The 1997 TEN POINT LAKES HUNTERS' BANQUET was held the evening of
Saturday, November 1 at the town Community Centre.
The 1997 TEN POINT LAKES HUNTERS' BANQUET was held the evening of
Saturday, November 1 at the town Community Centre.
Most of the meat dishes use local venison from the previous year's hunt. Moose, only an occasional visitor to the local area, is often donated from those who go north. The popular Partridge Breast is ruffed grouse locally shot during October before the deer hunt. For the timid, we have a few chicken dishes.
Much thanks and appreciation for those contributing salads and homemade desserts to round out the banquet. And a neverending thanks to the volunteer kitchen help.
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Meat cutting and meal preparation by your host and master chef, Peter. The following recipes are taken from his forthcoming book. |
Overwhelming response to the testing of Peter's Chicken Fried Steak has won it a place on next year's menu. And the only chicken in sight is still in the egg! Apparently the original recipe had the steak fried in chicken fat. I think this Venison Version is healthier and tastier.
For the gravy:
For the chicken fried steak:
Pound meat 1/8 inch thick with a tenderizing mallet and cut into serving pieces. Meat is best cut in a semi-thawed state.
Marinate overnight in 2-3 tbsp of vinegar, if meat is from an older animal, before tenderizing the next morning.
Make the gravy in a well seasoned cast iron skillet by stirring together the fat and flour. Cook the roux over moderately low heat, stirring for about 10 minutes or until the colour of peanut butter, then remove skillet from heat. Whisk in the milk and the stock. Bring the gravy to a boil over moderate heat while whisking. Whisk in the Worcestershire sauce, Tobasco, garlic, cayenne, and the black pepper. Simmer the gravy for about 20 minutes or until it is the consistency of heavy cream. (The gravy may be thinned to the desired consistency with additional stock or milk.
Make the chicken fried steak while the gravy is cooking. In a shallow baking dish whisk together the flour, the salt, and the pepper. In another shallow baking dish whisk together the eggs and cream. Working in batches, dip the steak into the egg mixture and dredge it in the flour mixture, shaking off the excess. Layer on a cookie sheet which has been dusted with flour. Layers should be separated with wax paper and additional flour as required. Place in refrigerator for 1/2 hour, then dip steak into the egg mixture once more. Dredge again in the flour mixture, shaking off the excess. Then in a large deep skillet, fry venison pieces in 1/2 inch of 350 degree oil (medium heat), turning it once for about 5 minutes on each side or until it is golden. Transfer the steak to paper towels to absorb oil. Serve with gravy.
Combine the following:
Shape and form into small meatballs and brown in vegetable oil.
Place in a Fondue pot with a sauce that's half red wine and half ketchup.
The real thing! This spiced mince mix is approximately 90% fruit (raisins and apples) and 10% ground venison. Topped with whipped cream and cinnamon they are delicious.
In heavy saucepan, combine all ingredients.
Bring to a boil, stirring. Reduce heat to low and cook, stirring often, for 30-40 mins. or until thickened.
Let cool and store in refrigerator for up to 1 week or freeze for up to 3 months.
Makes about 7 cups, enough for 2 full size pies.
Add a tbsp of vegetable oil to a large frying pan.
Brown the moose meat at medium high heat.
In a separate pan, fry the chopped onion at low to medium heat until transparent.
Mix the browned meat and the cooked onion in a 3-4 quart casserole dish.
Add the salt, pepper, soup mix plus required water, tomato juice, baked beans, celery seed, diced celery, and Worcestershire sauce.
Bring entire mixture to a boil, stirring the whole time.
Reduce heat and simmer for another 20 mins before serving with crackers or a French bread stick.
Saute garlic and onion in margarine.
Add mushrooms and cook for another minute.
Stir in rice.
Spoon into 1 1/2 quart baking dish.
Stir in consomme, Bovril, water, and oregano.
Bake at 400 for 1 hour covered, or until liquid is gone.
Preheat oven to 350 F.
In a saucepan, melt butter over medium heat. Cook onion 5 mins or until soft.
Stir in flour, mustard, salt, pepper, and cayenne. Cook, stirring, 1 minute.
Gradually whisk in milk. Bring to a boil over medium-high heat, whisking constantly.
Reduce heat to medium-low. Cook 1-3 mins stirring until slightly thickened.
Remove from heat. Let cool for 5 mins, stirring occasionally.
Stir in cheddar cheese until melted. Combine with cooked macaroni.
Pour into buttered 10 cup (2.5L) casserole dish.
In a small bowl combine bread crumbs, parsley, and Parmesan cheese. Sprinkle crumb mixture evenly over casserole.
Bake 30-35 mins until bubbly or golden brown.
Serve with chili sauce.
Tenderized swiss steak braised in home made chili sauce.
Preheat oven to 350 degrees F.
Combine flour, dry mustard, salt and black pepper in a plastic bag.
Shake venison steak pieces in the flour mixture.
Take each piece of steak and pound the seasonings in with a mallet.
In a heavy skillet, heat 1-2 tbsp of vegetable oil and brown steak 3-4 mins each side and put aside. Add oil as necessary.
In a separate casserole dish, add drained plum tomatoes, crushed garlic, chili sauce, sliced onions, chopped celery, and Worcestershire sauce.
Immerse steak pieces, cover and braise for 1 1/2 hrs.
Remove from oven, cool at room temperature and refrigerate overnight.
Reheat and serve with boiled potato and another vegetable.
Can be portioned and frozen in airtight freezer containers. Cook from frozen state covered with aluminum foil at 400-425 F for 1 hr.
A traditional standard. Vension chunks slow cooked in a consomme-tomato/wine sauce.
Brown venison chunks at medium to medium-high heat in a little oil. Drain all liquid and set aside.
Slow fry the finely chopped bacon. For a smoother base put the cooked bacon through a food processor with some tomato sauce.
Drain, leaving about 2 tsp of bacon fat in the pan.
Saute the chopped onion in the pan on low heat until transparent.
In a large casserole dish combine the consomme soup, tomato sauce, red wine, garlic, bay leaf, black pepper, cloves, chopped parsley, and the previously sauteed onion and cooked bacon.
Place the browned venison chunks in the stew base and bake at 300 F in a covered casserole dish for about 2 1/2 to 3 hrs. Stir occasionally.
Cool to room temperature, refrigerate overnight, and reheat the following day.
The stew can be frozen for later use.
Combine 1/2 cup maple syrup, 1/2 cup Dijon, 1/4 cup lemon juice, 1 tbsp lemon rind, 1 tsp cinnamon.
Add 8 split chicken breasts and cook in a covered casserole dish for 50 mins at 375F.
Remove from oven, skim fat, drain remaining liquied and thicken separately in a saucepan with Velotin.
Put chicken pieces back in oven for 20 mins at 350F covered.
Remove chicken pices from oven and strip skins.
Combine fat stripped chicken pieces with thickened sauce.
Serve with maple syrup on the side.
Good over rice. Excellent if reheated once or twice at 275F for 60-75 mins, covered.
Marinate for a minimum of 24 hrs.
For each pound of meat combine the following:
Stir fry in wok, remove garlic pieces first.
Reheat in the microwave.
Makes 7 1-serving "cook and freeze trays" OR one 4-5 litre tray.
Cook ground venison in a touch of oil and drain. Set aside.
Saute garlic and onions in a bit of oil until soft but not brown.
Add drained cooked venison, salt, pepper, thyme, and flour until mixed.
Gradually blend in consomme and chili sauce. Cook until thick.
Add Worcestershire sauce and carrots. Cover and simmer over low heat for about 20 mins.
Once thick, or carrots are tender, turn off heat and cool. Once cooled, spoon into trays.
Mash cooked potatoes with butter. Blend in beaten egg with milk. Combine then add shredded cheddar cheese.
Spoon equally over meat mixture in the tray(s). Top with bread crumbs and Parmesan cheese.
Seal and freeze.
Dot with butter before cooking from frozen state. Cook for 45-60 mins in a 425 F oven (350 F if thawed first).
In a large skillet, over medium heat, cook bacon until crisp. Set aside to drain on paper towel. Reserve 2 tbsp of bacon drippings.
Add cabbage, onion, maple syrup/brown sugar, wine, and spices to bacon drippings.
Cook over medium heat 3-5 mins. until moisture is evaporated. Reduce heat to simmer.
Add apple, cover, and cook 5 mins.
Place in serving dish, sprinkle with crumbled bacon.
Blend together 2-3 packages of Ricotta (min 2 lbs) and 1 - 1 1/2 cups of sugar.
Spray a 9x13" pan with Pam and pour in the batter.
Cook in a 400F oven for 20 mins.
Dot with nuts after coming out of oven. Cool.
Cover with half and half cream.
Allow to soak in one or two days before serving.
Bake pie shell at 425F for 10 mins. and then let cool.
In a bowl, combine the beets with remaining ingredients and mix well.
Place filling in pie shell.
Cover tightly with aluminum foil.
Bake at 375F for 75-90 mins or until beets can be easily pierced with a fork.
Serve warm.
Brown meat and bacon separately.
Add remaining ingredients.
Bake 2-3 hours at 300F.
Excellent for buffets with baked ham.