Most outdoor folks that I know love to eat, especially this time of the year. So let’s talk food and family recipes.

For most of this summer, my wife Diane and I worked as camp cooks at Matt Libby’s Riverkeep Lodge on the Atikonak River in Labrador. We learned a few things, sometimes by trial and error. For one thing, we learned that freshly baked bread hot from the oven or good biscuits will make up for a multitude of culinary sins and shortcomings. I’ve been playing around with biscuit recipes for years. For a long time, Bakewell Cream biscuits were the creme de la creme – until we discovered Angel Biscuits. I know, the name just doesn’t have an outdoors ring to it. So change the name to suit your tastes.

But don’t mess with the recipe. It’s as good as biscuits get.

The other two recipes are special, too. If you are blessed this fall with a freezer full of venison, be sure to save these recipes. Nana’s mincemeat was a recipe handed down by my mother’s mother, Grammy Ryer, and Diane’s Deerburger Soup (my wife’s creation) is the best cold-weather repast I have ever tasted.

Don’t forget the biscuits!

Angel Biscuits

1 package dry yeast

2-3 tablespoons warm water

5 cups flower

1/3 cup sugar

2 cups buttermilk

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 cup shortening

Method: Sift dry ingredients into mixing bowl and cut in shortening thoroughly. In separate small bowl mix yeast, warm water and buttermilk. Add to dry ingredients and stir into dough. with floured hands, shape into ball and roll out on bread board about 1/2 to 3/4 inch thick. Cut out biscuit size and place on baking tin. Brush on beaten egg yolk to top of uncooked biscuits. Bake in oven at 400 degrees about 15-20 minutes, or until brown on top.

Nana’s Mincemeat

5 cups deer meat

7 cups apples

1 cup suet

1 orange (skin and all)

2 cups molasses

3 cups sugar (part brown sugar)

3 cups cider

2 cups vinegar

4 teaspoons salt

4 teaspoons cinnamon

4 teaspoons cloves

teaspoon pepper

2 pounds raisins

Method: Cook deer meat first and remove from bone. Grind deer into deerburger.

Cook deer meat, apples, suet, and orange until apples are soft. Add remaining ingredients and cook till browned up and glazed over (about three hours). Place hot into sterilized jars. Makes about 11 pints.

Diane’s Deerburger Soup

2 pounds ground lean venison

4 garlic cloves minced

1 big onion chopped

1 tbs. olive oil

1 cup diced celery

1 to 2 cups diced carrots

corn cut from 4 frozen ears (or 1 can whole kernel corn drained)

4 to 5 whole frozen garden tomatoes ( or 1 large can of whole tomatoes)

half can of beef broth, or 2 beef bullion cubes

1 teaspoon Worcestershire

bayleaf, basil, fresh ground pepper, salt

1 teaspoon sugar

Method: To prepare, heat olive oil in large sauce pan. Add garlic, onion and meat. Cook on low heat for few minutes until meat is browned and onion is transparent. Then add broth and small amount (cup) of water. (You might need to add more water later). Add remainder of recipe and simmer until carrots are tender.

• Diane suggests experimenting with your favorite herbs. She believes that the herbs and veggies from the home garden and freezer really make the difference.

Happy Thanksgiving.

The author is editor of the Northwoods Sporting Journal. He is also a Maine Guide, co-host of a weekly radio program “Maine Outdoors” heard Sundays at 7 p.m. on The Voice of Maine News-Talk Network (WVOM-FM 103.9, WCME-FM 96.7) and former information officer for the Maine Dept. of Fish and Wildlife. His e-mail address is [email protected].