WOMEN’SOUTDOORSNEWS January 2014
WONDERFULFARE
LG’s Deer Jerky
By Little Gal
6 pounds of fresh game meat (beef is OK, too)
1 C. of brown sugar
½ C. of soy sauce
¼ C. of Worcestershire sauce
¼ C. of Jerk sauce
¼ C. of Liquid Smoke
2 tsp. of garlic powder
2 tsp. of sea salt
2 tsp. of fresh ground black pepper
Directions:
Cut meat into thin strips, approximately 1 inch wide.
Remember to trim off excess fat. Place meat inside a
large plastic bowl. Crumble and sprinkle brown sugar
over meat. Stir meat and brown sugar. Measure and
pour the following ingredients over the meat: Soy
sauce, Worcestershire, Jerk sauce and Liquid Smoke.
Sprinkle garlic powder, sea salt and pepper over the
entire mixture. Seal the container with the lid and shake
the mixture to ensure the meat is completely coated by
all of the ingredients. Place the sealed bowl in the
refrigerator for at least 24 hours, allowing it to marinate.
After at least 24 hours have passed, use a dehydrator
or oven to dry the jerky. If you are drying the meat in
the oven, set it to 150 degrees Fahrenheit. Spread the
marinated meat on a rack or cookie sheet and
place the meat in the oven for 7 hours. Note: drying
meat too rapidly in the oven may cause it to become
tough. If you are using a dehydrator, spread the
marinated meat on the drying trays and run the
dehydrator for approximately 4 hours. Test the jerky for
desired texture. When the jerky is dried to your liking,
seal it in Ziploc bags or other air-tight containers. Keep
refrigerated.
Boil water in a large pot and cook the egg noodles.
Drain when cooked and set aside. While noodles are
cooking, brown the bear meat in a frying pan. When
cooked, remove the meat from the pan and add
paprika, salt and pepper to the meat. Set meat aside.
Sauté onion, garlic and mushrooms (drained) until
golden brown. Add cream of mushroom soup and
Worcestershire sauce to the onion, garlic and
mushroom mixture. Simmer until the mixture thickens.
Combine cooked bear meat with the thickened creamsauce mixture. Add sour cream before serving. Top egg
noodles with stroganoff and enjoy!
Fried Morel Mushrooms
By Camo Mom
1 pound morel mushrooms
1/2 cup oil for frying
2 eggs
3/4 cup milk
1 ( 4-ounce) packet saltine crackers, finely crushed
Salt and black pepper to taste.
Directions:
Heat the oil in a large skillet over medium heat. Beat
the eggs and milk in a shallow bowl. Coat the
mushrooms in the egg and milk mixture, then roll them
in the cracker crumbs. Place the coated mushrooms in
the heated oil. Cook the mushrooms until they are
golden brown on the bottom and then flip them over.
Remove them from the pan to drain on a paper towel.
Season with salt and pepper to taste.
Bear Meat Stroganoff
By Britney Starr
1 bag of wide egg noodles
1 pound ground bear (or venison) meat
1 tablespoon paprika
½ teaspoon salt
½ teaspoon pepper
½ cup chopped onion
1 clove of garlic
1 can sliced mushrooms
1 can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 cup sour cream
Directions:
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