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Doe Camp Recipes 2011
Recipes Contributed by Bradley Carleton
Easy Gourmet Class
Baked Bass in a Cream Sherry Caper Sauce w/ Beet Greens
Ingredients:
4 bass fillets, Lemon pepper seasoning, 2 cups vegetable stock (bouillon
or powdered is fine), ½ cup cooking sherry, ½ cup of mushrooms (fancier
the better), 3 tbsp capers, 1 cup light cream, 1 bunch of beet greens (or
kale), 4 Roma tomatoes, diced Parsley
Fillet bass and remove all bones
Rub lemon pepper seasoning on fillet, set aside
Over med-high heat - bring 2 cups of vegetable stock to a light boil in
large sauce pan
Add ½ cup sherry cooking wine
Add mushrooms lightly boil for about 6 min or until mushrooms are soft
Add 3 tbsp capers
Reduce by half over med-high heat
Reduce heat to medium
Gradually stir in 1 cup light cream – whisking constantly until very light
brown color
Add fillets and cover, poaching for app. 8 min. depending on thickness
Plate fish, pouring sauce over fillets
Add steamed beet greens
Garnish with diced Roma tomatoes and parsley
***
Goose leg pate’
Ingredients: 2 lbs cubed legs and thighs of Canada or Snow geese, ½ lb of
pork fat, 8 cloves of garlic, diced - 4 large onions, diced - 4 stalks
celery, diced - ½ cup cooking sherry, Juniper berries, 8 pkgs of
Knox gelatin, 1 cup Jack Daniels
Grind all meat and pork fat in grinder into hamburger consistency
Put in large mixing bowl
Add garlic, onions, celery, juniper berries and sherry
Mix well by hand (this is really just fancy meatloaf - but call it pate’)
Pack into mini-loaf tins ½ full
Place in water bath and cover with foil
Bake at 350º for 45 minutes
Set aside to cool – adding weight if available to compress loaf
Mix 2 pkgs of gelatin with 4 cups water
Add ¼ cup Jack Daniels
Bring to boil whisking constantly
Check consistency by using spoon and cold cookie sheet to check for
“sheeting”
Pour gelatin mixture over loaves and set in refrigerator
Remove when gelatin is solid and covering meat
Serve on water crackers with Dijon mustard and cheddar cheese
***
Kick-Ass Venison Chili
Ingredients: 2lbs cubed venison roast, chili powder, 4 dried chili
peppers- diced, 4 lrg onions, 3 rough cut, 1 finely diced, - 3 lrg green
peppers, rough cut - 4 jalapenos, 3 seeded and cut in rings, 1 finely
diced - 4 lrg cans of tomato sauce, 2 lrg cans of whole tomatoes, ½ cup
Jack Daniels, 1 small can tomato paste, balsamic vinegar, olive oil,
butter, bay leaves
Coat large shallow pan w/ olive oil
Melt butter on med-high heat
Brown venison cubes
Add ¼ cup Jack Daniels
Deglaze pan
Remove venison and set aside with juices
Saute’ finely diced onions in oil in deep pan over medium heat
Add 2 diced chili peppers
Add 1 tbsp chili powder
Add 1 sm can tomato paste
Stir mixture (this is your base for chili)
Add 1 tbs Jack Daniels
Add 1 jalapeno, diced
Cook mixture for 3 min over medium heat stirring frequently
Add tomatoes and sauce
Add rough cut onions and green peppers
Reduce heat to medium low and bring to light boil
Add remaining 2 diced chili peppers
Add remaining 3 jalapenos cut into rings
Add venison and juices
Add 3 bay leaves
Cook over low heat for 3 hours
Add 2 tbs balsamic vinegar and mix into chili
Serve with sour cream and cilantro garnish in bowl
***
Open Fire (or grill)
Easy-Peasy BBQ Venison Ribs
Ingredients:
Deer or moose ribs cut into sides that can fit into smoker, Stubbs BBQ
rub, Creole rub, Sweet Baby Ray’s BBQ sauce,
Smoker or grill that can accept wood chips and run very low
for 7 hrs.
Hickory chips, Dark beer (Otter Creek Stovepipe Porter is terrific!) 2
Chili peppers, rough cut - 2 cloves garlic, halved - 1 med onion,
quartered - Whole black peppercorns
Rub ribs with Stubbs and Creole seasonings
Fill water bowl w/ 2 bottles dark beer
Add 2 rough cut chili peppers
Add 2 cloves garlic, rough cut
Add 1 med onion, quartered
Add 1 tbsp whole black peppercorns
Place over hickory chips
Slow cook at 220° - 240° for 6 ½ hrs, adding chips every hour
Baste both sides with Sweet Baby Rays BBQ sauce
Smoke ribs another ½ hr with BBQ sauce
***
Roast Partridge
4 partridge (“ruffed grouse” to the flatlander), de-boned, ½ cup flour,
1tsp fennel seed, ½ head red cabbage, rough cut - Juniper berries, Apple
or Cob-smoked bacon, Small travel bottle of chardonnay or sauvignon blanc,
Dash of thyme, Lemon or lemon juice, 2tbs butter, Roll of tin foil
Dredge partridge in flour and brown on grill over open fire –
DO NOT OVERCOOK – meat should remain pink
Create tin foil packet using several layers of foil
Lay bed of cabbage on foil
Sprinkle fennel over cabbage
Add 2tbs butter
Add 1tb juniper berries
Add small bottle of chardonnay (appr. 2 oz)
Lay browned partridge on bed of cabbage
Sprinkle ½ tsp thyme on top
Close up foil packet
Place on hot coals – Be sure to have a means of removing from hot coals
when done (spatula or fireplace gloves grabbing edge of foil)
Cook for 20 min, then pull off coals and open to reduce heat before
serving
***
Brook Trout Amandine in Burdock Leaves
4 - 6 brook trout, Butter, Lemon, sliced thin - Thyme, Sliced almonds, 2-3
Large Burdock leaves
Soak burdock leaves in water for 15 minutes
In saucepan, brown slivered almonds in butter, set aside
In wet leaves smear 2tbs butter on center of 1st leaf
Lay fish on buttered leaf
Lay several pats of butter (2tbsp) on top of fish
Sprinkle thyme on fish
Spread browned almonds on top and close leaf
Wrap remaining wet leaves around 1st leaf
Lay on hot coals (no direct fire)
Cook for 8 minutes, then flip over using gloves or spatula – be careful
not to let leaves unravel.
Cook another 8 minutes
Remove, plate and discard leaves
***
Venison jalapeno shish-ka-bob
1lb venison tenderloin, cut into large cubes (ice cube size)
1 8oz package of blue cheese
4 jalapenos, seeded & sliced in rings
Thick sliced bacon, cut in 6” strips
Skewers
Place slice blue cheese on cubed tenderloin
Lay sliced jalapeno on top
Wrap in 6” slice of bacon
Skewer wrapped cubes
Hold over med-high heat (red coals) being careful not to set the bacon on
fire with the grease drippings
When bacon is still soft but browned, pull off skewer and serve
Do not burn bacon – this means venison will be overdone
Plate and serve as appetizer
***
Courtesy of Ruth Holloran
Carmel Apple Crisp Serves: 8
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Filling |
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Topping |
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4-5 |
large granny
smith apples; peeled, cored and sliced |
1 |
cups brown sugar |
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2 |
Tbs. lemon juice
(1 lemon) |
1 |
cups flour |
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1/3 |
cup sugar |
1/2 |
cup instant
oatmeal |
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3T |
cup flour |
1/4 |
cup chopped
walnuts |
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1 |
tsp. ground
cinnamon |
1/2 |
cup butter (1
stick); melted |
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1/2 |
tsp. ground
nutmeg |
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a |
pinch ground
cloves |
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1/2 |
tsp. salt |
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1/2 |
(12 oz.) jar
caramel sauce |
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In a buttered pan add apples and lemon
juice; stir to coat apples. In a separate dish combine sugar, flour,
cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients
over apples and stir until apples are well coated. Spread out apples
and pour caramel sauce over the top.
In a medium bowl
combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using
a fork mix in melted butter to form coarse crumbs. Spread topping
evenly over apples.
Place dish on a
trivet in a 12” Dutch oven and bake using 10-12 briquettes bottom
and 16-18 briquettes top for 60 minutes (350 degree oven).
modified from
recipe found at:
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-carmelapplecrisp.htm
Google “Byron's Dutch Oven Recipes” |
Rosemary Garlic
Rolls
Yield: 13 rolls
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2 |
cups whole wheat
flour |
2-3 |
cups white bread
flour |
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2 |
Tbs. fresh
rosemary; finely chopped |
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cornmeal |
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2
1 |
cloves garlic,
minced
Tbs. active dry
yeast |
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2 |
tsp. salt |
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1 2/3 |
cups warm water;
120° F. |
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2 |
Tbs honey |
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2 |
Tbs. olive oil |
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In a mixing bowl
add whole wheat flour, rosemary, yeast and garlic. Stir to mix. Add
warm water, honey, and olive oil; mix well. Stir in white bread
flour 1 cup at a time until a soft dough is formed.
Turn dough onto a
floured surface and knead for 5-7 minutes, adding flour as
necessary, until dough is smooth and elastic. Set dough in a lightly
oiled (with oil, butter or PAM) bowl then turn dough over so the top
has a light coating of oil. Cover bowl with plastic wrap or a towel
and set in a warm place free from drafts to rise until doubled,
about 1 hour.
Lightly grease the
edges of a 12" Dutch oven, then dust bottom of Dutch oven with
cornmeal.
Place raised dough
on a lightly floured board and punch down. Cut dough into 13 pieces.
Form pieces into balls and place them in prepared (cool) Dutch oven,
8 around the outside edge, 4 in an inner circle, and 1 in the
center. Place lid on Dutch oven and let raise for 30 minutes.
Bake using 10-12
briquettes bottom and 18-20 briquettes top for 20-25 minutes until
rolls are golden brown. To ensure even browning make sure to rotate
the oven and lid in opposite directions every 5-10 minutes. |
Materials:
Cold Dutch oven
Big bowl
4 c measure
Wooden spoon
Cutting board
Knife
Plastic wrap
Butter/oil
Fire: bed of embers
Shovel
spatula
Adapted
from: Sweet Rosemary Rolls, Bryon’s Dutch Oven Cooking:
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-rosemaryrolls.htm
Bean Hole Beans
Yield: Serves 6 to 8. (!)
2 lbs of yellow eye beans
Mix:
1 teaspoon dry mustard or prepared mustard
1/2 cup molasses
1/2-1 teaspoon salt
1/2 cup water
1 large onion, cut in half
1 lb salt pork (sliced)
boiling water, enough to cover
1. Soak 2 pounds of yellow-eye beans overnight.
2. Parboil beans until the skin peels away by blowing on a few beans in a
spoon.
3. Add the mix to the beans and stir slightly.
4. Slice 1 pound salt pork into sections.
5. Cut each section partly through in a criss-cross pattern and place
pieces on top of the beans.
6. Note: Make sure the beans are completely covered with hot water before
putting in ground.
7. Cover the beans and set to one side.
8. The beans need to go into the ground hot.
9. The bean hole should be dug into the ground and be half again as large
as your Dutch oven or any other tightly lidded pot, and at least 2’ deep.
10. Using seasoned hard wood, accumulate live coals until hole is 3/4
full.
11. Shovel out the coals leaving about 3 inches of live coals in the
bottom of the hole.
12. Set the bean pot in the hole on top of the 3 inch bed of coals.
13. Shovel the rest of the coals around and on top of the pot.
14. Cover with dirt and check for escaping steam and making sure none is
leaking out. If steam is leaking out, cover area with more dirt.
15. Leave in the ground for 8 hours or overnight.
http://www.kitchenlink.com/mf/17/857
Charley Bread
10” Camp Dutch Oven
1 c cornmeal
1 c flour
1 T Baking powder
2 T sugar
1 t salt
½ c oil
1 (8-oz) can creamed corn
2 eggs
1 c sour cream
Combine all ingredients and mix well.
Pour into a well-greased 10 inch DO. Bake with 6 coals under and 15 on
top for about 20 minutes. Serve with honey butter.
From Camp Dutch Oven Cooking 101; from
Backyard to Backwoods
Lodge Press (this is the booklet that comes free with a purchases of a
Lodge Dutch Oven.)
Chicken in a Pot
Adapted from The Magic of Fire by William Rubel
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Materials:
large bean pot or small Dutch Oven
cutting board
knife
“steady mature fire with gentle to moderate
flames” |
Ingredients:
3# boneless chicken, white or dark, cut bite-size
6 med potatoes, quartered
2 onions, quartered
8 garlic cloves, crushed
3-4 fresh tomatoes
2 bay leaves
Fresh thyme sprigs
1 ½ t salt
Freshly ground pepper
Water
White wine
In a ceramic pot;
Layer the bottom with half the potatoes, onions, garlic, tomatoes
Add the herbs
Add the chicken
Repeat vegetable layers on top of the chicken
Sprinkle with salt, fresh pepper
Add water and wine together, to cover
Cover with lid
Place the pot 8-10 inches from the fire. Pile embers at the base of the
pot if you think it needs more heat. Simmer 1 ½ hours. Rotate ¼ turn
roughly every 15 minutes.
Jay Peak
Recipes Contributed by Bradley Carleton
Open
Fire Barbecue Salmon
2
salmon fillets, deboned and deribbed
1 lrg bottle of barbecue sauce
Cut fillets into 8 oz strips
On tin foil, lather strips in BBQ sauce
Place strips in tin foil (or large burdock leaves soaked in water)
Roll up tin foil (or large burdock leaves soaked in water)
Place on red coals
Bake for 8-10 minutes
***
Pheasant w/ Mushrooms and Capers in Cream Sherry Sauce
2
pheasant breasts, halved
Vegetable bouillon
2 cups fresh mushrooms – fancier the better, wild is best
3 tbsp capers
1 cup sherry
2 cups light cream
1 stick butter
½ cup flour
Prepare 1 cup bouillon in large sauce pan
Add ½ stick butter
Add mushrooms
Cook until chewy and set aside
Dredge pheasant breasts in light flour
In separate pan, sauté pheasant breasts with butter, salt and pepper
Remove breasts from pan and deglaze pan with ½ cup sherry
Add roux to other pan
In first pan, stir in two cups of light cream over medium low heat
Add
remaining ½ stick butter
Melt butter and GENTLY boil cream
Add remaining ½ cup sherry
Add capers
Add breasts and bake for 10 minutes at 350 degrees
Serve over bed of fresh greens
***
Poached Salmon w/ Leeks
2
salmon fillets
1
stick unsalted butter
1
bottle chardonnay
2
sprigs rosemary
8
sprigs thyme
2
lrg domestic leeks or 20 wild leeks
1
lemon, sliced thin
In large pan place 2 cups water
1
cup chardonnay
Cut butter into ½ tbsp pads
Place leeks on butter pads
Poach leeks until tender (6-8 minutes)
Add salmon fillets, placing skin down
Rub rosemary and thyme on fillet meat
Place lemon slices on meat
Cover
Poach for 6-8 minutes or until flesh is not longer opaque in center
Place on bed of rice w/ lemon slices as garnish
***
Teriyaki Bear
1
lb. bear roast
2
cups teriyaki sauce (Yoshida’s Gourmet Sauce is best)
Marinate bear roast in teriyaki for 3 days
Roast S-L-O-W-L-Y at 250 degrees for 4 hours
Do Not Add spice or herbs.
Salt and Pepper as desired
Optional sauce:
Cranberry craisin walnut chutney
2
cups cranberry juice
2
sliced green peppers
½
cup craisins (dried cranberries)
½
cup walnuts
1
cup currant jelly
1
tbsp cider vinegar
Roast chopped walnuts
In saucepan, add cranberry juice
Saute` w/ craisins until plump
Add 1 tbsp cider vinegar
Add walnuts
Reduce
Add currant jelly
***
Venison Loin Cubes w/ Jalapenos and Bacon
Venison Loin
1
lb bacon
4
jalapenos
Blue cheese
Cut loin into medallions about 3/4 – 1” thick, then cube
Slice jalapenos in ¼” thick
Place 1 tsp. blue cheese on top of venison
Wrap with 1 slice of bacon
Place toothpick through center
Place on grill or broiler on high heat for 1 minute
Turn over and repeat
***
Venison Tenderloin w/ Plum Pepper Sauce
32 oz. venison loin or tenderloin (serves 4)
2
cups beef stock - substitute 2 bouillon cubes if necessary
8
oz. damson plum preserves
1/2 cup claret - substitute 1 cup cabernet sauvignon reduced to 1/2 cup
Cracked peppercorns - substitute coarse ground pepper
Avocado, peanut, sunflower oil or any oil w/ smoke point of 450 degrees
plus 8
tbsp unsalted butter
Salt
Reduce stock to half over medium high heat
Add plum preserves
Reduce heat to medium and cook for 4 minutes
Add 2 tbsp cracked peppercorns - substitute 1 tbsp. coarse ground pepper
Cook for 4-6 minutes, stirring occasionally
Remove from heat and set aside
Slice tenderloin cross grain 1/2" thick
Salt & pepper both sides
In large skillet coat bottom with oil and increase heat to high
Add 4 tbsp butter in 4 slices
When butter is melted quickly transfer 16 oz. (1/2 of total) venison
Sear venison over high heat
When edges are slightly brown (roughly 1 minute), flip over and sear
opposite side
Meat should be kept rare (red in center - pink or brown will taste like
liver)
Remove and set aside
Deglaze pan with claret or reduced cabernet
Drain pan drippings into sauce
Add more oil and remaining butter (4 slices)
Return pan to high heat
Repeat searing and deglazing, adding deglaze' to sauce
Reheat sauce on low, stirring in drippings
Ladle sauce over medallions and serve immediately
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