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 Post subject: Full Freezer Panic!
PostPosted: 26 Apr 2007, 14:32 
You all know what I'm talking about. You have a great hunting and trapping season, a great summer of fishing, and then October rolls around and your freezer is full of uneaten filets, packages of venison burger, and whole animals frozen with every intention of consumption but never the follow through or desire to cook it. Now, you have to either be creative and make it into bait, or throw it out to make room for the new season's stuff.

So, that's why this year, I'm going to make an effort to post at least one new recipe a week, complete with pictures, that is easy to make, and is made with things you probably already have in your kitchen or garden. These recipes will be fun and for the most part healthy, and can be made in less than an hour including preperation and cooking time.

I really hope you guys, and gals, will try some of them and get a little crazy with yourselves in the kitchen, as I try to make that white or brown paper-wrapped chunk of venison your preferred entree over something you might buy at the supermarket!

Today's submission is going to be one of my recipes called Culla Carne di Cerva Cipollo. It translates loosely to Venison and Onion cradle. Enjoy!


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 Post subject:
PostPosted: 25 May 2007, 15:26 
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Joined: 27 Feb 2007, 20:40
Posts: 49
Location: PA
Amen...our freezer is loaded. It's starting to go down though now that I decided to take most of the Venison hamburg and make it into Balone.
Cant wait to see your recipe!
:D

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 Post subject:
PostPosted: 04 Jun 2007, 22:46 
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Joined: 05 Jan 2007, 00:31
Posts: 150
Location: N. ID
Mince Meat

I posted this above in the bear recipes (sweet weekend) I couldn't find my Mom's old recipe.

Here is one I found on the internet that I think is pretty close, just substitute bear for beef, you can use deer or elk as well. I would say that 1 gal of filling would only make 4 pies, my Mom always canned it in quart jars one jar per pie. Packing it into the jars while it is still hot and putting canning lids on them, ALL MEAT HAS TO BE PRESSURE CANNED.

Mince Meat Filling

Mary Merz uses a recipe from her mother's book which dates back to 1910. This mince meat filling was in her mother's handwriting, and acknowledged that it came from Mrs. Soden. We salute you, Mrs. Soden, and we salute you, Mary, for saving this mince meat recipe. Read about Mary in flour by the sackful.

3 cups golden raisins
3 cups raisins
3 cups currants
2 1/2 pounds Granny Smith apples
1 pound beef, cooked and minced
3/4 cup citron
1 1/2 tablespoons cinnamon
1/2 teaspoon mace
2 teaspoons grated nutmeg
3 cups brown sugar, packed
2 teaspoons salt
1 quart apple cider
1/2 pound beef suet, minced
1/2 cup brandy

METHOD

Roughly chop the dried fruit.

Peel, core and chop apples into half inch dice.

Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season with brandy.

Pack into sterilized jars. Distribute freely in neighborhood.

Yield: About 1 gallon or enough for about 10 pies.

This recipe from www.inmamaskitchen.com

Contributor: Donna Davis for Mary Merz

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EARTH FIRST: We will trap, mine and log the other planets later.


Last edited by catskinner on 19 Jun 2007, 22:32, edited 1 time in total.

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 Post subject:
PostPosted: 05 Jun 2007, 08:13 
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Joined: 13 Dec 2006, 14:18
Posts: 143
Location: Central IL
I also found a way to solve my full freezer problem.
I got a new freezer last night. Now I get to fill 2 of them up

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 Post subject:
PostPosted: 05 Jun 2007, 11:02 
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Joined: 05 Jan 2007, 00:31
Posts: 150
Location: N. ID
That sounds like the way I usually solve problems.

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EARTH FIRST: We will trap, mine and log the other planets later.


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