© 2014-2021 Copyright by P. K. H. Groth, Denver, Colorado, USA All rights reserved - See contact page for for permission to republish article
excerpts.
Game Recipes - three
Lamb steaks with hatch peppers:
Can of hatch peppers
One green pepper, finely chopped
5 teaspoons of catchup
Spray of mesquite liquid smoke
½ teaspoon of hot green chili sauce
Broil lamb first, leaving lamb pink inside. Then cube/ mince. Stir and simmer together on low heat.
Cherry and Brandy Antelope Strogano
ff
2 to 3 pounds of antelope, stripped of whiting and fat
1 cup of pitted and chopped cherries
½ cup of red wine
1 tblsp brandy or brandy flavoring.
¼ tsp of instant coffee, or 1/3 cup of brewed coffee
¼ tsp black pepper
½ tsp dried ginger
1 tblsp rosemary leaves powder all spices in a mortar or electric spice (coffee)
grinder
One quarter pound of bacon, with most of the fat trimmed out and discrded, cut in
very small pieces.
1 pound meat – antelope or any game; cut across grain into ¼ inch thich and ¾
inch long pieces
Sprinkle powder spices on meat and kneed – let the meat set for several minutes
Serve with snap peas, oven fresh dark breads and a Pinot Noir wine
Heat a frying pan (cast iron best for searing) at medium heat and fry bacon bits in
oil; remove bacon.
Toss meat in flour and sear meat in the medium hot pan,
turning meat constantly
–
about two minutes. Remove pan from heat and
immediately
remove meat to a
plate to prevent over cooking.
Turn heat down to low land add the cherries and cup of red wine plus 1 tblsp of
brandy. Add meat when cherries are cooked, and allow simmering in the wine.
Serve over egg noodles.
Vegetable Magic: We enjoy West Indies cuisine. Here is a recipe for adding zest to
grilled vegetables, stews, soups and cheese-laced broths. The natives call it
“Magic” for vegetable-based meals, and for the enchanting, savory aroma from
charcoal clay pot simmer cooking. The recipe is for about a pound and half of
grilled vegetables, or three quarts of stew/soup. Make enough for two to three
meals and keep the mixed spices in your freezer.
One teaspoon of each: parsley, marjoram, basil, tarragon, dried chives, and ½
teaspoon of thyme and savory. Mix together and sprinkle with fingers over veggies
or into soups