Apple Brined Roasted Wild Turkey with Apple Stuffing
By LOO Staff

Apple Brine

2/3 cup sea salt
2 bayleaves
6 whole cloves
1 teaspoon black peppercorns, crushed
2 teaspoons whole allspice, crushed
8 cups sweet apple cider or juice
Tart apples, peeled, cored and quartered
1 wild turkey 12 - 14 lbs.

In a 4 quart saucepan, add the salt, bay leaves, cloves, peppercorns, allspice, and apple cider or juice and stir to combine. Bring to a boil over medium-high heat, stirring until the salt is dissolved. Boil for 3 minutes, then remove from the heat and set aside to cool. Then pour into a 5 gallon container or one large enough to hold the turkey.
Rinse the turkey and stuff the main cavity of the turkey with apple quarters. Submerge the turkey in the brine, then add enough water to completely cover (you may need to weigh it down with some heavy glass plates). Cover and refrigerate for 12 - 24 hours.
Just prior to roasting, remove the turkey from the brine. Discard the brine, and any herbs or spices remaining on the bird. Discard the apples. Rinse the turkey under cold water and pat dry with paper towels. The turkey is now ready to be roasted.

Apple Stuffing

1 loaf of day old French bread
1 cup chopped walnuts, toasted
1 cup, chopped onion
1/2 cup chopped celery
1/4 cup butter
1 Granny Smith apple, chopped
1 cup of dried cranberries
1 teaspoon sage
1/2 teaspoon poultry seasoning
salt and pepper (to taste)
3/4 cup of low sodium chicken broth
1 Reynolds Oven Bag, turkey size.

Slice bread into 1/2 inch cubes. Melt 2 tablespoons of butter in a large fry pan over medium heat, add the bread cubes and toast until brown.
In a separate pan, saut� chopped onions and celery with the remaining 2 tablespoons of butter. Add the chopped green apple, cranberries and seasonings. Add the toasted bread cubes along with the toasted walnuts and the chicken broth.
Preheat oven to 350 degrees. Add 1 tablespoon of flour to Reynolds oven bag and shake to cover inside of bag (this will keep the bag from bursting in the oven). Place bag in the roasting pan, put stuffed turkey, breast side up in the bag, make sure that the bag doesn't hang over the edge of the pan.Close bag with the tie that is included. Cut 6, 1/2 inch slits in the top of the bag. Bake turkey for 20 minutes per pound. Let rest 15 minutes before carving.

Venison Parmesan
By Joan Creasy

2 6-8 ounce venison steaks pounded to 1/4 inch thick. Cut steak into serving size, about six pieces. Mix together 1 egg and 1 tablespoon of milk in a separate bowl. In another dish mix together 1/3 cup of parmesan cheese and Italian bread crumbs. Dip venison in egg mixture and then in the bread crumb mixture. In frying pan, brown venison in 2 tablespoons of olive oil. Remove venison from pan and place in casserole dish. In fry pan, saute' 1 medium onion then add 3/4 jar of spaghetti sauce, salt and pepper to taste and a little sugar (optional). Pour sauce mixture over venison steaks cover and bake at 350 degrees for 45-50 minutes or until tender. Remove from oven and cover with 2 cups of part-skim mozzeralla cheese. Return to oven and bake 10 minutes more or until cheese melts. Serve hot with Italian bread and ceasar salad.

Roast Duck is often the main course for holiday meals such as, Thanksgiving, Christmas, New Year's and Easter. Serve with with wild rice stuffing and roasted vegetables.

GLAZED DUCK

By LOO Staff

1 4 - 5 lb. duck
2 tablespoons soy sauce
1 teaspoon ginger
5 tablespoons honey
2 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon five-spice powder (recipe below)
Preheat oven to 425�F. Mix together salt, pepper and five-spice powder. Rub the salt mixture into the cavity of the duck and rub remaining salt mixture on the skin of the duck. Place duck breast side up in a roasting pan and roast for 20 minutes, occasionally spooning off fat. Turn oven down to 350 degrees. Mix the soy sauce, ginger, honey and a tablespoon of water together in a bowl. Brush duckling with glaze and continue to roast for 1hour and 45 minutes, basting every 10 - 15 minutes, a thick glaze will form. Carve the duck, and serve.

Five-Spice Powder
1 teaspoon ground cinnamon
1 teaspoon ground anise
1/4 teaspoon fennel seed crushed
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
Mix together and store in an air-tight container.

1 lb. ground venison burger
1 large zucchini
6 oz. low fat grated mozzeralla cheese
1 26 oz. jar spaghetti sauce
1 small sweet onion, diced
1 green pepper, chopped
1 - 2 cloves fresh garlic, minced
2 Tbsp olive oil
In large frying pan, fry venison burger and set aside. In another frying pan add olive oil, garlic, onions and green pepper. Fry until tender, drain off oil and add to venison burger, set aside. Wash zucchini, slice off ends and discard. Slice remaining zucchini into 1/4 inch thick slices. Spray a 10 inch square casserole dish with Pam, cover bottom with a little sauce, lay a layer of zucchini slices to cover bottom of pan. Top zucchini with another layer of sauce, then a layer of meat mixture and top with a layer of grated cheese. Continue layering until zucchini is gone. Then top with a final layer of meat mixture and cheese. Bake at 375 degrees for 30 minutes or until zucchini is tender. Remove from oven and let set for 5 minutes. Serve with Italian bread and tossed salad. Serves 4

Trash Can Turkey
By Terry Siegel

Here is something different if you are the adventurous type! This one came from an e-mail forwarded by a friend, I think?
Good Luck!

Equipment
1 - 20 Gallon trash can (some people say not to use galvanized - but certainly try to avoid plastic)
1 - Dutch Oven
1 - Turkey Stand (the kind you use in a fryer to get the turkey to "stand up")
30 Pounds of Charcoal
1 - 15-20 pound Turkey
1 - Roll of Aluminum foil
1 - Pair of thermal gloves (like you use in a fire place)
1 - Small ash shovel

Instructions
Prepare the turkey - clean and season. Lay aluminum foil down on the ground ( make it about twice the size of the can). It works better if you have a layer of sand on the ground (under the aluminum foil) so the rim of the trash can can make an impression in the sand for a better seal.
Set the dutch oven upside down on the aluminum foil (without a lid) - this is a spacer to keep the turkey away from the ground. You can also use 4 tent stakes and a round wire rack. Set the turkey stand on the dutch oven (or center of the wire rack).
Place the turkey on the stand. Turn the trash can upside down over the turkey (try to center the turkey inside the can). Put as much charcoal as you can on TOP of the trash can. Put the remainder of the 30 pounds around the trash can. Let cook for 1:15 - 1:30 (either work, I usually go for the extra 15 minutes). Use the ash shovel to remove the coals off the top of the can and push them back from the bottom of the can. Use the gloves to pick up the trash can. Use the trash can lid as the serving plate - simply push the turkey over on to it.
You're done!!!
Now, let me add that it works real well to also put a small aluminum foil boat between the dutch oven and the side of the trash can filled with a full bottle of Liquid Smoke - it increases the humidity in side the can and it adds smoked flavor to the turkey.
Another Note: We use 30 pounds of Match Light charcoal - we put the unlit charcoal on the can and light it up (30 pounds of Match Light makes an impressive fire!). If you don't have a good seal on the can this can let a little of the starter fumes inside the can. Some people can't smell or taste it, but some may.

By Dan Jones

1 1/2 lbs. ground vension

1 egg

1/4 cup milk

1/2 cup seasoned bread crumbs

1 tsp. worcestershire sauce

1 tsp. Dijon mustard

1 Tbsp. Soy sauce

1 tsp. saly (optional)

1/2 tsp. each basil, marjoram, pepper & paprika

6 Kaiser rolls

Mix all ingredients together and form into 6 patties. Grill to desired doneness over medium heat. Serve on kaiser roll and garnish with any of the following: pickles, tomato, onion, lettuce, etc.

By Dan Jones

1 cup safflower oil

1/4 cup garlic vinegar

2 Tbsp. lemon juice

2 Tbsp. minced onion

1 garlic clove, minced

1 tsp. each of: salt, marjoram, basil, thyme

1/2 tsp. cracked black pepper

6 - 8oz. vension steaks

Blend first 7 ingredients together. Place steaks into a shallow pan, pour marinade over steaks. Marinate 4-6 hours covered in the refrigerator. Grill steaks over medium heat until desired doneness.

By LOO Staff

Mountain Ash Elk Ranch in Sandy Creek, NY donated an elk loin to the staff at LOO. We grilled it using one of Luhr Jensen's cedar planks. For more information on Mountain Ash Elk Ranch and the products they offer, go to their website at www.empireelk.com.

1 Luhr Jensen Cedar Plank
1 Elk Loin approx. 2 lb.
Fresh thyme, chopped
Salt & Pepper to taste
1 Tablespoon Worcestershire Sauce (optional)
Mix thyme, salt & pepper together. Slice Elk loin into 1" thick steaks. Rub spices onto loin, sprinkle with worcestershire sauce and refrigerate. While the elk steaks are marinating, soak cedar plank in cold water for 45-60 minutes. Bring the plank to cooking temperature by heating for 5 minutes on a hot BBQ grill. Lightly brush the top of the plank with olive oil. Place the steaks on the plank directly over the heat source on the lowest setting of a gas grill or low charcoal heat. Close lid and grill for 15 minutes or until desired doneness.

This soup I like to make on those damp chilly days, it will warm you up. We like it a little spicy, so adjust it to your taste.

1lb. venison Italian sausage
1 green pepper, diced
1 med. onion, chopped
1 clove garlic, chopped
1 Tbsp. oregano
3 Tbsp. fresh parsley
dash of basil, thyme & cumin
1 bay leaf
10 cups water
beef boullion to taste
2 - 14oz. cans diced Italian tomatoes**
2 med. potatoes, diced
1 med. zucchini, diced
2 med. carrots, diced
1 - 8oz box frozen corn
In frying pan, cook sausage, remove & set aside. Saute peppers, garlic & onions. In large pot add water, sausage, peppers, onions & garlic. Add, spices, boullion, tomatoes, potatoes and carrots. Cook until potatoes are almost done. Add zucchini & corn. Cook until tender. Serve. with a hearty bread. **For a little kick substitute 1 - 14oz. can diced tomatoes w/green chilies for 1 can diced Italian tomatoes.

Melt butter in a dutch oven or stew pot, add chopped onion and cook until onion is limp. Dust caribou meat with flour, add to onion and saute until well browned on all sides. Stir in broth, salt, pepper, savory and marjoram. Cover and stew over low heat for 1 1/2 hours or until very tender; add more broth if needed. Before serving, stir in remaining ingredients. Serve with "new" red boiled potatoes or corn bread on the side.

1 average size Duck or Goose, cleaned and dressed
3-4 Granny Smith apples
Bacon slices
Melted Butter
All Season Salt
Dry Red Wine or Low-salt Chicken Broth
Salt

Rinse Duck or Goose in cold water both inside and out. Salt inside cavity and stuff with Granny Smith apple slices. Place in roasting pan. Brush bird with melted butter, sprinkle with all season salt and lay slices of bacon over breast meat to keep from drying out. Add dry red wine or low-salt chicken broth. Bake duck for 1-1/2 hours at 350 degrees and goose for 2 hours at 350 degrees. Baste often to keep bird moist. Average size duck will feed 2 and average size goose will feed 4-6. Serve with wild rice.

1 4-lb. Elk Roast
1 package Lipton Onion Soup Mix
1 can Campbell's Cream of Mushroom Soup
1 cup water
Egg noodles cooked

Place Elk roast in crockpot add onion soup mix, Cream of Mushroom soup and water. The two soup's will make their own gravy. Cook on low for 8-10 hours or until meat falls apart. Remove roast from crockpot, slice and serve over egg noodles with gravy.

2 pheasants cleaned and quartered, coat pheasant pieces with flour seasoned with salt and pepper brown pieces in 1/4 cup of butter in a frying pan remove, drain and place in a casserole dish.

Simmer in the pan with the remaining butter the following:
1/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 clove minced garlic
1 1/2 teaspoon curry powder
1/2 teaspoon thyme

After the above have become soft add 2 cups of stewed tomatoes and simmer until the pan is deglazed. Pour this over the pheasant pieces in the casserole dish and bake uncovered for 30-40 minutes in a 350 degree pre-heated oven.
Excellent served with a rice side dish.

Preheat oven to 350 degrees.
Pick, clean and singe the duck clean after entrails have been removed. Rub the outside of the duck with a combination of cinnamon and nutmeg spices (apple pie spice)
place the duck in a roasting pan on a rack.

Stuff the duck with either a combination of 2 coarsely chopped apples and cinnamon
or 2 oranges peeled quartered and dredged in cinnamon and nutmeg (apple pie spice).

Bake duck until tender, allowing about 20 minutes per pound.

If you desire, occasionally coat the duck during roasting with apple sauce for the apple stuffed duck or crushed pineapple on the orange stuffed duck.

May be served with a side dish of long grain wild rice.