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Previous Recipes Featured

Hawaiian Teriyaki Shrimp Kabobs (05-10-08)

20-100 shimp (depending on how many kabobs you need)
1 bottle (medium or large) teriyaki sauce
2 cans of pineapple chunks or rings.
     (If you use pineapple rings, cut them into 4-6 pieces)
...and any other fruit or vegetable you want

Peel the shrimp and put them in a strainer. In a large plastic container pour your teriyaki sauce, drain the pineapple juice from the cans, add the brown sugar and stir until there are no sugar chunks. Cut the rest of your fruit and vegetables.
Preheat your grill to medium heat.
Fill a skewer and dip it in your sauce.
Cook your skewers on the top shelf of your grill.
Remember, too much flam will burn your shrimp.

Bear Roast With Caraway (05-03-08)

1 (4-pound) bear roast
1-1/3 cups chopped onion, divided
1 teaspoon salt
1 teaspoon pepper
3 tablespoons caraway seeds, divided
6 strips bacon, diced
1/4 cup vinegar
1 teaspoon poultry seasoning
1 tablespoon flour

Combine 1/2 cup onion, salt, pepper and 1 tablespoon of the caraway seed. Work mixture into folds of the roast. In a Dutch oven, fry bacon until crisp. Add remaining onion and cook until transparent. Add roast and sprinkle all with the remaining caraway seeds, vinegar and poultry seasonings. Add enough water to cover bottom of pan 1 inch deep. Bake at 325 until tender, approximately 2 hours. Baste frequently. When done, remove meat to a warm platter. Mix flour with a little water and stir into pan liquid. Cook until gravy thickens; strain and serve with sliced roast.

The above recipe serves 6.

Bear Tenderloins with Blackberry Sauce (04-26-08)

2 pounds bear meat tenderloin
1/2 cup butter
1 can beef broth or 2 beef bouillon cubes in 1-1/2 cups hot water
1 cup seedless blackberry jam

In an overproof pan, brown tenderloin in butter on all sides (4 to 5 minutes). Transfer to 450 degree oven and bake, turning once, until a meat thermometer inserted in thickest part registers 150 degrees (12 to 15 minutes). Cut to test; meat should no longer be pink in the center of thickest part. Transfer meat to a warm platter and keep warm. Add broth and jam to drippings in pan and bring to a boil; cook, stirring until reduced to about 2/3 cup (about 8 minutes). Slice meat, stirring any juices into sauce. Spoon sauce over meat to taste.

The above recipe serves 6.

Spicy Bear Chili (04-19-08)
1 pound ground bear meat
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
1 clove garlic, minced
2 (16 ounce) cans tomato sauce
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
1 (8 ounce) can tomato paste
Dash of Tabasco sauce
1 (15 ounce) can kidney beans

Over medium heat in heavy pan, brown meat in olive oil. Add onion, celery, garlic and tomato sauce. Simmer until onion and celery are tender. Stir in remaining ingredients and simmer for 15 minutes.

The above recipe serves 4.

Duck Recipe (03-22-08)
4 half or 2 whole duck breast de-boned
1/2 cup of cream cheese
1 Teaspoon garlic powder
12 jalapeno slices
2 Teaspoons of Jalapeno juice
4 to 12 strips of thick bacon

Pound duck breast with meat mallet until flat and pliable (rollable).
Dice up Jalapenos.
Mix with garlic powder and cream cheese.
Whip until smooth.
Fry bacon until brown, not crispy.
Take duck breast and flash fry in bacon grease for 45 sec to a
     minute on each side.
Take cream cheese mix and spread over one side of breast.
Roll like a sausage and wrap bacon around it.
Stick with a tooth pick.

Cream of Broccoli, Cheese & Halibut Soup (03-15-08)
1 cup of chopped celery
1 cup of chopped onion
2 tablespoons of real butter
3 cups of milk
2 cups of shredded medium cheddar cheese
1 can cream of chicken soup not diluted
1 pound of cooked hallo bit
1 package of broccoli floret
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
some fresh parsley for effect

Saute onion and celery in butter until tender.
Blend milk, cheese and cream of chicken soup.
Flake the halibut into the cheesy mixture.
Add broccoli, celery, onion and spices.
Cook on low with medium heat
Stir occasionally.
Ready to serve when broccoli is tender.
Serves 4

Baked Halibut with Sour Cream (03-01-08)
4 halibut steaks, 1 inch thick
1 cup mayonnaise
1 tablespoon dried minced onion
1/2 cup sour cream
1 cup breads
1/2 cup shredded cheddar cheese
a bit of paprika

Place halibut in a greased baking dish. Combine mayonnaise, minced onion, and sour cream. Spread mixture over halibut. Sprinkle with bread crumbs, shredded cheese, and paprika. Cover and bake at 350 degrees for 35 minutes or until halibut flakes.
Serves 4

Pan-Fried Ptarmigan (02-23-08)
3 ptarmigan breasts, split and cut in half
1 teaspoon salt
1 teaspoon pepper
3 eggs
2 tablespoons cream
1 cup all-purpose breading
3/4 cup butter
4 chicken bouillon cubes
1 cup hot water

Season ptarmigan with salt and pepper. Beat together eggs and cream. Dip ptarmigan into egg mixture and coat with breading. Heat butter in frying pan; brown ptarmigan over medium heat. Dissolve bouillon cubes in the water; add to the pan. Cover and simmer on low heat for 50 to 60 minutes or until tender.
Serves 2 to 3.

Pike Fish Sticks (02-16-08)
Cut pike: 1 inch in width and 2 inch in length, like a fish stick.
Roll with flour, salt, pepper or with corn meal.
Pre heat oil in deep fryer pan at 350 degrees.
Drop in for 2 1/2 minutes.