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Cooking on the Wild Side December 2014


Sausage Biscuit Surprise

  • 1 lb. sausage
  • 8 oz. sharp cheddar cheese
  • 3 cups biscuit mix
  • ¼ cup shortening
  • 1 cup buttermilk

Make sausage into patties and cook until done. Place on paper towels to drain. Slice cheese into ½ inch thick slices. Cut shortening into biscuit mix until mixture resembles coarse cornmeal. Add milk and stir just until moistened. Roll out onto a floured board and roll to ¼ inch thickness. With biscuit cutter, cut out biscuits. Top with additional biscuit and pinch sides together. Place on baking sheet that has been sprayed with vegetable spray. Do not allow biscuits to touch. Bake at 450 degrees for 10 to 12 minutes.

Stuffed Elk Meatballs

  • 1 lb ground elk
  • ⅓ cup plain bread crumbs
  • 1 egg
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp Italian seasoning
  • Fresh mozzarella
  • Favorite spaghetti sauce

Combine first eight ingredients. Mix well. Cut mozzarella into cubes or balls about the size of a small walnut. Pat a small amount of the elk mixture into a flat circle. Completely cover the cheese ball with the meat. Brown on all sides in small amount of olive oil. Drop meatballs in simmering spaghetti sauce. Cook until heated through, about 5 minutes. Serve over favorite pasta.

Dutch Oven Cornish Hens

  • 4 Cornish hens, wash and dried
  • 4 Tbsp. butter melted
  • 1 tsp. garlic powder
  • ½ cup red currant jelly
  • ¼ cup orange juice concentrate
  • ¼ cup light corn syrup
  • 4 sprigs fresh rosemary
  • Salt and Pepper
  • 3 large onions, sliced

Add garlic powder to melted butter. Inject about 1 Tbsp. into each Cornish hen. Place sprig of rosemary in each Cornish hen and salt and pepper generously. Place about 12 coals on bottom and 24 coals on top. Cook about 30 minutes before beginning to glaze. Apply glaze about every 15 minutes until done. Total cooking time about 1 hour. Let set at least 10 minutes off of heat. Remove rosemary sprigs before serving. Apply glaze before serving.

Glaze:

In small saucepan, mix jelly, orange juice concentrate and corn syrup. Bring to boil. Set aside.

Ice Cream Sandwiches

  • 12 Chocolate Chip cookies, cooked
  • ½ gallon vanilla ice cream
  • 1 pkg. mini chocolate chips

Soften ice cream and place in 9 x 13 pan and refreeze. Use cookie cutter to cut ice cream, place ice cream between 2 cookies, squeeze until ice cream is at the edge of the cookie, careful not to break cookie. Roll the ice cream sides of the sandwich in mini chocolate chips. Place on cookie sheet and freeze.