Recipes

Got a great recipe for Dutch Oven Cooking, a favorite grill recipe, or the secret for making your venison taste the best? Send it to info@sagecreekoutfitters.com and we'll add you to our recipe page. Be sure to include your city and state.

Page 1

Page 2

Pickled Salmon - from Betty Whitehurst, Tillamook, OR
Braised Pheasant with Hard Cider and Apples - Linda Whitehurst, Portland, OR
Venison Stew with Prunes
Cranberry-Banana Nut Bread - Great Grandma Whitehurst
Wild Turkey Hash - from Bob Mackey,
Sheepherders Bread
Indian Fry Bread - from Aunt Toad, Pocatello, ID
Campfire Coffee
Moose Chili
Venison Roast Marinade
Venison Teriyaki
Sourdough Starter
Sourdough Biscuits
Sourdough Bread

Pickled Salmon

Thanks Betty for a great Salmon Recipe. This is perfect as an appetizer for those unexpected guests.

2 lbs. Salmon fillet, skinned and cut into 1 inch cubes
1 cup kosher salt
4 cups distilled white vinegar
4 cups water
½ cup olive oil
1 large onion cut into ¼ inch slices
½ pickling spices
½ cup sugar
6 cloves of garlic
2 large fresh rosemary sprigs
2 large fresh dill sprigs
2 jalepenos split lengthwise

Place the salmon pieces in a single layer in a non-aluminum container. Sprinkle evenly with kosher salt. Let sit for 45 minutes at room temperature. After, rinse and drain the salmon pieces. Place them in a large saucepan and add cold water to cover fish by 2 inches. Bring to a low simmer over medium heat. Remove from heat and let sit for 5 minutes. Then drain off the poaching liquid.

Mix all the remaining ingredients in a large bowl. Add the cook salmon by gently tossing them in. Transfer all into a to an earthenware crock or casserole. Cover and refrigerate for 24 hours. The pickled salmon will keep in the refrigerator for upto 1 week.

Braised Pheasant with Hard Cider and Apples

This recipe from Mom Whitehurst makes your pheasant delicious with a subtle taste of sweet apples and incredibly tender.

Enough pheasant cut in quarters to equal 1½ lbs
2-4 tablespoons to olive oil
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
2 cups of hard apple cider
¼ cup brandy
1 tart green apple, peeled and sliced
2-3 tablespoons of heavy cream
salt and pepper to taste

Preheat oven to 350°F. Rinse quarted pheasant well and pat dry. In heavy oven-proof skillet, brown the pheasant pieces in 3 tablespoons of olive oil over medium high heat. Remove the pheasant and sauté the celery, onions and carrots for about 5 minutes, adding more oil if needed.

Return the pheasant to the skillet. Pour the cider over the pheasant and vegetables and bring to a boil. Cover and back in over for about 50 minutes.

Remove the pheasant from the skillet and keep warm. Strain the juices and return them to the skillet and discard the vegetables. Add the brandy to the juices and bring to a simmer. Return the pheasant to the pan and add the apple slices. Cover and return to the over for another 20 minutes, or until the meat begins to fall away from the bones.

Place pheasant on a serving platter, garnish with apple slices and keep warm. Cook the liquid in the skillet to reduce it by half. Whisk in cream, adjust the seasoning and pour over the pheasant. Voilá!

Venison Stew with Prunes

Serve this savory stew over polenta. Very hearty!

2 lbs of venison rump or shoulder roast
1 tablespoon of juniper berries, crushed
1 tablespoon of black peppercorns
2 garlic cloves, coarsely chopped
1½ cups of dry red wine
2-3 tablespoons of olive oil
2 cups celery cut into 1 inch pieces
6-8 peeled small boiling onions
8 oz. dried pitted prunes
3/4 to 1 cup beef stock
Salt and pepper to taste

Preheat oven to 350°F. Cut the meat into 1 inch cubes. In a non-aluminum bowl, combine the venison, juniper berries, peppercorns and garlic. Add 1 cup of red wine. cover and marinate in the refrigerator for 2-3 hours, or overnight.

Drain off the marinade and discard. Heat the olive oil in a cast-iron skillet over high heat and brown the venison. Add the celery, onion and prunes. Add the remaining half cup of red wine and 3/4 cup of the beef stock. Cover and bake in the preheated oven for 45 minutes or until tender adding the remaining beef stock during baking if necessary.

Remove from oven and salt and pepper to taste.

Cranberry-Banana Bread

Great Grandma Whitehurst's tasty concoction joins our list of great recipes.

1 cup chopped cranberries (can use frozen)
1¼ cup sugar
3 cup flour
3 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
1 egg
1 cup milk
3 tablespoon melted butter
3 bananas or 1 cup mashed

Combine cranberries and sugar, set aside. Mix flour, 1 cup sugar, baking powder, soda, salt and nuts in large bowl. In another bowl, beat eggs, stir in milk, butter, bananas, and chopped cranberries. Add all to flour mixture and stir till blended.

Grease pan(s) - Can make 2 small or 1 regular size loaf of bread.

Bake at 350 oven, approximately 45 minutes. Test with cake tester or toothpick. Cool 10 minutes and wrap in foil overnight. Does well frozen. If available, use 4 pans that are 5 x 3 x 2" to take on camping trips. These small pans take about 40 min. to bake.

Wild Turkey Hash

Bob Mackey from VA, says it's a perfect way to use holiday leftovers. Thanks Bob!

4 tablespoons of butter
½ cup chopped green bell pepper
½ cup chopped onion
2 tablespoons of flour
½ cup heavy cream
2 cups of diced cooked turkey
1 cup bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon ground sage
Salt and pepper to taste

Melt 2 tablespoons of butter in a large saucepan over low heat. Add the onion and green pepper and cook slowly until the onion is translucent. Blend in the flour. Add the cream and stir until thickened. Remove from heat and stir in the diced turkey, bread crumbs, herbs and seasonings. Mix well.

Melt the remaining 2 tablespoons of butter in a heavy skillet. Add the turkey mixture and cook over medium heat turning frequently until brown and heated through. If desired, brown under the broiler before serving.

Sheepherders Bread

Try this over a campfire to truly enjoy a basic staple of the Sheepherder.

2 cups of warm water
¼1/4 cup of melted butter, cooled to lukewarm
¼1/4 cup sugar
1¼ teaspoon salt
2 active packages of dry yeast
About 5 cups unbleashed all-purpose flour
1 tablespoon chopped fresh rosemary or 1 teaspoon of dried rosemary
olive oil
kosher salt for garnish

Pour the hot water into a large bowl. Add the melted butter, sugar and salt. Stir in the yeast and let sit for 10 minutes, or until bubbly. Add half of the flour to the yeast mixture and beat until very smooth. Cover it with a cloth, and let sit for 10-15 minutes.

Stir in the rosemary and the remaining flour until the dough holds some shape and begins to pull away from the sides of the bowl. The dough should not be too stiff.

Turn the dough out onto a lightly floured board and knead for 1-2 minutes, or until the dough is smooth and elastic. Cover with damp towel until it rises to almost double - about an hour.

Punch down the dough and knead it again. Brush the inside of a medium-sized dutch oven and the inside of the lid with olive oil. Form the dough into a ball and place in the dutch oven. Sprinkle kosher salt over the top. Cover again with a damp towel and let it rise again until nearly double it's original size.

If baking in a conventional oven, preheat to 350. Put the covered dutch oven inside and bake for 20 minutes. Then remove the lid and bake for 20 minutes longer or until the bread is browned and hollow-sounding when tapped.

If baking over an open fire, place coals ontop and below the dutch oven and cook until the bread is browned and hollow-sounding when tapped, about 45 minutes.

Indian Fry Bread

Try it with butter and huckleberry jam. Thanks Aunt Toad.

2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
About 1-1¼ cup of water or milk
Oil for frying

Combine the dry ingredients in a bowl. Make the well in the center and add 1 cup of the liquid. Mix until it forms a soft dough - a little more liquid maybe needed. Knead the dough on a lightly floured board until smooth and firm, yet the dough will remain soft. Cover and let sit for 10 minutes.

Pinch off pieces of dough about the size of an egg. Flatten each piece to about 5 inches in diameter. In a cast-iron skillet, heat 1½ inches of oil until about 350°F. Fry 2-3 pieces of dough at a time until golden brown, about 5-7 minutes turning them once. Drain on paper towels and keep warm in a low heat oven. Repeat until all remaining dough pieces are cooked.

Campfire Coffee

Try this traditional campfire brew. It is important to have the coffee coarsely ground to avoid a muddy pot. The eggshell helps to settle the grounds, and a shot of brandy is served alongside each cup.

8 tablespoons of coarsely ground coffee
1 eggshell
1¼ cup of cold water
4 cups of boiling water
1 teaspoon of aniseed or caraway seed (optional)

Combine the coffee, eggshell and one cup of the cold water in an enamel coffee pot or saucepan. Add the boiling water and simmer over low heat for several minutes. Remove from heat and add the aniseed or caraway seed if desired. Cover again and let steep in a warm place for about 10 minutes. Just before serving, splash the remaining cup of cold water into the pot to settle the grounds. Serve with shot of brandy.

Moose Chili

Moose meat mixed up well with southern spices are sure to keep you warm around the campfire. Thanks to of www.mainehuntingtoday.com.

¼ cup bacon fat or lard
2 large onions coarsely chopped
8 cloves of garlic minced
8 jalepenos minced
3 lbs. ground moose meat
2 teaspoons salt
4 oz. chipotle chilies
¼ lb of chili powder
2 tablespoons cumin
2 tablespoons oregano
1 lb chopped roma tomatoes
4 cups beef stock
2 bottles Mexican beer
8 cups cooked black beans/pinto beans
1 cup sour cream
½ finely chopped onion

In a Dutch Oven, add bacon fat over medium heat. Add onions, garlic and jalepenos. Lower heat and sauté for 20 minutes or until tender. Add meat and continue cooking for 20 minutes. Add chipotle, chili powder, cumin and oregano to the mixture. Cook stirring often for 5 minutes.

Stir in tomatoes, beer, beef stock and bring to a boil. Reduce the heat and simmer for 1½ hours, stirring occasionally. Taste and adjust seasonings and continue to simmer for 30 minutes. Stir in beans and garnish with sour cream and chopped onions.

Venison Roast Marinade

Make this the day before the venison is to be served for full flavor.

3 cups cold water
1 cup tomato puree or tomato juice
½ cup vinegar
c sugar
1 tablespoon lemon juice
2 onions sliced
2 carrots quartered
3 bay leaves
1 tablespoon of meat tenderizer
1 teaspoon celery salt
1 teaspoon dry mustard
1 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients into a non-metallic container and allow marinade to sit at room temperature for a few of hours. Cover thawed roast in marinade. Refrigerate roast in marinade overnight if possible.

Cook meat and marinade at 350°F in a Dutch Oven. If liquid reduces, add water for better basting. Baste with juice occassionally. Allow 20 to 25 minutes per pound for medium done. When done, remove from pan and strain remaining juice while mashing vegatables through strainer. Set the juice aside and wait until fat comes to the top. Skim off fat and thicken juice for gravy.

Venison Teriyaki

Use this marinade for something different for your venison. Thanks to Fatbirds Deer Hunting Place.

2 lbs sirloin or round 1½ thick
1 can condensed beef consumee
1/3 cup soy sauce
¼ cup chopped onions
1 to 2 cloves garlic
2 tablespoons lemon juice
2 tablespoons brown sugar
1 teaspoon seasoned salt

Slice meat diagonally across grain about a ¼ inch thick. Mix other ingredients for the marinade. Pour the marinade over meat and refrigerate overnight. Then drain meat from marinade.

Grill or broil meat. Baste with marinade and be careful not to overcook meat. Heat the remaining marinade to serve with meat.

Sourdough Starter

This is a great starter for your sourdough breads. The starter can be kept in the refrigerator for occasional use, and frozen for better keepsaving.

1 package active dry yeast
½ cup lukewarm water (about 90°F)
1 tabelspoon sugar
2 cups all- purpose flour
1 12oz. can of beer

In an 8-cup plastic or glass container, dissolve yeast in ½ cup of warm water. Add remaining ingredients and mix well. Cover with cloth and place in warm spot. Allow mixture to stand for 3 full days, stirring 3 times daily. At the end of the full 3 days, the starter should appear bubbly and have a slightly alcoholic odor.

The starter is now ready to use. Use this starter whenever a recipe calls for yeast substituting one cup of starter for each package of dry yeast.

Sourdough Biscuits

Because it takes sourdough almost 8-hours to rise, prepare the batter with starter a day before you are to make the sourdough biscuits.

For each loaf of bread, pour one cup of starter into a glass or plastic mixing bowl. Add 2 cups of warm water or beer and blend in 2 cups of self-rising flour. Cover the batter with a cloth and place in a warm place to rise overnight.

The next morning, and 2 hours before baking, add the following ingredients:

1 cup self-rising four (enough to make a soft dough)
¼ teaspoon baking soda
¼ cup shortening
½ cup buttermilk
1 tablespoon butter, melted

Combine batter, flour, baking soda, and buttermilk in a non-metallic mixing bowl. Stir well. Cut in shortening with fork.

Place batter on floured surface. Knead lightly 10-12 times. Roll or pat dough to ½-inch thickness; cut with biscuit cutter or top of 2 to 3-inch metal food can. Place biscuits so they touch in lightly greased Dutch Oven. Brush tops of biscuits with melted butter. In preheated oven, bake at 425°F for 12-15 minutes.

Sourdough Bread

Prepare the batter the night before using the following ingredients

2 cups sourdough starter
2 cups beer or warm water
4 cups all-purpose or bread flour

Cover batter and set in warm place overnight. The next morning, and 2 hours before baking, add the following ingredients:

¼ cup melted margarine or butter
¼ cup sugar
2 teaspoons salt
2 eggs, beaten
3 cups all-purpose or bread flour (enough to form stiff dough)
Vegetable oil
Butter

Mix thoroughly with large spoon or electric mixer. Place batter on floured surface and knead for about 7 minutes, or until dough feels smooth and elastic. Shape into two loaves and place in 2 greased 9x5x3-inch loaf pans. Brush tops with vegatable oil.

Cover and let rise until double in bulk (about 1-1½ hours). Bake in preheated 375°F oven for 30 minutes. Remove from oven and brush with melted butter.