From the Author
Wild cranberries have long been used by our North American First Nations, who introduced us to them as early as 1620. In 1874 they were one of the major exports to England from the New World. Packed in barrels, they were a hardy enough fruit to survive the voyage and still be useable. Cranberries dry well, they also retain their shape and color when frozen, and can be kept in the freezer for over a year. We harvest most of our cranberries in the area of Dymond Lake, on the tundra, just north of the tree line. They are usually ripe for picking during the last week or two of our goose hunting season. Unfortunately, weather at that time can be a friend or a foe, so when it is an ally we try to pick enough to last for 2 seasons. In 1997, we scored a zero! We may be fanatics, but we don't pick in the pouring rain, during 60 mph winds, or when our hands would freeze to the plants!
Wild meat is becoming more and more popular across North America, probably because it is guaranteed lean and free from hormones Besides being a healthy alternative, it's delicious! Our purpose in writing this book is in response to those many people who have wild game in their freezers and don't know what to do with it, as well as for those who are tired of the same old recipes and want to try something new. Most of these recipes have been used, many annually, at North Knife Lake Fishing Lodge and Dymond Lake Hunting Lodge, both owned ans operated by Doug and Helen Webber. Other recipes have been given by family, friends and well-wishers who want to share what they have enjoyed and we are happy to co-operate. We haven't included many recipes that call for ground meat, because our ground meat ends up in Spaghetti Sauce, Lasagne, Meat Loaf or soup and we use the same recipes that we would for ground beef. (See Blueberries & Polar Bears for the actual recipes that we use.)
In all three of these little books we are happy to share with you our 30 years of experience as camp cooks - so we hope you will taste and enjoy!
Excerpt. © Reprinted by permission. All rights reserved.
This is an especially easy dish to prepare because the meat doesn't have to be $ any wild meat that is available. Tender and delicious!
1/4 cup - flour
1 tsp. - salt
1/4 tsp. - pepper
1 tsp. - DLS* OR increase pepper to 1 tsp.
1 12/ lbs. - round steak cut into 1/2" strips
1 large, onion, sliced
1 green pepper, sliced
10 oz. - can mushrooms, drained
1 tbsp. - molasses
3 tbsp. - soy sauce
1 cup - beef stock
19 oz. - can tomatoes, chopped
1. Combine the flour, salt, pepper (and DLS*) in a plastic bag or bowl.
2. Shake the meat strips in the flour mixture and place in a Cutch oven or roaster.
3. Place the onions, peppers and mushrooms over the meat.
4. Combine the molasses, soy sauce, beef stock and tomatoes and pour over the m$ vegetables.
5. Cover and bake at 325 degrees F for 2 + to 3 hours. Stir once or twice while baking.
Serves 6
Serve over noodles.
*Dymond Lake Seasoning is a special blend of spices, also marketed by Blueberri$ Bears Publishing. A list of spices to substitute for DLS is contained on page 3$ Wonderful Goose & Game.
