Sandy Hill Ranch Recipes

Ingredients »

• 8 wild boar chops
• Garlic powder to taste
• Game seasoning (or season salt)
• 6 cans mushroom soup
• 1 can mushrooms

Directions »

Sprinkle chops with garlic powder and seasoning. Lay chops in a single layer in casserole, cover with soup and mushrooms and bake at 375 degrees for approximately 1-1 ¼ hrs. Serve with rice or mashed potatoes.

Serves: 4

Ingredients »

• 2 lb Boar loin
• ¾ c honey
• ¼ tsp Pepper
• ¼ tsp Sage
• ¼ tsp salt
• Olive oil
• ¼ c port or sherry
• 2 Cloves Garlic

Directions »

1. Cut loin into medallions, cross-grain, and shape with meat hammer. Sprinkle with pepper.

2. Brown both sides of meat in skillet over medium heat and remove. Add garlic, honey and spices and stir. Return meat to pan and heat for 1 minutes, turning several times.

3. Remove meat and place in serving dish. Deglaze pan with wine and pour over meat. Surround with small glazed carrots, peppers, other vegetables and small potatoes and then serve.

Ingredients »

• Sheep meat
• 3-4 tbs of flour
• 1-2 chopped onions
• ¾ tsp of curry powder
• salt to taste
• 1-2 tsp of fresh lemon juice

Directions »

Place a frying pan on the stove and heat it. Add a little bit of oil. Cut the sheep meat into small one-inch cubes and after washing place them in the pan, keep turning the meat cubes with a wooden spoon till they are brown in color. The browned meat cubes should then be removed and placed in a separate bowl. Add the flour to the pan and stir well, add curry powder, salt, chopped onions, pepper and beef base. Stir lightly and bring the mixture to boil slowly. Once the mixture has started boiling add the meat cubes back in the pan and reduce the flame to simmer and allow it to cook, add 2 teaspoons of fresh lemon juice to the mixture and let the meat cubes cook until tender.

Ingredients »

• 20 neatly cut chops
• 6-8 oz of Beer
• 2 large onions, finely chopped
• Butter
• Salt
• 3 oz of Garlic

Directions »

Take aluminum foil and fold the sides up. Place the foil with the sides folded up on the hot grill, the sides have to be folded so that the juices do not runoff. Washed and cleaned chops are placed on the foil. Add eight ounces of beer along with finely chopped onion and about four pats of butter. Sprinkle garlic and salt on the chops and keep turning them till the chops get cooked well. When the chops appear to be done remove the foil from the grill and place the chops directly over the grill, once placed on the grill keep turning the chops frequently and sprinkle with garlic salt every time you turn it; keep doing this till the chops turn charcoal black. Serve. (Optional: BBQ sauce, but great without.)

Ingredients »

• 5 pounds goat shoulder
• 2 cups water
• 1 large onion
• 2 cloves garlic
• Worcestershire sauce
• Salt Pepper
• 5 medium potatoes

Directions »

Put goat meat into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hr before serving.

This is a cooked marinade, which can be stored in the refrigerator and used as needed for venison, mutton, or rabbit.

Ingredients »

Sauté the following in ¼ c oil until they begin to color:

• 1 c chopped celery
• 1 c chopped carrot
• 1 c chopped onion

Add 8 c vinegar, 4 c water and ½ c coarsely chopped parsley and the following ingredients:

• 8 c vinegar
• 4 c water
• ½ c coarsely chopped parsley
• 3 bay leaves
• 1 tbs thyme
• 1 tbs basil
• 1 tbs cloves
• 1 tbs allspice berries
• Pinch of mace
• 1 tbs crushed peppercorns
• 6 crushed garlic cloves

Directions »

Simmer for 1 hr. Strain and cool. Put meat in sauce and heat 30 minutes at 200 degrees F.