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Game Recipes - Page two
Sockeye Salmon Sugar Rub
2 tblsp brown sugar
1 tblsp chili pepper
1 ½ tsp black pepper
1 ½ tsp ground cumin
1 ½ tsp paprika
1 ½ tsp salt
½ tsp dry mustard
A dash of cinnamon
Optional for the hot spice lover: add EITHER 1/3 cup of hot Chinese style mustard, OR Dijon mustard. Mix all ingredients.
Coat flesh side of fish with season mix and quickly SEAR fish on medium heat with seasoned side down AND STOVE
HOOD ON HIGH! Turn over and finish 10-15 minutes for each one inch of salmon thickness.
Courtesy of Newport Fisheries Inc., Snohomish,, WA 98290
Classic Creamy Dill Weed Salmon
1 lemon squeezed of ljuice
1 tbsp chopped fresh dill weed (leaves)
8 tablsp mayonaise
Salt and pepper to tase.
Preheat oven to 400 degrees. Coat paper towel-dried fish evenly with mixture. Bake 10-15 minutes per each 1 inch fish
thickness. Finish broiling until the sauce to light brown and serve.
Gypsy Stew
This is usually a chicken-cheese stew, but it is darn good with game fowl and elk/anelope. It contains garden vegetables
and the chicken, supposedly anything gypsys can swipe. The stew is eaten with tortillas, bread slabs or old bread crusts.
The sherry, spices and onion aromas of the cooking stew heavily whets anybody's appetite on a cold day. How we love to
open our warm Wyoming cabin door in the evening after a day of antelope hunting and smell this stew that has been
simmerig while we were out!
Don't be shocked at the amount of ingredients used. The recipe is from a ranch wife who knows how to royally feed a
branding crew. Scale down the recipe for your family. Use leftover freezer "mystery meat", cook a big stew and freeze
some finished stew later for another day. (I do not recommend this stew be made nor reheated stew be used at elk
camp. It is too aromatic for hunting clothing.)
One whole chicken fryer plus 4-5 extra breasts (substitute four pounds of game meat).
6 yellow onions peeled and quartered
15 garlic cloves, peeled and halved (not chopped)
1-2 quarts of sweet cocktail sherry (do not use cooking sherry which may have sulfites and salts)
16 ounces of chicken broth (chicken broth is also good for game)
4 1/2 cups of roasted, peeled fresh chilies or one 16-ounce can of Hatch Green Chilies
Two 24-ounce cans of whole tomatoes (or six to eight fresh tomatoes)
1 pound of Monterey Jack Cheese - bulk block is better than shredded
Cooking Method: Tear the tomatoes apart with a fork and cut chilies into chunks. Marinate both in a large bowl with their
juices mingling while the chicken is cooking.
Place the washed chicken, onions, half of the sherry and the broth in a large covered pot or Dutch oven. Add more water
or broth if necessary to cover the chicken. SIMMER SLOWLY for 1-1 1/2 hours.
Important Note: This stew is never supposed to boil. The spice and sherry character will change for the worse with
boiling as the sherry sugars caramelize.
Remove chicken, cool, separate meat from bone, chunk the meat and return it to the pot. Add the previously marinated
tomatoes and chilies and SIMMER all for about an hour. Add the remaining sherry just before serving.
Serving: Shred or cut small chunks of Monterey Jack cheese into the bottom of each person's bowl. Ladle in the stew
while hot, making sure each person gets some of
each ingredient. Eat with spoons by scraping a small
blob of melted cheese in the bowl bottom with each
spoonful. Eat with a warmed, rolled tortilla or crusty
bread in the left hand to “dig” for cheese as you
spoon-eat the stew.
Bonne Appetite!