Pumpkin & Carrot Soup
1-1 1/2 lb. ground turkey (the leanest you can find, preferably 93%)
2 medium onions, chopped
5-6 carrots, peeled and grated or chopped
2 cloves garlic, crushed
2-3 tsp whole cumin seed
½ to ¾ cup unsweetened shredded coconut
1 cube vegetable bouillon
1 large can pumpkin puree
2 whole lemons
Freshly-ground black pepper to taste
1.5 tsp salt
Place a large pot and 2 cups water on back burner to boil. Add bouillon cube. When boiling, add the shredded carrots.
In cast-iron skillet, cook turkey thoroughly but not tough (probably won’t brown much). Transfer turkey into soup pot. In the same pan, add some more oil and the onions and cumin seed. Cook the onions, stirring pan well to remove the turkey browning residue. When cooked, transfer to the pot.
Remove skillet for cleaning and replace it with the soup pot. Reduce heat to medium or so (don’t scorch). Into pot now crush the garlic, add the coconut, pumpkin, and more water to the consistency you prefer. Cover, stirring often, until it seems cooked and delicious.
Add the juice of the two fresh lemons and 1 ½ teaspoons of salt and black pepper, stir.
Submitted by Michael Bordeaux (MS ’08, PHD ’14)
Bacon Date Rolls
12 Medjool dates
12 Georgia pecans (or almonds)
6 slices bacon, cut in half (1/2 slice per date)
Preheat oven to 425 F and spray a baking sheet with nonstick spray or line with parchment paper. If your dates are not pitted, remove the pit from each date. Put one pecan or almond into each date, then wrap the date with a half slice of bacon.
Place the assembled dates on a prepared baking sheet and bake for 18 minutes, flipping with tongs halfway into baking. (Note: You can also stuff the dates with goat cheese or other Georgia-grown items.)
Submitted by Jason Gordon (BS ’00), assistant professor of community forestry
Karl and Renee’s Venison au jus
1 venison roast (2-3 pounds)
1 tbs. extra virgin olive oil
1 large onion
2 tsp. minced garlic
2 cups beef broth
½ cup Balsamic vinegar
¼ cup cider vinegar
1 cup red wine
1 tbsp. Worcestershire sauce
3 tbsp. tomato paste
1 package onion soup mix
¼ cup soy sauce
garlic salt and pepper to taste
1 tsp. oregano, thyme, onion salt, basil (and 1-2 bay leaves)
Drizzle olive oil in the bottom of a crock pot. Arrange onions and minced garlic over oil and lay venison roast on top. Season with garlic salt and pepper (be generous). Add remainder of ingredients as listed above. Set on high and cook for 6 hours. After 6 hours, shred the venison right inside the crock pot with two forks. The roast should shred easily at this point. Set crock pot to low and allow the venison to absorb the juices until ready to serve.
Set out a variety of dinner rolls, French rolls, or even pita bread for folks to fill with this venison treat. Provide individual cups for some of the remaining juices – dip your sandwich in the juice for a burst of flavor.
Submitted by Karl and Renee Miller; Karl is Professor Emeritus (PHD ’85) and recently retired from Warnell
New Orleans Dove
14-16 dove breasts filets, boned
4 cups of fresh tomatoes (chopped)
2 celery stalks (chopped)
2 cups shrimp (peeled/deveined)
1.5 cups spicy Italian sausage
1 cup okra (optional)
1 onion (chopped)
½ cup green bell pepper (chopped)
2 cups raw rice
2 cloves garlic (finely minced)
Salt, pepper, cajun/creole seasoning
In a heavy skillet, sprinkle sausage with creole seasoning and fry until completely cooked. Remove sausage, drain well and place in a Dutch oven (stock/soup pot is best substitute but crock pot on high can substitute).
Season dove breasts with creole seasoning and brown all sides in grease; remove and place in Dutch oven.
Now add onion and garlic into sausage grease, fry until garlic becomes fragrant (~45 seconds), add celery and bell pepper and continue frying until all becomes tender. Drain and add to Dutch oven.
Add tomatoes and chicken broth to cover all in Dutch oven. Bring to a boil and simmer for 1 hour; or until dove is cooked through. Season again if needed.
Add the raw rice and shrimp. Simmer until rice is cooked and serve.
Submitted by Calvin Ellis (BSFR ’21)
4-5 stalks of celery
1 bottle dry white wine
1. Cut the bird into pieces (thighs, drumsticks, breast with bone still on, wing, backbone).
2. Prepare the breast as you see fit. Since the turkey breast does not have connective tissue, they do not benefit from braising (which breaks the connective tissue down). Because turkey breast can dry out, I typically will either make fried turkey cutlets, or I’ll roast the turkey breast in a covered Dutch oven. Both options are good (flavor is nowhere near as good as the dark meat, though).
Prepare turkey stock
1. Dice 2 celery stalks, 2 carrots, and 1 onion.
2. Fill stock pot with water, place diced celery, carrots, onion, some herbs and a pinch or two of salt, along with turkey backbone and turkey wings.
3. Bring to simmer (not a boil) and cook for 1 hour or so until the turkey is fully cooked. During the process, periodically skim off the foamy crud that raises to the surface.
4. After the turkey is fully cooked, strain the mixture, saving the turkey stock (to be used during the braise). Separate the turkey meat and use for a future soup or turkey salad, etc. Do what you like with the vegetables (these vegetables are bland).
1. Pre-heat a large pan to medium-high heat
2. Pat the dark meat parts (thighs and drumsticks) dry and season generously with salt and pepper.
3. Once the pan is hot, add some oil of your choice (I use corn oil) and brown the dark meat. It usually takes 15-20 minutes or so, but it will depend on your pan, the temperature, and if you crowd the pan (don’t do this). Cover the pan with a fry-splatter guard (but don’t cover the pan) and make sure the oven exhaust is running.
4. As the turkey is browning, dice the remaining carrots, celery, and onions.
5. Once the turkey is browned on both sides, remove from pan and place in large braising dish.
6. In the same pan as you browned the turkey (do not clean it), add the celery, carrots, onion, and a couple pinches of salt and soften on medium heat. Scrape the bottom of the pan, making sure you release the brown bits left over from the turkey.
7. Once the vegetables are softened, pour ½ to 1 full bottle of dry white wine into the pan with the vegetables (make sure you do not use cooking wine that has salt added) and make sure you scrape up the brown bits again. Let the wine cook down for 10 minutes or so until it is reduced by half.
8. Arrange the turkey in a large braising dish and pour the vegetables and wine in the dish. Then add the turkey stock to the pan and warm it up. Once it’s warm, pour in the braising dish so that the turkey is partially covered, but not completely covered. I use a small rack in the braising dish, which lifts the turkey off the bottom (so I can fit in more stock).
9. Put into a 325 F oven and cook covered for about an hour. After approximately one hour, flip the turkey and put back in the oven covered for another hour or so. At this stage, you need to periodically monitor the turkey and cook it until it is fork tender, but it typically takes a total of 2 hours or 2.25 hours.
10. Once the turkey is cooked, remove the skin and throw out (the skin is no longer any good).
11. I like to take the turkey meat off the bones, then put the turkey meat in a dish, and pour the braising liquid into the dish so the turkey is completely covered (or if your fridge is big enough you could put the whole braising dish in there). Then refrigerate preferably overnight. What will happen is that the turkey will soak up a lot of the braising liquid making it juicier. The vegetables taste wonderful so save these to eat.
12. Re-heat and use the braising liquid for the sauce. The braising liquid tastes wonderful (I like it better than gravy) because it essentially is twice-braised stock with some acidity from the wine.
I have only tested this on store bought birds so wild turkey may be different (take longer to tenderize).
Submitted by Joe Dahlen, assistant professor of wood quality and forest products; he put this recipe together several years ago for students in his wood properties class that were turkey hunters.
7-8 Irish potatoes
2-3 medium onions
Whole kernel corn
2 cans of whole tomatoes
Salt and pepper to taste
- Cut 7-8 squirrels into quarters and cook in a crock pot in beef broth until tender and ready to debone. This is typically all day on low. Remove the squirrels, debone them, and allow the meat to cool.
- Add 7-8 diced Irish potatoes and 2-3 medium chopped onions to the broth. Turn the crock pot to high and cook until potatoes are tender.
- Add vegetables according to your preference – I prefer whole kernel corn, lima beans, English peas – along with 2 cans of whole tomatoes (Rotell works too), Tabasco, chili powder, cayenne pepper, black pepper, and salt to taste. Return deboned squirrel meat to the pot and simmer for 30 minutes.
- This is even better the next day as leftovers – if any remain.
By Dale Greene and Mattie Claire Evers Kyle; originally printed in the UGA wildlife Society’s Wild Game Cookbook
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra-virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt + pepper
Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties, about 1/3 cup of mixture in each.
To bake: Place patties on a parchment paper lined baking sheet and bake at 375 F for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350-400 F.
Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Contributed by master’s student Allison Sheeks (source: sallysbakingaddiction.com)
David Osborn’s Rabbit Pot Pie
5 tbsp. of shortening
4 medium onions, finely sliced
1 tsp. of ground cinnamon
¾ tsp. of garlic, crushed
1 cup of plain yogurt
2-3 rabbits, about 2½ to 3 lbs., cut up
Crushed red pepper or cayenne pepper to taste
1¼ tsp. of ground ginger
1 tbsp. of ground coriander
2 cups of hot water
½ of a fresh coconut
1 tbsp. of poppy seeds
Salt to taste
Juice of 1 lime
- Heat 4 tbsp. of shortening in large skillet.
- Add onions and brown slowly.
- Add separately, stirring after each addition: cloves, cinnamon, ¾ tsp. of ginger, garlic.
- Stir in yogurt.
- Add rabbit and brown meat 4-5 minutes.
- Heat 1 tbsp. of shortening in a small skillet.
- Add crushed pepper, ½ tsp. of ginger, and coriander.
- Fry spices 2-3 minutes and then add rabbit.
- Add water and cover tightly.
- Cook over low heat about 1 to 1 ½ hours until about two-thirds done.
- Grind together to a fine paste using a fine blade of a food chopper or high-speed blender: coconut, poppy seed, and salt. *Note: To open fresh coconut, place in oven at 325 degrees F about 15-20 minutes. Do not overheat. Cool, Pierce the 3 “eyes” at one end and drain the milk. Be careful, it’s hot. Crack the shell with a hammer and pull off the white meat. Remove the brown skin from the meat.
- Add this paste to rabbit mixture.
- Add nuts and lime juice.
- Cook ½ hour longer or until done.
By David Osborn; originally printed in the UGA wildlife Society’s Wild Game Cookbook
Sweet Potato Chili
2 sweet potatoes, scrubbed not peeled, diced
1 large red onion, chopped
3 stalks celery
3-4 TBS olive oil
3 cloves garlic
1 heaping TBS chili powder
1/2 heaping TBS cocoa powder
1/2 TBS whole cumin seed
1/2 small can tomato paste
1/2 tsp red pepper flakes
2/3 cup bulgur
2 cans dark red kidney beans, rinsed
In a small pot, boil water with 1 tsp salt. When boiling, put in sweet potatoes and boil on high until pierceable with a fork. Remove with slotted spoon, set aside.
Heat oil in large pot. When hot, add cumin seed and wait about 1 min. Add onion and 1 tsp salt, sauté until onion almost translucent. Add celery, chili powder, cocoa, continue cooking until fairly soft and fragrant. Add beans, tomato paste, red pepper flakes, and about 3 cups water. Bring to a boil, add potatoes. After 10 min, add the bulgur and 1 1/2 tsp salt, reduce heat to medium. Allow to cook until water is absorbed and chili thickens. May stick, so reduce heat and watch.
When served, squeeze some lime juice to taste, stir.
Submitted by Michael Bordeaux (MS ’08, PHD ’14)
1½ cups whole wheat flour
2 tsp baking powder
1 tsp salt
1 stick unsalted butter (cut in half)
2/3 cup light brown sugar, packed
½ cup raisins
1 cup milk
Grated lemon rind (from 1 lemon)
½ cup blackstrap molasses
1 ¼ cups water
Juice of 1 lemon
Sift together flour, baking powder, and salt.
Cream half of the butter and gradually add sugar and mix until light and fluffy.
Add milk alternately with flour, beating after each addition until smooth. Stir in raisins and lemon rind.
Turn into a well-greased 9-inch square pan.
Combine remaining butter, molasses, water, and lemon juice in saucepan. Bring to boil. Remove from heat and pour gently over batter.
Bake in 350 F oven 45 minutes (may cover top loosely with foil to prevent scorching). Serve warm.
Submitted by Michael Bordeaux (MS ’08, PHD ’14)
1 #2 can (large can) of crushed pineapple
3 tablespoons flour
2 cups sugar
3 tablespoons light Karo syrup
Cook until thick. Remove from heat and add:
1 Cup chopped nuts
1 Cup Angle flake coconut
1 Cup cherries (chopped)
3 sticks butter
3 cups sugar
3 cups cake flour
¼ teaspoon salt
¼ teaspoon soda
1 8-ounce carton sour cream
1 teaspoon vanilla flavoring
Cream butter and sugar. Add eggs one at the time and beat. Sift flour, salt and soda. Add flour mixture and sour cream alternately into batter.
Add vanilla flavoring. Bake in four 9-inch cake pans (greased and floured) at 325 F for 20 minutes. Cool for 10 minutes in pans, then remove and let cool completely before frosting.
Submitted by Kay Warnell (“I think 3 layers might work better with this filling, I used 4 and gave out before covering the sides. The layer cake recipe came from a caramel cake recipe, Mamma always used the 1-2-3-4 layer cake recipe from the back of the box of Swan’s Down Cake flour.”)
3/4 cup unsalted butter
1 cup brown sugar, packed
1/4 cup granulated sugar
1 egg + 1 egg yolk, room temperature
1 tablespoon vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking soda
1 teaspoon sea salt + more for sprinkling
2 cups semi sweet chocolate, chopped
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the chocolate. Do not over mix.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Allow to cool before eating!
Contributed by master’s student Allison Sheeks (source: bromabakery.com)