Fennel in Wine and Honey
Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning ... [... more]
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Campfire Trout
Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper and garlic if using. Roll the trout tightly in the foil, forming packets. Use some additional foil ... [... more]
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Catch of the Day
Line the cavity of the fish with slices of garlic, and slices of lemon. Stuff the fresh basil and rosemary inside. Season with salt and pepper. Wrap the fish in foil, and set on wire rack over a campfire, or on the grill. Cook for 15 to 20 ... [... more]
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Goat Cheese and Arugula over Penne
Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. For an absolutely fresh-from-the-garden delight, combine goat ... [... more]
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Beef or Moose Jerky
Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long. In ... [... more]
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Coaled and Tinned Trout
Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out. Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist). Place other ... [... more]
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Perfect Baked Potato
Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until ... [... more]
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Slow Cooker Venison Roast
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 ... [... more]
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Venison Jerky
In a large bowl, combine ground venison, salt, MSG, hot sauce, curing salt, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours. Line food dehydrator trays with plastic wrap. Pat ... [... 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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Montana Grilled Chicken
Mix lemon juice, dressing, and garlic thoroughly in a covered container large enough to hold all the chicken. Wash and pat dry chicken parts. Place in container with marinade, and mix to completely coat. Cover. Place in refrigerator overnight, ... [... more]
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Dried Cherries and Apple Pie
Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. ... [... more]
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