Persimmon and Peach Stuffed Chops with Glaze

This has to be one of my favorite recipes.  I have used this on boar chops, pork chops and even stuffed chicken breasts.  Please note - the persimmons I use are the small, wild ones which grow in southern Indiana and ripen with the first frost.  However, my brother who lives in Mississippi and can only get the large persimmons the grocery stores sell, has told me that he has used them and they work great in this recipe and tastes great.

1 (8 1/2 oz) can diced or sliced peaches
1 C persimmons (chopped if using large persimmons, pulp if using Indiana wild ones)
2 T margarine or butter
1 t. baking soda
1/2 C hot water
2 C (chicken flavored is best) stuffing mix
1/2 C peach preserves
2 T Dijon mustard
2 T brown sugar
4 chops/breasts with pocket cut for stuffing

Drain peaches, if using sliced peaches then dice them.  Save the syrup.  Mix water, margarine and soda in bowl.  Add stuffing mix, peaches and syrup, 3/4 C chopped persimmons or 1/2 C persimmon pulp.  Mix thoroughly.  Fill pockets in meat and place in 13" x 9" baking pan.

Mix preserves, mustard, brown sugar and 1/4 C persimmon pulp (or 1/4 C chopped persimmons).  Brush on meat.

Bake at 350 degrees for 60 minutes or until done.

Note :  Be sure to use the baking soda in this as the persimmons really do need it.

Enjoy!    P.S.  This is good with apples used in place of the persimmons,  I have even used apples and pineapple preserves with diced pineapple.  If using apples and/or pineapple then I also like to add a 1/2 t. ginger and/or cinnamon.  Throw in a 1/2 cup chopped nuts (your choice of variety) and you have some great tasting chops and stuffing!

The stuffing left after filling your pockets should be baked in a casserole dish for approximately 30 minutes.


Just Me - Granny D

Hawaiian Kahlua Pig - Luau Recipe

This is just so simple to do - if you like smoked meat and find you do not have a smoker or do not have the option of digging a pit to smoke and cook your meat, then try this recipe using your oven. 

While the original recipe calls for banana leaves and ti leaves to be used in the preparation, I am including my own personal substitutions for those items.  The flavor is still the same using my substitutions as if you use the original ingredients of leaves.

4 - 5 pound butt roast
2 1/2 T kosher salt
2 T liquid smoke
4 - 5 whole ripe bananas (original recipe uses banana leaves)
aluminum foil (original recipe uses ti leaves)

Trim excess fat from roast - score roast and then rub with salt and smoke mixture.  Place whole bananas on top of the roast and then wrap roast and bananas in foil.  Roast in oven at 325 - 350 degrees fahrenheit for approximately 45 minutes per pound or for about 3 hours for a 4 pound roast to about 4 hours for a 5 pound roast, etc.  When done, let rest for about 30 minutes before removing foil and bananas and cutting.

This makes for a enticingly delicious roast with a smoked flavor and melts in your mouth!!!

Enjoy!  While this recipe is actually for a pork butt roast, I used it last year for a wild boar butt roast and it was magnificent!!!!

Just Me - Granny D

Cranberry Sweet & Sour Sauce for Wild Game

This cranberry sweet and sour sauce can be used with most any type of meat.  Whether you are cooking wild boar, venison, squirrel, pork, beef, chicken, or rabbit - this sauce makes an otherwise plain cut of meat turn into an amazingly great sweet and sour dish.  Rice or oriental stirfry veggies served with your choice of meat and this sauce creates a wonderful meal.

1/4 C brown sugar, packed
1 T cornstarch
3/4 C whole berry canned cranberry sauce
3/4 C pineapple juice
1/4 C cider vinegar
1 1/2 T soy sauce

Mix all ingredients in saucepan and cook over medium heat until sauce thickens - remove from heat and serve over meat and rice or meat and veggies.

Quick and easy and two thumbs up for a delicious dinner!

Enjoy!

Just Me - Granny D

Wild Boar Hind Leg Quarter

For the best results when cooking a hind leg quarter, you need to cook it slowly. 

Rub the meat with whatever rub you have decided to use, or with just salt, pepper and maybe some garlic powder.  I then wrap slices of bacon around it - this helps to add the fat to your meat to keep it moist and not let it dry out. 

Using an oven set at 200 -250 degrees fahrenheit, cook until your meat thermometer reads 160 - 170 degrees Fahrenheit.  When you pull it out of the oven, remember to let it rest for about 20 - 30 minutes before cutting it so that you will not lose your juices from the meat and it will stay moist and tender instead of dry and tough.

There are many different rubs, sauces, marinades etc which you can use with Wild Boar meat.  One thing to keep in mind when deciding which you want to use, is that wild boar is the same as a wild pig - that is pork!
Most any recipe for pork can be transferred and used for wild boar - as long as you remember that wild boar is not fatty like store bought pig is.

Good luck and enjoy!

Just Me - Granny D

Wild Boar

Recently I had a coworker ask me if I had any suggestions on how to cook a hind quarter of a wild boar.  There were several different cooking methods and recipes and ideas that we discussed before he settled on what is really my favorite way to prepare wild boar or a pig.  It all starts with digging a pit!!  Actually, if you are planning on cooking a whole pig or a hind quarter, then a barbque pit is a good idea, but if you are only cooking a portion of the boar at a time, then there are many great ways to prepare it and just as many if not more wonderful recipes to use. 

For example, if cooking a shoulder roast or a rack of ribs or a tenderloin, you would want to use different cooking methods and different recipes.  Boar meat also makes good sausages, jerky and meat sticks. 

If you are not an avid hunter, or do not have the opportunity to hunt for wild boar in your locality, wild boar meat is available to purchase from various sources.  Not only is wild boar considered to be wild game, but is also considered a gourmet delicacy meat.


There are places to order the different cuts of boar meat and then there are also places to order a whole wild boar during legal hunting seasons.  Due to the fact that wild boar live in natural habitats, forage for their food rather than corn fed, the cuts of meat are normally very lean, low on fat.  Wild boars have not been fed antibiotics, man-made chemicals, etc.  When discussing organic, wild boar meat has to be considered organic or at the least all natural!  Check out these products, and then check out my recommendations for cooking! 

Recipes for pork shoulder roasts, home made sausages, jerky and many others are included in the recipe book featured below - check back here for some of my personal recipes to be posted later this week.  In the mean time, here are links for wild boar meat and for the cookbook I recommend to all who eat wild, gourmet meats!


















While checking out the wild boar meat - know that most any recipe for pork - pig, can be used for wild boar.  I will post some specific recipes, but I have to say that barbqued pulled pork is one of my favorites, and barbqued pulled boar is just as good!!!


To find some really great recipes and wild game cooking tips,  Ted Nugent has a great cookbook called "Kill It & Grill It".  I would recommend this book to anyone who is just venturing into hunting and preparing wild game for the table!  There are some books that are just plain great how to books that need to be on your bookshelf or with your recipes - this is one of them!  

Enjoy!

Just Me - Granny D

Venison Jerky - Ground Deer Jerky

Venison Jerky - Deer Jerky

I find that a great tip for making venison or deer jerky is to make it out of ground deer meat. 

If you take your ground deer meat and pat it down into thin flat sheets and place into your dehydrator, you end up with jerky that you can actually eat and not just suck on and wish you had better teeth! 

Making jerky is not hard at all.  After patting your meat into the flat sheets, be sure to add your spices or rubs or whatever you are adding for seasoning!  I like making different batches with different types of seasonings.  For example, I use a barbque rub for barbque flavored jerky, and I use teriyaki sauce for some jerky, and I have been know to mix up some pineapple juice with brown sugar and ginger to make a sweet jerky.  Some people like to just add garlic and pepper.  Jerky seasoning is up to the individual - I try all kinds - and I know that I like my jerky made from ground venison!!!

Enjoy!!!!

Just wanted to put an update on here - I tried a new way of making jerky this year - and new seasoning.  Thought I would let everyone know about it! 

Take your ground deer meat and instead of patting it down into thin flat sheets, make thin long rolls of it.  And for seasoning, I got an idea when going through my seasonings cabinet and decided to try it.  I had several  "Chex Mix Seasoning" packets in my cabinet and used them with some soy sauce.  Those rolls of jerky were delicious!!

Enjoy!!!
Just Me - Granny D

Swedish Style Venison Meatballs

Swedish Style Venison Meatballs
2 C grated raw potatoes
1 1/2 lbs. ground venison
2/3 c. chopped onion
1/3 c. chopped green peppers
1/3 c. chopped mushrooms
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1 egg
1/4 c. butter
3 C water
2 to 3 T flour
2 C dairy sour cream
1 tsp. dill seeds

Combine first seven ingredients; shape into 1 1/2" balls.  Brown slowly in butter in large skillet.  Add 1/2 cup water, cover and simmer until done, about 15 to 20 minutes.  Remove meatballs. Stir in flour, then remaining water, simmer to thicken.  Reduce heat; stir in cream and dill; add meatballs.  Heat but do not boil.  Makes approximately 8 servings.  Serve as appetizer on toothpicks or serve over pasta. 

Another one of my favorites!!!   Enjoy!
Just Me - Granny D

Outdoors Scouting Camera Review

I just had to write a review of this digital camera.  It is 4.0 mega pixel, an outdoors scouting camera which can be attached to a tree or somewhere that you want to record the activities of the wildlife.  You can find what time that buck is walking through the area, what is bedding down in the area, plan your hunting trip for success with the use of this scouting camera.

You can also just simply use it to get some great outdoors wildlife photography shots!  I'm an avid photography nut and love capturing photos of deer, rabbit, squirrels, coyotes, gound hogs, racoons, and even the skunks.  We have a beautiful large mostly white mama skunk living in our area.  I keep trying to get a photo of her but she seems to know when I have my camera with me and only shows up when I don't have it.  I think this camera may be just the answer for capturing some photos of this beauty!!!

Whether you use it to plan a hunting trip or for the possibilities it offers for photography, that is up to you, but I guarantee you will not regret having this camera in your arsenal of hunting equipment or in your photography bag!!!    Enjoy!!!!

Just Me - Granny D

Hawaiian Stuffed Quail, Pheasant,& Rock Cornish Hens

I love this recipe - it is a favorite of mine - I have even doubled the recipe and used it to stuff turkeys. Hawaiian stuffed quail, pheasant and rock cornish hens is a recipe I originally found in a recipe book which listed it for stuffing chicken breasts - I adapted it and changed a few things from the original and came up with my own version which I use in fowl of all types - not just chicken breasts. Everyone I have served it too this way has found it to be a refreshing and delicious entree.

Hawaiian Stuffed Fowl

2/3 c. hot water
2 T margarine
2 C Stove top dressing, chicken flavor or cornbread stuffing
1 (8 1/4-oz) can crushed pineapple with syrup
1/2 med. green pepper, chopped
1/2 med. red pepper, chopped ( I use 1/2 C of my home canned chopped pepper relish which are canned in a bread and butter pickle juice recipe of mine, also if I use the pepper relish then I also use 2 T of the pickle juice in place of the vinegar)
2 T brown sugar
2 T vinegar (I use either a plain white vinegar or a garlic and red wine vinegar - if using the garlic and red wine vinegar I also add 1 t. minced garlic)
1/4 tsp. ground ginger
1/4 cup chopped walnuts, macadamian nuts or almonds

4 small birds - your choice - quail, pheasant, rock cornish, chicken breasts, turkey (if you increase the recipe)

Heat oven to 400 degrees. Mix hot water, margarine in bowl, stir in stuffing, peppers, nuts, half of the pineapple and syrup. Stuff birds cavities or for breasts - spoon stuffing evenly on chicken and roll tightly, securing with toothpicks. Place in baking pan with any remaining stuffing in the center of the birds in the pan.  Mix remaining syrup, pineapple, sugar, vinegar and ginger (minced garlic if using).  Spoon over birds. Bake 45 minutes or until thoroughly cooked - approx. 30 minutes for stuffed breasts. 

This really is a good recipe - I give it 2 thumbs up, 5 stars and say ENJOY!!!!!

Just Me - Granny D

Two Deer for the Winter

Every year we try to have two deer in the freezer.  One is to feed us, the other to make sure the kids and grandkids and rest of the family have food to eat all winter.  We dress and butcher our own meat and make our own sausage, burgers, and jerky.  
Roasts, steaks, some stew meat, and the rest is turned into one of the three, sausage, burgers or jerky.  Regardless of which, seasoning added to the meat is extremely important.  Which seasoning you choose for what when processing the meat will make all the difference in the world when you cook it.

Eastman Outdoors variety sausage seasoning is one of my favorites to use. 


Just Me - Granny D

Rabbit Pot Pie

Rabbit has to be one of my most favorite gourmet, wild game, meats.  Rabbit stew or pot pie with a big slab or cornbread for dinner has to be one of the best dishes on a cold winter evening!!!  Here is a recipe for a pot pie that will melt in your mouth and make you jump up for more!

Rabbit Pot Pie

1 1/2 Cups sliced fresh mushrooms ( canned sliced mushrooms will be fine if you do not have fresh ones)

1 Cup red and/or green pepper strips ( I cut mine in chunks instead of strips )

1/2 Cup each, chopped celery, onion and carrots

1/3 cup butter

1/2 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. each, pepper and paprika

3 Cups rabbit broth (chicken broth can be used if preferred )

1/2 cup milk or half and half

3 Cups chopped cooked rabbit

1 Tbsp. lemon juice

1/2 tsp minced garlic

1 recipe Sage Biscuits (see below this recipe)

In a large cast iron skillet or oven-going fry pan, cook mushrooms, peppers, celery and onions in 1 Tbsp. butter until tender.  Remove veggies from pan.  Melt remaining butter in fry pan; stir in flour and seasonings.  Add broth and milk; cook and stir until mixture boils and thickens.  Stir in rabbit, cooked veggies, finely chopped carrots, minced garlic and lemon juice.  Keep hot in fry pan or 2 1/2 quart casserole dish.

Prepare biscuits as directed in recipe below; place wedges on top of hot rabbit mixture.  Bake in 350 degree oven for 35 to 45 minutes or until biscuits are done.

Sage Biscuits

2 Cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

1 tsp. rubbed dried sage

1/2 tsp. cumin seed

6 Tbsp. shortening

3/4 cup milk

2 tsp. light corn syrup

1 tsp. water

Combine flour, baking powder, salt, sage and cumin in mixing bowl.  Cut in shortening until crumbly.  Add milk and mix to moisten flour.  Shape into a ball; turn out onto a lightly floured surface.  Roll or pat into an 8-inch circle.  Cut into 6 wedges.  Use as directed above. 

If making for biscuits rather than to use for pot pie:

May be cut with floured 2 1/2 inch round cutter.  Brush tops with mixture of syrup and water; place on an ungreased baking sheet.  Bake in a 450 degree oven for 12 minutes or until brown.  Makes about 1 dozen biscuits.



The biscuits are great for biscuits or for pot pie top - I also have used canned biscuits for the top, plain drop biscuits, etc.,  Other suggestions include:  I have added potatoes to the pot pie, added other veggies according to whatever I have available. 

Enjoy!!!!!

Just Me - Granny D

Venison, Buffalo, and Various Gourmet Meats

Wild game can be hunted or in some cases can be purchased from various sources.  I personally believe that eating wild game such as deer (venison), rabbit, buffalo, squirrel, ostrich, etc., provides a healthy, nutritional source of food that is minus many of the chemicals, preservatives, antibiotics, etc that our meat sources available in supermarkets are contaminated with.  Of course, if you purchase the gourmet meats from stores you can expect preservatives and some chemicals to have been added to your meat when they processed and packaged it. 

I have found that Amazon does offer a good selection of venison, buffalo and various gourmet meats .  They offer different types of summer sausages, ground meats, etc.

So even if you are not a hunter and can't seem to get into the spirit of becoming one, you can still enjoy the healthful and tasty benefits of eating wild game, cooking wild game recipes, and serving the wild game gourmet meats to your guests.  Not only will they enjoy the food, but the dinner party reviews will be ravingly wild about the food you served!  Enjoy!



Just Me - Granny D

Marinading Deer

I have been told and read many ways to marinate deer, venison, meat.  Supposedly soaking it in milk overnight is suppose to get rid of the wild flavor and tenderize it.  I have tried this, and I guess it was alright.  I have mixed up different marinade recipes, bought marinades and tried them.  It wasn't until about ten years ago that I found the perfect deer marinade to soak my meat in and to cook with.

Depending on whether I intend to grill deer steaks, cook a roast or make barbque is what determines which marinade I use.  For steaks and for roasts or shish-kabob meat I have found that marinading overnight in a can of coke makes for some of the tenderess, best flavored deer meat you have ever tasted.  When I am barbqueing the venison or wanting it have a slightly sweet flavor, I use Dr. Pepper for my marinade.  Works great and tastes even better.

For variations on this, I have used coke and beer combined with seasonings such as garlic and pepper added.  I have also tried using Mountain Dew and Root Beer for my barbque, but I prefer the Dr. Pepper. 

When I am cooking a roast, I do not drain the soda and marinade off the roast before cooking, I cook the roast in the marinade and add more Dr. Pepper as needed to keep the roast from cooking down dry.

Deer marinades which only add flavor or only tenderize are not enough.  I prefer one which I can count on the flavor being extraordinarily delicious and not wild as well as for it to melt in my mouth - I don't want to have to go get out the chain saw to cut my meat!  Check it out - you won't regret it I promise!


Just Me - Granny D

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Cinnamon Squirrel - Wild Game Recipe

Cinnamon Squirrel - Wild Game Recipe

This squirrel recipe was a favorite of my son's when he was small.  He had seen a TV show where they were having cinnamon chicken - he loved cinnamon - he wanted cinnamon chicken - I didn't have any chicken at the time but I had a freezer full of squirrels so I came up with this Cinnamon Squirrel recipe.  Hope you like it - the squirrels are cut into quarters for this wild game recipe and is broiled.

Cinnamon Squirrel

2 1/2 pounds squirrel, cut up

1 t onion salt (optional)

1/4 C butter

1 C apple juice

4 T honey

1 t cinnamon

Mix onion salt, apple juice, honey and cinnamon over low heat until mixed well.  Place cut-up squirrel in a dish and pour mixture over it.  Cover tightly and allow to marinade at least two hours.

Remove squirrel from dish and place in broiler pan, cut side up.  Brush with half the melted butter.  Broil 6 to 7 inches from heat source.  Add the remaining butter to the marinading mixture, use this sauce to baste squirrel.  Baste and turn every 10 minutes.  Sprinkle lightly with more cinnamon after 20 minutes, then baste and turn every 10 minutes till done.

Depending on the size of squirrels used and whether the squirrels are cut into quarters of halves, the cooking time will vary from approximately 30 minutes to 40 minutes.

Serving Suggestions:

     Cinnamon squirrel goes great with most any side dishes.  It is a sweet and savory dish which I think goes best with a potatoe, rice or pasta side dish.  This wild game recipe for squirrel is two thumbs up by my family's rating system!

Just Me - Granny D

Barbequed Squirrel - Wild Game Recipe

Barbequed Squirrel

Barbequed squirrel on a sandwich with homemade bread and butter pickles or relish will disappear off the plates in a blink of an eye.  Anyone who likes barbque chicken will love barbqued squirrel.  The wild game recipe I use for squirrel meat is one that I have evolved and tweeked over the years and finally settled on cooking it in the following manner.   NOTE:  Alot of people clean and then freeze their squirrels whole - I prepare my barbeque and then freeze the barbeque.  It takes up less room in my freezer and is very handy later to pull a pack of barbeque out, thaw and heat and eat. 

This recipe for the barbeque sauce was given to me by my Grandmother many years ago - I have made only a couple of slight changes to it over the years but this is her recipe  - my recommendations for the changes I have personally made to it follow below:

Barbeque Sauce

1 T Crisco

1/2 C chopped onion

1 C tomatoe paste

1 t Worchester Sauce

1 t tobasco Sauce

1 t salt

1 t mustard

3 T brown sugar (heaping)

1 C water

1/4 C vinegar

3 C chopped, cooked Squirrel

Mix all ingredients, except Squirrel, and heat to simmer - pour over squirrel meat in a casserole dish, cover and bake at 350 degrees for 45 minutes to an hour.  Don't let it cook dry, but let it get gooey and good!

Now for my suggested changes to the original recipe above:

1.  use a garlic and red wine vinegar

2.  add 2 T hot salsa  - or - 1 T hot pepper relish

3.  add 1 chopped garlic clove

4.  add 1 chopped  sweet banana pepper

Squirrel Preparation

After skinning and cleaning the squirrel and making sure all gunshot is picked out (if shot with shotgun), place in saltwater and let soak overnight in the refrigerator - next day drain the salt water and rinse the squirrels with clear water.  Place 4 to 6 squirrels into a large pot of water with 1/4 t salt added to the water and bring to a boil.  Boil until meat is falling off the bones.  Drain broth from meat and cool.  Once cooled, pull meat off the bones - meat is now ready to be placed into barbeque sauce or to be used in other dishes like Squirrel and Noodles or Squirrel Pot Pie.

Just Me - Granny D

Granny D's Work At Home Reviews: More Paid Survey Sites

Check out my other blog site for several different posts on various work at home online sites for different types of work that is available online - such as free paid survey sites, writing text for other websites, paid to read email sites, search sites and doing various tasks with Amazon Turks. 

Granny D's Work At Home Reviews: More Paid Survey Sites

Just Me - Granny D

Eating Wild Game With Just Me - Granny D

Every year we harvest the bounty of the earth and preserve the harvest to ensure there is plenty of food on the table all winter.  Eating wild, whether wild game or plant, fowl or fish offers nutrition, nature's vitamins, natural supplements and decreases ingestion of man made chemicals and preservatives.  When accurately dressed and prepared, various foods of the wild can become enticing dishes that will tempt the harshest critic to sample, and become the preferred diet of many.  In our household, deer jerky, rabbit stew, barbqued squirrel, fishfrys, roasted pheasant or grouse, deer burgers and steaks are dishes that rank amongst our favorites.  Add some fried morel mushrooms or a mess of mixed greens and perhaps some fried dandelion tops with fried green tomatoes or a casserole of Queen Anne's lace roots with green apples and brown sugar and you have a meal no one will soon forget - plus there will be no leftovers!!!  Add a green apple pie or some sliced chilled pawpaws with whipped cream and walnuts - your dessert will compliment your meal.

Over the years we have discovered some great tips and tricks for eating wild game and wild plants - we have also found and tweaked some amazingly delicious recipes.  This blog is to focus on those tips and recipes and all helpful hints for eating wild, eating free, and eating good!  Check in often for new recipes, tips and identifying photos to help distinguish what is edible and what isn't.