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Barbecued Venison Steaks with Herbs

2 T chopped rosemary

2 T chopped garlic

2 T chopped thyme

¼ c olive oil

4 venison steaks (4 oz each)

Fresh ground pepper to taste

Make a marinade by combining the herbs and olive oil in a mixing bowl. Marinate the venison for four hours in refrigerator, covered. Remove steaks from marinade, and shake off excess oil. For grilling: Place steaks on grill, season with pepper, and brush frequently with marinade. Cook the steaks for about two to four minutes per side until well cooked. For broiling: Place steaks on broiler in oven for about five minutes per side or until cooked to your taste. Serves four.

DRIED MEATS (JERKY)

Basic Beef Jerky

2 lb lean beef, trimmed of all visible fat, cut into 1-inch-wide, 1/8-inch-thick strips with the grain of the muscle when possible

The easiest way to make jerky is to buy your own food dryer. Place beef strips on the racks of a home food dryer (available at any large discount store), and dry the meat until it is tough and chewy (usually overnight). Alternatively, dry in your oven on ungreased cookie sheets. Set oven at lowest baking temperature, and keep the door propped open. Maintain the temperature between 140 and 150 degrees. Drying time varies among ovens but typically takes from four to twelve hours. The jerky is done when it is chewy and tough.

Spicy Beef Jerky

2 lb lean beef, trimmed of all visible fat, cut into 1-inch-wide, 1/8-inch-thick strips. (Almost any meat can be dried; try lean pork, venison, buffalo, even poultry and fish.) Follow instructions above for drying.

Chili powder

Cumin

Garlic powder

Onion powder

Dry mustard

Cayenne pepper

Lemon pepper

Turmeric

Coarse ground black pepper

Curry powder

White pepper

Mix any and all combinations of the spices listed above in a medium-size bowl to make a dry rub. Let your personal taste and imagination guide you, varying the amount of each ingredient according to preference. Our favorite is equal amounts of cumin, garlic powder, coarse ground black pepper, turmeric, and cayenne pepper. Dip each meat strip in the bowl of spices. Lightly coat and then marinate for at least thirty minutes; it’s better if you have time to marinate the meat overnight in a covered bowl in the refrigerator. Then prepare jerky using method in recipe above.

Dried Salmon

2 lb salmon filets cut into ½- to 1-inch-wide, 1/8-inch-thick strips. Include the skin and try to use wild, rather than farmed, salmon. Wild salmon tastes much better.

Dry the salmon strips using the same method as with the beef jerky. Again, the easiest way is to use your own food dryer. Place the salmon strips on the racks of a home food dryer (available at any large discount store), and dry the meat until it is not hard but just a little chewy. The oven-baking method also works.

EGG DISHES

Zesty Shrimp-Avocado Omelet

2 omega 3-enriched eggs

1 T olive oil

1 T chopped scallions

1 T chopped tomatoes

¼ c small shrimp

(fresh or thawed frozen)

1 tsp dried dill weed

½ tsp black pepper

Guacamole Fiesta

(see page 189 for recipe)

Crack eggs into a small bowl, and mix thoroughly with a fork or a wire whisk. Using a small, nonstick omelet skillet, heat oil on medium heat. Pour in eggs, and cook slowly until bubbles appear in the middle. Using a spatula, gently lift edges of omelet and allow uncooked egg to run off to sides. Once the omelet is firm, sprinkle scallions, tomatoes, and shrimp in center of omelet, and top with dill and pepper. Fold omelets in half, and cook for 30 seconds. Remove from pan, and top with Guacamole Fiesta. Serves one.

Scrambled Basil Eggs Topped with Salsa

2 omega 3-enriched eggs

1 tsp dried basil

2 T Anaheim Cilantro Salsa

(see page 190 for recipe)

Crack eggs into a small bowl, add basil, and mix thoroughly with a fork or a wire whisk. Scramble eggs in a nonstick skillet. Remove the eggs with a Teflon spatula, and top with Anaheim Cilantro Salsa. Serves one.

Poached Eggs with Peach Salsa

Olive oil

2 omega 3-enriched eggs

2 T