Vince Pernicano

Try these tasty eats for winter outings

By VINCE PERNICANO for the Missoulian

I know it is cold and people tend to hide out in the cozy warmth of the old homestead. Yet, believe me, there are enough of us who like our winter sports and need to get out to preserve our sanity. Weather you enjoy cross-country skiing, hunting, ice fishing, or simply a walk in the woods, we all like to have a nourishing snack or meal while on our outing. I thought I might give a few recipes that would go well for such days, some are hot and hearty and some you can eat while on the trail.

No matter how you slice it, there should be a recipe or two that the whole family can enjoy. The chili and stew can be made ahead of time and simply reheated on a camp stove. I like to tailgate my winter events and let everyone sample the hot treats.

The first item on my list is one I like to carry with me while on a hunting trip or just a winter hike. It fits in your pocket in a plastic bag and is full of protein and quite filling. You can substitute trout or salmon if you don't have any perch.

Have a great winter season!

Spicy Perch and Shrimp Cake

1 pound cooked perch, deboned, skinned and chunked
1 pound salad shrimp
4 tablespoons margarine
1/3 cup celery, chopped fine
1/3 cup onion, chopped fine
1/3 cup green or red bell pepper, chopped fine
1 teaspoon black pepper
1/2 teaspoon garlic salt
1 cup dried bread crumbs
2 cups no-salt crackers, crushed
2 eggs
Vegetable oil spray

First, spray a cookie sheet with the vegetable spray and set aside. Preheat oven to 400 degrees.

Take the margarine, celery, onion and bell pepper and cook on medium-high heat for about 5 minutes in a fry pan. Remove from pan and add all remaining ingredients to the cooked onion mixture, except for the crackers, and blend together well. Shape into patties about 1/2 inch thick and 2 inches in diameter. Coat with the crushed cracker mixture and place on the greased cookie sheet.

Cook for 15 minutes, then turn over and cook an additional 10 minutes. Do not overcook; the cakes should be golden brown in color on both sides.

I like to take them with me hunting in a plastic bag, because they make a great trail treat.

Here is a recipe that goes great as a hot meal at the end of the day or as a lunch item. You prepare it at home and it reheats up great as a tailgate treat.

Quick Venison Chili

3 pounds venison, cubed or course ground (or other big game)
One 28 ounce-can tomato sauce
Two 28 ounce-cans chopped tomatoes with juice
2 large onions, chopped
Three 15-ounce cans kidney beans
One 7-ounce can chopped green chili peppers
1/4 cup olive oil
3 cloves garlic, minced
4 to 6 tablespoons red chili powder

Pour olive oil into a large saucepan and add the onions and garlic. Saute until opaque. Add the meat and brown. Now add the rest of the ingredients and simmer for 60 to 90 minutes.

Take this on your next cold weather outing and the whole crew will ask for more winter hikes and tailgate meals.

Here is a new way to enjoy those duck breasts you have in the freezer with a hot and hearty soup. I have had several requests from folks for this one after a long day of ice fishing. Reheat on the tailgate and swap some real fish tails.

Tasty Duck Soup

1 medium onion, diced
6 cups chicken broth
5 celery stalks, thinly sliced
1 1/2 cups orzo pasta
One 14 1/2-ounce can diced tomatoes with juice
1 tablespoon pepper
Salt to taste
1/2 teaspoon garlic powder
4 to 6 cleaned and diced duck breasts
2 tablespoons olive oil

Heat olive oil in a large stock pot. Add the onion, celery and duck breasts. Cook until lightly browned. Add all the other ingredients, except for the orzo pasta. Simmer for 90 minutes and then add the orzo pasta. Cook on a low simmer for another 20 minutes. Serve with Italian or French bread.

Not to be remiss, I have got to give a recipe for a thick and hearty stew that will fill even the emptiest of tummies. This stew can be made with any big game animal you might have bagged this or last year and is good for the tougher cuts of meat. Again, this is another great reheatable, while on an outdoors winter trip. A few years back I was fortunate enough to have gotten a Moose and this is where this recipe originated.

Big Game Stew

2 to 3 pounds game meat cut into chunks
6 cups beef broth
3 large carrots, cut into chunks
3 to 4 large potatoes, quartered
1 package frozen corn
2 cloves garlic, minced
1 cup flour for coating the game meat chunks
Two bay leaves (remove when stew is done cooking)
1 very large onion, quartered
1/4 cup olive or canola oil
Salt and pepper to taste

Pour oil into large Dutch oven or stock pot and brown the floured meat. Add the garlic and onions. Stir well to keep meat from sticking to the bottom of pan.

After browning add the beef broth and all of the other ingredients. Simmer for about 90 minutes, being sure stew doesn't stick to bottom of pan. If you need to add more beef stock or broth and continue to simmer. Your stew should be thick and hearty.

Vince Pernicano writes a weekly cooking column for the Outdoors section during the hunting season. He can be reached at padlfsh2@aol.com.