Rosewood Barn
24882 397th Ave.
Mt. Vernon, SD 57363
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Rosewood Barn
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| Private Hunting & Lodging |
Mark & Barbara Meier 24882 397th Ave. Mt. Vernon, SD 57363 |
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Rosewood Barn Pheasant 22 oz. Bread Crumbs We use pheasant breast fillets cut thin, dip them into buttermilk then beaten eggs, then the seasoned bread crumbs. Deep Fry 355 degrees for approximately 3 minutes. DO NOT USE SEASONED SALT!
Pheasant and Wild Rice Serves: 6 1
can Raw Wild Rice Mix rice, canned soup, water, mushrooms, and water chestnuts in 9x13 inch glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2-2 1/2 hours at 300 degrees.
Rice Stuffing 1
1/2 lb. Hamburger Brown meat. Drain. Mix ingredients and pour into baking dish. Cover with foil tightly. Bake at 350 degrees for 1 1/2 hours. Don't peek.
Cranberry Apple Stuffed Pork Loin (from Simply Recipes) Serves: 6 1
boneless Pork Loin (about 3 lbs.) Preheat oven to 325 degrees. Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten as much as possible. Sprinkle with salt and pepper and set aside. Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead. Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and coot at 325 degrees, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145 degrees. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2 inch thick slices.
Grandmother Paul's Red Velvet Cake (from the foodnetwork.com)
Cake: In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter in to 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:
Banana-Sour Cream Cake (from kraftfoods.com) 1
pkg. (2 layer size) yellow cake mix Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream, and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into prepared pan. Bake 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely. Beat cream cheese, and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Remove cake from pan; cut crosswise in half. Place on cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store in refrigerator.
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