Blueberry Sour Cream Pancakes 2

1 ½ cups all purpose flour
1 1/2 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk, or more
1/4 cup sour cream
2 tablespoons unsalted butter, melted
1/2 cup semi-frozen or dry wild blueberries

Garnish: Additional sour cream mixed with brown sugar to taste, sprinkled on blueberries. Garnish with fresh raspberries too. Blend dry ingredients. Stir in remaining ingredients, folding in blueberries last. (Cover and refrigerate overnight if not using right away) Heat griddle, using 2 teaspoons or so butter per each large pancake. Ladle in batter in spoonfuls. Cook until underside is brown and edges begin to bubble. Turn over and continue cooking. Serve with maple or blueberry syrup.

Serves 2-4

Blueberry Sour Cream Pancakes 1

1 cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
½ cup sour cream
3 tablespoons margarine or butter, melted
½ cup fresh blueberries

Sift together flour, sugar, salt, and baking powder. Combine egg milk, sour cream and margarine. Add to dry ingredients. Beat until smooth. Fold in blueberries. Pour on hot greased griddle. Turn Once.

Purslane Soup

When your Purslane is young, you need only cut the sprigs off, but keep their whole length, boil them in a small kettle, with some Pease-soup and Onion Juice, both of the same quantity, when your Purselane is boiled enough, soak some crusts in some Broth; when soaked, dish it, garnish it with the said Purslane, let the Broth be relishing, pour it over, and serve it up hot.

Purslane Gazpacho

Gazpacho is a cold summer soup, made with fresh raw late summer garden vegetables. Since Purslane likes to grow when all these are ripe, it is a natural addition to any gazpacho. You can add it quite liberally, as it is mild and sweet, and boosts the nutritional value tremendously.

4 cups tomato juice
2 cups diced tomatoes
1 cucumber, peeled and finely minced
2 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 clove garlic, minced fine
3 Tbsp lemon juice (or lime!)
2 Tbsp red wine vinegar (or herbal vinegar)
1 tsp basil
1 tsp tarragon
1/4 to 1/2 tsp cumin
1/4 cup minced parsley
2 to 3 Tbsp olive oil
salt and pepper to taste

1. Combine all the above ingredients together.
2. Puree half of the mixture in a blender or food processor
3. Chill until very cold. Serve with a sprig of Purslane for a garnish.

This cold summer soup goes well with grated Parmesan cheese and a nice chunk of sourdough garlic bread or some chips on the side. It makes a nice, light, nourishing lunch.

Makes about 6 servings.

Vension In Wine Sauce

1 1/2 pounds venison tenderloin or backstrap, thinly sliced
3/4 cup flour
salt and pepper to taste
1 stick butter, divided
1/2 cup chicken broth
1 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1 lemon, thinly sliced

Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4 stick butter in a skillet over medium heat. Saute venison quickly a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2-3 minutes until bubbly. Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices.

Serves 6

Venison Stew

3 pounds venison stew meat
3 tablespoons vegetable oil
1 1/2 cups water
1/2 cup beer
2 envelopes onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes.

Makes six servings.

Venison Marsala

1 1/2 pounds venison, backstrap or tenderloin sliced
1/4 inch thick
1/2 cup flour
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 stick butter
1/4 pound fresh mushrooms, sliced
2 green onions with tops, chopped
1/2 cup consomme or beef broth
1-2 tablespoons lemon juice
1/4 cup Marsala wine
Chopped parsley

Trim meat and cut into 1/4 inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture, shaking off as much as possible.In 1/4 stick butter, brown meat 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and saute mushrooms and onions until tender. Add consomme, lemon juice, and wine, stirring well. Return meat to skillet and simmer, covered, for 10 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley.

Serves 6-8

Venison Sausage 2

30 pounds venison, cut
20 pounds pork, about 50 to 60% lean
1 pound salt
3 ounces black pepper
2 ounces sage
1 ounce red pepper

Sprinkle seasonings over meat. Grind through coarse chili plate. Regrind through sausage plate. If sausage is too be frozen, season only half the total amount. Wrap sausage in sized needed for a meal; in moisture,vapor- proof paper. Thaw and cook seasoned sausage. Thaw and season unseasoned sausage just before using. Unseasoned sausage will keep 5 or 6 months, while seasoned sausage will turn flat and rancid after 3 months.

Venison Sausage 1

6 pounds venison
2 pounds pork
6 teaspoons sage
6 teaspoons salt
6 teaspoons black pepper

To six pounds of fresh-killed venison, allow two pounds of fresh fat pork. Chop the meat and mince it very fine. Add six tea-spoonfuls of sage leaves, dried and powdered, the same quantity of salt, and the same of ground black pepper. Having mixed the whole thoroughly, pack it down hard in stone jars, and keep it well covered in a cool dry place. When wanted for use, make it into small flat cakes, and fry them.

From Miss Leslie's Directions for Cookery by Eliza Leslie, 1851.

Wild Blueberry Preserves

4 cups fresh or frozen wild blueberries
4 cups sugar 1 pouch liquid fruit pectin
1 Tablespoon finely grated lemon rind
2 Tablespoons lemon juice

Pour half of the blueberries into a large Dutch oven; gently mash to break up. Stir in sugar and remaining blueberries. Heat over low heat, stirring often, until sugar dissolves. Increase heat to high and bring to a full rolling boil and boil for 1 minute. Stir in lemon rind and juice; return to boil.

Pour into hot sterilized 1-cup jars, leaving 1/2-inch headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water bath canner for 10 minutes, timing from when water returns to boil. Let cool on rack. Check seals. Wipe jars; store in cool, dark, dry place for up to one year.

Makes 4 cups

Wild Mint Jelly

2 cups mint leaves
1 apple
2 tablespoons strained lemon juice
3 1/2 cups sugar
green food coloring (optional)
1/2 bottle liquid fruit pectin

Wash mint leaves well and chop. Wash the apple and cut into pieces. Put all in a large sauce pan and cover with water. Bring to a boil and cook for 5 minutes, mashing occasionally. Remove from heat and let stand for 10 minutes. Strain liquid and reduce to 1 3/4 cups.

Add strained lemon juice, sugar, and a few drops of green food coloring. Mix well, place over high heat, and stirring constantly, bring to a boil. At once stir in pectin. Bring to a full boil. At once stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover with 1/8 inch paraffin.

Buffalo Vegetable Stew

2 pounds buffalo
1/4 cup oil
2 large chopped onions
2 cloves of minced garlic
2 cups of corn
8 cups water
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
4 carrots, sliced
3 potatoes, cubed
1 green pepper(optional)

Cut buffalo in cubes, brown in oil. Put meat aside and saute garlic and onions in the buffalo oil. Return the meat into pan, add water, corn, salt, pepper. Cook for 2 hours, or until meat tender.
Add the vegetables and continue to cook until done, about 30 minutes.

Barrel Cactus Candy

To prepare cactus:
Select small barrel cactus. With long sharp knife remove spines and outer layers. Cut the pulp crosswise in 1" cubes, and cook in boiling water until tender, about 1 hour. drain.

To prepare syrup:
3 Cups sugar
1 cup water
2 tbsp orange juice
1 tbsp lemon juice
powdered or granulated sugar for garnish

Heat all ingredients together until sugar is dissolved.

Measure 2 quarts of cactus cubes and add to syrup. Cook until nearly all of the syrup is absorbed, being careful not to scorch. Keep heat low, and stir occasionally with a wooden spoon to keep candy from sticking. Remove cactus from syrup. Drain and roll in granulated or powdered sugar.

For colored candy, and veggie coloring may be added to the syrup.

Navajo

Baked Pumpkin With Wild Rice

Tribe: Unknown

Ingredients:
1 pumpkin, seeds and "pulp" removed
Broth or water
Wild Rice

Directions
Add water (or broth) and wild rice inside and you get two veggie dishes in one. Serve the pumpkin in shell and scoop out rice and pumpkin flesh at the table. A nice savory treat.
Different, but a beautiful and healthy fall dish. Goes great with game dishes, such as Maple Glazed Rack of Venison.

Servings: 6-8

Juniper Braised Venison Steaks

4 3-4 inch meaty venison Shanks
1/2 cup Flour, for dredging
3 tablespoons Olive oil, for browning
1 large Onion, chopped
3 Ribs celery, chopped
1/4 cup Fresh sage, chopped
10 To 15, juniper berries Grind, in food mill
2 tablespoons Garlic, minced
1 Bottle (1 liter) red wine -- To cover
2 1/2 cups (2#)canned tomatoes in Puree
1/2 teaspoon Salt

Dredge shanks in flour and brown in olive oil. Remove from skillet, drain well and place in a small roasting pan or loaf pan. Preheat oven to 300F degrees. Saute onions and celery in same skillet until soft. Add tomatoes, garlic, sage and cook 2 to 3 minutes. Add remaining ingredients, except wine and combine well. Pour tomato mixture over shanks, then pour in wine to cover. Tightly seal pan with heavy foil and place in oven. Cook for 6 to 8 hours or until fork tender and sauce has cooked to a rich dark red color. Tips Serve with Sage Grits or Garlic Mashed Potatoes.

Servings: 4

Chilled Seagrape Soup

3 cups Seagrapes,(cocolobo Uvifera) Pitted Use seagrapes When they have just turned Purple
4 cups Beef broth
Salt and pepper, to taste
2 tablespoon Light rum

In a large saucepan combine pitted seagrapes, with the beef broth and salt and pepper to taste. Bring to a boil, reduce heat, cover saucepan and simmer over low heat for about 1 hr or longer, until fruit is tender. Cool the mixture and liquefy in the blender, add light rum. Refrigerate and serve in chilled cups with a sprig of washed raw seagrapes.

Servings: 6

Blackfeet Indian Jellied Snake

1 medium Snake
2 cup Indian vinegar
1 Handful mint
2 Fingers coltsfoot salt

Cut off the head and skin and take out the intestines. Cut into 1" pieces. Wash in cold water. Put the vinegar, mint and coltsfoot salt in some kind of container; put the pieces of snake on top and cover with cold water. Let stand overnight. Put the container over the hot coals in the morning and simmer slowly for about 35 minutes. Remove from the fire and cool. The dish is ready to eat when the jelly has set.

Servings: 4

Anasazi Beans With Juniper

2 cups Dried Anasazi or pinto Beans
10 Coriander seeds
8 Juniper berries
1 small Onion
1 tablespoon Sunflower seed or light
Olive oil
1 teaspoon Ground red chile (opt)
1 teaspoon Dried Mexican oregano
2 1/2 quart Water
Salt

Note: 1. You can find juniper berries in the spice section of food markets. 2. Soaking beans overnight gets rid of about 70 percent of the gases. Also be sure to drain off the water that you soak the beans in and rinse well. Then cook with fresh water. On a slightly different note, but pertaining to beans and gas. It is better to avoid having beans and meat at the same meal. Both items are hard for the stomach to digest and may produce gas and when put together they can really create a stir.

Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. Bruise the seeds and berries in a mortar, and chop the onion into small squares. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so. When done, check the seasoning. Serve the beans in a bowl with the broth.

Suggestion: There are lots of tasty additions you can use - cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

Nutritional analysis per serving: 401 calories, 4.84 grams fat, 0 milligrams cholesterol, 27.6 milligrams sodium; 11 percent of calories form fat.

Servings: 4