Archive for the ‘Recipe’ Category

We have had a wonderful summer so far with sunny days and the fish biting. This video is of the week of June 18-25, 2011. With a full camp the Flint guests are not only fishing Klotz Lake but enjoying the fishing on our outer lakes as well. Take a look at this video and you will see some of our guest’s catches of the day. Bert

1/2 c. flour                                                                                                  Dumplings

1 tsp. salt                                                                                                   1 c. flour

1/4 tsp. black pepper                                                                              1/2 tsp. salt

3 lbs partridge, cut up                                                                             2 tbsp, parsley

1 medium onion, chopped                                                                      1- 1/2 tsp. baking powder

1 c. thinly sliced celery (3 ribs)                                                              2 tbsp. shortening

1 c. thinly sliced carrots (3 large)                                                          1/2 c. milk

1/3 tsp. marjoram

1 c. water

1c. (10-1/2) chicken gravy

Coat partridge in mixture of flour, salt and pepper.  Put all ingredients in cooker or crock pot.  Cover and cook low about 5 hours.  Then turn heat to high.

Dumplings: In small  bowl, stir together flour, baking powder and salt.  Cut in shortening.  Stir in parsley and milk just until flour mixture is moistened.  Drop dumplings by tablespoon on partridge and vegetables.

Cover and cook 30 minutes or until done

2 lbs. moose round steak

1 large onion, diced

1 lb. bacon, lean

garlic salt

oregano or sweet basil

2 cans mushroom, 4 oz. each

quick mixing flour

Cut moose steak into pieces approximately 4″ X 3″.  Hammer the pieces until the size is approximately 6″ X 4″.  Layer the diced onion and one strip of uncooked bacon in the middle of each piece of meat.  Sprinkle garlic salt and oregano or sweet basil sparingly on top of the bacon  Roll each piece into a bundle and secure with twine.  Brown each bundle in frying pan and then place in a Dutch Oven.  Add 3/4 c. water to the frying pan and scrape pan.  Then pour the contents over the meat in the Dutch Oven.  Simmer covered for about 3 hours,  adding water a necessary.  Remove the meat to a pre-heated platter.  Add mushrooms and quick-mixing flour to the Dutch Oven to thicken the juice.  Ladle the gravy over the meat and serve with wild rice.  Serves 4

2 lb. bear meat (ground)                                                                               1 tsp. salt

2 lb. pork (ground)                                                                                           1/2 tap. black pepper

2  medium onions (minced)                                                                         4 tsp. chili powder

2 bell peppers (minced)                                                                                  2 tsp. brown sugar

1-1lb. can chopped stewed tomatoes                                                          1/2 c. maple syrup

1 tsp. tabasco sauce                                                                                            1 can beer

1/2 tsp. garlic powder

Brown meat lightly in heavy skillet.  Remove.  Saute onions and peppers in skillet, then add cooked meat.  Saute for 5 minutes.  Place mixture in large pot.  add tomatoes and seasonings and blend well.  Simmer 2-3 hours in covered pot.  If needed,  add  tomato  juice to thin or water and flour to thicken.

1 lb. vension cut in 1/8th strips                                                   3 tbsp. soy sauce

3 tbsp. oil                                                                                         2 lbs. Chinese vegetables

1 clove garlic, minced, 1 tsp.ground ginger                              1 c. beef stock

1/2 tsp. salt                                                                                      2 tbsp. cornstarch

1/4 tsp. pepper                                                                               1/2 tsp monosodium glutamate

1 lb. bean sprouts                                                                           1 tbsp. molasses

1/4 c. water

Stir-fry, garlic and ginger in hot oil in wok or skillet.  Add Chinese vegetables and bean strouts.  Stir-fry for 1 or 2 minutes.  Add soy sauce, stock and molasses.  Cook covered 3-4 minutes.  Blend remining ingredients together and add to hot broth.  Cook, stirring constantl, until thickened and clear.

Chinese Vegetables Mix:  Bok Choy. Celery, Onions, Green peppers

1/4 c. flour

1 tsp. salt

1/4 tsp. pepper

2 partridge, cut up

6 tbsp. butter

3/4 light cream

3 egg yolks

4 c. white wine

Combine flour, salt and pepper in a plastic bag.  Add partridge pieces and shake to coat.  Brown partridge lightly in butter.  Place partridge and wine in dish. Bake at 350 degrees covered one hour or until tender.  Remove to platter.  Beat cream with egg yolks, slowly stir in pan drippings.  Cook and stir over medium heat just until sauce is smooth and thickened.  Do Not boil Pour sauce over partridge.  Garnish platter with sauteed apples.

Sauteed Apples:  Core and slice two (2) apples into wedges.  Put 3 tbsp. butter in skillet and add apples.  Sprinkle with 1 tsp. sugar and cook, turningoften until lightly browned.

North Country Lodge,  Ellie Goodman

Little Known Facts About Maine:

The Sun rises on Mount Katahdin first each day.

Moose steaks

1 lb. ground moose meat                                                       2 tsp. horseradish

1/2 lb. ground beef                                                                   2 eggs, slightly beaten

1/2 small onion (minced)                                                       3/4 c. dry bread crumbs

2 cans (10 oz, each) cream of  mushroom soup             1 tbsp. dried parsley flakes

1 to 2 tbsp. prepared mustard

4 tsp. worcestershire sauce

Combine meat and onion, set aside.  Combine soup, mustard, worcestershire sauce and horseradish to form a smooth sauce.   Remove 1/3 cup of sauce and combine with ground moose and beef and onions.  Add eggs, bread crumbs and parsley.  Shape into 8 patties.

In a large skillet over a medium heat, brown patties on both sides (5 minutes per side).  Remove patties.  Pour off excess grease.  Return patties.  Spoon sauce over each, cover and simmer 10 to 15 minutes, turning and basting occasionally with sauce.  Serve “steaks” with gravy.  8 servings

North Country Lodge, Chef,    Ellie Goodman

Little known facts about Maine:

The Cleveland Indians was renamed from the Cleveland Nationals in of a Maine Indian on the team.

1 Venison roast

1 pkg. Lipton onion soup (dry mix)

Potatoes – number according to servings

Carrots – number according to servings

Place venison roast in baking dish and stab with a  fork several times.  Pour dry onion soup mix over roast and add just water to cover bottom of dish.  Cover tightly with foil and bake in a slow oven at 325 degrees until done.  Usually takes 2-3 hours depending on size of roast.  Add potatoes and carrots last hour of cooking.

North Country Lodge, Chef,  Ellie Goodman

Little known facts about Maine: In the 19th century, Maine working men took not coffee breaks but rum breaks- two each day. but not when hunting.

5 lb. bear roast (trimmed well)

1/2 c. catsup                                                               1/2 c. white sugar

1 tsp. salt                                                                      1 tsp. worchestershire  sauce

1/2 tsp. celery salt (or seed)                                1 tsp, mustard ( prepared)

1/4 c. brown sugar (firmly packed)                   1/3 c. vinegar

1 c. water

Place roast in roasting pan, cook in a very hot oven (425 degrees) for 20 minutes. Turn oven down to (350 degrees) for the reminder of the cooking time: 3 hours, pour sauce over roast and bast freguently.

Sauce:  Combine ingredients, bring to boil over medium heat, stirring freguently.  Simmer about 8 minutes.  Serve with rice or noodles using sauce.  Serves 6 to 8

North Country Lodge, Chef

Ellie Goodman