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Recipes

If you wish to send in your own recipes, click here.

We who hunt, fish or work the land, not only eat the finest foods but also have a complete understanding and an appreciation for the harvest given to us by God. We also have a closer appreciation for the procurement of our meals then your average Super Mart shopper, will ever have. Very few people today know how to cook much less bake or make jam and can food. Cooking like hunting and so many of our other great traditions seem to be becoming a thing of the past.

Believe me however when I tell you that there is a group of young people that our coming up behind us. Many of these people come from our rural areas but there are some that are coming from the cities as well. Just look at the popularity of the recent movie the Hunger Games. This has brought a new interest in archery to these young people. Archery is also the fastest growing sport in our high schools today, all across our nation, even in the large cities. These young people are looking for and need our guidance; it is up to us to pass our traditions on to them. It is up to us to record our traditions. In that vain I would invite any of you to add your own recipes to this section.

I was blessed with two parents that both cooked. My mother and both of her brothers my uncles are extraordinary cooks. My late father cooked and his father was the head chef at Berghoff’s in Chicago during most of the 1950s and 60s. So forgive me when I speak in these recipes about a pinch or a handful or more commonly just giving you the ingredients. This is how I and my wife a great cook in her own right learned to cook. The best recipes are those that you favor to your taste, experiment and enjoy.

Hog Balls: Peter received this recipe from Earl Hensley, a fan of the Rural Nevada Today radio show

8-Ozs of Crab Meat
1 lb Ground Beef
1 lb Chorizo Sausage
1 tbls Garlic Powder
3 Ground Habanero Peppers
½ tbls Ground Red Pepper
2 Eggs
1 Cup of Seasoned Bread Crumbs
1 lb Cheese of Choice, Cut Into Small Cubes (I Use Pepper Cheese)

Put all of the above into a mixing bowl, NOT THE CHEESE. Mix very very very good. Then roll into 1" balls and press and make flat. Put cube of cheese in the center and roll again. Put in the oen at 350 until golden brown about half an hour. Watch them and don't let the cheese melt out.

Sauce:
1 Bottle of V8 (I Use The Spicy One)
1 tbls Oregano
1 tbls Garlic Powder
1 Large Onion, Diced
1 tbls Ground Red Pepper

Bring to a boil and simmer. Add the Hog Balls. Simmer for 2 hours. If the sauce is too thin, add some tomato paste. The Hog Balls should be covered by the sauce.

Crab Cakes: Peter got this recipe from Phillips on the Potomac when he was at a conference in Washington DC. This recipe also works well with tuna or salmon.

8-Ozs of Crab Meat
1-Egg
1-Tsp Worcestershire Sauce
1/8 Tsp Dry Mustard
1-Tbsp of Mayo
½-Tsp of Lemon Juice
1 ½-Tsp of Mustard
1 ½-Tsp of melted butter
1/2-Tbsp Seafood Sauce (Cocktail Sauce)
¼-Cup Bread Crumbs

Mix all ingredients except crab, when mixed well fold in crab meat. Shape into patty and fry.

Alaskan Eggs Benedict: Peter got this recipe on a trip to Fairbanks Alaska.

Toast and butter a half of an English muffin. Place a Crab Cake (See recipe above) on top with a poached or sunny side up egg pour on hollandaise sauce. Serve with fried Yukon potatoes.

Smoke Duck Spread: Peter originally found this recipe in Outdoor Life.

1-Cup finely ground or shredded Smoked Duck
1-Cup of melted (not clarified) butter
1-shot Southern Comfort

Mix serve warm on your favorite cracker.

The next two recipes you may substitute Chucker or Grouse.

Smoked Pheasant: This is an old mid-west recipe.

One smoked pheasant coated in honey and rolled in almonds. In a separate bowl mix honey and finely chopped almonds to use as a dip. Serve cold.

Pheasant Nuggets: An old mid-west recipe submitted by Bruce Adams.

Breast out a pheasant then cut into stripes about an inch wide. Roll them in a mixture of flour, pepper, and garlic and onion powder. Then dip them in a mixture of egg and a little water this should not be running. Next roll them in Ritz Cracker Crumb. Sauté in butter, serve right out of the pan, dip in honey or cocktail sauce.

Quail in Shrimp and Mushroom Sauce: One of Peter’s own.

8-Ozs of mushrooms
1-Onion
Olive Oil
Butter
Pepper
Rice
Cloves of Garlic
12-Medium Shrimp
1-Can of Cream of Mushroom Soup
8-Breast of Quail
Vermouth

Slice mushrooms and half of the onion sauté in olive oil until completely brown. At the same time boil the other half of the onion and some garlic cloves and the shrimp until the shrimp are done. Remove shrimp but retain the water. Cut the shrimp into small pieces. Combined the mushrooms and onions along with a can of mushroom soup and a half a can of vermouth, save.

Cook the rice in the shrimp water, this will give your rice a rare unique favor simpler to rice cooked in Louisiana. Rub garlic on the quail breast, pepper to taste sauté in olive oil.
Take a casserole dish and rub it well with butter, don’t worry about your heart the more butter the better. Mix a half a stick of butter along with the mushroom and shrimp sauce mix half of this with your rice. Put the rice in the casserole dish, place the quail breast on top of the rice and pour the rest of the mushroom and shrimp sauce on top of the quail breast. Bake at 350 for 35 to 45 minutes.

Venison Hunter’s Style: Peter’s favorite venison recipe. This recipe is from the New Orleans Picayune Times.

3-lbs of venison
2-Tbsp butter
1-Onion finely diced
Square inch of ham
1-Tbsp of flour
1-Clove of garlic
2-Bay leaves
½ box of mushrooms
Zest of a lemon
Glass of white wine
Quart of consommé
Salt and Pepper to taste
Croutons to garnish
2-Sprigs of theme, minced

Cut venison into pieces about two inches square. Salt and pepper well. Put butter in saucepan with venison and let it brown slightly. Then add the ham, garlic, bay leaves and theme. Stir with venison and brown for about 2-minutes. Add flour and let brown for a few minutes more. Add white wine and let simmer for 5-minutes. Then add consommé to water and let all cook for about an hour. Season according to taste add mushrooms, chopped finely and the zest of lemon. Let all cook for a half an hour longer. Serve with croutons fried in butter.

Pie Crust:

Start out with two cups of flour add water and butter as needed to make a consistent moist dough. Then add 2-Tbsp of sour cream. This is a German secret that will make your crust light and flaky. Grease pie pan. Roll out dough and fit into pan. Save enough dough to make a pie top. When you put on you pie top you can criss-cross the top with dough stripes or just make a flat pie top. If you make a flat top be sure to put slits in it.

Blackberry Pie:

After you have your pie crust in the pie pan fill with fresh blackberries, 2-tbsp of butter and a cup of sugar or sugar twin. Place on top rub with butter bake at 350 for 45-minutes to 1-hour until golden brown.

German Cherry Pie:

After you have your pie crust in the pie pan fill with fresh cherries, 2-tbsp of butter and a cup of sugar or sugar twin. Add a shot of Kirschwasser “Cherry Water in German” this is clear cherry Schnapps. If Kirschwasser is a little too harsh than use a shot of cherry brandy.

Crepes: An old family recipe from Wenzel’s Family (See Legends of the North, The Last Pivo)

1-Cup of flour
½-Tsp of salt
3-eggs well beaten
1 ½ -Cups of Milk

Combined salt, eggs and milk, stir in flour fry in flat round skillet.

Peter’s favorite Christmas breakfast:

Fill crepes with Logan Berries or Boysen Berries served with Swedish Potato Sausage. Cook Potato Sausage in beer. Remove sausage, pat dry, and brown in oil. Serve hot.

Zip Loc Omelet: Peter received this recipe from Earl Hensley, a fan of the Rural Nevada Today radio show, who says, "Try this out in the woods..."

For each omelet, use a quart-size freezer bag, and crack 2 eggs (large or extra large) into the bag (not more than 2) and shake to combine them. Add any of a variety of ingredients, such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc., to the bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 15 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Zip Loc Omelet

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And, in 15 minutes, you’ve got a nice omelette for a quick breakfast!

Chef Walt cooking wild boar

Chef Walt cooking striped bass

Chef Walt cooking a Strawberry Vinaigrette pheasant salad

Peter cooking a great dove breast appetizer