Recipes
Deer Stroganoff
1 lb deer stew meat
8 oz portabella mushrooms
½ c Worcestershire sauce
16 oz sour cream
|
1 medium onion
2 cans cream of mushroom soup
1 drop Texas Pete hot sauce
16 oz egg noodles
|
|
Brown meat in dutch oven. Stir in onion rings and mushrooms until caramelized. Add soup, worcestershire sauce and Texas Pete hot sauce. Boil water for noodles. When water is boiling, add sour cream to deer meat mixture. Simmer. Cook noodles. Serve stroganoff over noodles.
Deep Fried Walleye Fillet
2 lbs of walleye fillets
3 eggs
Salt and pepper, to taste
|
4 ounces saltine crackers
¼ cup milk
2 fresh lemons (cut into wedges)
|
|
Combine eggs and milk and beat until thoroughly mixed. Crush crackers in blender and place in separate dish. Dip fillets in egg mixture then cracker crumbs and deep fry in peanut oil for approximately 3 minutes on each side or until golden brown. Drain on paper towel and place in warming dish. Serve hot with lemon wedges and potato pancakes with applesauce. Makes 6 servings.
Baked Wild Turkey
1 wild turkey
Garlic powder or salt, to taste
|
Salt and pepper, to taste
2 to 4 cups water
|
|
Prepare turkey, salt and pepper lightly. Sprinkle with garlic powder or salt. Place bird in a baking pan. Add water, cover tightly, and bake at 350 degrees F. until tender, approximately 3 hours. Since wild turkey has a tendency to be a bit dry, slice all meat from bones and pour broth over meat to serve.
Black Walnut Cookies
2 ½ cups sifted flour
1 teaspoon cream of tartar
1 cup butter
2 cups sugar
1 cup ground black walnuts
|
1 teaspoon baking soda
½ scant teaspoon salt
½ teaspoon vanilla
3 egg yolks
|
|
Stir together flour, soda, cream of tartar and salt. Cream together butter and vanilla. Add sugar gradually. Add egg yolks, stirring until fluffy after each addition. Add dry ingredients, one fourth at a time. Add ground black walnuts. Form dough into 1" balls and arrange 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for about 10 minutes or until light brown. Remove cookie sheet and let stand until just the right shade of brown. Remove to a cooling pan with spatula while warm. Makes 11 dozen cookies.
Paw Paw Ice Cream
5 cans Squirt
1 egg
2 cups paw paw puree
|
½ cup sugar
1 can Condensed Milk
|
|
Note: The puree is made by pressing paw paws through a sieve. Beat egg and combine with milk and sugar. Stir in fruit juice or puree then enough of the Squirt to fill freezer can to indicated line. Freeze in an electric freezer.
West Virginia’s Annual Birthday Cake
1 cup elderberry blossoms, pulled from stems
1 cake mix, yellow, chocolate or white
Chocolate Icing
¼ cup elderberry blossoms for icing
Make cake as mix directs adding the elderberry blossoms and baking in a bundt cake pan. Turn out and when cool, pour softened chocolate icing over cake. Sprinkle with 1/4 cup blossoms.
For fall, use dried elderberries in the same way, but substitute white icing so dried berries will be more prominent. Please note, if you choose to use elderberry juice, don't combine with a yellow cake because from experience, a yellow mix and purple juice make a green cake.
Ember Restaurant Recipes
Ember’s Maple Roasted Quail
Serves 4
8 quail
Sea Salt
Freshly ground pepper
¼ cup soy sauce
⅓ cup WV maple syrup
2 tablespoons red wine vinegar
2 tablespoons chili paste
6 garlic cloves peeled and crushed
½ teaspoon five spice powder
Rinse quail well and pat dry. Season inside and out with sea salt and freshly ground pepper. Whisk together the remaining ingredients and pour over the quail, turning to coat. Cover and refrigerate overnight or at least four hours.
Drain quail, reserving the marinade, and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes.
Reduce temperature to 375 degrees and continue roasting, basting occasionally with the marinade, until quail are crispy and deeply colored a golden brown: approx 10-12 minutes.
Enjoy!