Wild game and birds as well as fish were mainstays of our grandparents. They were often dependant on a “good hunt” to ensure they had enough food to get them through the winter. It was guaranteed that the hunters made sure nothing was wasted. That meant everything edible, the hides and horns were brought home. It is a shame that our grandparents probably ate more of what Mother Nature provided than most people get to see in the wilds, today. Eating wild game, for most is only a memory; however, there are still those who enjoy the hunt and the bounty it provides.
At Comfy Country Creations, we hope this section will bring back memories and allow your taste buds to experience new ones.

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Quick Jump to Recipes in this Section
Wild Duck Soup | Curried Bighorn Sheep | Orange Antelope Chops | Oriental Fish Fillets | Venison and Veggie Stew | Barbecued Ribs |

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Wild Duck Soup

• 1 wild duck (cut into 4 pieces)
• 2 1/2 quarts chicken stock
• 1 cup long grain rice
• 1 tsp olive oil
• 1 tsp chopped onion
• 1/2 tsp salt
• 2 tsps fresh gingerroot
• 2 Tbsp chopped green onions
  

Chopped carrots, celery and onions. Amounts of each are your choice so long as it adds up to 3 cups. In a thick bottom pan, heat oil then add veggies. Fry until soft. Add duck and cook until brown. Pour in stock. Cover and boil until duck is tender - about half an hour. Remove duck, cut into strips and set aside. Wash rice. Melt some butter in a pan, add onions then rice and stir for 3 minutes. Pour this mixture into the duck stock, cover and boil for 10 minutes. Add duck strips, Adjust seasoning to your taste.
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Curried Bighorn Sheep

• 1 Tbsp peanut oil
• 2 Tbsp butter
• 4 lbs of bighorn sheep (cubed)
• 2 cups onion (finely chopped)
• 1 Tbsp wild garlic (chopped)
• 2 Tbsp fresh ginger
• 1 Tbsp curry powder
• 1/4 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp cardamom
• 2 bay leaves
• 1 1/2 cups plain yogurt
• 1 cup chicken stock

Heat oil. Add cubed meat and stir until brown. Add onions, garlic and ginger - keep stirring. Add herbs, powder and half the yogurt and all the chicken stock. Boil stirring frequently, for 1 hour until meat is tender. Add remainder of yogurt. Serve with hot rice. Serves 4 - 6
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Orange Antelope Chops

• 8 antelope chops or medallions
• 1 1/4 cups orange marmalade
• 2 Tbsp butter
• 1 tsp salt
• 1 clove garlic (minced)

Mix all ingredients except chops in a saucepan over low heat until marmalade melts. Broil chops until done turning once. While broiling, brush sauce over both sides to keep the meat moist. If antelope is overcooked, it becomes unpalatably dry. Be sure to use all of your sauce in basting.
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Oriental Fish Fillets

• 2 lbs fish fillets
• 1 cup orange juice
• 2 Tbsp ketchup
• 1 Tbsp chopped parsley (fresh is best)
• Dash garlic powder
• 1/2 tsp pepper
• 1/2 tsp dried oregano (or 1/4 tsp fresh)
• 2 Tbsp Soya sauce
• 2 Tbsp melted butter
• 1 Tbsp lemon juice

Place fillets in a shallow baking pan. Combine remaining ingredients and pour over fish. Bake at 450 degrees for 15 minutes. Serves 4 -6
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Venison and Veggie Stew

• 6 Tbsp cooking oil (bacon fat will add flavor)
• 3 lbs venison chuck or rump cut into 1 ½ inch cubes (no fat)
• 1 cup chopped onions
• 1 cup chopped celery
• 2 Tbsp finely chopped parsley
• 1 clove of garlic (finely chopped)
• 1 - 8 oz can of tomato sauce
• 2 beef bouillon cubes
• 2 cups of water
• 6 potatoes - pealed and diced
• 6 carrots - pealed and diced
• Salt and pepper to taste

NOTE: If desired, your choice of other fresh vegetables can be added/substituted
In a Dutch oven heat oil and brown venison on all sides. Remove meat and set aside. To Dutch oven, add onions and celery and sauté until tender, about 10 minutes. Add venison. Add remaining ingredients EXCEPT vegetables. Bring to a boil then reduce heat, cover and simmer for 1 ¼ hours. Add vegetables and simmer, covered, 1 hour longer or until tender. Remove from heat. Add a small amount of flour to thicken just before serving. Makes 6 servings.
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Barbecued Ribs

(Use Moose, Caribou or Elk)

• 3 lbs of ribs cut into pieces
• 1/4 lb of salt pork (diced)

Barbecue Sauce

• 1 cup ketchup
• 2 Tbsp vinegar
• 2 Tbsp brown sugar
• 1 tsp salt
• 1 Tbsp prepared mustard
• 2 Tbsp lemon juice
• 1 onion (diced)
• 1/4 tsp pepper

Prepare sauce and set aside. Brown ribs with salt pork. Put ribs and pork in a casserole dish. Thoroughly cover with sauce. Bake at 325 degrees for 2 ½ hours. Baste sauce over ribs frequently.


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Please visit our other related pages and articles.

The Kitchen | Kitchen Tips | Creative Table Centerpieces

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