...we often have frozen venison, but beef and pork do fine too...I have even been known to use beef/venison jerky since it will reconstitute with the beans. I always add garlic or garlic powder and any other seasoning that we have along...do not be afraid of a pinch of cinnamon....keep adding liquid...beer, wine, water( I have even added old coffee)...a few bullion cubes help...chopped celery, diced tomatoes ( this is a great way to use the veggies that get soft in the cooler)."
3 pounds boned beaver, cut in cubes
Salt and Pepper
Dash of Worcestershire sauce
Water to cover
Turnips and cabbage if available
Strip all possible fat from the beaver meat, flour the cubes, add Turnips and cabbage if available, brown on all sides in small amount of fat in the Dutch oven. Season with salt and pepper, add water to cover, bay leaf and Worcestershire sauce. Cover and simmer until tender -- the time will vary, naturally. When the meat is nearly tender, add the diced potatoes, carrots, onions, and whatever else is available. Cover and simmer until the vegetables are tender but still recognizable. Thicken the gravy, if needed, with flour and water paste
3 cups sugar 1/4 cup cold water
1 1/2 cups butter; softened 3 tsp. baking soda
1 tsp. salt 3 cups applesauce
3 tsp. cinnamon 6 cups all-purpose flour
1 1/2 tsp. nutmeg 1 1/2 cup raisins
1 tsp. ground cloves 1 1/2 cup coarse chopped nuts
1 1/2 Tbs. cocoa powder
8 oz. brick cream cheese; softened 3 cups powdered sugar
1/2 cup butter; room temperature 1 tsp. vanilla
Prepare Batter: In a large bowl cream together sugar, butter, and salt. Add cinnamon, nutmeg, cloves, and cocoa powder; cream well. Stir soda into cold water then add to applesauce. Mix applesauce then flour into wet ingredients. Stir in raisins and nuts.
Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 60-90 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.
Prepare Frosting: Cream together all ingredients until lumps are all gone and frosting is smooth.
Assemble Cake: Set 1 cake layer on a plate cut side up. Spread frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.
Old Home Apple Crisp
Apple Filling Crisp Topping
1 cup dried currants 1 cup all-purpose flour
1/4 cup spiced dark rum 1 cup old fashioned oats
8-9 large granny smith apples; peeled, cored, and sliced 1 cup brown sugar; packed
1 lemon; juice from 3/4 cup chopped pecans or walnuts
1/3 cup instant tapioca 1/2 tsp. ground cinnamon
1 1/4 cups sugar 1/2 cup + 2 Tbs. unsalted butter; chilled
2 tsp. ground cinnamon
3/4 tsp. grated nutmeg
1/4 tsp. ground cloves
3/4 tsp. salt
Prepare Filling: In a large mixing bowl soak currants in 1/4 cup rum for 30 minutes. Add the remaining filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run.
Prepare Crisp Topping: In a medium mixing bowl add all topping ingredients except butter; stir to combine. Cut butter into small pieces and add to other ingredients. Use your fingers to work butter into flour mixture until coarse crumbs form.
Assemble Crisp: Add prepared filling to a clean lightly oiled 12" Dutch oven; spread evenly. Sprinkle crisp topping evenly over top of filling.
Cover oven and bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for about 1 hour until crisp is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.
Serve warm with whipped cream.
Category: Venison-Barbecue Venison Chops
Ready In: < 30 minutes