Author: Matt Netherland

I have an extreme passion for cooking and baking and am always on the hunt for new recipes. I have been studying the culinary arts for over 20 years and it is the greatest passion in my life. I am constantly on the radar as I, myself continue my journey to culinary perfection, and there isn't a day that goes by that doesn't involve something to do with a recipe.

PEANUT AND SOY BRAISED SANDHILL CRANE

Preheat oven to 300 degrees.Prep the meat by patting very dry with paper towels. If keeping the calves, cut in half at the joint so that they fit in your dutch oven/pot.Heat a tbsp. of cooking oil in a large dutch oven over high heat. Brown the thighs on each side, working in batches as…

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FRIED POLECAT

1 sm. Polecat1 c. flour1 c. milk1 eggBlack pepper, lots1 tbsp. salt1 carton shortening Skin Polecat being careful not to cut scent glands, cut in pieces. Mix milk and egg together. Soak Polecat for about 2 minutes in this. Mix flour, salt, and pepper together. Roll Polecat in the flour. Drop into a pan of…

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“Caribou” Stew

1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison) 4 large carrots, peeled and diced medium 2 large onions, peeled and diced medium 3 stalks celery, well scrubbed and diced medium 2 potatoes, peeled and diced medium 3 large tomatoes, diced medium 3 cloves garlic, chopped fine 1…

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Ostrich Steaks with Calvados Sauce

Heat butter in a skillet over medium-high heat. Cook ostrich steaks in hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove…

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MONGOLIAN BEAR

1T. Minced garlic1/2 cup soy sauce3/4 cup brown sugar1lb. Bear steaks thinly sliced into strips5 chopped green onions1-2 Packs of cooked Ramen noodles, no seasoning (or 1 cup rice)1/2 t. Ginger1/2 cup waterOil to fryCornstarch (enough to coat the meat)Broccoli (as desired, frozen or fresh) Coat bear strips in Cornstarch. Deep fry until thoroughly cooked….

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Cream Cheese Mints

1 3-ounce package cream cheese, room temperature, color and flavor as desired 2 1/2 cups confectioners’ sugar Granulated sugar Beat cream cheese until softened, add color and flavor.  Gradually beat in confectioners’ sugar.  Knead the mixture until of a pie dough consistency (a soft or firmer candy can be made by adding or decreasing the…

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