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Caribou Mincemeat Pie

Servings: 8
Ingredients:

2 c  Apple cider
1 c  Raisins
1/2 c  Dried currants
1 1/2 c  Apples; peeled and chopped
1/4 lb Ground caribou meat
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c  Brandy or dark rum
1    Pastry recipe

In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover andheat to boiling over high heat. Reduce heat to low and simmer 30 minutes,stirring occasionally. Add apples, caribou, cinnamon, cloves, ginger, salt,nutmeg, and allspice. Simmer 2 hours longer. Add water as necessary to keepmincemeat from sticking to saucepan. Cool mincemeat to [...]

Cranberry Sauce

Servings: 1
Ingredients:

3/4 c  Water
1/2 c  Sugar
2 1/2 c  Cranberries
1 tb Brandy
2 ts Orange juice, optional
Grated orange rind, opt

Put the water and sugar in a saucepan. Stir until the sugar hasdissolved, then add the cranberries and bring to the boil. Cook for5-10 minutes or until the berries begin to pop. Do not overcook them.Stir in the brandy. Leave to cool for 1 hour or so before serving.

Stewed Apples

Servings: 4
Ingredients:

4    Cooking (tart) apples
4 tb Butter
1/2 c  Dark brown sugar
1/2 ts Nutmeg
1/2 ts Ginger
1/4 ts Cloves
3/4 ts Cinnamon

Peel, core and slice the apples. Melt the butter in a pan and add the apples.Cook until barely softened. Add the sugar and spices Cook, stirring gently,until the sugar has melted.
Makes an excellent accompliment to game and pork.

Hot Cumberland Sauce

Servings: 2
Ingredients:

1 ts Dry mustard
1 tb Brown sugar
1/2 ts Powdered ginger
1/8 ts Cayenne
1/4 ts Salt
1/4 ts Ground cloves
1 1/2 c  Port wine
1/2 c  Raisins; opt’l
2 ts Cornstarch
2 tb Cold water
1/4 c  Red currant jelly
1 tb Grated orange rind
1 tb Grated lemon rind
1/4 c  Orange juice
2 tb Lemon juice

Combine the first seven ingredients and the raisins, if used, in asauce pan and bring to a simmer for 5 min. Make a slurry of thecornstarch and water and add; simmer another two minutes until saucethickens. Add the remaining ingredients and stir together. Serve withgame, ham, roasts and tongue.

Spicy Currant Jelly Sauce

Servings: 114
Ingredients:

3/4 c  Currant jelly
1/2 c  Indian chutney
1 ts Lemon juice
1 tb Brandy
Salt; to taste
1 ts Dry mustard; opt’l

Combine ingredients in a double boiler and heat to just below a boil.Serve with game, cold roasts and tongue.

Red Currant Jelly

Servings: 1
Ingredients:

Red currants
For each quart of berries:
Pared rind of 1/2 lemon
2    Cloves
Water
Sugar

Pick any stalks and leaves from the berries, wash them and put into a pan andbarely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Putthe pulp into a muslin cloth, over a large bowl and let the liquid to drip intothe pan.
Measure the juice produced and add [...]

Bordelaise Sauce For Game

Servings: 6
Ingredients:

1/3 c  Parsnip, diced
1/3 c  Celery ribsandleaves, chopped
1    Sprig of thyme
1 ts Bacon fat or butter
1/3 c  Onion, chopped
2    Bay leaves, crushed
1 tb Bacon, minced
1/4 c  Madeira

1 c Matignon, from above1/2 c Flour2 c Tomatoes, peeled, chopped8 c Stock, clarified carb/beef1/2 c Caribou or beef drippings12 Cracked peppercorns1/4 c Parsley, chopped
1/2 c Dry red wine1 c Espagnole sauce, from above6 Crushed peppercorns1/4 c Bone marrow, diced.
This is a three step process ( four if you count making [...]

Sauce Bearnaise

Servings: 112
Ingredients:

1/2 c  White wine
2 tb Tarragon vinegar
1 tb Shallots; finely chopped
2    Peppercorns; crushed
2    Sprigs of tarragon; chopped
1    Sprigs of chervil; chopped
3    Egg yolks
3/4 c  Butter; melted

This sauce is excellent on broiled and grilled red meats especiallybeef and game steaks.
Combine the wine, vinegar, shallots, pepper and herbs in the top of adouble boiler. Cook over direct heat until the liquid is reduced byhalf. Allow it to cool. Beating briskly while over hot water, add athird at a time the [...]

Jim’s Teriyaki Marinade And Bbq Sauce

Servings: 2
Ingredients:

1 c  Soy Sauce
1 c  Water
2 tb Vinegar
2 tb Brown Sugar
1 ts Dry Mustard
1/2 ts Powdered Ginger
1/2 ts Garlic Powder
1 ts Hot Pepper Sauce, opt’l
2 tb Corn Starch

Whisk together all the ingredients except the corn starch. Marinadethe meat long enough to flavor and tenderize- 1 hr for young chickenbreasts or fish, overnight for round steak and up to 5 days for somegame cuts.
BBQ and baste with the marinade. Make a slurry of the starch and alittle [...]

Caribou Marinade IV-

Servings: 1
Ingredients:

2 qt Water
1 qt Wine
3    Ribs celery; chopped
2 lg Onions; chopped
2    Carrots; diced
2    Bay leaves
3 tb Pickling spice
1 ts Peppercorns
1 ts Juniper berries

Simmer the vegetables and spices in water till tender. Cool mixture and addwine. Place the caribou in the marinade (can be used on any game) Cover andmarinate 2 days or longer. Turn daily. The strained marinade can be used as aBBQ baste or incorporated into gravies and sauces afterwards. Meat should bemarinated [...]