Mix chopped raw cranberries with grated fresh horseradish in proportions of 2/3 cranberries with 1/3 horseradish.
Serve with wild meat.
o 400\u00b0F. Rub the meat with salt, pepper and thyme
small package of mixed wild mushrooms that include porcinis). To
ut before pureeing. * The original recipes suggested leaving it half-pureed
Cook rice in boiling salted water until tender; drain well and keep hot.
Melt butter; blend in flour and add cream or evaporated milk gradually, stirring constantly.
Cook until thickened.
Add seasonings, sherry and crab meat.
Simmer for 5 minutes.
Season rice, spread on a hot platter, cover with creamed crab meat and garnish with parsley.
ny favorite filling in the recipes that follow.
TO MAKE
00\u00b0C.
Wash the wild boar, pat dry, and lightly
ith oil and season. Sear meat for 1-2 mins, or
roth, carrots, broccoli, celery and meat in a crock-pot, turn
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
t and the meat and add the Wild Boar stew meat. Cover and
rind giblets and shredded neck meat and place in a large
egetables.
Season and brown meat in a coated large pot
nd pound gently with a meat mallet until 1/8-inch
as mark 4 Remove the meat from the marinade (reserve the
In a dutch oven or soup kettle, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain.
Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Stir in the soup, mushrooms and remaining water.
Cover and simmer for 30 minutes or until heated through.
Cook ground beef and drain.
Add onions, rice and 1 cup water, stir.
Cook in microwave for 3 minutes in 2-quart glass bowl.
Add soup and mushrooms.
In another bowl, heat butter with the 1/2 cup of water for 1 minute on high.
Stir in stuffing cubes, blend until moist.
Spoon stuffing mixture over meat.
Top with almonds.
Cook on high 12-14 minutes and then let stand and set for 10 minutes before serving.
Enjoy!
Soak the meat overnight in salted water.
Dry and roll in flour.
Saute in margarine until browned.
Remove the meat and spread with mustard on all sides.
Saute onion, carrots and mushrooms.
Add salt and pepper to taste; add the garlic powder and then stir in the sour cream over low heat.
Pour the resulting sauce over the meat and bake at 350\u00b0 about 1 hour or until the meat is tender.
Place brisket in roasting pan with 4 cups of water, wine and Gravy Master.
Top meat with onion soup and sliced onion.
Cover and cook in slow 325\u00b0 oven for 2 hours.
Remove from oven and add cup of wild rice.
Return to oven for about 1 hour more until meat is tender and most of gravy is absorbed but still juicy. Slice meat across the grain.
Mound rice around meat on platter and garnish with broiled tomatoes (optional).
Delicious company fare.
Cook the wild rice according to package directions,