Hi Friends,

We are back at our cabin from our adventure up on the North end of Kodiak.  We camped out and went Deer Hunting, and checked out on old cannery that the owner wants fixed up.  Our hard worked paid off as we were fruitful in our deer hunting endeavor.  George shot a nice heavy Spike Forked Deer perfect for eating.  This spike fork seemed abnormally big compared to others I have seen.  When surviving in the Alaska Bush we rely on our hunting and fishing to sustain our food stash.  There may be times when we will not be able to even get supplies from a town for over a month at a time.  In the winter it is crucial that you have food put away for survival.  We work all summer fishing and preserving our catch with preasure cookers and canners.  We also stock pile staples such as Flour, Rice, oils, spices, and pastas.  We do use some canned goods like stewed tomatoes and chicken broth.

Out here in the wilderness food and cooking is a big part of our lives.  We do not go out to eat much!  Everything we eat we prepare ourselves.  We get a lot of enjoyment out of hunting and then preparing our meals.  The best food is natural food you have grown or gathered.  After the work is done of skinning, butchering and wrapping the venison, now to the fun part…. the cooking, but even better the eating!  First the work then the reward.  I have a great recipe for Venison.  This comes from the Davis Family, whom love Lamb.  So originally this was used in Lamb Shish Kabob.  The Meal; Shish Kabob, Armenian Pilaf, and Garden Salad with homemade dressing.  We hope you enjoy these recipes as much as we do, we love it so much it is a vavorite of ours for special occasions and holidays.

Davis' Famous Shish Kabob

Venison Shish Kabob

First the Venison, you can use Lamb if venison is not available.  It is best to marinate overnight.

4 pounds Venison or Lamb cut in to 1 inch cubes

Cut meat in to cubes big enough to place on skures, about 1-2 inch cubes 4-6 cubes per person

1 onion diced

Oregeno (fresh herbs are best)

Rosemary

1 sprig of mint or dash of dried mint

4 cloves garlic, minced

olive oil

Red pepper

Ground Black Pepper

Sea Salt

Gallon Ziplock bag

Place Meat in gallon ziplock bag, add onion and garlic, sprinkle with red pepper, sea salt, black pepper, Rosemary and Oregeno, and Mint (fresh herbs are best).  Toss with olive oil.  Make sure ingredients are coated.  Place bag in Refrigerator and marinate at least 4 hours, overnight is best.

Vegetables

1 Red Pepper, 1 Yellow, 1 Green

8 Mushrooms

1 onion

Cut vegetables in to chunks to place on skures

Take meat out of bag place on skures with vegetables,and grill to medium rare perfection! This should only take no more that 10 minutes on a hot grill.

Davis Rice Pilaf

2 Cup Rice Batch serves 4-6 people.. you can increase recipe if serving larger family

2 Cups Jasmati or Long Grain white rice

2 Cans Chicken Broth

2-3 handfuls Vermicelli nests or Egg Noodles

1/2 Cup Canola or Vegetable oil

1 clean preferably white kitchen towel/ twist tie wrap or rubber band

Get all ingriedents measured and ready

First Heat oil in pot on medium heat.  Use a pot that has a lid.  When oil is hot crunch the vermicelli nests in your hand above the oil… add enough nests 2-3 to have a nice layer in the bottom of the pan, stir.  Cook until brown, this will happen fast and be careful not to scorch!  Add 1 can broth, it will splatter so watch out.  Add 2 cups rice, then other can of broth.  Stir mixture and bring to a boil.  Turn down on very low heat, wrap towel around lid and secure with a rubber band.  Place lid on pot.  Cook 45 min on very low heat.  If you can not secure towel, the rice will be fine without the towel.  The towel soaks up moisture and makes rice fluffy.  If you make only a one cup batch only cook for 30 min.

Davis Garden Salad with homemade dressing

2 heads Butter lettuce, it is tender and has a great flavor or 2 heads of Romain Hearts

1 bunch fresh parsley chopped fine (do not replace with dried!)

2 Radish

1/2 Red pepper, 1/2 green pepper and 1/2 yellow pepper. 

1 Tomato

1/2 Cucumber

4-6 ounces Feta Cheese

12 Greek Olives

Chop lettuce place in salad bowl, chop Parsley FINE, and add to salad, chop and add vegetables, add Olives and Feta at the end on top.

Davis Dressing

1 whole lemon may need 2

Olive oil

Dill, fresh is best

Garlic Powder

Sea Salt

Lemon pepper

Ground pepper we use Cayenne too, but most people like black. A nice Peppercorn blend is great

I know it sounds simple, but it is delicious the lemon oil and salt bring out the flavor of the salad and for people that love the taste of their vegetables instead of covering it up with a bunch of flavored dressing.

Squeeze lemon directly on salad.  Coat with olive oil, toss.  Sprinkle with lemon pepper, garlic powder, dill (fresh is best), and top with ground Pepper and Sea Salt.  Toss lightly, let marinate about 10 minutes before serving.  May need 2 lemons to coat salad thoroughly.  You do not want your salad dry.

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