This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn't have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.
This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.
There’s nothing like a little wasabi to perk up ceviche. Just make sure you add it at the last minute, right before serving. You can eat the ceviche from tall glasses, or pile it on a salad of spinach, green onions, and tomatoes, topped with wasabi mayonnaise. A crusty slice of toasted garlic bread goes well with this.
In 1989, Sheldon P. Wimpfen, of Luray, Virginia, wrote that he had been a chili cook for fifty-five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our "mistaken tales" about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 B.C. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers and wrote, "that's just the way they cook up there."
Jambalaya is the kind of dish that can feed a big crowd. It takes a long time to cook, but it seems to get eaten pretty fast! Normally made with some combination of shrimp, chicken and andouille sausage, this recipe takes on an exotic twist with smoky wild boar bacon, chunks of alligator tail meat and kangaroo sausage.
This low-fat, high-flavor recipe is based on one provided by the National Pork Producers Council. By using a commercial salsa, this simple-to-prepare chili can be ready to serve in about a half an hour.
The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.
Xinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.