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Manitoba Co-operator Recipe Swap
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With hunting season just beginning, Joe Kozak of Manitou has sent us this very nice recipe for venison ribs. Joe is perhaps known for his association with the honey and garlic food festival in Manitou. An avid home cook and baker, Joe calls this recipe “a gourmet delight if you cook it right!” Joe writes: Traditionally, most hunters in the past have discarded the ribs and neck as dog food because they were considered waste and not worth the effort of cooking. These ribs are superb and you won’t know they are venison if you know the secret of handling them (which he reveals here as using Classic Coca Cola in the marinade!) Every year, the Kozaks cook these ribs for hunting buddies and their wives and everyone comes back for seconds and thirds.
JOE’S VENISON RIBS
1. They must be fresh. If you do freeze them, they must be eaten within a month. Two racks of ribs will serve 6 to 8 people.
Cut the rib racks into double 6-inch pieces, or smaller servings if preferred.
Soak the ribs in approximately 1/2 cup of salt and four litres of water for at least six hours. Remove from salt water, rinse in cold water and marinate in Classic Coca Cola for approximately 24 hours. Remove from Coca Cola, do not rinse. Coat with two packages of Lipton’s Onion Soup mix. Let sit for an hour to allow the soup mix to penetrate. In an open roaster, roast 1 hour at 350F. Cover with lid and roast another hour (same temp.) Then still covered, lower temp. to 325 for approximately an hour. During last 20 minutes, coat ribs with your favourite barbecue sauce.
The Kozaks like to serve them with garlic mashed potatoes and mushroom gravy, lemon honey carrots with dill, a Caesar salad and apple pie. Now that’s a fall feast!
Steinbach-based honey producers Ron and Shirley Rudiak kindly sent us these two terrific recipes for honey carrot cake and oven barbecue chicken. Ron and Shirley write that as their family was growing up they were always fortunate to have an abundant supply of tasty Manitoba honey, so they tried many recipes and came up with a few favourites. They advise that the stronger-flavoured honeys such as sunflower and wildflower are fine for most recipes, as they add a unique taste to the finished product.
RON AND SHIRLEY’S HONEY CARROT CAKE
1/2 c. shortening
1 c. honey
1/4 c. orange juice or lime juice
1 tsp. vanilla
2 c. finely grated raw carrots (firmly packed)
1 c. raisins
2 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Cream shortening and honey together (add liquid honey in a thin stream). Add eggs, beating well. Combine orange juice and vanilla, carrots and raisins. Sift together the dry ingredients and add to creamed mixture, alternating with the carrots mixture. Turn into greased 8 x 12-inch baking pan. Bake at 375F for 45 to 60 minutes until done in the centre. Cool the cake before cutting.
AND… OVEN BARBECUE CHICKEN
2 3 lb. frying chicken
1/4 c. butter, melted
1 tbsp. lemon juice
1/2 c. salad dressing
1/4 c. hot ketchup
2 tbsp. honey
1 tbsp. paprika
Packaged seasoned coating mix
Season chicken as per package directions. Combine remaining ingredients in baking pan. Arrange chicken in a single layer turning once to coat. Bake at 350F for 45 to 60 minutes or until done, basting every 15 minutes.