Trapper's Recipes

Trapper's Recipes

TOMATOES
There are a number of diseases that effect tomato plants, some common ones are:

Early Blight which causes concentric spots on both the leaves and the fruit. Usually the lower leaves and stems are effected first, and then it spreads. Spray the infected plants with sulfur and/or copper to spot the further development of the disease. Sometimes spraying the plants with a mixture of 1 tablespoon of baking soda to a quart of warm water will prevent the disease.

Blossom End Rot which causes the fruit to rot on the bottom end. This is caused by a calcium deficiency and can be aggravated by drought, uneven soil moisture, high salt levels in the soil and excessive nitrogen.

Late Blight, treat same as Early Blight.

Anthracnose which causes the fruit to rot. Spray with copper as soon as the fruit appears, if you have had this problem before.

Probably the best advise to prevent any diseases, is to take good care of your garden soil, by fertilizing with a good balanced natural/organic fertilizer. Rotate your garden plants every year. Plant a cover crop of rye grass after harvest and plow it under in the spring as a green fertilizer.

Always purchase your seed, plants, fertilizers from a reputable dealer.
--Trapper

Trapper's Recipes

The following recipes are taken from Trapper John's book, Ask Trapper John Again, which may be ordered in the Book Orders section of this website.

BOLOGNA
A new twist on an old classic.
Great for sandwiches.

4 lbs. ground beef or venison
1 Tbsp. garlic powder
1 tsp. black pepper
2 Tbsp. liquid smoke
½ cup TenderQuick Thoroughly mix the TenderQuick with the ground meat and refrigerate for 15 hours. Add all of the other ingredients and make into a roll 1½ inches in diameter. Place in a shallow pan and bake at 225° (in a preheated oven) for 4 hours.

GAME MEAT SAUCE
This sauce is excellent on most game meat...experiment on your favorite.

1 cup of ketchup
1 medium onion (diced)
1 tsp. of salt
3 Tbsp. of vinegar
½ cup brown sugar, packed
1 Tbsp. Worcestershire sauce Mix the ingredients together and pour over your favorite game meat for simmering, etc.

PEANUT DRESSING
Excellent to stuff game birds.

2 stalks of celery (chopped)
1 medium onion, finely chopped
3 cups of roasted peanuts
(coarsely chopped)
4½ cups of dry bread crumbs
3 Tbsp. margarine
½ cup of white wine
1 cup of chicken broth
2 eggs (well beaten)
½ tsp. sage
¼ cup chopped fresh parsley
Pepper to taste Place the margarine in a pan over medium high heat. Lightly brown and cook the onions and celery. Place the vegetables in a large bowl with the rest of the ingredients and mix well. Now stuff that bird full!

VENISON SAUERBRATEN
If you are tired of deer steak, roast, etc. A great new way to prepare venison.

5 lbs. round, rump or brisket venison roast
3 Tbsp. of oil
3 cups of vegetables from marinade
3 cups of liquid from marinade
1 cup of beef broth
½ cup of red wine
4 garlic cloves, sliced
½ cup of maple syrup (honey may be substituted) MARINADE
1½ cups red wine vinegar
3 chopped onions
1 chopped celery heart
3 large carrots, chopped
3 cups sweet apple cider
4 tart apples, chopped
1 tsp. ground ginger
1 tsp. cinnamon
3 whole bay leaves
1 tsp. nutmeg
1 tsp. ground cloves

Mix marinade and add to roast. Cover and refrigerate for 3 days, turning the meat once each day. Remove roast from marinade and set the marinade aside. Pat the meat dry with a paper towel. In a Dutch oven, in very hot oil, sear the roast and add the vegetables. At the same time, mix the marinade, broth and wine in a pot and bring to a boil. Boil for 10 minutes and add the remaining ingredients. Pour this mixture over the roast, cover, and place it in a preheated oven set at 300 degrees. Roast 30 minutes for every pound of meat.