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High Prairie Life
WHAT IS HIGH PRAIRIE LIFE?
Episode 2 - Zucchini Relish
Episode 1 - Apple Pie Filling
MORE DELICIOUS RECIPES FROM CHEF TERI CIANI
Walleye Fillet Dish ½ lb. Walleye Fillet -2 Tbsp Butter -2 tsp Lemon Juice -½ tsp salt -1 cup whipping cream -8 oz. Small cooked shrimp -¾ to 1 cup shredded Provolone and Mozzarella Cheese -Chopped fresh Basil or a bit of Parsley -Several Lemon Wedges 1. Rinse fish and pat dry. 2. Melt butter in shallow baking dish. Place fillets in dish. Sprinkle with lemon juice and salt. 3. Bake at 375 degrees for 8 to 10 minutes. 4. Pour cream into saucepan. Heat to boiling. Simmer until reduced to about ¾. 5. Sprinkle shrimp over baked fish. Pour hot cream evenly over all. Sprinkle with shredded cheese. 6. Broil 3 to 4 inches from heat until the cheese is melted. 7. Remove and sprinkle with chopped basil or parsley. Serve with lemon wedges. Don't ask for the calories on this dish but it's worth it! Enjoy!! -- Mrs. C.
Fried Pheasant Salad A Great Light Dish Ingredients: -1 pheasant breast sliced into strips. Batter: -1 cup dry cooking sherry -1 cup flour -1 tsp. salt -1 tsp. pepper -pinch of paprika Salad: -1 bag of spring mix (example - organic gourmet baby greens) -Caramelized sugared walnuts In a hot pan, put in one cup of whole walnuts (no oil). Let walnuts get hot to the touch then add 1/4 cup of sugar and heat up until sugar starts to melt. Sugar will get a bit stringy. Then put walnuts on a plate. -Currants - Add just a little sugar to them -Red onions -Cherry tomatoes -Salt and pepper to taste Vinaigrette - Equal parts of white balsamic and light olive oil. Instructions: Combine the batter ingredients. Dip the pheasant strips into flour first then the batter and fry until golden. (355 degrees to fry). Toss the salad ingredients together. Top with pheasant strips and serve. I hope you enjoy!! -- Mrs. C. CLICK HERE TO DOWNLOAD THIS RECIPE
Stir-Fried Pheasant and Mushrooms -1 cup regular long-grain rice -2 whole large pheasant breasts -2 tablespoons soy sauce -2 tablespoons cooking or dry sherry -2 teaspoons cornstarch -1 teaspoon minced gingerroot or 1/4 teaspoon ground ginger -1/4 teaspoon sugar -1/8 teaspoon garlic powder -1 pound medium mushrooms -4 green onions -salad oil -1 cup frozen peas, thawed About 30 minutes before serving: Prepare rice as label directs; keep warm. Meanwhile, cut each pheasant breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-inch-thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, gingerroot, sugar, and garlic powder; set aside. Thinly slice mushrooms; cut each green onion crosswise into 3-inch pieces. In 12-inch skillet or wok over medium-high heat, in 1/4 cup hot salad oil, cook mushrooms and green onions, stirring quickly and frequently, until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl. In same skillet or wok over high heat, in 3 more tablespoons hot salad oil, cook pheasant mixture, stirring quickly and frequently, until pheasant is tender, about 2 to 3 minutes. Return mushroom mixture to skillet; add peas; heat through. Serve with rice. Makes 4 servings. This is great with chicken after the pheasant runs out. Bring a couple of boxes of instant rice and the pheasant mixture on a camping trip and you've got a delicious hot meal. Enjoy!! -- Mrs. C.
Smoked Salmon Cheesecake -16oz. smoked salmon -8 sheets phyllo dough -1/4 cup melted butter -2-8oz. packages cream cheese, softened -1 cup cottage cheese -2 tablespoon lemon juice -2 eggs Preheat oven at 350 degrees F. Grease 9-inch springform pan. Working quickly brush melted butter onto phyllo sheets and layer in springform pan, creating a pin wheel, pattern with the corners of the sheets. Place cream cheese, cottage cheese, eggs and lemon juice in food processor or blender. Process until smooth. Break smoked salmon into small pieces and line the bottom of the phyllo "crust." Pour batter over the smoked salmon. Bake approx. 30 minutes. Carefully remove side of pan and cool on wire rack. I hope you enjoy!! -- Mrs. C.
Wild Rice Soup Follow directions on the package for wild rice to be able to add 3 cups of the cooked rice. -3 - 10 3/4oz. cans of chicken broth -1/2 cup finely chopped green onions(or more) -1/2 cup butter -3/4 cup flour -1/2 tsp. salt -1/8 tsp. pepper -1 tsp. poultry seasoning -2 cups half and half -2 cups of either chicken, turkey or pheasant cooked and cubed(or more) -8 slices bacon (crisply cooked, crumbled) or more for garnish -2-3 tabl. cream sherry In a large saucepan empty the cans of broth and add cooked rice. Cook up your bacon drain the grease and then cook up the onions, then add to the broth. In a medium saucepan, melt the butter, then stir in flour, salt pepper, and poultry seasoning, mix this well. Stirring constantly, until mixture is smooth and bubbly. Add 1/2 and 1/2 and cook 2 mins. until mixture thickens slightly. Slowly add 1/2 and 1/2 mixture to the broth base stirring constantly. Add remaining ingredients, heat thourghly, garnish with additional bacon or fresh parsley if you like. I hope you enjoy!! -- Mrs. C.
Duck Au Vin -1 duck, cut into pieces -salt and pepper -Start of marinade -2 tablespoons olive oil -1 cup orange juice -1 tablespoon lemon zest -1/2 teaspoon marjoram -Pinch or Oregano -2 cups of Burgundy -2 tablespoons orange curacao End of marinade -roux to thicken (parts of flour to butter) Season duck with salt and pepper. Brown in oil in skillet. Place duck in a casserole pan (9X13). Add the next 6 ingredients and 2 cups of burgundy to the pan drippings and mix well. Bring to a boil. Pour over duck. Bake covered at 275 degrees for approx. 3 hrs until tender. remove duck and strain the pan juices. Thicken with roux to light consistency (about 2 tabl.) ***Serve with wild rice and seasonal veggies*** I hope you enjoy!! -- Mrs. C.