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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 Boil lamb first, leaving lamb pink inside. Then cube/ mince. Stir and simmer together on low heat.
Cherry and Brandy Antelope Stroganoff 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
Cherry and Brandy Antelope Stroganoff 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 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 Boil lamb first, leaving lamb pink inside. Then cube/ mince. Stir and simmer together on low heat.
Game Recipes - three
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