Recipes from: Old WestCookin'
http://www.legendsofamerica.com/we-oldwestrecipes.html Wagon Train Biscuits Ingredients:
If dough is not pliable, add just enough buttermilk to make a soft, puffy, easy-to-roll dough. Round up dough on lightly floured cloth-covered board. Knead lightly 20 to 25 times, about 1 minute. Roll out until 3/4 inch thick. Cut with floured biscuit cutter (you could also use a glass). Place on greased cookie sheet. Bake in a 450 degree oven for about 10 to 12 minutes. Range Riders Stew Ingredients:
BBQ Biscuit Pie Ingredients: 2 Tb Canola oil 1 lb Ground Venison 1 Small onion, diced 3/4 - 1 Cup of your favorite BBQ sauce :) 1 Can Refrigerated, uncooked biscuits 2 C Cheddar cheese Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over biscuits. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350o. Bake until cheese is melted and lightly browned on top. Lazy B Corn Fritters Ingredients:
Cowboy Fry Bread Ingredients:
Heat oil to 350 degrees in a deep fryer, large pot or skillet. Fry dough discs one or two at a time for three to five minutes, depending on size, turning once. Makes about 12 servings. Cowboy Beans Ingredients:
When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Chuck Wagon Stew Ingredients:
Cowboy Sausage and Sweet Taters Ingredients:
Dakota Fried Tomatoes Ingredients:
Scalloped Corn Ingredients:
Old West Sourdough Biscuits Ingredients:
Venison or Beef Jerky Jerky is practically indestructible, lasts almost forever and can be used as either a quick main meal or a basis for soups and stews. The word jerky comes from the method in which the meat is removed from the bones. It was jerked away quickly so as to eliminate many of the sinews. Three pounds of fresh meat equals about 1 lb. jerky. Method 1: (Indian style) Hang strips of meat on racks made of willows to dry in the sun or sometimes in the smoke of the campfire for a smoked flavor. Method 2: (pioneer) Rub strips of meat with dry salt and put in a stone crock to "season" for 24 hrs. (use no water) Then remove the strips and hang in sun or smokehouse to dry until very hard. Method 3: Mix together 3 lbs. salt, 5 Tbsp. black pepper and 4 Tbsp. Allspice. Skin one thigh of the animal, muscle by muscle removing all the membranes so that only the raw and moist flesh remains. Best size meat is pieces about 1 foot long 6" wide and 2 or 3 inches thick. Rub the salt spice mixture into the meat. Be sure to cover every bit of the meat's surface. Hang each piece by the small end to dry. If the sun is too hot, hang it in the shade. Never let the meat get wet or even damp, take it inside if it rains. Cover the meat with canvas or cloth to protect it from the dew. This will be at it's best at a month old. Method 4: (Modern Style): Purchase a large beef brisket from your butcher and ask them to slice it very thinly for you. Dip each strip into a bowl of liquid smoke then lay in a large deep dish. Continue to lay each strip until the bottom of the dish is filled. Then sprinkle liberally with garlic salt and lots of pepper. Lay another row of strips on top of the first, in the alternate direction. Continue to dip and season each strip. Marinate for at least 24 hours. Line oven with foil and lay strips directly on the foil very close together and bake at a very low heat for hours or until the strips are very dry. Warning: This will make your house smell of liquid smoke for days. |
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February 2017
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