Recipe of the Month..........August 2003
Wild Rice and Whitetail Casserole
 1/2
lb. lean pork |
1/2
cup uncooked plain rice |
|
1/2
lb. whitetail deer |
4
tbsp. Soya sauce |
|
1
1/2 cups finely cut celery |
1
1/2 tbsp. molasses |
|
1
medium onion, diced |
4
cups water |
|
1/2
cup uncooked wild rice |
butter |
|
mushroom
soup for sauce or baked whole buttered mushrooms |
Cut meat into small cubes and sauté in melted butter. Sauté celery and onion.
Add the other ingredients and pour into casserole dish. Bake in oven at 350
degrees F. for 30 minutes. Lower heat to 300 degrees F. and bake for 1 hour.
Serve with mushroom sauce or a few whole mushrooms on each serving. This is
excellent at home in the oven or outdoors with a Dutch oven and briquettes using
the 3 up, 3 down method.
Dutch oven technique referred to as 3 up, 3 down uses the size of your Dutch
oven (10 inch, 12 inch, 14, inch) and places 3 briquettes greater than the size
diameter on the top lid and 3 less under the bottom. A 12 inch oven will then
need 15 on top and 9 under. The heat generated by these coals will give you
approximately 325 degrees F. You should shorten or lengthen the cooking time
relative to the time and temperature the original recipe calls for (350 degrees
may need 5 extra cooking minutes). Replace used up coals from a preheated
stockpile before they totally expire to maintain a constant heat level.