Central Kentucky Retriever Club

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CKRC Member's Recipe Corner

Deer Roast

Cover all sides with garlic power and soy sauce.  Let rest 15 minutes or so. Place in roaster.  I use a lot of pepper (no salt).  Sprinkle flour over it. Cover with onions then put strips of bacon criss-cross over roast.   Put some water in roaster but do not cover meat. Bake at 425o to 450 o for 20 minutes.  If you have time, turn oven down to 285 o for 4-5 hours until tender.  If time is short, bake at 350 o to 375 o for 2-3 hours.

Submitted by Bertie Knapper

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Easy Bake Squirrel
4 squirrels, halved
Italian seasoning  
Garlic salt
Parsley flakes
Seasoned salt
2 (10 3/4 oz.) cans cream of mushroom soup
2 cans water
1 lg. onion, chopped
Oregano
Salt and pepper to taste

Parboil squirrels for 30-40 minutes. In bowl, mix soup and water, add onion. Position squirrels in casserole and add spices to taste. Add soup and onion mix. Bake at 350o for 1 hour or until tender, basting at least twice. Serves 3-4.

Roast Goose with Baked Apples

8 lb. goose
2 onions, chopped
1 Tbs. sage
6-8 apples
3 cooked mashed sweet potatoes
2 quarts bread crumbs
2 Tbs. fat
2 tsp. salt - dash pepper
1/4 cup brown sugar

Cook the giblets (gizzard, heart and liver) until tender, chop and mix with bread crumbs, onion, fat, sage, salt, and pepper.  Clean and wash goose thoroughly, but do not stuff. Prick into skin through fat layer around legs and wings. Heat in moderate oven 375o for 15 minutes.  Cool to room temperature and repeat two more times.   Drain off fat. Rub inside of goose with salt, stuff, and truss.  Place in roaster and roast uncovered in slow over--325o until tender about 25 minutes per pound.  Wash and core apples, sprinkle with brown sugar.  Stuff with seasoned sweet potatoes and place in pan with goose 1 hour before goose is done.   Serve hot with goose. Makes 6 servings.

Submitted by Tim Burdon

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Southern Fried Venison

3 lb. venison sliced 3/4" thick (any cut)
2 medium yellow onions, sliced
1 clove garlic, crushed
4 beef bouillon cubes or 2 cans beef broth
1 heaping T. Lipton's Onion Soup Mix
1-1/2 c. flour
2 T. black pepper
2 heaping T. cornstarch
1/2 c. cooking oil

Mix the black pepper and flour in a shaker bag and coat the venison pieces. Pre-heat the oil in a large, deep skillet fitted with a lid. Brown the venison pieces on both sides, remove them from the pan, and set aside. Pour off any excess oil. Return the venison to the pan and add the onion, garlic, and bouillon cubes or broth and enough water to cover the venison by one inch. Add the soup mix and stir.

Cover and simmer for 1 hr. 20 min. or until tender, stirring occasionally and maintaining the water level. Remove the venison and set aside. Make the gravy by mixing the cornstarch with 1 c. cold water and stirring it slowly into the boiling broth until desired thickness is achieved. Return the venison to the gravy, cover, remove from heat, and serve.

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Peanut Butter and Honey Dog Biscuits

c flour
1 teaspoon baking soda
1 egg
1/4 teaspoon salt
1 Heaping Tablespoon Honey
1/4 cup rolled oats
1 Heaping teaspoon peanut butter (I haven't tried it, (chunky does not work as well as creamy) but I bet maple or butter flavor would be good
1/2 teaspoon vanilla flavoring
cup vegetable shortening (sticks of shortening are wonderful too)

Heat honey and peanut butter until runny (about 20 seconds in the microwave). Mix ingredients together and drop by teaspoonful onto cookie sheet and bake at 350 degrees Farenheit for 8 to 10 minutes.

My variation on this is to use molasses instead of honey (the dogs seem to like it better I think because it has a stronger odor) and to increase the flour to 1 cup. This makes the dough stiffer and easier to handle when using cookie cutters (like I said in the last post baby cookie cutters are great for this. The set I got has a baby bottle which doubles as a fire hydrant, a kitty, a puppy, a duck, and a rocking horse.). I have also found that increasing the bake time to 12 to 15 minutes makes for a sturdier biscuit (ie it does not fall apart as it flies thru the air on the way to a dog mouth). This is my favorite dog treat recipe out of all the ones I have ever tried. I have yet to have a dog turn these treats down. One of my friend's husky that turns down Beggin' strips (ya know the bacon-like dog treats) loves these. And my Akita even loves them (who is Mister, it takes roast to keep my interest in obedience class). So, cook, enjoy and BTW if you cut the flour back to to 2/3 cups and add, oh, about c (less or more to taste) sugar it makes awfully good people cookies!!)

Bake, enjoy, and have a Happy Holiday Season

Rachel Peeples, Class of 2000, College of Vet Med, UGA, Athens, GA.
Submitted by Melinda Wright.

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