Colleen’s Recipes

If there is a favorite dish you enjoyed while at 

Agassiz Outfitters,  

Please let me know and I will add it to this page.

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Please enjoy the following two recipes shared with me by our good friend and farmer from Dauphin, MB who always provides us with some of these awesome seasonings all the way from Louisiana in the recipes ,that we share in Bear Camp with all of our guests.  These recipes are awesome.  Enjoy…..

CHICKEN & SAUSAGE GUMBO

Roux (from bottle 2 1/2 big spoon fulls)

Onions ( 5-6 chopped)

Green Onions – 1 bunch chopped

Celery 3 – 4 stalks chopped

Bell pepper – 1 chopped

Garlic minced 4 – 5 heaping tablespoons

Curry powder – 3/4  tablespoon

White Pepper-  3/4 tablespoon

Garlic Powder – 2 tablespoons

Tony’s Seasoning – 2 Tablespoons to start

Slap Ya Ma Ma – 1 Tablespoon to start

Louisiana Gold Pepper Sauce

2 Cooked Chickens

1 1/2 to 2 pounds smoked sausage

Put 2 big spoons of roux in a big pot and heat over medium heat until it begins to melt then add about 2 quarts of water and continue to stir as it thickens, add about a cup or two of water. (Adjust water depending on how thick the roux is getting.)  Saute chopped vegetable for about 15 minutes and add to roux mixture, began to add seasonings and cook for about 30 minutes.  Add smoked sausage (can brown sausage if you would like or not before putting in pot) and cook for about twenty minutes.  Add de-boned chicken and cook for about 15 minutes and taste.  Add more seasoning to taste if you prefer.

CHICKEN & SAUSAGE JAMBALAYA 

1 1/2 lbs. pork sausage

3 tbls. bacon drippings

3 tbls. Flour

2 medium onions chopped

1 bunch of green onions chopped

2 tbls. Parsley

4 tbls. minced garlic (in jar) or cloves

2 cups of rice

2 1/2 cups of water

2 teaspoons of Tony’s seasoning

2 cooked chickens

Brown sausage – remove and add flour, brown to a heavy dark roux; add onions, parsley, garlic.  Cook until soft and add water, rice, tony’s seasoning, sausage and chickens.  When it comes to a boil, lower heat to lowest and cover with a lid tightly and cook for about one hour (use your judgement).  When rice is done remove the lid and let cook for a few minutes until rice dries a little more.


Agassiz Outfitters World Famous
 “Sweet with Heat”

 MOOSE RIBS

 Couple Racks of Moose Ribs

Put ribs in a pot and add enough water to cover them.  Add some chopped onions, celery and garlic cloves.  Bring to a boil and simmer for another 30 minutes.  Put ribs in a roasting pan and sprinkle with chili flakes.

Sauce

1 tblsp. Of oil

1 cup of ketchup

½ cup of honey

¼ brown sugar

½ cup of water

1 1/2 tblsp of vinegar

Minced garlic

1 Diced Onion

½ tsp of salt

1 tsp. of pepper

1 tsp of Hungarian Paprika

Sprinkle a few more chili flakes

Couple dashes of tabasco sauce

Couple dashes of Worcestershire sauce

 

Combine all ingredients into a saucepan and bring to a boil, reduce heat and simmer until thick. If you need to thicken the sauce add some cornstarch to desired thickness. Pour sauce over the ribs and mix a bit to ensure ribs are fully sauced ,and either roast in a 350 degrees oven or throw on the grill on low for about one hour until meat is tender.  Use extra sauce to baste a few times while cooking to create a thick glaze.

 

Enjoy, these are one of our all-time favorite dishes!!!


 How to Render Bear Fat for Cooking….

The pioneers made good use of bear lard for use in biscuits, pies and doughnuts.  Rendered bear fat makes a product that is all-natural and turns out flaky biscuits and pie crusts.

Take the firm, white belly fat and back fat for rendering.  Leave any fat that appears dark or soft.

At the end of it, there will be cracklings left over.  Put the cracklings out for the birds.

  1.  Preheat oven to 225 degrees
  2. Wash and chill fat.
  3. Cut into small pieces (1 inch to 2 inch square).
  4. Place 1 cup of fat in roasting pan.
  5. Place in preheated over.
  6. When fat begins to melt, add more fat until roasting pan is half full
  7. Render until all is melted, the moisture is cooked off and evaporated.
  8. Let cool slightly.
  9. Dip liquid from roaster and strain through a triple layer of cheesecloth.
  10. Pour into 5 to 10 pound containers.  A clean coffee can makes a good container.
  11. Cover tightly.
  12. Store immediately in a freezer (quick cooling produces a fine lard).
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WILD GAME TERIYAKI
2 1/2 lbs. boneless meat (deer, bear, elk or moose)
1 tsp. ground ginger
2 tsp. brown sugar
2 tbsp. olive oil
1/2 cup soy sauce
2 cloves of crushed garlic
salt & pepper to taste
Slice meat into thin 1/8″ strips and place in casserole dish.  mix all ingredients together, pour over meat and coat.  Cover and bake at 350 degrees for 1 1/2 – 2 hours.
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ROLLED WILD SCHNITZEL
 
2 boneless steaks (deer, elk, moose, bear)
1 lb. bacon
Mix:
1/2 cup of margarine(melted), 1/3 cup milk & 1 tsp. lemon juice
Mix:
1/2 cup fine breadcrumbs, 1 cup crushed Corn Flakes
1/2 tsp. onion powder, 1/2 tsp. garlic salt, 1/2 tsp. parsley, 1/2 tsp. paprika and salt & pepper.
Pound steak until 1/4″ thickness, cut into 2″ wide strips, top with bacon.  roll up and secure with a toothpick.  Dip in wet ingredients and then coat with dry ingredients.   Place in greased pan and cover.  Bake at 350 degrees for 30 minutes and then uncover and back another 20-30 minutes.
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All Famous “Elk” French Onion Soup

2 pounds of elk steak cut into 1” cubes

6 onions chopped

3 tablespoons canola oil

3 tablespoons butter

½ tsp. of brown sugar

3 tablespoons minced garlic

8 cups of beef broth

1-1/4 cup red wine

Salt & pepper

French Bread

2 cups of grated Swiss/Mozzarella cheese

Heat oil and butter in soup pot, sauté meat and onions over low heat until meat is browned nicely and onions are golden brown for about 15 minutes, stirring often to prevent burning.  Add the garlic and brown sugar, cook another couple minutes.  Add beef stock, wine.  Cover and simmer about two hours, stirring occasionally.  Season with Salt and Pepper. 

Dish soup into French onion soup bowls, leave room for bread and cheese.  Toast rounds of French bread as needed in order to place one slice on top per bowl.  Make sure to rub toast with garlic before setting it on the soup for extra flavor.  Sprinkle lots of cheese to finish off ontop of bread.  Heat broiler to 350F.  Place the prepared French onion soup bowls on a baking sheet and broil until cheese is bubbly and golden. 

ENJOY…………….

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COLLEEN’S  ALL FAMOUS CHILI

bigstockphoto_Stirring_Hot_Chili_5330668

2 lbs. ground hamburger (venison/elk/caribou or beef)
– 1 large onion-chopped fine|
– 1-2 celery stalks chopped fine (optional)
– Garlic powder or crushed garlic
– Oregano
– Chili Powder
– 1 Can of sliced mushrooms
– 1Can of Diced Tomatoes
– 1 Can of Tomato Soup

– 2 Cans of PORK & MOLASSES Beans

**Important-You must use molasses or brown sugar type of pork & beans to acquire the same taste as my chili**

– 1 can of Red Kidney Beans (optional)

Add Canola Oil to Skillet and Heat.

Fry ground hamburger, onions and celery together until well done.

While frying the above add your garlic powder or crushed garlic and oregano. Add spices to your liking. I use a lot of garlic and oregano!!

Once your ground hamburger mixture is done add mushrooms, diced tomatoes, tomato soup, and beans.

Mix together well and add chili powder to your taste preference. I use a lot of chili powder, but your taste preference may be different, just remember to add a bit at a time to acquire the right taste.

Heat thoroughly on low and simmer for about a hour to an hour.

If you increase this recipe, for every 2 pounds of ground hamburger add 1 large onion, celery stalk and a can of each of the above ingredients. You can also throw chili in crock pot once all mixed together and cook on low for a few hours.

Remember to add spices to your taste preference; I like lots of garlic/oregano and a fair amount of chili powder to acquire the sweet and spicy taste!!

ENJOY!!!


CREAMY WILD RICE-DUCK SOUP

3 Tablespoons of butter or margarine

cup finely chopped carrot

cup thinly sliced celery

cup finely chopped onion

1/3 cup all-purpose flour

3 cups chicken broth

2 cups cooked Wild Rice

2 cups half and half cream

1 can of cream of chicken soup

1/3 cup dry white wine

teaspoon salt

teaspoon pepper

1/8 teaspoon of nutmeg

1 cup cubed cooked duck (1/4 inch cubes)

In pot, melt butter over medium-high heat. Add carrot, celery and onion. Cook for 5 to 7 minutes, or until vegetable are tender, stirring occasionally. Stir in flour. Cook for 1 minute, stirring constantly. Blend in broth stirring until smooth. Bring to a boil.

Stir in rice, cream of chicken soup, half and half cream, salt pepper and nutmeg. Cook for 8 to 10 minutes, or until hot, stirring constantly. (Do not boil) Stir in cooked duck. Cook for 10 minutes until heated through, stirring constantly.

Note: Boil/Simmer duck breast in a separate pot for 1 hour until tender. Drain and cut into inch cubes.


“COLLEEN’S” ALL FAMOUS CANADIAN GOOSE STIR-FRY

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Marinade:

Mix together following:

Mesquite Marinade (La Grille) and Meat Marinade (Clubhouse) with water and oil only. Add cup of brown sugar, a few generous drops of Worshiere sauce, cup of Soya sauce, cup dry white wine. Add goose breast strips, make sure meat is coated well and marinate 6 or more hours (the longer you marinate the better the flavor is).

Add 2 tablespoons of oil and heat pan, add marinated goose strips (reserve marinade, as you may use it to add more flavor if needed).

Add the following in as you are cooking your goose strips:
– Sprinkle Chicken Bouillon
– Garlic Powder or Fresh Crushed Garlic
– Fresh Lemon Squeezed
– Salt & Pepper to taste.

Once goose strips are cooked, stir fry the following vegetable until tender:
Green, Yellow, & Red Peppers sliced in strips
Chunked Onions
Carrots thinly sliced
Fresh Mushrooms thinly sliced.

**You can substitute the vegetables as to your taste and preference**.
Once vegetables are cooked add goose strips and simmer for another 5 minutes (until heated through). Serve with Rice.


Agassiz Outfitters Wild Duck Gumbo

USE 1/2 TSP. OF EACH OF THE FOLLOWING SEASONINGS:

SALT, BLACK PEPPER, CAYENNE, GARLIC POWDER, WHITE PEPPER, PAPRIKA

AND ONION POWDER.

Gumbo

– 2 Cups wild duck, chopped
– 1 Cup onion, diced
– 1 cup each green bell pepper and red bell pepper
– 3/4 cup celery, diced
– 3/4 cup Okra, sliced
– 1 1/4 cup flour
– 1/4 cup dry white wine
– 1 1/4 cup oil
– 2 qt. chicken stock
– 1 1/2 cup of andouille sausage
– 1 tsp. garlic, minced
– Salt & Pepper to taste
– Hot sauce to taste


Cooking Instructions:

1. Combine ingredients for seasoning mixture. Toss duck with 1/2 of seasoning mixture and set aside for 30 minutes.

2. Combine 1/2 the flour and the rest of the seasoning mixture. toss duck with flour/seasoning until well coated.

3. In a small pot, heat 1/4 cup of oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on a paper towel.

4. Scrape bottom of pan to loosen remaining particles. heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark brown to black, approximately 3-4 minutes.

5. Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until
vegetables are tender.

6. Add chicken stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic.

7. Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat.

8. Adjust seasoning with salt, pepper and hot sauce to taste.

Serve with White Rice.

 


HOMER’S WALLEYE FILLETS:

walleye

1 Egg
1/8 Seasoning Salt
1 tbsp butter
1/4 cup milk
7/8 cup flour
1tbsp margarine
1 cup of crushed cracker crumbs
4 Walleye Fillets

 

Mix flour & seasoning salt together. mix egg and milk together.
Warm up fry pan with the butter and margarine.
Roll fillets in the flour/seasing salt mixture.
Dip seasoned fillet into the egg/milk mixture and coat fillet in cracker crumbs.
Place fillet in warm buttered fry pan. Cook until golden crisp.
ENJOY!!!!!!!