Chef in the House
Traditional Northern Minnesota Wild Game Meal
Portabella Mushrooms
6 Cloves garlic (or less to your taste)
2 Sticks of butter
2 Packages of whole portabella mushrooms
2 Packages of dry powder Ranch Salad Dressing mix
Mix all ingredients in a saucepan. Cook over low heat until the butter, garlic, and salad dressing make a nice sauce. Stir occasionally as needed.
Rick's Fry Bread
4 Cups flour
6 tablespoons baking powder
2/3 cup sugar
3 eggs
1/2 cup powdered milk
2 cups + or - warm water
Mix thoroughly and let rise for 1/2 hour. Fry in 325 degree oil until light brown on each side.
topFroggy's Fried Venison in Brandy
Two pounds of Minnesota's finest venison
(Make sure to trim off all the talo)
Worcheshire Sauce
Season Salt
Liquid Smoke
1 to 1 1/2 cups of Brandy
Brown for 2 minutes on each side to seal the flavor. When browned sprinkle lightly with Season Salt, Worcheshire Sauce, and Liquid Smoke. When done browning place in cast iron pan. Cover with the Brandy and light Brandy on fire and burn off. When Brandy has burned off it is ready to serve. Goes great with the Portabella Mushroom sauce.
Blueberry Cream Cheese Desert
2-8 oz. packages of cream cheese
1 container of Cool Whip Topping
1 can blueberry pie filling
1 box graham crackers
Whip the cream cheese and cool whip together. Room temperature for best mixing. Line the inside of a serving bowl with this mixture leaving an opening in the middle. Pour the blueberry pie filling into the opening. Serve with graham crackers. Just dip the crackers.
