Favorite Recipes Of The Pitcher Hill Club

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I wish to share with you some of the favorite recipes used by the members of the PITCHER HILL CLUB, Devil's Avenue, Montague, New York, U.S.A. Try them out and see how you like them. If you are anti-hunting, anti-meat, anti-gun, or anti-whatever, don't bother to tell me. I've heard it all before, and you are all wrong! If you are just an auntie, just try my stew recipe and serve it to your favorite nephew.

If you have any comments, whether they're good or bad, or you would like to share a favorite recipe with us, send E-mail to me.

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BROTHER JOHN'S VENISON STEW

Ingredients:
2 tablespoons cooking oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 cloves garlic, crushed
1 tbsp Worcestershire sauce
1 bay leaf
1 tbsp dried oregano
1/4 tsp salt
1/4 tsp pepper
3 cups water
1/2 cup red wine
7 potatoes, peeled and quartered
1 pound carrots, cut into pieces
1/4 cup all-purpose flour
1/4 cup cold water
1 can mushroom stems & pieces
1/2 tsp dried thyme leaf
1 stalk celery, chopped
peas, corn, green beans, or your favorite veggies (optional)

Heat oil in a dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, mushrooms, oregano, salt & pepper, water, and wine. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Add potatoes, and vegetables. Continue cooking until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thick and bubbly. Remove bay leaf. Serve hot. Yields 8-10 servings.

RECIPE FILE - VENISON LEFTOVER VENISON BREAKFAST:

Refrigerate leftover steak or roast. In the morning, cut into
bite-size pieces. Chop some onions (if you have some
small green onions, use the tops also). Melt some butter
in a frying pan and saute the onion until tender. Add the
diced venison and stir for a few minutes. Add a little hot
black coffee and bring to a boil. Reduce heat and salt and
pepper to taste. Sprinkle in a little flour very, very slowly, stirring
constantly, until you get gravy the way you
like it. Add more coffee if necessary. Serve over hot bis- cuits.

ROAST OF VENISON WITH BOURBON:
1 leg of venison
1 cup of flour
1 stick butter-melted
1/4 cup bourbon
1/4 tsp garlic powder
1/4 tsp black pepper
Rub leg of venison with salt and pepper. Mix flour, butter,
bourbon, garlic powder, and pepper to make a paste. Place
venison on rack in broiling pan and cover thoroughly with
this paste. Refrigerate until paste becomes firm. Roast at
350 F covered until done to taste.

VENISON JERKY:
2 1/2 pounds venison cut into strips 1/2 inch wide
1 tbsp salt
1 tbsp sugar
1 tsp onion powder
1/2 tsp pepper
Preheat oven to 140 F. Spread venison evenly on ungreased
baking sheets. Combine seasonings in a small bowl.
Sprinkle over all sides of meat. Bake for about 4 hours,
turning once, until dark brown and dried. Turn off oven and
leave jerky in oven for 24 hours. Store in airtight plastic
containers. Good for pack trips or for snacks at home. You
can also add a small amount of liquid smoke for that smoky
flavor.

VENISON STRIPS IN WINE:
1 1/2 pounds venison
1/4 cup flour
1/4 cup cooking oil
4 small carrots, cut & quartered
1 1/2 green peppers, cut in strips
1/2 cup red wine
2 medium red potatoes, peeled & quartered
1 medium onion, peeled & quartered
Salt & pepper to taste
REMOVE all fat from venison. Cut meat across grain 1/2 inch
wide and 1 1/2 inch long. Shake strips in seasoned flour in
a plastic or paper bag. In a heavy pan, brown meat in hot oil until no longer rare. Add wine and carrots,
simmer for 15 minutes tightly covered. Add potatoes, onions, and peppers & stir
gently. Add more wine & seasoning if necessary. Simmer 15 more minutes or until vegetables and
meat are tender. Watch carefully and serve hot!

CINDY'S S.O.S. HUNTER BREAKFAST (Simply Out Standing)
Brown 1 pound hamburger (venison or beef). Pour off grease
and set meat aside. Brown 3 tbsp onions or shallots. Slowly
add 3 tbsp flour, mixing well. Slowly pour in 2 cups milk,
stirring constantly. Add browned hamburger and simmer until
sauce thickens. Salt & pepper to taste. Serve over English
muffins or toast. Serves 3 or 4.
TRAPPER JOHN'S DEER IN BEER:
2 pound chunk of deer meat
1/4 tsp salt
1/4 tsp black pepper
2 cans beer (your favorite)
1/2 cup brown sugar
2 tbsp molasses
Place meat in a large bowl and pour beer over it. Cover
and marinate in refrigerator overnight.
Next, remove venison and pat dry, then pour beer, sugar and
molasses in sauce pan and cook over medium heat, stirring it
until sugar dissolves.
Sprinkle meat with salt and pepper and place in a large heavy skillet,
then pour the beer mixture over it. Cover with a lid and bring to a boil, then reduce heat and simmer
for 1 1/2 hours, or until tender.
FRIED TENDERLOIN: (Friend steak)
Two strips of venison tenderloin
2 tbsp real butter
2 tbsp cooking oil
salt & pepper to taste
1/4 cup dry vermouth
Cool meat strips in refrigerator to firm and cut into 3/4
inch tidbits. Heat butter and oil in a skillet over med-
ium heat. Add meat, cook for 5 minutes on each side. Add
seasoning. Just before serving, turn heat to high and add
vermouth. Turn pieces in the vermouth while it evaporates.
Serve immediately. Serves 2 to 4.

FRIED VENISON LIVER:
1 deer liver, sliced thin (A young deer is best)
1 cup flour, seasoned with salt & pepper
2 large onions, sliced
cooking oil
Place seasoned flour on large piece of waxed paper. Heat
1/3 cup oil in large fry pan over medium heat. Add the
onions and fry for about five minutes. Push
onions to one edge of pan. Coat liver pieces with flour and fry for two
minutes each side. Don't overcook, or liver will be tough.
Transfer to pre-heated platter and keep warm until all meat
is done. Served with onion and mashed potatoes. One liver
will serve 6 to 12, and is a good way to celebrate the first
harvest of opening day.