Recipes From Pop’s Kitchen

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Cooking just got wild with the latest recipes From Pop’s Kitchen!

 

North Country Venison Roast

Ingredients

  • 4 to 5 lb. venison roast
  • 1 pkg. onion soup mix
  • 1 can mushroom soup
  • 1 1/2 cans water
  • 5 med. potatoes, peeled and cut in chunks
  • 4 carrots, scraped and cut in chunks

Instructions

  1. Put venison in roasting pan
  2. Sprinkle onion soup mix over venison
  3. Pour mushroom soup and 1 1/2 cans of water over venison
  4. Cover. Bake at 375 degrees for 2 hours
  5. Add potatoes and carrots
  6. Cook another hour
  7. Serve over rice
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Baked French Toast – Deer Camp Breakfast

Ingredients

  • 8 slices day-old bread
  • 2 eggs, lightly beaten
  • Sliced strawberries or blueberries, or a mix.
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 2 to 3 drops vanilla extract
  • 8 tablespoons melted butter

Instructions

  1. Remove crusts from bread slices; discard or reserve for another use. Set bread aside.
  2. In a small bowl, beat the eggs with sugar, milk, and vanilla. Pour into flat bottomed glass dish. Put bread slices into the dish to soak, a few at a time. Turn with a spatula and allow to soak on the other side, but not too long, or they will be difficult to turn. Lightly butter a baking sheet; gently remove the soaked bread slices to the baking sheet, cover with strawberries, blueberries, or mix, and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
  3. Place the baking sheet in a preheated 400 degree oven; bake for 30 minutes, turning after the first 15 minutes to brown on both sides.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Baked Salmon Steaks

Ingredients

  • 3 salmon steaks (about 1/2 lb each)
  • lemon juice
  • Ritz crackers, crumbled
  • garlic and onion powder
  • 3 pats butter (1 tablespoon each)
  • salt and pepper, to taste
  • 1 tablespoon fresh parsley, minced

Instructions

  1. Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper.
  2. In a microwaveable dish, melt butter; toss crushed crackers in butter. Sprinkle the cracker mixture evenly over the top of the fish. Sprinkle with minced parsley.
  3. Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven (or grill) and the size of the fish steak.
  4. Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.
  5. A grill may be used instead of a broiler. Heat grill to at least 400°F on a gas grill, or if using briquettes, coals should be white hot.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Beer-Battered Fried Fish

Ingredients

  • 6 brook trout or other fresh water fish (about 3/4 lb. each)
  • Flour
  • 2 c. unsifted flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs, slightly beaten
  • 2 c. beer
  • 1/2 c. salad oil
  • Oil for deep frying

Instructions

  1. Coat fish with flour; set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer and 1/2 cup oil; beat with rotary beater until smooth. Dip fish into batter, allowing excess to drip into bowl. Fry in deep hot oil until golden brown on both sides. Drain on paper towels.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Butternut Squash and Wild Apple Casserole

Ingredients

  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 3 granny smith apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
  2. Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Fish Tacos

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper

Instructions

  1. To make beer batter: In a large bowl, combine flour, cornstarch, and baking powder. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Grilled Venison Strip Steaks with Mustard Marinade

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup dry red wine
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 2 tablespoons hot & sweet mustard or bold & spicy
  • 1 tablespoon ketchup
  • 2 pounds boneless sirloin strip steaks (4 steaks, 1-inch thick)

Instructions

  1. Combine oil, vinegar, wine, garlic, basil, mustard, ketchup in large, shallow bowl. Add steaks. Marinate for 1 hour, or cover and refrigerate overnight. Grill steak on oiled grill rack over hot coals, or broil on oiled broiler-pan rack; about 5 minutes per side for med rare.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Orange Country Style Ribs

Ingredients

  • 4 to 6 boneless ribs from your favorite critter
  • 1 tablespoon olive oil
  • salt, pepper, and Cajun seasoning or other seasoning blend
  • 1/4 cup flour
  • 1 medium sweet onion, chopped
  • 1/3 cup chicken broth
  • 1 teaspoon orange zest
  • 1/2 cup fresh orange juice
  • 2 tablespoons sweet marmalade
  • 1 clove garlic, minced
  • 1 tablespoon cider vinegar

Instructions

  1. Trim ribs of excess fat; sprinkle with seasonings and toss in a food storage bag with flour until coated.
  2. Heat olive oil in a large skillet over medium heat; add ribs and brown on all sides. Add chopped onion and continue sautéing until onion is just tender.
  3. Add the chicken broth; cover and simmer for about 20 minutes. Combine remaining ingredients; add to the skillet. Simmer, uncovered, for 10 minutes, until reduced and slightly thickened. Cover and simmer for 5 to 10 minutes longer, until pork is tender.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Wild Turkey Scaloppini Burgundy

Ingredients

  • 1 package Turkey Breast for Scaloppini, or thinly sliced fresh turkey
  • 1 teaspoon salt
  • ½ teaspoon coarse ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 2 tablespoons butter or margarine
  • ½ cup Burgundy wine, divided, or chicken broth
  • ¼ cup chicken broth
  • 1 can (8 ounce) sliced mushrooms, drained

Instructions

  1. In a bowl, combine salt, pepper, garlic powder and flour. Dredge turkey in flour mixture. In a large frying pan over medium heat, quickly brown turkey in melted butter, turning once. Add ¼ cup Burgundy wine or chicken broth (reserve ¼ cup for demi-glaze). Cook on high for 1 minute. Remove turkey from pan and keep warm. Pour remaining wine or broth and chicken broth into pan. Scrape loose all the brown particles and bring to a boil. Add mushrooms and boil for 1 to 2 minutes. Pour demi-glaze over scaloppini. Serve over angel hair pasta.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Southern Potato Salad

Ingredients

  • 4 potatoes
  • 4 eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 2 tablespoons prepared mustard
  • 1/2 cup mayonnaise
  • salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/

Baked Pineapple

Ingredients

  • 1 (20 ounce) can crushed pineapple, drained
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
  2. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
http://www.theoutdoorgazette.com/recipes-from-pops-kitchen/