Recipes
Deep-Fried Turkey
15 lb Turkey, fresh
Black Pepper, freshly ground
10 Oz. Maurer's Marinade
3 Oz. Apple Jack Liquor
4 gal. Peanut Oil
Wash turkey inside and out under cold running water and pat dry. Combine Maurer's Marinade and Apple Jack and inject into leg, thigh and breast in several places. Rub the bird with remaining mixture. Marinate 24 hours in the refrigerator. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail together securely; form a handle with the wire. Heat oil in 10 gal. pot with liner basket to 360 degrees. Holding bird by handle, immerse in oil. Maintain temperature while frying. Fry until golden brown, approximately 45 minutes or 3 minutes per pound. Lift turkey from oil; transfer to wire rack over roasting pan. Drain for 15 minutes and serve.
2 t snipped fresh parsley
½ t grated lemon zest
2 T Maurer’s Lemon/Garlic Olive Oil
1 T Essence of the NW or Jamaica (for HOT)
1 Venison Tenderloin, cut in half crosswise
In a small mixing bowl, combine 1 T Lemon/Garlic Olive Oil, parsley, lemon zest, and Essence of the NW. Rub both sides of meat evenly with mixture. Let stand at room temperature for 15 minutes.In a 10-inch nonstick skillet, heat 1 T of Lemon/Garlic Olive Oil over medium heat. Add steaks. Cook for 6-8 minutes or until meat reaches desired donness, turning over once. Serves 2.
½ C Maurer’s NW Reserve Marinade
4 Whole dressed Chukar, split in half
Sauce:
6 oz. Marinade
¾ C Coconut Milk
¼ C Creamy Peanut Butter
¼ t Essence of Jamaica
Place Chukar and ½ C Marinade in a large Zip-Loc bag and seal. Turn to coat. Marinate in refrigerator for 5 hrs. or overnight, turning bag occationally.
Drain and reserve marinade. Pre-heat grill. Arrange Chukar halves on grill and cook for 10 to 15 minutes or until meat is tender and internal temperature is 180 degrees F: turning and basting every 5 minutes with reserved marinade. Remove from grill and cover to keep warm.
In a quart saucepan bring 6 oz. Marinade to a boil. Reduce heat to simmer. Add peanut butter and wisk until smooth. Add coconut milk and wisk until smooth. Sprinkle with Essence of Jamaica, and stir until combined. Spoon sauce onto serving plates and arrange Chukar on top of sauce. Garnish with green onion and chopped peanuts, if desired. Serves 8.
1 can (16 oz.) Pineapple Tidbits in juice, drained (reserve ¾ C )
3 T cornstarch
1 T catsup
1 T Essence of Jamaica
3 Whole Pheasant breasts, boneless-skinless, cut into 1-inch pieces
¼ C Pecans, chopped
1 medium Green Pepper, cut into strips
1 ½ C Fresh mushrooms, sliced
2 T Onion, chopped
½ C Maurer’s Marinade (any flavor)
In a medium non-metallic mixing bowl, combine pineapple juice, marinade, cornstarch and catsup. Add pheasant pieces. Stir to coat. Cover bowl with plastic wrap and refrigerate 5 hrs. or overnight. Refrigerate pineapple tidbits.
In a wok, heat 2 T oil over medium-high heat. Add pecans and cook 2 to 3 minutes or until nuts begin to brown, stirring frequently. Use a slotted spoon and remove nuts, set aside.
In same wok, add pepper strips, mushrooms, and onion. Cook 3 to 4 minutes or until vegetables are tender-crisp, stirring frequently. Remove and set aside.
In same wok heat 1 T oil to medium-high. Drain and reserve marinade from Pheasant pieces. Add pieces to wok. Cook for 6 to 7 minutes or until meat is browned, stirring frequently. Add reserved marinade and cook 2 to 3 minutes or until mixture has thickened. Add Pineapple and Essence. Return pecans and vegetable mixture to wok. Cook 3 to 4 minutes, or until miwture is hot, stirring frequently. Serve over hot cooked white rice. Serves 6.