The Adventures of Betty Crockett

In keeping with the bear theme today, I am giving you a barbecued bear recipe. In general, we don't eat bear, but I have had it a few times and it tasted pretty good. (When cooking bear, treat it as pork as far as doneness and foodsafe goes)

2-3 lbs of bear roast

salt and pepper

1 clove of garlic

2tbsp of brown sugar

1 tbsp of paprika

1 tsp of dry mustard

1/4 tsp chili powder

1/8 tsp of cayenne pepper

2 tbsp of wocestershire sauce

1/4 cup of vinegar

1 cup of tomato juice

1/4 cup of ketchup

1/2 cup of water

Put the roast in a small roaster. Season with garlic, salt and pepper. Roast at 350 degrees for 1 hour or untill well done. Slice into thin slices. Mix 1 tbsp of salt to the remaining ingrediants in a heavy skillet. Simmer for 15 minutes add meat; simmer more 1 hour or until meat is tender.

I found this recipe in a cook book my granma gave me, she added it in on a blank page. I haven't tried it yet, but it must be good if she made it.

10 lbs of fish fillet

1 1/2 cup cooking oil

1 cup of vinegar

4 tbsp of pickling salt

2 1/2 cups of tomato juice

1 large onion chopped

 

Mix in a large roater and cook in 350 degree oven fo 2 hrs. Reduce heat to 300 and cook for 3-4 more hours. No need to process, just can while hot. Tastes like Salmon.

1 can of Cream of Celery Soup

1 can of Chicken Soup

2/3 cup of mushrooms thinly sliced (and if your kids don't like them finely chopped as well)

1 pkg onion soup mix

1/2 cup cooked wild rice

1/2 cup cooked white rice

2 lbs of grouse, cut into bite sized peices

1/4 tsp salt

Preheat oven to 350 F. In a large casserole dish mix all ingrediants together axcept grouse and salt. Salt grouse pieces and lay on top of mixture. Cover with lid or tinfoil and bake for 1 hour. Remove lid and bake another 30 minutes. Serve with butternut squash.

3 lbs of Boneless moose (or deer) roast cut into big chunks

2 cups of ketchup

1 medium onion

1/4 of vinegar ( it ays apple cider but who has that laying around?)

1/4 cup of molasses

2 (or more) cloves of garlic minced

1/2 tsp each of salt, pepper

1/4 tsp each of garlic powder and red pepper flakes (optional)

Homemade large buns. (Or you can just buy them)

1. Combine all the ingredients for the sauce into your slowcooker pot and add the chunks of meat. Cook on low for 8 to 10 hours or high for 4 to 5 hours. (you know how I cook, everything is on high, you just have to stir faster. I used to do alot of cooking on a wood cookstove, they have two settings hot and hotter and I've gotten used to cooking like that.)

2. After the proper time, remove the roast peices and shred them with two forks. Yep, it makes a big mess.

3. return meat to the slow cooker and stir it up. Let it cook for about a half hour more.

4. Spoon filling into the buns and serve with cole slaw.

 

 

Adding bacon to any wild meat is the secret ingredient for those that don't like the wild taste. I put it in spagetti sauce, meatloaf, meatballs, cabbage rolls, on top of steaks or roasts. You only need a few slices choppped really small to add to a big pot of spagetti sauce. It totally changes the taste of the meat.

1 cup of oil. Whatever you kind you use is fine. We aren't fancy around    here!

1/2 cup of soya sauce

a few tbsp of vineger or lemon juice

fresh garlic smashed, mashed, and chopped. I use 4 or 5 cloves

1/2 tsp each of oregano, thyme, and basil

Mix all together and throw in the meat. Marinate for atleast 3 or 4 hours, but I leave mine for a day or two, or three (in the fridge of course) It gets better the longer you leave it. I even marinate the vegetables in this if I am making kabobs. Blot with a paper towel before barbecuing or stand back atleast 3 feet because the oil tends to explode upon contact with the grill. But it is good. I am not responsible for damages to person or property from misuse of this marinade.

I am switching my recipes page to a blog page so I can have comments and archives and all that stuff, so it will take me a bit to get the old ones on here because the cut and paste functions do funny things on this site. So, sorry, if you wanted a recipe that I had posted previously and is not over here, tell me to hurry up.