3 lb venison steak,1 1/2 inch thick; cut in cubes
1 lb fresh mushroom caps
1 c dry red wine
2 green bell peppers, cut in 1 inch piece, parboiled
18 whole potatoes (egg sized), parboiled
18 cherry tomatoes
Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3
hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate
vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or
until degree of doneness is reached.
Recipe By: The Wild Game & Fish Cookbook
5 lb pork spare ribs
1 salted water
1/2 c butter
1 medium onion; , finely chopped
1 c water
1/2 c vinegar
1 c tomato catsup
1 c barbecue sauce (hickory; smoked type)
1 lemon; (juice from)
1 salt to taste
1 fresh ground pepper; to taste
1 tabasco sauce; to taste
Slice the ribs apart and place in a large cast iron skillet. Cover with
salted water and bring to a boil. Reduce heat, cover and simmer over low
heat for one hour, or until the meat is fork tender but not falling from
the bones. While the ribs are cooking, prepare the sauce. Melt the butter
in a saucepan and saute the finely chopped onion. Stir in the water,
vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a
boil, stirring, and remove from heat. Place the ribs in a shallow pan and
cover with the sauce, coating the ribs evenly. Place in the refrigerator
for at least two hours. Barbecue the ribs on an outdoor grill over
moderately hot coals, basting with the sauce and turning often until well
Barbecued Lamb Chops
6 loin lamb chops; 1" thick
1/4 tsp bouquet garni for lamb
1/4 c butter; melted
1/2 c dry white wine
1 pepper; fresh ground
Arrange lamb chops in large glass baking pan, Combine melted butter and
wine; crush Bouquet Garni and add to butter and wine. Pour over lamb chops
and marinate at room temperature for several hours.
Drain chops and barbecue for about 30 minutes, turning several times and
basting frequently with remaining marinade. Season to taste with salt and
Source: Spice Islands Cookbook 1967
4 skinless boneless chicken breasts; (4 oz. or more each)
1/4 c ketchup
3 tblsp cider vinegar
1/2 tblsp white horseradish; or more to taste
2 tsp brown sugar; packed
1 clove garlic; minced (or more)
1/8 tsp dried thyme
1/4 tsp black pepper
Preheat broiler, heat charcoal grill until coals form white ask, or preheat
a gas grill to medium.
To prepare sauce, in small sucepan, combine ketchup, vinegar, horseradish,
brown sugar, garlic, and thyme. Mix well. Bring to a boil over medium-low
heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove
from heat; stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side
down, on a foil-lined broiler pan or grill rack. Brush other sides lightly
Broil or grill 3 inches from heat, basting with reminaing sauce and turning
until no longer pink in center, about 5 to 7 minutes per side (mine took a
lot longer, because of the pieces were fatter and farther away from the
heat). Let chicken stand for 5 minutes before serving.
I served this with rice (nothing wrong with Rice A Roni), tossed green salad, grilled corn,
and those dill garlic rolls below.
From John C. Sutton : The Cooking Inn
Dilled Chicken Salad
1 pkg (16 oz) spiral pasta; cooked and drained
2 c cubed cooked chicken (see note below)
1 c chopped celery
1/3 c chopped onion
1 pkg (10 oz) frozen peas; thawed
1 envelope (1 oz) ranch salad dressing mix
2 c (16 oz) sour cream
1 c mayonnaise
1 c milk
3 tblsp minced fresh dill or 1 tbsp. dill weed
1/2 tsp garlic salt
In a large bowl, combine the first five ingredients; mix well. Combine
dressing ingredients; whisk until smooth. Pour over salad; toss to coat.
Cover and refrigerate for at least 2 hours. Yield: 10-12 servings
NOTE: I used a 12 ounce can of chunked white chicken in water, drained. The results
are quicker, not as messy and tastes great.
Submitted by Kimberly Speta of Kennedy, New York and
published in the August/September 96 issue of "Taste of Home" magazine.
Cream together butter, dill weed and garlic powder. Break rolls apart
from the top and spread butter mixture between sections. Wrap in aluminum
foil and place on grill and heat 10 minutes, turning once or twice.
Grilled Corn On The Cob
10 corn on the cob
Buy the corn still in the husks. Strip back the husks without tearing them
off. Pull out all of the silks and kind of scrub at the ear to get the
silks out (silks are the stringy parts for all of you non-midwesterners
). Pull the husks back up over the ear to completely encase it. Soak the
ears in a bucket of salt water overnight. Take the ears directly from the
bucket and put them on the grill to cook. To eat, just pull back the husks
and use them for a kind of a handle, butter and enjoy.
The salt water acts both to salt the ears and also to moisten them so the
corn doesn't dry out and burn on the grill. I've done this on the small
scale with just a few friends but I've also seen it done with a large group
where all of the ears were soaking in a large plastic garbage can.
Other ways to do this involve buttering the ear before grilling rather than
soaking in the salt water and some people wrap them in foil rather than
grilling them in the husks.