Potato Wine

Serving Size : 1 Gallon

Ingredients:

3 pounds potatoes
4 pounds sugar
4 ounces of Chopped green or light colored raisins
2 lemons
2 oranges
1 tablespoon yeast (wine yeast works best)
1 teaspoon yeast nutrient (if unavailable use 2 more lemons)


Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes.
Grate potatoes into large pot and add 3 quarts of water.
Bring to a boil and simmer fro a bout 15 minutes.
Remove any scum that may be floating on top as it contains impurities you do not want in your wine.
Continue to simmer until scum ceases to come up.
Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on.
Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough water to make the whole amount into one gallon.
Let the juice (also called must) sit for about a week.
Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure that the air pressure forces the air out of the container. Siphon the must into a one gallon container with an airlock. (A balloon with a big mouth can be used in place of the airlock.)
Transfer the wine into another gallon jug after about ten days to get rid of the sediment that gathers at the bottom of the jug.
Let the wine sit in the second jug for about 6 months.
The wine may then be bottled.

Wait another 6 months to drink.

 

Nettle beer

Ingredients


900grams (2lb) young nettle tops
3.8lts (1 gallon) of water
230 grams (8oz) of sugar, brown or demarrara sugar works best.
7.5 grams (0.25oz) of fresh yeast
small piece of toast
7.5 grams (0.25oz) of ground ginger

Method

Boil the nettle tops in the water for half an hour.

Keeping the mixture, strain and add sugar and ginger, stirring to dissolve.

Pour mixture into a sterile container.

Spread the yeast onto the toast and float on the surface of the nettle liquid. Cover and leave for about 3 days at room temperature, do not allow the temperature to fluctuate too much as this will ruin the fermentation process.

Strain again and put into clean, strong screw top beer bottles, or sealable wine bottles.

This can be drunk after about 2 days.

 

Elderflower wine

3 pints (1.5 litres) elder flowers (stems removed)
3 gallons (11 litres) water
10 (4.5Kg) pounds sugar
2 (1Kg) pounds raisins
Juice of 3 oranges
Juice of 1 lemon
1 pkg wine yeast

Wash and drain elder flowers and put in primary fermentor.

Make a syrup of water and sugar, pour it hot over elderflowers, cover and allow to cool.

Mix orange and lemon juice with the yeast, add the liquid, cover and let stand for 10 days.

Strain and add the raisins.

Cover and let stand for 4 months.

Bottle the wine and store in a dark place for 6 months before using.

 

Pike with bacon


Ingredients:

1 6 lb pike
1/4 lb cracker crumbs
3 oz chopped onion
3 eggs
1 tsp chopped thyme
3 oz chopped parsley
1 tsp salt
dry mustard to taste
pepper to taste
3 oz butter, melted
1 lb bacon, sliced
1 tbsp olive oil

Clean and prepare fish, reserve liver. Make a stuffing with crumbs, eggs, seasonings, butter, add minced liver. Stuff fish, close. Put in well greased baking dish brush with olive oil. Bake for 10-15 minutes at 350 degrees. Place bacon slices on fish and finish cooking about 20 minutes.

 

 

Rack of Venison With Forest Mushrooms


1 quart beef stock

½ cup chopped leeks

¼ cup each, chopped: shallots and carrot

1 tomato, chopped

½ bunch fresh parsley (leaves only)

½ cup port wine

2 teaspoons tomato paste

1 rack of venison (8 ribs, about 2 pounds)

¼ cup olive oil

2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, portobello)

Salt and freshly ground black pepper, to taste (optional)

Chopped parsley or watercress for garnish (optional)

In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.

 

Tart-N-Tasty Squirrel

I personally like squirrel slow cooked on the barbeque with a little salt, pepper, and garlic. I use this recipe to please the rest of my family.


Ingredients

3 pounds squirrel, pieced

1/4 cup olive oil

1/2 teaspoon crushed black pepper

1/3 cup fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon paprika

1/4 teaspoon prepared mustard

1/4 teaspoon salt

1/4 teaspoon celery salt

1/4 teaspoon garlic powder


Season squirrel with salt and pepper. Heat olive oil and brown squirrel. Remove squirrel, drain skillet.


In a mixing bowl combine all remaining ingredients, mix well. Place squirrel back in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, serve.


Serve with mashed potatoes or french fries, fresh salad, and hot bisquits

 

Basic elderberry wine recipe


Please note
For safety reasons DO NOT use the leaves, bark or roots of Elder for consumtion
They can be poisonous!!!


Basic Elderberry wine recipe

4lb Elderberries
1 gallon (5 litres) of boiling water
3 lb (1.5Kg) of granulated sugar
a 'claret' yeast sachet
8 oz (200g) chopped raisins
Juice of 1 lemon
Juice of 1 orange
1 vitamin B tablet
1 teaspoon of yeast nutrient


Method

Strip the berries from the umbrells into a suitably large primary fermentation vessel with a fork.
Add 8 oz chopped raisins, juice of the lemon, juice of the orange, a vitamin B tablet and a teaspoon of yeast nutrient.
Add the boiling water and stir well.
When cool enough to handle, squeeze fruit with hands to extract juice.
Leave for one day to infuse.
Add 2 1/2 lb sugar and activated yeast and leave covered for three days.
Strain off liquid into demijohns, top up with another 1/4 lb of sugar in each and, if necessary, with cooled boiled water.
Leave to ferment in a warm (65-75 degrees), dark place.
Rack off the lees into a clean demijohn when bubbling has subsided.
Rack again 6 weeks later.
Bottle in dark green bottles when wine is clear (I use a desk lamp to shine through from the other side) and there has been no activity for some time.
Mature for at least 6 months before drinking.

 

 

Haunch of venison with goats cheese gravy (Serves 10-12)

Ingredients
Large boned haunch of red deer
Quarter of a pat of butter
Black pepper
Two packets of very fatty smoked bacon
One bottle of red wine
One bulb of garlic
2tbsp redcurrant jelly
One round of goats cheese

Method

Place the haunch of venison in a large roasting pan, along with any remaining blood from the packaging. Smother the meat with the butter and pepper. Do not use salt as it will dry the meat out. Cover with the strips of bacon. Pour in the red wine and throw in the separated, but not peeled, clove of garlic.

Calculate the cooking time as per beef. For the first 20 minutes place in a very hot oven, then turn the heat down to 150°C and cover the tray with tinfoil. Remove the foil for the last 20 minutes of cooking. Remove the meat and let it rest for 30 minutes. Make the gravy with the juices, and melt in the redcurrant jelly and goats cheese.

 

SQUIRREL POT PIE


2 dressed squirrels (2 - 2 1/2 lbs.)
2 1/2 cups water
1 1/2 tsp. salt
2 tbsp. butter
Dash of black pepper
Rolled dumplings
Parsley


This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones.

Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot plate and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings. A little fresh chopped parsley may be sprinkled over the top for garnish. 4 servings.

 

Poachers stew.

1 Rabbit, cut into joints.
1 Squirrel, jointed.
1 Pheasant, cut into joints.
8 oz Bacon.
2 Large onions, peeled and cut into chunks.
1 Small swede, peeled and cubed.
1 lb Potatoes, peeled and halved.
Salt and pepper.
Water.
1 Tlbs each of garlic and sorrel, chopped.
1 Handful of young nettle tops.
1 French stick, cut into 1" slices.
8 oz Grated cheese.

Put the first 8 ingredients into a large pan with water to cover.

Put on the lid and bring to the boil and simmer very slowly for 2 hours.

At the last minute add the herbs and cook for 2-3 mins longer.

Tip into a cassarole dish .

Cover with the bread, sprincle on the cheese and grill until brown.

 

Homemade Cider.

Windfall apples neither peeled or cored
Water
550g of sugar per gallon of liquid

Wash the apples, cut them up and put them in a clean plastic sterile bucket.

Cover with water and cover with a clean towel and let stand for 10 days (stiring daily)

When fermentation has ceased, strain and add the sugar.

Pour into bottles and leave uncorked for 14 days.

Cork and leave for 3 months before drinking............

 

Rook Lyonnaise

8 Rook breasts
Milk
Flour for coating
1 Beaten egg
Breadcrumbs
Oil
2 Large onions peeled and cut into thick rings
Sherry vinegar

Soak the breasts over night in the milk.

Drain and dry them then coat in the flour, dip in the egg and then in the breadcrumbs.

Heat the oil and fry the onion until crisp and brown then drain on kitchen paper.

Wipe the pan with the paper and pour in more oil.

When hot, fry the breasts for about 4 mins on each side or until golden brown.

Mound the onion rings in the centre of a dish and arrange the breasts in a circle around it.

Drain off the oil, swill out with a few drops of the vinegar and pour over the rooks.....