- The Washington Times - Wednesday, September 10, 2008

Bubble bean piranha a-la-Colorado moose

Excerpted from “Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish” by Ted Nugent (Regnery Publishing Inc.).

This is it, folks. The chow the whole world has been waitin’ for. Proven at the hands of the most voracious of camp hogs, this rib-stickin’ slop is the ultimate in hunt-camp fortification. Many a hearty hunter has maintained the killer instinct by gettin’ a bellyful of my primo-extremo brew, the primary mainstay at the Nugent Whackmaster Headquarters. First experimented with as early as 1968, the recipe has changed a little over the years but improved with the spirit of adventure.

2 green peppers

2 red peppers

1 large sweet onion

1 large white onion

1 bunch scallions

1 large bowl fresh mushrooms

1 whole clove garlic

1 large box pasta noodles (or sea shells)

1 pound ground venison (any)

1 side deer back strap

Cayenne pepper

Mrs. Dash seasoning

White vinegar

1/2 pound butter

1/4 cup olive oil

In a skillet, brown the ground meat. Dice all the vegetables. Add half the vegetables to the browned meat. Boil the pasta and drain. Singe the backstrap in bite-size pieces in hot olive oil and a splash of wine vinegar. Squash and add the garlic to the browned meat and vegetables. Stir vigorously. Throw the whole load into a large pot on low heat, including the remaining raw vegetables. Still stirring, add small amounts of water to desired consistency. Keep on lowest heat all day. Refrigerate overnight and reheat for days to come. It’s best 2 to 3 days old. Slop a load onto bread, mashed potatoes or rice or serve it by itself. Throw a log on the fire, kick back, relax and swap hunting lies.

Serves about 5 average or 2 major swine.



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