2 pounds of frozen hash browns (thawed)

 1 stick of margarine

 1 cup of finely chopped onions,or(2 tablespoons of dried minced onion)

 8 ounces of shredded cheddar cheese

 1 can of cream of chicken soup

 1/2 teaspoon of garlic salt

 1 pint (2 cups) of sour cream

Melt margarine in large pot over low heat. Coat hash browns and venison sausage in melted
margarine. Add all ingredients. Mix and place in greased (use cooking 
spray)
9'' by 13'' pan.

Bake for 1 to 1 and 1/2 hours (until golden brown and bubbly) at 350 
degrees.
Uncovered.

Enjoy your venison hash brown casserole.
Mrs Frontier

Mushroom Recipe
From Outdoor Girl Anita

For all our Italian listeners and readers, they will know about the 
giant puffball hunting that will be going on shortly in the woods. 
For all those that would like to try something different...giant 
puffballs only come one time a year in the fall!  Good eating if you 
love mushrooms!  A stroll in the woods on a warm afternoon you just 
might stumble across one of these treasures.  They are creamy white in 
color, and can be the size of a football (but round) or larger.  I had 
a family relative introduce me to this fine cuisine.  They should be 
firm and not soft, white inside and not yellow.  They will have a soft 
woodsy mushroom smell when cut.  There is a skin on them that needs to 
be peeled off.  After peeling the puffball, then the puffball can be 
sliced with a sharp serrated knife in to 1/2 inch to 1 inch slices. 
dredge in egg and then seasoned flour or seasoned bread crumbs.  Fry 
to golden brown in frying pan with oil.  Theses can then be put on a 
hard roll with a slice of mozzarella cheese and some spaghetti sauce. 
you could also put these fried slice in a 9 X 13 pan topped with 
cheese and sauce and bake it and serve with side of spaghetti.

Season the flour with salt and pepper to taste, garlic powder, or any 
seasoning that might fit your liking.

Puffball can be cubed, sauteed and mixed into spaghetti sauce for use 
on any kind of pasta dish.

The average size puffball will serve 8 people generously!
Enjoy!

Stuffed Squash with Venison Meatloaf

Take 2 - 3 lbs of Ground Venison
add 1/4 cup applesauce
        2 TBLSP Worcestershire Sauce
        1/4 cup seasoned bread crumbs
        2 raw eggs

mix together in a bowl and set aside.

You can use zucchini, butternut, or spaghetti squash.

cut squash in half lengthwise
hollow out seeds
stuff with meatloaf venison
lay flat in deep pan
bake at 375 for 1 hour
during last 10 minutes remove from oven and cover with cheese of your choice
place in oven for the remaining 10 minutes until cheese is melted.

Enjoy Frontier Fred

3 or 4 Zucchini Depending in size

Large Jar of Pasta Sauce

1 Cup Parmesan Grated Cheese or 

1 Cup Cheddar Cheese 

1 Pound Venison  Ground

CUT ZUCCHINI IN LONG SLICES LIKE YOU WOULD DO FOR EGGPLANT 

BROWN VENISON IN SKILLET DRAIN ANY FAT 

IN A BAKING PAN POUR SMALL LAYER OF PASTA SAUCE IN BOTTOM 

START LAYERING ZUCCHINI SLICES ON BOTTOM 

SPRINKLE PARMESAN GRATED PARMESAN CHEESE ON TOP 

NEXT SPRINKLE VENISON  MEAT 

NEXT SPRINKLE CHEDDAR CHEESE 

REPEAT FROM START SAUCE , ZUCCHINI, PARMESAN CHEESE, CHEDDAR CHEESE, 

Bake at 375 for about 45 min 

ENJOY   MRS. FRONTIER  DARLENE

Use 1 whole pheasant skinless. Split bird in ½ and soak in cold water. 2 table spoons of salt and 1 table spoon of soy and 1/4 cup of lemon juice for 6+ hours. Rinse off thoroughly and place in a shallow pan. Add 2 sticks of melted butter, ½ cup of chicken broth. Lightly sprinkle the top of the bird with lemon pepper seasoning, and lightly sprinkle with tarragon. It is important to go light on the tarragon. Add 1 table spoon of soy sauce over the pheasant. Cover and bake at 375 for 1 hour. 
Enjoy your roasted pheasant. 
Frontier Fred

Marinate venison stew meat in ½ cup of red wine, 4 table spoons of 
worcestershire sause. 1 teaspoon of garlic powder and 1 teaspoon of 
black pepper. Leave in marinate for at least 6 hours. Remove meat from 
marinate, wrap each piece with a ½ strip of bacon and hold in place 
with tooth pick. Place in the oven in a shallow pan. Cover, bake at 
375 for 1 hour. Remove cover for the last 10 minutes. Place venison 
wraps on a rack to let excess bacon grease drain off. Lightly sprinkle 
venison wraps with seasoned  salt. Remember to remove toothpicks 
before eating. Enjoy your Venison bacon wraps. Fronteir Fred

Use 2 medium to large snapping turtles. Remove the meat from the 4 
legs neck and part of the tail. Remove the leather skin from the meat. 
Soak in cold salt water for a minimum of 1 hour. Then boil the meat in 
a pot of water with a tea spoon of salt for 45 minutes. Drain water 
off, place meat in a slow cooker. Add 2 large cans of chicken broth 2 
cans of crushed tomatoes ½ cup of chopped onions 2 cups of diced 
potatoes 2 chopped large carrots 2 chopped celery stalks and add 2 
cans of chopped clams. Cook on low for 4 hours or until vegetables are 
done. Add salt and pepper for taste. Enjoy your snapping turtle soup. 

Use 4 - 6 pounds of venison and remove all fat. Cut into cubes or small strips. Soak in cold water and Worcestershire sauce for at least 6 hours. Rinse off thoroughly. Place in a frying pan with butter or olive oil and brown the meat. Place venison in slow cooker with 2 cups of chopped onions and 2 cups of chopped peppers, frozen or fresh vegetable can be used. Add 3 cans of crushed tomatoes, 1 table spoon of brown sugar, 2 ½ packets of sloppy Joe seasoning and 2 table spoons of red hot. Cover slow cooker and place on high for 4 - 6 hours. If BBQ becomes too thick some water can be added. Serve over hard rolls.

4 - 6 trout, 10 - 16 inches in length. Gut the trout only and do not remove bones. Be sure to remove all dark kidney matter at the back bone of the trout and wash thoroughly in cold water. Leaving the head on is optional. In a small pan melt ½ pound of butter, when melted add 4 tablespoons of lemon juice and mix thoroughly. Set aside for latter use. Place each trout on a sheet of foil and coat the inside of the trout with the butter lemon mix. Sprinkle both sides of the trout inside and out with lemon pepper seasoning. Wrap each fish individually in the foil. Grill on medium high 7 - 10 minutes each side. Enjoy your grilled trout.

1 to 2 pounds of Venison sausage or ground Venison sausage 
3 to 4 chicken breast 
2 to 3 large cans of chicken broth 
one package of lintels 
1 large package of frozen spinach 
1 jar of salsa mild optional 
In frying pan start with your venison sausage cut into small pieces and cook well if you are using ground Venison sausage roll in very small meat balls drain fat set aside.
Cut chicken breast into small pieces fry chicken breast pieces salt and pepper. 
In a large saucepan add your chicken broth, chicken, Venison. 
Bring to boil add frozen spinach and lentils about half you don’t have to use the whole bag of lintels I just try to guest depending on the amount of broth lintels will puff up, at the end of cooking and if the soup looks to thick you can always add more broth. 
Slow down your cooking to medium heat or low steering so you lintels don’t burn on the bottom 
Cook until lentils are tender add salsa 
Serve and enjoy 

Use either back straps or steaks. Cut into strips. Perforate the meat
with a fork so that the marinate can be absorbed. Wash the meat then soak
in 1/4 cup of Worcestershire sauce. One cup of red wine (optional).
Water and lightly sprinkle with garlic salt. Leave marinate 6 hours +.
Prepare a batter mix. 2 cups of Jiffy baking mix 1/4 cup of Parmesan 
cheese 1 table spoon of black pepper, and a ½ cup of season bread 
crumbs. Place in a shaker bag for later use. Prepare a deep fryer, first 
choice is to use olive oil. Second choice would be vegetable oil. Heat to a 
boil,
remove pieces of venison from marinate. Place 4 to 5 in shaker bag and 
shake thoroughly so that everything is coated. Deep fry for 6 to 7 minutes.
Drain oil off thoroughly.

Serves many hungry hunters before the morning outing.

In a dutch oven...(or 9X13 pan)

Brown 2 lbs venison sausage Breakfast or another flavor. Brown in dutch oven or in pan on stove if using 
9X13 pan in oven.

Add 1 large onion chopped

2 green or red peppers chopped

Add 4-6 boiled potatoes cubed (depending on size)(Home fry style)Brown potatoes slightly.  (if using 
(9X13 transfer to pan now) If using dutch oven leave in.

Add 1 dozen beaten eggs on top of meat, onion, pepper and potato mixture. 

Place top on dutch oven and place coal underneath and on lid.  For the dutch oven pros out there you will 
know what to do!  For the oven masters. Place in oven at 350 for about 45 minutes. 

Last five minutes remove lid from dutch oven and spread shredded cheese of your choice on top (goes 
great with pepper jack!)Replace lid and cook for 5 minutes more until cheese is melted!

Can be cooked in the oven at 375 for 1 hr or in a pit of charcoal in the outdoors (best part clean up is a breeze!) 
Two Squirrels or Two Rabbits-cleaned. Can be cut up in quarters. 
Place in foil bag, can make foil pouch by folding large heavy duty foil into pouch seal edges by rolling up.  Place game in pouch, place two small onions quartered, 8-10 small red potatoes and small carrots in foil with game.  Drizzle (2 tablespoons)olive oil over contents.
Season with fresh ground pepper and sea salt to taste.  julienne/sliver 7 cloves of garlic and spread on top. Add sprig of rosemary or crush 1/2 teaspoon of dried rosemary on top. 
Last take the juice of one fresh lemon and pour or the top (You can put the lemon halves in the bag for extra flavor!)
Seal the pouch and put on bed of charcoal in a pit or on the grill rack. Or cook in the oven.  Serve from bag.  Be careful of the steam coming out of the bag when opening. 

Soak one whole salmon 4 to 6 pieces. Cut to equal size in cold water and lemon juice for 6 hours +. Now you need to prepare a paste. Take one cup of butter melted, add two table spoons of lemon juice and four tablespoons of mayonnaise. Mix firmly and keep in a bowl for later use.  Rinse off salmon and lay each piece on aluminum foil large enough to wrap  the whole fish. Cover 
the fish with chopped imitation crab meat and thin sliced scallops. Now generously cover with the paste and place another piece of fish on top of it. Sprinkle both sides of the fish with lemon pepper garlic seasoning. Wrap very firmly with the aluminum foil. 
Lay each in a pan bake at 375 for one hour. Remember the important thing is to generously apply the paste to the fish and keep wrapped very tightly so that the fish will be moist. Salmon can be substituted for large piece of trout. Enjoy your stuffed salmon.

Use two to three goose breasts. Remove bone and cut into strips. Wash in cold water then let it soak in cold water and two table 
spoons of soy sauce for 1+ hours. Then remove and rinse with cold water.
Place meat in a bowl with two cups of water, 1/4 cup of Worcestershire sauce, two tablespoons of lemon juice and a sprinkle of 
some garlic salt. Lightly perforate the meat with a fork so that the marinade can be absorbed.
Let soak for six hours. Then grill two a medium texture. Enjoy your Canada Goose.

The most over looked delicious game animal in the woods is the grey squirrel.
Take 4 to 6 squirrels cleaned and let soak in cold water with a tea spoon of salt and two tea spoons of soy sauce for 6 hours +. 
Remove and rinse off, place squirrels in a pan of water and parboil for 15 to 20 minutes. Drain excess water off, place squirrels in a deep pan with two chopped onions, two chopped carrots, half a cup of white wine, half a cup of water, one tea spoon of soy sauce and lightly sprinkle with dried Tarragon.
Cover pan and bake and 375 for 45 minutes.

Most shoulders are used for ground or stew, but this is a tastier recipe for venison front shoulders.

Thoroughly wash off front shoulder and remove as much fat as possible. Place shoulder in a shallow roasting pan. Use a 
marinate needle to inject the roast in 4 different locations with Worcestershire sauce. Now cut 5 to 6 small slit's in the roast. 
Stuff with chopped garlic. Lightly base the top of the roast with olive oil and lightly sprinkle black pepper and rosemary on 
top of the roast. Surround the roast with potatoes and carrots. One chopped onion is optional. Add 1 small can of beef
broth. Cover, bake in the oven at 375 for an 1 ½ hours. Enjoy your shoulder

1 Venison  4-6 Pounds
5 tablespoons Morton tender Quick mix
2 Tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground bay leaves
1 teaspoon ground allspice
½ teaspoon garlic powder

Trim surface fat from venison. In a small bowl, mix Morton Tender Quick mix, and remaining ingredients and spices. Rub mixture into all sides of venison. Place venison into plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.  Place venison in Dutch oven. Add water to cover. Bring to a broil; reduce
heat. Simmer until tender about 3 - 4 hours.

1/2 lb Bacon
2 lb Venison steak cubed
4 Tb Flour
6 c beef stock
1 Lg tomato, chopped
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, in 1" cubes medium size
1 large onion chopped
1 Tb chopped parsley
1 c green peas
Salt and pepper to taste

Cut bacon into 1" pieces and sauté in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 
or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring 
several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as 
necessary. Add all the other ingredients.  Great with biscuits or cornbread!

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add 
Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce 
thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season with sauce salt and pepper. Set aside.
Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. 
Working in batches, add venison to skillet and cook until desired, about 2 minutes per side for medium-rare.

Divide sauce among 4 plates. Place 2 venison medallions atop sauce on
each plate.

Bon Appétit
May 1996
Restaurant: Crookedwood House; Mullingar, Ireland