Quoting Ruth Haffly to Dave Drum <=-

We had them down in OK on our trip east
plus, IIRC, a few other times
They're not bad overall.

Bison is very beeflike but lower in fat, so a little shredded suet
in the mix improves ground meat.

Yours would have been farm raised; I've had the rare opportunity
to sample wild (Wood not Plains) bison here. It's stronger tasting
due to its diet and even leaner as it's free ranging, not fenced
in. The government only issues 40 tags a year with just 4 for
resident but non-native hunters. My step son's now ex-girl friend
who is Tli Cho Dene won a tag in the annual lottery a few years ago
and bagged one.

But these days my bison is farm raised and from the supermarket.

Ray now lives in Edmonton, Alberta; he is still a keen fisherman,
hunter, and wild game butcher and cook. Roslind just came back from
a visit (that I couldn't make) and brought back several pounds of
frozen elk, moose and whitetail and mule deer stew meats, roasts and groundmeat. (He bagged his limit again, one of everything, last
fall.)

Very rich potatoes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pommes Gratinee Forezienne From Philippe's
Categories: Side dish, Vegetables, French, Dairy, Potatoes
Yield: 6 servings

3 md Potatoes, baking
2 tb Butter; melted
Salt and white pepper
1 cl Garlic - finely minced
1 pt Cream, Heavy or Whipping

Peel the potatoes and cut into 1/8 inch thick slices. Coat the
bottom and the sides of a shallow oven-proof serving dish with
Butter; melted. Layer the potatoes in the baking dish. Sprinkle
the potatoes with the salt, pepper and garlic. Pour the cream over
the potatoes. Cover the baking dish with aluminum foil pierced
with 2 or 3 small holes to release steam. Bake in a 400 oven until
the potatoes are tender, about 60 minutes.

Philippe's Food Group
Shared by Dorothy Hair Davis 4/94

MMMMM



Cheers

Jim


... Enriched with enough cream to suggest the cook loves you.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

We had them down in OK on our trip east
plus, IIRC, a few other times
They're not bad overall.

Bison is very beeflike but lower in fat, so a little shredded suet
in the mix improves ground meat.

Probably so; these folks were so busy I didn't bother them to ask.

Yours would have been farm raised; I've had the rare opportunity
to sample wild (Wood not Plains) bison here. It's stronger tasting
due to its diet and even leaner as it's free ranging, not fenced

That would have been interesting to try. AFAIK, all I've had has been
farm raised, same with emu and ostrich.

in. The government only issues 40 tags a year with just 4 for
resident but non-native hunters. My step son's now ex-girl friend
who is Tli Cho Dene won a tag in the annual lottery a few years ago
and bagged one.

Good shooting!

But these days my bison is farm raised and from the supermarket.

Same here, and not that often.

Ray now lives in Edmonton, Alberta; he is still a keen fisherman,
hunter, and wild game butcher and cook. Roslind just came back from
a visit (that I couldn't make) and brought back several pounds of
frozen elk, moose and whitetail and mule deer stew meats, roasts and groundmeat. (He bagged his limit again, one of everything, last
fall.)

Steve never was a hunter or fisherman. He tried the former but not
making a clean kill on a rabbit turned him off. He'll hunt with a camera
now. OTOH, his dad and brothers were hunters, don't think the one
remaining brother is into it now tho. Dad also fished. You're going to
be eating well.

Very rich potatoes:

Title: Pommes Gratinee Forezienne From Philippe's
Categories: Side dish, Vegetables, French, Dairy, Potatoes
Yield: 6 servings

3 md Potatoes, baking
2 tb Butter; melted
Salt and white pepper
1 cl Garlic - finely minced
1 pt Cream, Heavy or Whipping

I can almost feel pounds gained! (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The buck doesn't even slow down here!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Yours would have been farm raised; I've had the rare opportunity
to sample wild (Wood not Plains) bison here. It's stronger tasting
due to its diet and even leaner as it's free ranging, not fenced

That would have been interesting to try. AFAIK, all I've had
has been farm raised

Absolutely, just farmed. The only place wild bison can be hunted is
Fort Liard and Fort Providence in the NWT. And none of that meat is
exported out of the NWt as it has not been processed in a federally
approved abattoir.

The herd in Wood Buffalo Park is riddled with TB, brucellosis and
anthrax, and so is very much off limits. In fact any bison spotted
south and east of the Providence region and north and west of the
park must be reported and also shot on sight if possible, to protect
the Providence herd from mingling.

My step son's now ex-girl friend who is Tli Cho Dene won a tag
in the annual lottery a few years ago and bagged one.

Good shooting!

She is an excellent markswoman and an avid hunter.

Ray ... is still a keen ... hunter ... Roslind just came back
(with) several pounds of frozen elk, moose and whitetail and mule
deer stew meats, roasts and groundmeat.

I made an elk stew last night. Same method and ingredients as a
normal beef stew except for the choice of meat. It was SO tasty. We
hadn't had any elk for ages.

Steve never was a hunter or fisherman.

I was both those things when I was younger.




Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

Yours would have been farm raised; I've had the rare opportunity
to sample wild (Wood not Plains) bison here. It's stronger tasting
due to its diet and even leaner as it's free ranging, not fenced

That would have been interesting to try. AFAIK, all I've had
has been farm raised

Absolutely, just farmed. The only place wild bison can be hunted is
Fort Liard and Fort Providence in the NWT. And none of that meat is exported out of the NWt as it has not been processed in a federally approved abattoir.

We're about 150 years too late to get fresh killed buffalo, as we might
have if we were crossing the country in a covered wagon. I'm reading a
book about Sacajawea right now; she described a buffalo hunt by her
people to Lewis & Clark. They had a man dress in a buffalo hide, then he
lured the buffalo off a cliff. Rather primative and wasteful but they
didn't have horses some of the other tribes did.

The herd in Wood Buffalo Park is riddled with TB, brucellosis and
anthrax, and so is very much off limits. In fact any bison spotted
south and east of the Providence region and north and west of the
park must be reported and also shot on sight if possible, to protect
the Providence herd from mingling.

Smart idea. We saw some buffalo when we went to Yellowstone in 2018, had
4 marching up the road at us, one directly at the truck. He veered to
the side at the last minute but Steve could have just reached out and
touched him (but didn't).

My step son's now ex-girl friend who is Tli Cho Dene won a tag
in the annual lottery a few years ago and bagged one.

Good shooting!

She is an excellent markswoman and an avid hunter.

I never had a chance to try; my dad wasn't into it. MY younger brother
got his license after I left home but IIRC, the only thing he ever got
was a bear, with his truck.

Ray ... is still a keen ... hunter ... Roslind just came back
(with) several pounds of frozen elk, moose and whitetail and mule
deer stew meats, roasts and groundmeat.

I made an elk stew last night. Same method and ingredients as a
normal beef stew except for the choice of meat. It was SO tasty. We
hadn't had any elk for ages.

I got some from a friend one year, went into a prize winning chili with
some beef and goat. Steve's mom also brought some to Germany when we
were stationed in Frankfurt; it went into a crock pot with some German
beef and turned out nice & tender.

Steve never was a hunter or fisherman.

I was both those things when I was younger.

But now you leave it to the younger generation?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 05-30-22 15:39, Ruth Haffly <=-
spoke to Jim Weller about buffalo burgers <=-

We're about 150 years too late to get fresh killed buffalo, as we
might have if we were crossing the country in a covered wagon. I'm
reading a book about Sacajawea right now; she described a buffalo hunt
by her people to Lewis & Clark. They had a man dress in a buffalo hide, then he lured the buffalo off a cliff. Rather primative and wasteful
but they didn't have horses some of the other tribes did.

On one of our coach tours years back, we stopped at a park site which
was based on that sort of hunt. I don't know how wide spread it was or
if it was just the one native nation that did it. They built a long
section of log walls tilted in on each side to where they wanted them to
go over the clift. It was an honor to be in front to lead the herd
towards the clift face. At the last minuted those leaders would dash to
the side through a gap in the fence. The results of a successful hunt
could feed them for months if not for years. As was the standard for the
native americans, nothing was wasted from the buffalo.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Home Cured Corned Beef
Categories: Preserving, Meat
Yield: 4 Servings

4 lb Beef roast
4 tb Curing salt
6 Garlic cloves, peeled
3 Bay leaves
1/8 ts Whole cloves (3)
2 tb Whole coriander seeds
2 tb Whole peppercorns
1 tb Whole mustard seeds
1/4 c Brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender. Blend until coarsly chopped. (Note: works
just as well to leave spices whole, just break up the bay leaves a
little). Add brown sugar. Set aside.

Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL
TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Morton's
TenderQuick <tm>.)

Add measured curing salt to spice mixture you set aside. Rub spice
mixture into roast, pressing in well.

Measure roast at thickest point. Place into heavy freezing bag and
close securely. Place in shallow pan in refrigerator. Cure 5 days
per inch of measured thickness, turning bag daily.

At end of curing time wrap and freeze or cook in your favorite corned
beef recipe.

To cook: Drain juices, if desired rinse thoroughly under cold running
water to remove extra salt and spice pieces, wrap in foil and bake
sealed at 300 degrees 2 to 3 hours or until tender. Or use in any
corned beef recipe.

Dorothy Flatman's Note: I have used this recipe with excellent
results on both beef and venison roasts. Our family favorite is beef
bottom round roast well trimmed. The flavor is very close to
Shenson's Old Fashioned <tm> in flavor. The meat is a nice red in
appearance when cooked much like the recipes calling for saltpeter
preserving.
I have set the serving size on this to match the size of roast we
most commonly use, and adjusted the spices accordingly from the
original recipe. If you use a different size roast, just have your
recipe program calculate the amount of ingredients for the new
"Serving Size".

SOURCE: Adapted by Dorothy Flatman from a recipe in the Oregonian
FOODday From: Dorothy Flatman Date: 03-01-95
Cooking ─

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:18:42, 31 May 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

reading a book about Sacajawea right now; she described a buffalo hunt
by her people to Lewis & Clark. They had a man dress in a buffalo hide, then he lured the buffalo off a cliff. Rather primative and wasteful
but they didn't have horses some of the other tribes did.

On one of our coach tours years back, we stopped at a park site which
was based on that sort of hunt. I don't know how wide spread it was
or if it was just the one native nation that did it. They built a
long
section of log walls tilted in on each side to where they wanted them
to go over the clift. It was an honor to be in front to lead the herd towards the clift face. At the last minuted those leaders would dash
to the side through a gap in the fence. The results of a successful

Took a brave man (no pun intended) to front a herd of running buffalo.
But, the end results were worth it.

hunt
could feed them for months if not for years. As was the standard for
the native americans, nothing was wasted from the buffalo.

Depends on the size of the tribe, it may have lasted only the winter.
but yes, they used everything from hides to tusks to intestines and
more.

Title: Home Cured Corned Beef
Categories: Preserving, Meat
Yield: 4 Servings

We'll be taking a corned beef home from AZ. Our daughter bought a 2
pack, found out her sons don't like it so she ate one by herself. The
other will fit nicely in our camper fridge and will probably be made
into pastrami when we get home.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Always butter up the SYSOP, they taste better that way.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

We're about 150 years too late to get fresh killed buffalo

Our herds have recovered enough to allow a limited hunt for cultural
purposes by own Indigenous Aboriginal People.

lured the buffalo off a cliff. Rather primative and wasteful

Nothing was wasted. They used absolutely all the flesh, including
the organs, guts, fat, bones, hooves, hide, hair, brains and tendons
one way or another.

It was the white buffalo hunters with repeating rifles who only
harvested tongues and tenderloins, and drove the massive herds to
the brink of extinction who were wasteful.




Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

We're about 150 years too late to get fresh killed buffalo

Our herds have recovered enough to allow a limited hunt for cultural purposes by own Indigenous Aboriginal People.

Good, hopefully the priviledge won't be abused.

lured the buffalo off a cliff. Rather primative and wasteful

Nothing was wasted. They used absolutely all the flesh, including
the organs, guts, fat, bones, hooves, hide, hair, brains and tendons
one way or another.

It was the white buffalo hunters with repeating rifles who only
harvested tongues and tenderloins, and drove the massive herds to
the brink of extinction who were wasteful.

I've read about them; yes they did not do anybody a favor with their
methods. PETA people would probably be quite upset, had they been around
then. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The buck doesn't even slow down here!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Our herds have recovered enough to allow a limited hunt for cultural purposes by own Indigenous Aboriginal People.

Good, hopefully the priviledge won't be abused.

The hunt is heavily regulated by the Native Bands themselves and has
been successful for two decades.

One last cauliflower recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Syrian Cauliflower Hash
Categories: Middle east, Vegetables, Eggs
Yield: 4 Servings

2 tb Olive oil
3/4 lb Cauliflower, chopped into
sm Pieces
1 md Onion, diced
1/4 ts Smoked paprika
1/4 ts Salt
1/8 ts Black pepper
3 tb Water
1 lg Clove garlic, minced
2 ts Lemon juice
2 ts Minced fresh parsley leaves
Fried eggs, for serving

Heat the oil in a large skillet over medium-high heat; add the
cauliflower and onion in an even layer and let it cook without
stirring until it takes on a little color on the bottom, about 2
to 3 minutes.

Give it a stir, then add the smoked paprika, salt, black pepper,
and water. Cover the skillet and cook until the cauliflower is
fork-tender but not mushy, and has taken on a golden color, about
3 to 5 minutes.

Turn the heat down to low, add the garlic, and cook 2 minutes,
stirring constantly. Stir in the lemon juice and cook until
evaporated, about 30 seconds.

Serve with the parsley sprinkled on top, and add a fried egg if you
like.

From: Barbara Leckstein

From: Foodwine

MMMMM


Cheers

Jim


... Kale is only a fad. Lettuce is a permanent thing.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

Our herds have recovered enough to allow a limited hunt for cultural purposes by own Indigenous Aboriginal People.

Good, hopefully the priviledge won't be abused.

The hunt is heavily regulated by the Native Bands themselves and has
been successful for two decades.

Good, sounds like somebody had the sense to set things up properly from
the get go.

One last cauliflower recipe:

Very often the way I serve it is steamed, with a bit of butter and
grated Parm cheese. I used to have left overs, no matter how little I
cooked, but then started adding the cheese when our girls were in their
early teens. Not a bit of left over after that! (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)