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COOK OF THE WEEK - DUANE REINEKE

This week’s cook, Duane Reineke, doesn’t just like to cook; he likes to hunt for what he cooks. Duane and his wife, Rhonda, live in Livermore. He is the Meat Department Manager at the Humboldt Hy-Vee and Rhonda works for the U.S. Postal Service. They are the parents of two daughters: Ashley, who lives in Titonka and Allyssa, who lives in LeMars; and the grandparents of three. As you can probably guess, Duane’s hobbies are hunting and cooking the harvest. Rhonda enjoys sewing and being with her grandchildren.
Duane stresses that the care of wild game after harvest is just as important as the recipes used to prepare it. This will ensure the best eating experience. After harvest, remove the entrails and cool the meat as quickly as possible. For large game, such as deer or moose, removing the hide aids the cooling process. Wild game can be substituted for domestic meat in any recipe.

Venison Stroganoff
2 cans tomato soup
2 cans mushroom soup
1 onion, chopped
Garlic to taste (chopped)
2 pounds venison round steak
2 tablespoons sour cream
Cut steak in strips or chunks (whichever you prefer). In a large pan brown steak, onion and garlic. Add the soup and simmer until the meat is tender. Stir in the sour cream before serving over homemade noodles.
Noodles:
4 egg yolks
3 tablespoons lard
3 tablespoons milk
2/3 cup flour
1/4 teaspoon baking powder
Mix all ingredients together, roll out thin (about 1/8”) and cut into strips. Cook noodles in boiling water until done.

Partridge and Wild Rice Bake
1/2 bag wild rice
1/2 bag brown rice
1 stalk celery
1/2 cup diced onion
8 ounces diced fresh mushrooms
2 cups water
2 partridge, cut in half
2 tablespoons melted butter
Poultry seasoning
Pepper
Prepare rice as directed on packages. Mix celery, onions, mushrooms and rice with 2 cups water in greased 9 x 13 inch baking dish. Place cut partridge on top of rice mix, skin side up. Brush partridge with melted butter and season lightly with poultry seasoning and pepper.
Cover and bake at 350 degrees for 1 hour. Uncover and bake another 1/2 hour.
*May use quail or ptarmigan instead of partridge.
Serve with baked butternut squash.

Ashley’s Favorite –
Snapping Turtle
3 pounds boneless turtle meat
1 cup flour
1 large can cream of mushroom
soup
3-1/2 cups milk (approximately)
5 cups cooked rice
1 cup water
Cut turtle into bite sized pieces. Flour and brown meat in a large frying pan. Spray non-stick cooking spray into a 9 x 13 inch baking pan. Put rice in bottom of baking pan and add the 1 cup of water. Mix soup and one full can of milk. Pour onto rice and place cooked turtle pieces on top. Cover with foil. Bake at 350 degrees for 2 hours.

Favorite Fish Breading
1/2 sleeve saltine crackers
1/2 teaspoon pepper
1 tablespoon tarragon leaves
2 eggs
1/8 cup milk
With a rolling pin, crush crackers to very fine crumbs. Add pepper and tarragon leaves. Dip fish in egg-wash made with the eggs and milk and then into breading. Fry fish until done. (Hint: do not overcook fish.)

Home Canned Venison
Cut deer meat into 1” squares. Pack tightly in quart or pint jars. Add 1 teaspoon salt per pint and 2 teaspoons per quart. Put lids on snuggly. Cook in pressure cooker under 10 pounds pressure for 2 hours. (Hint: I also add a beef bullion cube for each pint for added flavor. When canning poultry, I add chicken bullion cubes.)

Quick Deer Stew
1 stalk celery, chunked
1 pound carrots, chunked
1 onion, chunked
1-1/2 quarts water
1 pint canned meat
1 pound frozen vegetables
2 tablespoons beef soup base
In large pot, cook fresh vegetables with soup base and water over medium heat for 1/2 hour. Add meat and frozen vegetables and simmer for another hour.
Canned meat may also be used in chili or to make gravy to put over noodles, potatoes or toast for a quick meal.

Grilled Wild Turkey Breast
Boneless breast from a wild
turkey
Marinade (whatever you prefer,
I like to use mesquite and
teriyaki mixed together.)
Inject marinade into turkey breast and let stand overnight. If you do not have an injector, let breast soak in marinade for at least two days.
Grill on low heat until internal temperature gets to 165 degrees. Let stand 10 minutes before serving.

Easy Pan Fried Rabbit
2 tablespoons season salt
1 cup flour
Clean and cut rabbit. Mix season salt and flour together. Roll pieces of rabbit in flour and fry in oil on medium heat until done. (Hint: have oil in pan hot before frying breaded meat.)
Tip: May use this method for squirrels or other small game.

Pickled Deer Heart and Tongue
Salt
Water
White vinegar
2 tablespoons pickling spice
2 dried hot peppers
Boil hearts and tongues in water with salt until tender—approximately 1-1/2 hours.
Mix enough liquid to cover meat in glass jar—1/2 water and 1/2 vinegar. Add pickling spice and peppers to liquid and bring to a boil. Let cool. Cover meat with liquid and refrigerate for 2 weeks. Enjoy. (Hint: Hearts and tongue from any animal may be used.)

Before The Hunt - Ultimate Hunters Breakfast
1 green pepper
1 onion
8 ounces fresh mushrooms
1 can Spam
1 dozen eggs
Dice all veggies and spam. In a large pan, sauté all veggies in 2 tablespoons oil for 3 minutes. Add Spam and cook for 5 minutes. Add eggs, cook until done. (Eggs may be scrambled or added whole and stirred in.)

Morel Mushroom Batter
2 eggs
1 cup milk
1 cup flour
1 teaspoon baking powder
Soak mushrooms in salt water for 1/2 hour. Drain, pat dry, and cut in half.
Mix ingredients for batter together. Drop mushroom halves in batter and deep fry until golden brown. (Hint: Some people like to add 1/4 cup corn meal in batter, if added also add 1/4 cup milk.)

The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.