Once in a while I will post here some of my recent food successes....
2.9.11 Baked Partridge
1 onion, diced
4 c. toasted bread cubes
2 eggs, beaten
8 quail
4 tbsp. butter
1 can cream of mushroom soup
Salt and pepper to taste
8 strips of bacon
Saute onion in butter; add bread cubes, soup, eggs, salt, and pepper. Stuff quail with dressing; wrap each bird with strip of bacon. Place remaining stuffing on the bottom of the pan add one cup of water. Place quail in baking pan. Bake at 350 degrees for 1 hour and 30 minutes. Yields 8 servings.
2.5.11 - So a recent addition to our palette is bear meat. With the 'great white hunter' as my significant other, we have a vast variety of meats to choose from.
Bear meat is treated like a pork as far as processing and must be frozen for 30 days prior to cooking and must be cooked throughly.
Here is the recipe we used and enjoyed it!
| FRIED STEAK | |
bear meat Salt to taste (I used Sea Salt) Pepper Celery salt Garlic powder Dash of Lowry's 1 med. onion 1 can mushrooms Oil Apple Cider Vinegar Cut meat into 1/2 inch strips or pieces. Cover with Vinegar, let set for 1/2 hour or more at room temperature. Heat frying pan, then coat bottom of pan with oil, place meat in pan. Then salt, pepper, celery salt, Lowry's and garlic powder to taste. Add green pepper, onion, and mushrooms and juice. Cover and cook until meat is done. Stir once in a while. If moisture is about gone, add water.When meat is done, brown, stir all the time so meat doesn't burn. Serve with rice or potatoes. | |
