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 and
heat 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 keep
mincemeat from sticking to saucepan. Cool mincemeat to room temperature, add
the liquor and let sit at least overnight before making pies.

Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned or
frozen. If frozen, thaw mincemeat before making pie.

Prepare pastry and refrigerate until ready to use-at least 30 minutes. Heat oven
to 350′F. Divide pastry; roll out bottom crust and roll out and cut strips for
a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place
pastry strips one at a time across mincemeat to create a woven grid. Lift edge
of bottom crust over ends of strips. Pinch together and flute edge. Bake pie 50
to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10
minutes on wire rack before cutting.

Serve with a scoop of vanilla ice cream on the side.

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 has
dissolved, then add the cranberries and bring to the boil. Cook for
5-10 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 a
sauce pan and bring to a simmer for 5 min. Make a slurry of the
cornstarch and water and add; simmer another two minutes until sauce
thickens. Add the remaining ingredients and stir together. Serve with
game, 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 and
barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put
the pulp into a muslin cloth, over a large bowl and let the liquid to drip into
the pan.

Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of
red currant juice. Boil until the setting point is reached, then pour into
small pots and seal.

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 above
1/2 c Flour
2 c Tomatoes, peeled, chopped
8 c Stock, clarified carb/beef
1/2 c Caribou or beef drippings
12 Cracked peppercorns
1/4 c Parsley, chopped

1/2 c Dry red wine
1 c Espagnole sauce, from above
6 Crushed peppercorns
1/4 c Bone marrow, diced.

This is a three step process ( four if you count making the stock in
advance) but well worth it as it makes a superb accompliment to the
finest game or beef steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French recipe but
parsnip is more appropriate for game. Melt the bacon fat, mince the
vegetables and add to the pan with the herbs. Cook slowly for 15
minutes until vegetables are soft. Set aside and deglaze pan with the
madeira. Reserve the liquid. Melt in a heavy saucepan the drippings.
Add the Matignon and reheat it. Add the flour, heat and stir until
browned. Then add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half, about 2-2 1/2
hrs. Stir occasionally and skim fat off the top as it accumulates.
Strain the sauce and stir occasionally as it cools to avoid
skimming. There should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step. In a saucepan,
gently simmer red wine with pepper until reduced to 3/4. Add one cup
of Espagnole and simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min. Serve with
game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts
and sweetbreads.

************************** -10-Jellies and Pies********************************

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 especially
beef and game steaks.

Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by
half. Allow it to cool. Beating briskly while over hot water, add a
third at a time the eggs and butter. Beat steadily as the sauce
thickens.

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. Marinade
the meat long enough to flavor and tenderize- 1 hr for young chicken
breasts or fish, overnight for round steak and up to 5 days for some
game cuts.

BBQ and baste with the marinade. Make a slurry of the starch and a
little water and whisk into the marinade. Bring to a boil, stirring
as the sauce thickens. Serve with the BBQ’d meat.

Real garlic and ginger only improves this dish. The amount of pepper
sauce can be varied from mild to fiery. You can substitute wine,
sherry, orange or pineapple juice for some or all of the water to
vary the flavor. Pineapple juice has an enzyme that provides
additional tenderizing power to the vinegar and mustard.

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 add
wine. Place the caribou in the marinade (can be used on any game) Cover and
marinate 2 days or longer. Turn daily. The strained marinade can be used as a
BBQ baste or incorporated into gravies and sauces afterwards. Meat should be
marinated at least 2 days before preparing and large roasts up to a week..