4252 buck and cocktail Recipes

butter, olive oil, fresh asparagus, trimmed, hot pepper sauce, almonds, italian herb seasoning, onion, chopped, salt and ground black pepper to taste, grated parmesan cheese

canola oil, light soy sauce (not regular), worcestershire sauce, dry mustard, salt, coarse black pepper, wine vinegar, dried parsley, garlic cloves, crushed, lemon juice, top round beef, cut into large cubes (or sirloin steaks, cubed), green bell peppers, yellow onions

extra-small or small pacific oysters in the shell , scrubbed, rock salt, finest cocktail sauce, garnish: fresh cilantro or fresh parsley

fruit cocktail in juice, unsweetened pineapple tidbits, drained, mandarin oranges, drained, lemon juice, instant sugar-free vanilla pudding mix, firm bananas, sliced

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)

oil, beef stew meat, cut in 2-inch cubes, beef bouillon cube, salt, bay leaf, crushed dried thyme leaves, water, carrots, cut up, white onions, cornstarch

venison (2 inch chunks ), sweet onion (1 inch cut ), bell pepper (1 inch cut ), portabella mushroom (2 inch cut ), bacon (2 inch cut ), bamboo skewer, butter, light soy sauce (or dale s seasoning), minced garlic or 1 tbsp garlic powder, fresh ground pepper

buckwheat flour, whole wheat flour, milk, eggs, molasses, oil, salt

bacon, yellow onion, chopped, barbecue sauce, light beer, dark molasses , plus, dark molasses, dijon mustard, dark brown sugar, worcestershire sauce, canned great northern beans

venison, cubed, salt and pepper, flour, oil, thyme, beef bouillon cubes, bell pepper, chopped, onion, chopped, garlic, water, tomato sauce, bourbon, fresh mushrooms

basic seasoned flour , recipe follows, sourdough starter , recipe follows, peanut oil (enough to completely cover steaks in a dutch oven), tenderized beef steaks, pounded thin, kosher salt and freshly ground pepper, all-purpose flour, kosher salt, freshly ground black pepper, freshly ground white pepper, warm water, active dry yeast, sugar, all-purpose flour

powdered sugar, peanut butter, butter, chocolate chips, paraffin (in canning area of store)

venison stew meat, flour , for dredging, salt, pepper, oil, for frying, garlic, minced, onion, chopped, button mushrooms, sliced, jack daniels bourbon, beef bullion cubes, water, diced tomatoes, hot cooked egg noodles

cocktail onion, brine (from the cocktail onions), minced fresh garlic (or more , if you like garlic), horseradish, dill weed, celery seed, worchestershire sauce, dry vermouth (such as noilly prat), tabasco sauce, fresh ground pepper (30 turns of the mill), tomato juice (not v-8)

spicy cocktail salsa (recipe below ), or bottled cocktail sauce, freshly grated horseradish, fresh, shucked oysters, cut into 3/4inch pieces if very large