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RECIPES

Black Walnut Crusted Catfish with a Maple Butter Sauce

4 catfish fillets, boneless
1/4 cup black walnuts - medium fine
3/4 cup crushed Corn Flakes
1/4 cup pure maple syrup
1/4 cup butter
Salt and Pepper to taste

Mix the black walnuts and Corn Flakes. Roll the fillets in the mixture and pan saute in just a teaspoon of butter. Cook until done. For the sauce, bring syrup to a boil, remove from heat and whisk in the butter, serve.

Missouri Pumpkin Black Walnut Pie

1 9-inch pie crust
1 ¼ cups packed brown sugar, divided
1 cup black walnuts
3 tablespoons butter, softened

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¼ teaspoonful vanilla extract
1 pound canned pumpkin
½ pound softened cream cheese
2 large eggs
2 tablespoons flour
1 ½ teaspoons pumpkin spice

Preheat oven to 350° F. Bake pie crust for 6 minutes, or until it’s slightly browned. Remove from oven and cool. Increase the temperature of the oven to 425° F.

Chop finely the black walnuts and place onto a cookie sheet. Place into the oven for 3 minutes to slightly toast the walnuts. Remove and cool.

Then, in a small bowl, mix the toasted black walnuts, ½ cup of packed brown sugar and butter. Add to the bottom of the pie crust and spread evenly.

Then, in another medium-sized mixing bowl, blend together the pumpkin and cream cheese. Then add and mix thoroughly the eggs, flour, pumpkin spice and the rest of the brown sugar. Pour over the walnut mix and place on a cookie sheet.

Place the cookie sheet into the 425° F oven for 15 minutes. Reduce the temperature to 350° F and bake for another 30 minutes, or until the pie filling has set.

Remove, cool and decorate.

Venison Chili

1-2 pounds ground venison (or cuts in 1-inch cubes)
1 cup chopped onion 1/ 2 cup chopped green pepper
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, chopped
1 15-ounce can dark red kidney beans, rinsed and drained
1 8-ounce can tomato sauce
2 to 3 teaspoons chili powder
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Place venison, onion, pepper and garlic in a large saucepan and brown in about 2 tablespoons oil. Add the remainder of ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 1 hour until meat is tender. Serves 4-6.

Venison Jerky

1 pound venison strips, cut 1/4-1/8" thick
4 teaspoons salt
1 teaspoon each of pepper, chili powder, garlic powder and onion powder
1/4 teaspoon cayenne 3 dashes liquid smoke
1/2 cup water

To cut thin, even slices, use meat that is partially frozen. Cut the strips lengthwise with the grain and about 1 to 2 inches wide. Mix the seasonings and place the meat and seasonings in a resealable plastic bag. Work the seasonings into the meat with your hands. Refrigerate for several hours or overnight. To dry, place on dehydrator trays and follow the directions of the appliance. Jerky can also be dried in an oven by hanging the strips with toothpicks from the racks. Cook for 10-12 hours at 150° F. with the door slightly ajar to allow moisture to escape. Place a tray under jerky to catch drips. Note: For more tender jerky, ground venison may be substituted for the venison strips when using a dehydrator. To make thin strips, use a jerky gun or roll out meat between two pieces of waxed paper by using a rolling pin. Form into strips by shaping with a pizza cutter. Place strips on drying racks.