Beaked Hazel (Corylus cornuta)

Beaked Hazel (Corylus cornuta)

The Beaked Hazel Flower (above) is a form of catkin

A catkin or ament is a slim, cylindrical flower cluster, with inconspicuous or no petals, usually wind-pollinated (anemophilous) but sometimes insect pollinated (as in Salix). They contain many, usually unisexual flowers, arranged closely along a central stem which is often drooping. They are found in many plant families, including Betulaceae, Fagaceae, Moraceae, andSalicaceae. For some time, they were believed to be a key synapomorphy among the proposed Hamamelididae, but it is now believed that this flower arrangement has arisen independently by convergent evolution on a number of occasions.

In many of these plants only the male flowers form catkins, and the female flowers are single (hazel, oak), a cone (alder) or other types (mulberry). In other plants (such as poplar) both male and female flowers are borne in catkins.

Catkin-bearing plants include many other trees or shrubs such as birch, willow, hickory, sweet chestnut and sweetfern (Comptonia), and also some herbaceous plants such as nettle.

The word catkin is derived from the Dutch katje, meaning "kitten", on account of the resemblance to a kitten's tail Ament is from the Latin amentum, meaning "thong" or "strap"

  is a deciduous shrubby hazel found in most of North America, from southern Canada south to Georgia and California. It grows in dry woodlands and forest edges and can reach 4 – 8 m tall with stems 10 – 25 cm thick with smooth gray bark. The leaves are rounded oval, coarsely double-toothed, 5–11 cm long and 3 – 8 cm broad, with hairy undersides. The flowers are catkins that form in the fall and pollinate in the following spring.

Corylus cornuta is named from its fruit, which is a nut enclosed in a husk with a tubular extension 2 – 4 cm long that resembles a beak. Tiny filaments protrude from the husk and may stick into, and irritate, skin that contacts them. The spherical nuts, which are surrounded by a hard shell, are edible.

There are two varieties:

• Corylus cornuta var. cornuta - Eastern Beaked Hazel. Small shrub, to 4 m tall; 'beak' longer, 3 cm or more.
• Corylus cornuta var. californica - Western Beaked Hazel or California Hazelnut. Large shrub, to 8 m tall; 'beak' shorter, usually less than 3 cm.

Wild Strawberry (Fragaria glauca)-

Wild Strawberry (Fragaria glauca)-

The berry is red when ripe. The flowers are white, and the plants grow 3-4 inches high, in meadows and open areas. Often the berry is eaten raw but also makes excellent pies or jam, or a sauce for wild fowl, and for fish and game recipes.

Northern Gooseberry (Ribes oxyacanthoides) -

Northern Gooseberry (Ribes oxyacanthoides) -

            Bush grows 1-1/2-3 feet high, in moist places. The flowers are greenish-white or purplish.

Gooseberries are palatable in the greenish-purple and off-white stage, before they are completely ripe. Ripe, they are a reddish-purple, sweet but mushy.

             Gooseberry Sauce

            Pick both nearly-ripe and fully-ripe gooseberries, and simmer with a little water for about 7 minutes. Sweeten to taste, preferably with honey.

Mealberry-not Kinnikinnick-(Arctostaphylos uva ursi)-See Also the Small-Bark-Teepee-Tipi

Many people who are familiar with Alpine Bearberry (Arctostaphylos alpina, Common Bearberry (Arctostaphylos ulva-ursi), Red Bearberry (Arctostaphylos -rubra), bearberry as an ornamental ground cover; believe that they are also familiar with Kinnikinnick. Not so; when the word is used to describe a plant it is but another example of The United States of The Americas attempting to dictate to and/or dominate; in this case what were the ABORIGINAL, INDIGENOUS, or FIRST NATIONS of North America.  

The word kinnikinnick pronounced KINNY-KIN-ick, or Kinn_ICK-innick comes from the aboriginal-most scholars claim Algonquin-meaning "smoking mixture and is not the name of a plant.

Some authorities claim the term "kinnikinnick" derives from Unami Delaware /kələkːəˈnikːan/, "mixture" the Ojibwe giniginige "to mix something animate with something inanimate"),and  from Proto-Algonquian *kereken-"mix (it) with something different by hand". The actual preparation varies by locality and by Native American tribes.

Although whether or not there is any truth at  all is highly debatable; it has been claimed, by some, so called, authorities, that eastern tribes traditionally used Nicotiana rustica in their peace pipe; but, western tribes used kinnikinnick (remember, kinnikinnick,  is not a proper name, and means only, a mixture).

Nicotiana rustica, is known in South America as mapacho and in Vietnam as thuoc lao (thuốc lào), it is a rainforest plant in the Solanaceae family. It is a very potent variety of tobacco with high concentrations of nicotine in its leaves.

 Other ingredients that may have been used by other Native American tribes: leaves or bark of red osier dogwood, arrowroot, red sumac, laurel, ironwood, wahoo, squaw huckleberry, Indian tobacco, Jamestown weed, black birch, cherry bark, corn, mullein; along with muskrat glands or oil, and other animal oil or rendered fat.

Incorrectly, the name kinnikinnick was applied by hunters, traders, settlers and writers of “Western Fiction” in the United States of The Americas to various shrubs in which the bark or leaves are employed in the mixture, most often Bearberry and to lesser degree, Red Osier Dogwood) and Silky Cornel and even to Canadian Bunchberry (Cornus canadensis), Evergreen Sumac (Rhus virens) and the Littleleaf Sumac (Rhus microphylla)

Although the plant was native here, it seems to have been been fur trader employees (Métis and métis and others of mixed blood) who brought the name west with them.

http://en.wikipedia.org/wiki/File:Red_Osier_Dogwood.jpg

The shrub pictured above;  which around the Edmonton area at least, was most commonly known as " Dog Berry", while it will grow along side of; and even intermingle with; willow, obviously, it is not a willow; and so,can not --NOT POSSIBLE--be RED WILLOW as often claimed.. 

Known as cansasa in Lakota, the inner bark of the red osier dogwood was also used by the Lakota and other Native North Americans as "traditional tobacco", either by itself (Kinnikinnik or in a mixture with other plant materials

Among the Algonquian peoples such as the Ojibwa, the smoking mixtures, blended the inner bark with tobacco while more western tribes added it to the bearberry leaf to improve the taste.

In the wild, it commonly grows in areas of damp soil, such as wetlands. It is a medium to tall deciduous shrub, growing up to about six feet tall and about the same in width, spreading readily by underground stolon (shoots) to form dense thickets. The cultivated branches and twigs are usually dark red, although wild plants may lack this colouration especially in shaded areas or dense thickets.

http://en.wikipedia.org/wiki/File:Arctostaphylos-uva-ursi.JPG
Bear Berry or Mealberry (Arctostaphylos uva ursi)-

Now commonly grown as an ornamental shrub; the wild form grows in open, wooded areas in rocky, sandy ground.The flowers are white or pink tinged,on a low trailing shrub with firm lustrous leaves.The berries (ONLY) are red, with a large stone,consisting of several nutlets inside. The flesh is sparse, dry, and mealy. It can be made into a beverage by steeping the berries in boiling tea.

         

           Kinnikinnick(now the common name but incorrect usage)Tea

1. Pour a little hot tea (any kind) over berries (Bear, Dog,Meal,Red Osier) beat and mush to extract juice.

            2. Strain, and add more tea, or dilute with boiling water.

             Apparently, if the berries are cooked in grease over a slow fire, they will eventually pop,                   rather like wild rice or even popcorn.

Bearberry can be dried for storage.

Dried berries can be ground and cooked into a porridge or cereal

Like wild rice; bearberry can be popped when fried in grease over low flame.

Warning: may cause nausea or constipation if eaten in quantity and prolonged use may cause stomach and liver problems. Should be avoided, if possible by children and pregnant or breast feeding women.

           
SEE ALSO: THE REAL RED WILLOW-http://cookingforsurvival--yourdownbutnotout.blogspot.ca/2010/11/willow.html

©Al (Alex- Alexander) D. Girvan. All Rights reserved. 

Real Red Willow-not Dog-wood, Also the Source of Aspirin

While "Diamond" and Bull" willows may be and often are, referred to as"Pussy willow"; the image shown below, unlike  Bear-berry, Dogwood, Dog-berry (Kinnikinick/Red Osier); actually is a willow; and, the young shoots are usually red.  This is the plant that is known to most  Western Canadians as RED WILLOW

This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Attribution: User:Boston

http://en.wikipedia.org/wiki/File:PussyWillowBoston.jpg

Red Willow

Family Salicaceae (willow)

Salix laevigata

The true Red Willow is a medium-sized deciduous, native to Canada, which always grows near water (not necessarily visible water),often so thickly, in western regions-covering acres of land- that it is unable to grow to any more than shrub size and will almost look like tall red grass, turning the entire area to a lake of red. The bark of mature trees is dark and rough; young twigs may be red to yellow-brown. The long narrow leaves are green and shiny above, whitish below, and usually widest below the middle. Male and female flowers are borne on separate plants and appear soon after the leaves in early spring. The tiny seed produced by the female catkin (pussy willow) has a cottony “fluff” and may be carried a great distance by the wind. Because all willows root grow quickly, they have potential for holding soil on steep slopes (preventing erosion). Like reeds, flexible willow shoots were often used—world wide—to make baskets, boats, hats, and huts. It is the bark of Red Willow, NOT Bear-berry, Dog-berry, "Kinnikinick"(means smoking mix), mealberry, or Red Osier/DOGWOOD that contains salicin(from the family name Salicaceae-Salix laevigata), which our bodies  convert to salicylic acid the active pain relieving agent in aspirin.

Salicylic Acid (Aspirin) was not first discovered by any FIRST NATIONS PEOPLE, unless you want to include Neanderthal and possibly Cro-Magnon Man as First NATIONS.

The, so called, “father of modern medicine”, Hippocrates, who lived sometime between 460 B.C and 377 B.C. left historical records of pain relief treatments, including the use of powder made from the bark and leaves of the willow tree to help heal headaches, pains and fevers.

The young shoots are rich in Vitamin C and can be cooked as greens, but they are decidedly sour- AGAIN, it is from the bark and first leaves of THIS the real RED WILLOW that we get aspirin.

           

©Al  (Alex Alexander) D Girvan 2012. 

All rights reserved.

Marinated Fillet of Bison

Marinade

2 cups port wine

3/4 cup cider vinegar

1/4 cup brown sauce

3 Tbsp. mushroom ketchup

1 Tbsp. brown sugar

1-1/2 tsp. salt

pinch cayenne

1 lge. bay leaf

1 onion, diced

1 carrot, diced

1 clove garlic, crushed

8 pepper corns, crushed

Whole fillet of Bison

Fresh side pork

1/4 cup oil

1 mirepoix (onion, carrot, celery)

1 Tbsp. minced parsley

pinch each of: powdered chervil

tarragon

marjoram

mace

Salt and pepper, usual mix

1. In top of a double boiler combine ingredients for marinade and cook it gently for 25 to 30 minutes, but do not boil.

2. Wipe a whole fillet of bison with a damp cloth. Put it in an enamelled or porcelain dish and pour hot marinade over it.

3. Cover the dish with a cloth and keep it in a cool place for at least 48 hours.

4. Wipe the fillet dry, trim any fat and tie the fillet with cord to hold its shape and cover with strips of side pork.

5. Strain and reserve the marinade.

6. In a shallow roasting pan, heat oil and sear the filet well. Lower heat and add mirepoix.

7. Cook the filet, uncovered, in a slow oven (300 F. See Miracle Roast) for 40 to 45 minutes.

8. Put 1/2 cup of the strained marinade into a small saucepan and reduce it over high heat to a little more than half. Add 1/2 cup beef bouillon.

9. Bring the sauce slowly to a boil and thicken using a roux. Simmer for about 10 minutes.

10. Put the fillet on a heated platter, slice enough for the first serving and reshape the slices. Pour some of the sauce over the sliced fillet. Garnish the platter with tomatoes filled with creamed mushrooms and serve with a tart jelly.

Preserving Wild Berries

Preserving Wild Berries

Wild berries will keep well in the ground. Dig a hole, deep enough for a wooden barrel, place barrel in the hole and fill with berries. Cover with a weighted lid, and year- round you can scoop out berries as you need them. Glass jars or crocks can also be used.

            Berries to be frozen in a home freezer may be put in plastic bags, wrapped securely, and frozen. Thaw in a cold place preferably, and use for puddings, sauces, compotes or baked dishes. A simple way to dry wild berries is to spread them out on a white sheet in the sun. Shake the sheet to turn berries.

            When dry, hang them up in porous sacks to keep. When you wish to use them, soak berries in water for about an hour.

Wild Berries

Wild Berries

            Wild berries are not only free and abundant, they are often tastier and a far healthier choice than their cultivated counterpart: the proof of this can be found in any organic or health food store, if you are prepared to pay the inflated prices.

Mushrooms

Mushrooms

Wild Mushrooms are not recommend- unless you are absolutely certain of what you are picking and eating. I am not. They can be deadly.

Birch

Birch

            Most of the birch found around here is the gray birch, but white birch can also be found.

           As, in the case of poplar, 

willow, and most other woods; the sap layer can be scrapped off and eaten. Birch was often tapped -like the maple-and the sap used to make beer or syrup.

Gift of The Conifers-Canada's National Game,Survival, The Girvan's Way

Pine Needle Tea-See also Black Spruce

Ingredients:

The Needles, flowers, and candles from yellow pine.

Note: Yellow pine have 2-5 needles in each cluster. Flowers and candles available only in spring, in the winter use needles only, of course.

Method:

1. Crush and snip needles, flowers, and pine candles.

2. Mean time, boil a pot of water.

3. Place pine in water, cover, and remove from heat. Let steep from 20 minutes to all night.

4. What tea you don't drink hot, refrigerate for a cold, refreshing drink. Experiment with proportions of pine needles to water.

5. The best tea will be a nice reddish colour and a small amount of oil will rise to the top. This recipe makes a beautiful red tea, with a mild, pleasant taste. You can sweeten with honey (if desired and if you have it)

Black Spruce- See also pine.

          Steep fresh tips of spruce in boiling water for 5 minutes or longer, and you will have a tea that is rich in vitamin C.

Pine Needle Tea-See also Black Spruce

Ingredients:

The Needles, flowers, and candles from yellow pine.

Note: Yellow pine have 2-5 needles in each cluster. Flowers and candles available only in spring, in the winter use needles only, of course.

Method:

1. Crush and snip needles, flowers, and pine candles.

2. Mean time, boil a pot of water.

3. Place pine in water, cover, and remove from heat. Let steep from 20 minutes to all night.

4. What tea you don't drink hot, refrigerate for a cold, refreshing drink. Experiment with proportions of pine needles to water.

5. The best tea will be a nice reddish colour and a small amount of oil will rise to the top. This recipe makes a beautiful red tea, with a mild, pleasant taste. You can sweeten with honey (if desired and if you have it)

Black Spruce- See also pine.

          Steep fresh tips of spruce in boiling water for 5 minutes or longer, and you will have a tea that is rich in vitamin C.

©

Stewed Porcupine OR, FOR REALLY GOOD EATING, SKUNK

http://en.wikipedia.org/wiki/Porcupine

http://en.wikipedia.org/wiki/File:Tree_Climbing_Porcupines.jpg
Stewed Porcupine =basic

1. Skin by hanging back legs from hooks. Remove kernels in small of back and under forelegs. Hang in a cool dry place for 48 hours. Soak overnight refrigerated in salt water. --Or put porcupine into a good fire to burn off the quills.

2. Scrape, and then peel the skin off.

3. Clean; then boil porcupine in water, enough to cover.

4. Change the water and simmer with seasoning to taste, until tender.

Porcupine, and skunk, for that matter, have long been a meat staple,of bush survival. It is also claimed that they were a food staple for many of Canada's indigenous peoples.
 At one time it was illegal to kill a porcupine in Canada, except for emergency food, (in many areas this law is still observed).

Stewed Porcupine no. 2

Method

Place the meat in a Dutch oven or other casserole.

 Add:

3 cups water or light stock

1 rib celery

1 sliced medium-sized onion

1/4 tsp. pepper

1 tsp. salt

Simmer until tender, about 2-1/2 hours, any desired vegetables may be added.

May also be roasted or braised.

Evolutionary History

The distribution of this Mephitidae can be explained by examining the fossil record. While skunks do not occur in Europe today, they did occur there in the past. The oldest recognized fossil identified as a skunk occurred in Germany about 11-12 million years ago. Genetic data, however, place the origin of the family back to about 30-40 million years ago. Skunks evolved from some of the earliest ancestors of the modern carnivores; and are members of a group of carnivores called the Mustelida, which includes the Musteloidea (Mustelidae and Procyonidae), Ailuridae (red panda), and the Mephitidae.

Economic Value

At one time skunk pelts (especially striped) were valuable in the fur industry, but they are less valuable today. Then and now, however, skunks are more valuable alive. Most members of the skunk family prey primarily on insects, especially insects harmful to the agricultural economy. The earliest legislation for the protection of skunks grew out of appeals from hop growers in New York and was passed in 1893. Skunks are especially useful in destroying the rats and mice that commonly infest farm buildings. Spotted skunks are remarkably efficient as destroyers of rats and mice because they are quick and can follow rats and mice into smaller crannies than other skunks can enter.

Striped skunks have been tamed and kept as pets. However, skunks do not make good pets. Good pet owners make good pets.

Unfortunately, skunks are known to carry diseases as well. They are susceptible to rabies and there are at least four rabies variants that are endemic to skunk populations. They also can contract and transmit other strains (raccoon, bat, fox, etc.). Like all mammals they have to be exposed to the virus before they can transmit it. Once the symptoms appear they will die.

"The skunk is not the first thing on my list when I look for a food source but it is eatable.
Catching them is a little tricky, seeing as they will most likely spray you if you approach them. They also do spray when you shoot them, even if they die instantly.
My grandfather would catch them under his out buildings on his farm. He would catch them with a pail, and then swing the pail around as he walked. The centrifugal force would not let the skunk lift his tail to spray. He would then drown them in his pond. The spray is oil based so it would just float on top of the water and not get him all smelly". MY NOTE; I FAIL TO UNDERSTAND HOW THIS PROCEDURE WOULD PREVENT A SKUNK FROM LIFTING IT'S TAIL; OR FROM BRACING IT'S BACK LEGS; WHICH IT MUST BE ABLE TO DO, IN ORDER TO SPRAY(the grand father would not have time enough to swing the pail, before the skunk sprayed)--BUT THEN SINCE i HAVE ALWAYS CAUGHT SKUNKS USING A TIP-UP SNARE, I HAVE NEVER HAD OCCASION TO TEST IT. BUT, IN ANY CASE, WHO WANTS STINKY WATER, ESPECIALLY IF THE WATER HAS TO BE USED FOR DRINKING?

wolverine

"Wolverine (Gulo gulo) If anybody in the country can lay claim to being a victim of bad press it is the wolverine photographed on the left.  A ferocious fighter when the need arises, wolverines are not the wanton killers they so often portrayed.  The nickname "Skunk Bear," however is well deserved - they will let you know all about scent glands."

Fisher: Common, but rarely seen, this member of the mustelid family lives up to the reputation for ferocity.  According to Dave Ellis, Director of Northwest Trek, these are one of the few animals willing to take on porcupines.  They ascend trees and actually attack the rodents head on.  A bite to the face kills the porcupine; the animal is then thrown to the ground and the fisher assaults the unprotected underbelly." At one time, the fisher was considered to be the largest and by far the most ferocious, of the mustelid family. 

Just about all of the Mustelidae share one important characteristic - they stink.  Hence the name of the family.  Some less than others, of course, and some more offensive to humans than others, but all possess a well developed pair of anal scent glands.  Skunks are masters of the scent gland, but wolverines  and minks are no slouches in this department.  In general, however, the Mustelidae share one other common characteristic:  they are aggressive, seemingly fearless animals.  These guys regularly back down animals many times their own size.

Skunks--which, like most of the Mustelidae are unable to spray unless they can brace their rear legs against the ground or some other such firm surface (however,shooting a skunk produces a similar effect, as the body automatically stiffens and braces)--are very easily caught using a tip-up snare. This device lifts the skunk up off of the ground; so, of course, it is then, unable to spray. Pretty simple--if you know--this knowledge could--just-- help save your life.
Skunk meat tastes very much like chicken only better--AND, there is NO smell.
The anal scent sacks of the mustelid family are easily removed,  when dressing the carcass. Method of preparation is similar to that used for porcupine.

Muskrat, Woodchuck

  
http://en.wikipedia.org/wiki/File:Muskrat_Foraging.JPG
Stuffed Muskrat

1. Cut into bite-sized pieces whatever vegetables desired: carrots, onions, turnip, potatoes parsnip, even green peppers-this mirepoix is mainly used for flavouring.

            2. Add salt, seasoned salt, and pepper to taste.

            3. Stuff muskrat.

            3. Braise at 325 F. for 2-1/2 - 3 hours.

http://en.wikipedia.org/wiki/File:Groundhog3.jpg

Woodchuck is another name for the weather-prophesying ground hog. They are best shot in the autumn, when they are well fattened in preparation for the winter-long hibernation and may be cooked like rabbit, except that under the front legs and in the small of the back of the woodchuck there are seven to nine white muscle like sacks, or kernels. These must be cut away, or the meat will be strong. Woodchuck meat is generally soaked overnight in salted water before cooking.

Woodchuck or Muskrat Pie

  Woodchuck or Muskrat Pie

          Skin and clean a young woodchuck or muskrat and remove the kernels under the front legs and in the small of the back. Soak overnight in water seasoned with a handful of salt. In the morning, wash, rinse, and wipe the animal dry. Put the meat in a large pan, cover with fresh water and add a large bouquet garni composed of 6 sprigs of green celery leaves, 1 large bay leaf and 2 sprigs of fresh thyme, all tied together, an onion studded with a clove, 10 peppercorns and salt to taste. Cook for about 2 hours or until meat is tender, skimming the broth from time to time. Remove the meat, discard the bouquet garni, and reduce the cooking liquid over high heat to about 1 quart. In the reduced liquid cook until tender 2 onions sliced and 1- 1/2 cups each of raw potato cubes, diced celery, and diced carrots.

            Remove the meat from the bones and cut it into small pieces. Put the meat in a deep baking dish and add the cooked vegetables. Strain the stock and reduce it to 1 generous cup. Add 3 Tbsp. Sherry and stir in 1/2 Tbsp. flour mixed to a paste with 1 Tbsp. butter. Pour the sauce over the meat. Top with 1 cup mushroom caps cooked in butter and drained. Cover the baking dish with flaky pie pastry, moisten the edge, and press it carefully around the rim of the dish. Cut several gashes in the pastry to allow for the escape of steam. Reduce the temperature to 400 F. and bake the pie for another 20 minutes, or until the crust is brown. ©

Tree Squirrels

Squirrel

            Unlike the Americans, Canadians seldom eat tree squirrels as a preference, but it is used as an emergency food.

            While tree squirrels were thought to lack in nutritive value, ground squirrels (gophers, marmots, woodchuck, and prairie dogs) were often a staple of the diet.      

            Squirrels can be cooked successfully by using any good recipe for chicken and their white flesh is tender and delicious. Only a very old squirrel is tough enough to require marinating.

            Gray squirrels are preferred to red squirrels, which are quite gamy in flavour. To skin, don gloves to avoid possible tularaemia infection. Cut the tail bone through from beneath, but take care not to cut through the skin of the tail. . Hold the squirrel by the tail and then cut skin width of the back. Turn the squirrel over on its back and step on the base of the tail. Hold the hind legs in one hand and pull steadily and slowly, until the skin has worked itself over the front legs and head. While holding the squirrel in the same position, pull the remaining skin from the hind legs. Proceed then as for rabbit, cutting off the head and the feet and removing the internal organs, plus two small glands found in the small of the back and under each foreleg, between the ribs and the shoulders.

            Lard, stuff and roast squirrels as for chicken, prepare as for braised chicken, or use them in Brunswick Stew.

Roast Raccoon

Roast Raccoon

            Skin and carefully clean a young raccoon, removing the kernels from the small of the back. Hang it for several cold nights in the open air. Parboil the raccoon for 1 hour in salted water with 1 onion studded with 2 cloves, 1 bay leaf, 2 pods chilli pepper, with the seeds and veins removed and 1 carrot, sliced.

             Toss 3 cups dry bread crumbs with 1 onion, minced and sauteed in 1/4 cup butter until golden brown. Season this stuffing with salt and pepper and moisten it with a little of the liquid used to boil the meat.

            Stuff the raccoon and close the openings with skewers or thread. Put the meat in a roasting pan. Add 1/4 cup each of diced carrots and yellow turnips, 1 onion, quartered, two of the quarters stuck with a whole clove, and a bouquet garni. Add 1 1/2 cups cold water. Roast the meat in a hot oven (425 F.) for 20 minutes, turning it frequently until it is well seared on all sides. Reduce the temperature to moderate (350 F) and continue to roast for 1- 1/2 to 1-3/4 hours, depending upon the size of the animal. Baste the meat frequently with the liquid in the pan. Discard the bouquet garni. Serve with pan gravy and sweet potatoes.

©Al (Alex-Alexander) D Girvan 1995, All rights reserved

Venison Steak

3 lbs. venison steak

Mixed pepper and crushed juniper berries to taste

1 cup red current jelly

3 Tbsp. port

1. Rub steak with mixed pepper and crushed juniper berries.

2. Dip the steak in fat or cooking oil and brown well on both sides on a greased broiler over a hot fire. The length of the broiling time will depend on the thickness of the steak, but it should be rare or medium rare.

3. Put the steak on a heated platter and finish it with butter mixed with finely minced parsley or chives.

5. Mix together current jelly and Port and pour the mixture over the steak.

6. Garnish generously with watercress and serve with shoestring or other deep fried potatoes.

Venison, Broiled Steak

2 lbs. venison steak

salad oil and lemon juice

cooking oil

salt and paprika

butter

1. Marinate venison in salad oil and lemon juice for 2 hours before cooking. Brush generously with oil before cooking

2. Place on preheated broiler rack and broil 7 to 10 minutes on each side at 550 F.

3. Season with salt and paprika finish with butter and serve on very hot platter. Garnish with mushrooms and parsley. Serves 4.

Venison, Steak Sauté

2 lbs. venison steak

salt and pepper

flour or cracker crumbs

1/2 cup fat

1 Tbsp. current jelly

1. Rub the steak with mixture of salt and pepper, dip in flour or cracker crumbs and sauté in hot fat until browned on both sides.

2. Place on a hot platter and cover to keep warm.

3. Mix 2 teaspoons (approx.) of flour into hot in bottom of pan and stir until brown.

4. Dissolve 1 tablespoon of current jelly in 1 cup boiling water; add to gravy in pan and stir a few minutes

5. Strain, pour over the meat, and serve. Serves 4.

The above recipes (actually all the recipes given in this book) are far superior to anything you will find in a restaurant or hotel,

Venison Chops Polonaise

1. Cover 6 thick venison loin chops with marinade and let them stand for at least 24 hours, turning from time to time.

2. Remove the chops from the marinade and wipe them dry. Strain the marinade and reserve it.

3. Sauté' the chops in a large iron skillet over high heat for 3 to 4 minutes on each side, or until they have reached the desired state of doneness. Remove the chops to a heated platter and keep them hot

4. Add to the drippings in the skillet 1/2 cup of the strained marinade and bring it to a boil, scraping the pan thoroughly.

5. Stir in 1 cup sour cream, heat the sauce thoroughly without boiling and taste for seasoning.

6. Serve with wild rice.

Venison, Roast Leg of

1 Leg of venison

1/4 cup fat salt pork

for dredging salt and pepper

flour

1. Wipe meat carefully and remove any dry skin.

2. Lard the lean side of the leg with strips of pork.

3. Soften fat, rub it over the meat and dredge with salt, pepper and flour

4. Lay leg on rack of roaster, sprinkling bottom of pan with flour.

5. Roast uncovered in a slow oven (300 F.), allowing 20 to 22 minutes per pound

6. When flour in bottom of pan is browned, add boiling water to cover bottom (now braising)

7. Baste venison frequently, renewing water in pan as often as necessary.

8. Serve with gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant, wild grape, or plum with venison. Allow 1/2 pound per person.