Sharing with others...

I've created this blog to share a collection of articles I've written in my editorial column Mother Earth... Naturally over the years. All have been published in the Ocean Shores News, the North Beach Journal and in the nationwide publication of EarthWorks magazine.

Most of what I write leans toward sharing knowledge of natural medicinals & healing herbs, recipes for wild foods & game, self-reliant living, gathered folklore, and both tribal European & Native American wisdom teachings.

I am not an expert on any of the subjects I write. I hold no official title, training or degree. In fact, I am self-taught with very little formal schooling. My knowledge is gained through my never ending curiosity of nature and a strong desire to walk a natural path towards self sufficiency and gentle living. The information I relay is through my own extensive research, personal experience and empirical knowledge.

My only intention is to share my deep reverence for all living things, my respect for Mother Earth and my regard for the seven generations that will follow my own.

There is no way any of us can live a life and go on into the next realm without leaving our 'footprint' upon Mother Earth.
She bears the burden of us all, the least we can do is to step lightly and with all common sense, upon this planet throughout our lifetime.

It is my hope that what I share here is found to be thought provoking, informative, enlightening, and something of value readers will wish to pass on to others.







Sunday, April 25, 2010

TRADITIONAL RECIPES FOR WILD MEATS

                           
Many of you may still have freezers stocked with reminents of last hunting seasons bounty and are ready for some new ways of preparing your wild meats. The following is a few suggested recipes for Venison & Elk--- though if you prefer, alternative meats--- beef & pork of the same cut can be used.



CROCK POT VENISON STEW                            

2 lbs. Venison Stew Meat            
6- Carrots, peeled & cut into chunks
4- Potatoes, peeled & cut              
8- Celery stalks, cut into chunks
2- Cans Beef Broth
1- Can Diced Tomatoes
1- cup Green Peas, frozen         
1- Yellow Onion, diced         
10- Medium Crimini or Chantrelle mushrooms, quartered     2- tsp.Olive Oil
1- cup Flour         1-tsp. Garlic Pepper      Salt to taste

Season Venison pieces with pepper, coat with flour and brown in skillet with Olive Oil.
Drain meat on paper towel then place in crock pot on top of vegetables & broth. Cover and cook on low 6 hours, stirring occasionally. Serves Six.


BARBEQUED ELK ROAST                                     

4-5 lb Elk Roast                                                         
2- cups Masterpiece brand BBQ Sauce
1- lg. Yellow Onion, sliced
1- lg. Green Bell Pepper, sliced              
Salt & Pepper to taste

Pre-heat oven to 300* Place meat in large roaster and top with  1/2 BBQ sauce. Sprinkle over with the sliced onions & green pepper, pour remaining BBQ sauce on top.   Season with salt & pepper. 
Cover & roast 2-3 hours til done. Serves 6-8.


STUFFED VENISON STEAK                                      

6- Venison Steaks
1- pkg Mushroom Stuffing Mix
1- 12oz. can Tomato Juice   
1- TBSP.Lemon Juice    
1/4 cup Brown Sugar     Salt & Pepper    
1- tsp. Garlic Powder

Pre-heat oven to 350*. Cut Venison Steaks to 2" thickness, then slice halfway through to allow space for stuffing. Season with salt & pepper and garlic powder. Prepare the stuffing mix according to package directions. Stuff each steak and tie with string.
Place in shallow baking dish. In a small bowl, combine tomato & lemon juices with brown sugar.  Pour mixture over steaks. Cover and bake 30 minutes or until done. Baste occasionally. Serves Six.
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