|Savoring the Wild|
|by Wildlife and Parks Montana Department of Fish|
Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods.
Results 1 - 10 of 24 for on the stomach
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Combine all ingredients and stuff the pig stomach. Close end ... 350 degrees with a lid. For brown skin, remove the lid for 20-30 minutes. Slice and serve.
Combine all ingredients. Stuff pig stomach and skewer end ... roast pan. Bake, covered at 350 degrees for 3 hours. Remove lid the last 1/2 hour to brown.
Put the diced potatoes in ... into the pig stomach. Using a ... to see if it needs more water. Slice to serve. Variation: Do not add coriander or flour.
Fry sausage; drain. Mix all ingredients - fill stomach. Sew shut ... Add water to pan. Bake slow (275-300 degrees) for 3-4 hours. Slice; serve with juices.
Fill cleaned stomach with stuffing which has been mixed thoroughly. Place on rack in roasting ... purchased from your grocery or butcher shop in the fall.)
Wash and set aside. Fill pig stomach with above mixture. Sew up openings. Bake in 350 degree oven until golden brown, about 2 hours.
Stuffing a pig stomach with a sausage-potato-onion mix is a blend of the innovation and conviction ... stomach, to prevent it bursting. Makes 4 servings.
Stuff stomach with above mixture ... approximately 4 1/2 hours (depending on size of stomach - pig, that is). Take lid off 1/2 hour before serving to brown.
Mix together and take 2 or 3 times a day.
Mix above stuff in 2 quart grape wine. Once or twice a day. This was in Grandpa's handwriting.
Result Page: 1
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