Nodak Hunter
  • Home
  • Lists
    • Hunting Checklist
    • Backpack Contents & Weight
  • Recipes
    • Dried Meals for Backpacking
    • Jerky
    • Meat Dishes
    • Sausage
  • Shooting
    • Archery Equipment
    • Archery Bare Shaft Tuning
    • Archery Broadhead Tuning
    • Archery Penetration on Animals
    • Archery Penetration Testing
    • Reloading & Rifle Lessons
    • Shot Distance & Ethics
    • Shoot arrows to 100 yards
  • Stories
    • Elk Archery MT 2013
    • Mule Deer Archery 2012
    • Mule Deer 2011 Rifle ND
    • Mule Deer Archery 2011
    • Elk 2010
    • Mule Deer Archery 2010
    • Turkey 2010
    • Whitetail Deer Archery 2009
    • Mule Deer 2006
    • Bighorn Sheep 2004
  • Blog
  • Contact

Carmelized Mushrooms and Meat    

One bottle of marsalla wine.  1lb of whole mushrooms(smaller are better).  1/2C to 1 C of brown sugar.  About 1lb of meat cut into strips (I like use lighter meats such as pheasant or turkey).  Enough oil to fill cooking pan 1/8" deep.  About 2C flour.  Corn starch.  Season flour and coat meat.  Pan fry meat in batches in oil until brown.  Add all cooked meat into a clean pan and add most of the bottle of wine and brown sugar.  Simmer a few minutes to blend ingredients and serve over rice.  Use some of the wine or cold water to disolve 2 tablespoons corn starch to thicken sauce.  Serve over rice.

Sirloin with Brandied Mushrooms    
About 1lb. of sirloin. One onion cut into bite sized pieces. 1lb of mushrooms. Seasoning (rosemary, thyme, basil, garlic, salt, pepper, etc.). 1 C brandy, bourbon, or red wine. 1/2 C half & half. Season vegetables and partially cook in pan in the alcohol. Sear meat on grill or in pan. Add cream and meat to pan of vegetables and cook until meat is rare/medium rare and vegetables are tender. Serve with rice.

Powered by Create your own unique website with customizable templates.