cabinfevergifts.com

Our Rustic Cabin Bathroom Department is pleased to announce the arrival of our newest bathroom design Campfire

Perfect for lake lodge, camp site and rustic cabin bathroom decorating. Features fishing creels, rustic camping lanterns, fishing poles, adorable canteens, antlers and wood accents. This is one the kids enjoy too.
We invite you to take a moment to drop by and check out our site for fresh new ideas for your cabin decorating projects.
Kim Log Cabin Fever Gifts and Decor

We have added a new rustic bathroom design to our inventory! Pictured is Adirondack Pine Bathroom Decor for decorating your rustic home or cabin bathroom with classy pine accessories in rich, warm brown and gold tones.

We will be adding another new bathroom design called “Campfire” next week! We will let you know when it is ready to view online!
Have a great week end,
Kim

Roasted Apple Quail Recipe…
This is an easy recipe for roasted quail even at camp!

6 Quail, skinned, fat removed and halved
12 slices bacon
1/2-3/4 cup Apple Juice
pepper to taste

Just wrap each quail half with a strip of bacon, secure end with a toothpick. Place in roasting pan, single layer. Pour on apple juice, sprinkle with pepper and bake at 350* oven for 30-45 minutes or until quail is tender. Baste often. If no oven is available just cook over an open campfire in a heavy Dutch oven with lid until quail is tender. Baste Often. You may need to add more juice. This is nice served with cooked apples or fresh apple and walnut side.

Drunken Squirrel Recipe

Tip: If your squirrel or rabbit is tough to skin it may be an older animal. Some game cooks soak these in salt water overnight or par-boil for fifteen minutes before continuing with their favorite recipe.

3-4 lbs. Squirrel cut into serving pieces
2 T. butter
2 T. Olive oil
1 small onion diced
2 T. flour
1 c. chicken broth or 1 c. water with 2 tsp. chicken bullion dissolved
3 c. red wine
pepper to taste
1 Bay Leaf, whole
1 tsp. parsley
*may need cornstarch at end

Wash and dry your squirrel pieces. In a deep heavy skillet or pot melt butter and olive oil and brown the squirrel. Remove meat and set aside. Stir in flour and stir constantly to make a smooth paste, (rue). You may need to add 2 more tsp. butter to make smooth… Slowly add broth (or bullion and water) stirring constantly. Add wine and pepper, continue to stir for one or two minutes. Add squirrel meat, bay leaf and parsley and cover. Simmer over a slow heat until squirrel is tender, about an hour. Do not let pot go dry (can add more wine or broth) , do not cook too fast. When tender, remove bayleaf. * If you want more sauce, remove meat, stir in 1 c. water with 1 T. corn starch over medium heat for about a minute. Can be served over rice or noodles too.

Today is your last chance to enter our Free Gift Drawing at Log Cabin Fever! No purchase necessary so Enter Now for Your chance to Win a beautiful desk pen holder that is made of real shed deer antler and pen.

The past two months we have added several new cabin signs, thermometers, racks, rustic bedding and cabin decorating items just in time for updating your cabin for summer 2008! We still have several more items to get online too. We even added a few new Cabin Gift Baskets. Check out these new additions to our cabin decorating catalog.
Get ready for your cabin visitors and enjoy the summer,
Kim

We have revised our Free Shipping sale by lowering the purchase amount to qualify! Until April 28th, 2008 you can get FREE Shipping for all your cabin decor, black bear, western cowboy decor, hunting and fishing decor needs with free Parcel Post shipping. This offer is good on all sale items too. We have dropped the minimum from $200.00 to $125.00! But hurry… Sale ends April 28th!

Be sure to check back here for sales, discounts and new Rustic decorating items as we do not solicit with e-mail or mail out catalogs.

Kim

Only one week left on our Free Shipping offer at Log Cabin Fever Gifts & Decor! This free shipping offer is for Parcel Post ground shipping within the United States only on orders of $200.00 or more. Now is the time to make those big ticket purchases…offer ends 04/28/2008. BTW: this IS good on all sale items and we have a ton of cabin decor and gifts on sale including our Rustic Bedding on sale now too.
Happy Monday
Kim
cabinfevergifts.com

Okay, it’s not a recipe as much as a deliciously fond memory my Grand Father used to make us as children. First of all Grand Father lived as a hermit in the back woods of Franklin, Pennsylvania. He only went to town once every 6 to 8 months for item he couldn’t grown, shoot or trap himself. That means sugar and peanut butter All his meat was game and all game was fair game. Every vegatable was grown in his garden, he canned everything himself… He was a self-sufficient man to say the least. One of my favorite dishes he served was home canned corn with what I thought was bacon. It was many years later that he corrected my thoughts. The “Bacon” was actually fried racoon meat he added to his home grown corn during the canning process. I must admit that it was wonderful and it still makes my mouth water when I think of it today! Give it a try!

At our house we have 2 kinds of swiss steak: the red kind and the brown kind… This is the brown kind:-) Any venison works, deer, elk or moose.

Elk Swiss Steak Recipe

2-3 lbs. elk round steak (can use deer or moose too)
Meat tenderizer
3/4 c. flour
3-4 T. margarine (can use half olive oil)
1 1/2 c. water
2 tsp. instant beef bullion (or 2 cubes)
1 can cream of mushroom soup
1 c. sour cream

Remove any fat from the steaks. Sprinkle with meat tenderizer and flour and pound into both sides of steaks. Cut into serving portions. Heat margarine and olive oil in a heavy skillet and cook elk until well browned on both sides. Add margarine as needed until all the steaks are browned. As it is browned place meat into heavy dutch oven. In the skillet you used for browning add water, bullion and mushroom soup and heat. As it heats stir to get all the scrapin’s off the bottom of the skillet. Remove from heat and stir in the sour cream then pour over the meat and cover. Simmer slowly for about an hour or until meat is tender. Stir ocassionally and add water if needed. Serve over noodles or beside mashed potatoes. Serves 4-6