Pickled Asparagus
Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry. Sterilize two pint size wide ... [... more]
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Venison and Wild Rice Stuffed Acorn Squash
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes. Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake ... [... more]
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Apple Crunch Pie II
In a large bowl, combine apples, white sugar, 1/2 teaspoon cinnamon and allspice. Pour filling into pie shell. In a medium bowl, combine oatmeal, brown sugar, nutmeg and 1/2 teaspoon cinnamon. Cut in the butter and mix with fingers until crumbly. ... [... more]
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Hearty Venison and Vegetable Bake
Toss the venison, mushrooms, green onion, fennel, and parsnips with olive oil. Season to taste with salt and pepper; toss to coat. Transfer to a glass baking dish. Bake in preheated oven until the vegetables and venison are browned and tender, ... [... more]
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Three Cheese Garlic Scalloped Potatoes
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into ... [... more]
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Deer Chop Hurry
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want ... [... more]
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Lamb Barley Soup
Place the lamb and onion into a large soup pot over medium heat. Cook and stir until the lamb is browned and crumbled. Drain excess grease if any. Stir in the tomatoes, water, consomme, and tomato soup. Add the carrots, celery, and barley, and ... [... more]
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Tex-Mex Favorites
There are four basic components to any enchilada: tortillas, filling, sauce, and topping. Tortillas come in two basic varieties: corn and flour. Both varieties are common in Tex-Mex cooking, although corn tortillas are much more traditional in ... [... more]
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Idaho Wine Country
Learn about Idaho wine country and get recipes for pairing with each glass. Prohibition put a stake through the heart of Idaho's early (and thriving) wine industry. After Prohibition was repealed in 1933, Idaho spent the remaining two-thirds of ... [... more]
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Asparagus with Gorgonzola and Roasted Walnuts
Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly ... [... more]
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Huckleberry Muffins
Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups ... [... more]
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Tortillas from Scratch
Corn tortillas are made with a type of specially treated corn flour called Even though they're such a simple item, it takes years of practice before cooks can effortlessly make a perfect tortilla. (A tortilla press makes flattening the rounds ... [... more]
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