Turtle recipes have fallen out of vogue


Penny’s Pantry Penny Case


I wish I would’ve watched my mom make her turtle soup since my boss got a couple of large ones and asked me if I knew how to cook them.

My mom would fry some in seasoned flour till they are browned. They were quite good — but her turtle soup was out of this world. I haven’t seen any turtle recipes in any of my 50 cookbooks.

I loved going with my mom and Old Man Irish trapping for turtles in ponds. We’d set the traps in the morning and go back either that evening or the next morning to see how many we trapped. Floyd and Lloyd Irish, who owned Irish’s Meat Market, would dressed them for us. I couldn’t be a hunter as I could never kill anything.

I remember someone gave me two already-dressed rabbits to cook but they weren’t cut up, and when I put them in my sink out of the bag they were whole. They looked like skinned cats and I couldn’t do it. I had them cut the rabbits up, then cooked them just like my mom fixed them. She fried them in lard after dredging the pieces in seasoned flour. Then she browned them on both sides, poured beef broth or water with beef bouillon cubes in, and let it come to a boil, eventually simmering them on low heat. She’d also make dumplings and put them in the kettle until they were done. For a thick sauce, she would just make the flour or corn starch and water thickener, seasoning with salt, pepper, and garlic salt. My dad loved this dish the best.

Until next time, enjoy these recipes.

Venison Chili

• 2 lbs. ground venison

• 1 chopped medium onion

• 2 cans kidney beans

• 2 cans tomato soup

• 2 cups water

• 2 tsp. chili powder

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1/2 cup sugar

Brown venison and onion in skillet. Combine kidney beans, tomato soup, water, sugar, and seasonings in a large kettle. Bring to a boil. Add venison and onion mixture. Simmer two hours on low heat. Stir often. May add hot peppers for spicy chili.

Venison Stew

• 2 lbs. venison stew meat

• 1 can cut or diced tomatoes

• 1 tbsp. sugar

• 6 small carrots

• 3 medium potatoes, quartered

• 1 slice bread, cut up

• 1 cup water

• 1 cup chopped celery

• 1 onion diced

• 3 tbsps. tapioca

• 1/2 tsp. salt

• Pepper to taste

Combine all ingredients and bake for five hours in a slow-cooker on low setting (or three and a half to four hours on high). Note: There is no need to brown meat before making stew.

Stroganoff

• 1 lb. venison

• 1/2 cup flour seasoned with salt and pepper

• 4 tbsps. margarine or butter

• 1 large sliced onions

• 8 oz sliced mushrooms

• 1/2 cup sherry (any type of wine works)

• 1 cup beef broth

• 3/4 cup sour cream

• 2 to 3 garlic cloves, sliced

• 2 to 3 tbsps. paprika

Heat skillet and add margarine. Cut meat into strips about 1/8 inch wide. Coat meat in seasoned flour and add to pan. Cook until brown, about 10 minutes. Add onions and mushrooms to pan and cook another five minutes. Add garlic and paprika, cooking two minutes. Add sherry, broth, and simmer 20 minutes. Add sour cream and warm gently or it may curdle. Serve over rice or noodles. Note: You can use elk, beef, or venison.

Pheasant or Grouse with Wild Rice

• 2 pheasant or 4 grouse breasts

• 4 strips bacon

• 1 pkg. long grain wild rice

• 1 can cream of mushroom soup

Preheat oven to 350 degrees. Prepare rice as directed on package. At the same time, lightly grease 9x12x4-inch casserole dish. Split pheasant breasts into halves. Place bacon on pheasant to keep moist. Cook at 350 degrees for 20 to 25 minutes. Cook rice and when done mix the soup into the rice. Pour mixture over pheasant, cover, and cook additional 15 to 20 minutes until bubbly. Serve with favorite veggies or salad.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/43/2016/09/web1_penny-case.jpgPenny’s Pantry Penny Case