All posts by traderscreek

Uncategorized

Wild Blueberry Pie

Ingredients

Filling:

1 1/4 cups freshly picked blueberries
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 store bought frozen 9″ pie shell
1/3 cup brown sugar
1/3 cup cold sweet butter, cut into pieces
3/4 cup all-purpose flour for crust

Directions

Preheat the oven to 350 degrees F.

To make the pie filling: Toss the blueberries, 1/2 cup of granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the pie shell – do not overfill – see warning below.

Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie – do not make too thick – see warning below.

Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning.

Warning: If you end up with too much filling or pie crust mix, refrigerate the excess get your butt ouside and pick more blueberries to make another pie for the freezer.

Uncategorized

Blueberry Chip Scones

Ingredients:

3 cups all purpose flour
½ cup of sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons cold butter – COLD!!
1 cup vanilla yogurt
¼ cup of milk
1 1/3 cup dried blueberries – yes they need to be dried
2/3 cup white chocolate chips – I use Ghirardelli (only the best)

Directions:

Preheat oven to 400 degrees F

In a large bowl mix the flour, sugar, baking powder and baking soda. Once fully mixed, cut in the cold butter until the mixture looks like coarse crumbs. Do not let the butter get warm. Combine the yogurt and milk – stir into the crumb mixture until all looks moist. Knead in the dried blueberries and white chocolate chips.

On a greased cookie sheet pat the dough mixture into about a 9” circle – do not roll the dough. Cut the circle into 8 equal wedges (just like pizza slices). Separate the wedges to allow proper cooking.

Bake the wedges on the cookie sheet in the preheated oven for approximately 20 – 25 minutes or until the tops are a golden brown.

This recipe has never failed to bring smiles.

Wild Game Recipes

Squirrel Jambalaya

Ingredients:

12 medium raw shrimp, peeled and deveined
2 squirrels cut into pieces and boiled until tender
1 tablespoon Emeril’s Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/2 cup chopped tomatoes
2 tablespoons chopped garlic
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper – to taste

Equipment:

Large bowl
Large sauce pan

Directions:

In a bowl combine shrimp, squirrel and Creole seasoning, and seasoning. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and squirrel mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Wild Game Recipes

Marinated Squirrel

Marinated Squirrel

Marinated Squirrel the marinade is soy sauce based. Marinade the squirrel, 8 hours is enough. Before you start cooking make sure to pat the squirrel dry.

Ingredients:

1/2 cup soy sauce
1/2 cup of white wine – what you would drink
2 cloves of garlic – crushed
4 tablespoons of brown sugar
1 tablespoon of lemon juice
1/4 lb. of butter
4 squirrels

Equipment:

Extra large food plastic storage bag with zipper lock
Grill
Barbeque grill basket
Sauce pan to heat marinade
Brush to use when basting with butter during grilling

Directions:

Making the marinade – Combine the soy sauce, white wine, crushed garlic cloves, brown sugar and lemon juice in a sauce pan and heat to a boil then turn off heat let ingredients cool. Once cool pour into plastic storage bag and add the 4 squirrels. Add enough cold water to cover the squirrels. Zip up and put in the refrigerator for 8 hours.

Take the squirrels out of the marinade and wash them off in cold water then dry. Liberally salt and pepper the squirrels. Crack their backs and lay them out butterflied in a grilling basket. Cook using a barbecue on medium high heat – baste the squirrels with the butter. Turn frequently. Cook until medium brown.

This goes well with grilled mixed vegetables.

Wild Game Recipes

Squirrel Pot Pie

Ingredients:

6 Squirrels cleaned & quartered
1 cup of Stock – read below on how to make
1 onion peeled and quartered
1 cup of milk
3 celery stalks cut in half
1/8 cup of dry red wine – what you would drink
1 bay leaf
4 tablespoons of butter
1 lb. of carrots chopped
1 lb. potatoes chunked
4 tablespoons of browned flour
1 large pie crust

Equipment:

1 large pot – to make the stock
1 large casserole dish
1 Medium sauce pan – to make the sauce

Directions:

Making the stock – In the large pot add the 6 squirrels, onion, celery and bay leaf and add just enough water to cover all. Bring to a boil then lower the heat and simmer covered for 2 hours. After 2 hours check the meat – if you can remove it from the bone it is ready. Remove the meat and place in a colander to drain. Strain the remaining stock to remove all pieces of meat, fat and the vegetables.

Pull all squirrel meat from the bones and put to side.

Making the sauce – Melt the butter in the sauce pan then slowly stir in the browned flour making sure not to leave any lumps. Add 1 cup of the stock and the milk and wine. Salt and pepper to taste.

Making the pot pie – Place the meat, carrots and potatoes in the casserole and pour the sauce over them. Place the pie crust over the ingredients and securely fasten to the rim of the casserole dish. Poke holes in the crust with a fork so that during cooking steam can escape. Bake in a pre-heated oven at 425 degrees for 25 – 30 minutes or until the crust is good and golden brown

Cook up some wild rice for a side dish

Wild Game Recipes

Brunswick Stew

Ingredients:
2 1/2 lbs. squirrel cut into pieces
2 1/2 lbs. Pork – cut into stew sized chunks
1/4 cup of shortening
1 small onion chopped
2 cups skinless stewed tomatoes cut into large pieces
3 cups lima beans
1 cup of water
1 chili pepper – chopped and seeded
2 cloves
3 cups of corn – drained
2 teaspoons of Worcestershire sauce
1 cup of unseasoned breadcrumbs

Equipment:

Large sauce pan with cover

Directions:

Heat shortening in sauce pan, brown the meat on all sides. Remove meat and place on paper towel to drain. In the sauce pan add onions and sauté until translucent (I personally like the onions browned). Take the onions out. Drain shortening from sauce pan and add the 1 cup of water, scrap all meat bits then add tomatoes, lima beans, chili pepper, onions, meat and cloves. Cover and simmer until meat is good and tender. At this point add the 3 cups of corn and any water if needed and simmer for another 15 minutes. Add Worcestershire sauce and take a taste – add salt and pepper if necessary.

The whole process should take between 3 – 4 hours.