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Byaslag – Бяслаг

Cheese from milk of cattle, yaks, goats, or sheep.

Most commonly, the milk of yak and cattle is used. Goats and sheep are not milked in all places, but make for the most aromatic cheese. However, mongolian cheese doesn’t get to ripen like its european counterparts, so the overall taste is somewhat bland in comparison.

Byaslag in a carton


Boil the milk, and add a small amount of kefir (instead of rennet). After the milk has curdled, lift out the solid components with a large cloth. Let most of the remaining liquid drip off, and press the mass between some wooden boards with a weight. The resulting “wheels” of cheese will have a round or approximately square shape of about 25 cm diameter and 5 cm height.

In a nomadic household, it is not possible to let the cheese ripen as it is done in the european tradition (storing, turning, salting, etc.). Instead, you can cut it into slices and dry them for better preservation.


Fresh slices of cheeses are eaten as a snack. Dried cheese is rather hard, and often gets soaked in tea. Pieces of cheese may also be given into a soup.

Rabbit Gumbo II

Serves 4
Cook Time 140 minutes
Notes Make sure there is plenty of garlic French bread on hand.
  • 2 Rabbits
  • 3 cup chopped onion divided
  • 1 1/2 cup each chopped green bell pepper and celery divided
  • 3 tablespoon Worcestershire sauce divided
  • 3 tablespoon minced garlic divided
  • 3 tablespoon Cajun-style seasoning divided
  • 3 tablespoon Cajun-style seasoning divided
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 pound smoked sausage, cut in thin slices
  • 6 cups broth (from boiling rabbit)
  • ½ teaspoon Cyan pepper
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • 4 cups cooked white rice
  • Steps:
  • 1. Boil rabbits with 1 cup onion, ½ cup celery, ½ cup bell pepper, 1 tbls minced garlic, 1 tbls Cajun seasoning and 1 tbls Worcestershire sauce in a large pot of salted water, for about 40 minutes or until cooked through or until meat is tender. Remove rabbit and let cool. Debone rabbit, cut into bi
  • 2. In a large saucepan stir together flour and oil over low to med. heat to make a roux; (brown flour until about the color of an old penny or until it is a deep chocolate color) stir constantly and do not burn.
  • 3. Add 2 cups onion, 1 cup bell pepper, 2 tbls garlic and 1 cup celery and stir 5-10 minutes or until onions are tender.
  • 4. Add 6 cups water from the rabbit, boiled rabbit, sausage, Worcestershire sauce, Cajun seasoning, Cyan pepper, black pepper and salt and bring all to a boil. Cover saucepan and simmer over low heat for about 2 hours.
  • Add seasoning to taste
  • Cook rice as directed.
  • Serve Gumbo over rice.
  • squirrel kabobs


    Serves 2
    Cook Time 30 minutes
    Notes for best results use hickory not gas or coal.
  • 1/2 pound squirriel meat
  • 1 tablespoon corkys barbeque sauce
  • hickory smoke flavoring
  • Steps:
  • slice up the meat into cubes
  • stab small holes in the meat.
  • put the bbq sauce in a bowl
  • put the meat in the bbq sauce and soak it
  • let it sit for 30 minutes
  • put the meat on the grill let it cook until its done
  • Wisconsin Summer Sausage

    12 pounds ground meat: 30% pork butts, 70% venison.
    5 tablespoons salt
    3 tablespoons brown sugar
    1 tablespoon ground Celantro (Corriander)
    11/4 teaspoon Cayenne Pepper
    6 teaspoon garlic salt
    6 teaspoon garlic powder
    1 teaspoon ground ginger
    1 teaspoon ground mustard
    6 teaspoon whole mustard seed
    2 teaspoon Insta Cure or a cure of your choice
    5 oz. ice water

    Grind meat once through 3/8” plate and once through 3/16” plate. Mix all seasonings and ice water into meat thoroughly. Stuff meat into casings. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. Raise smokehouse temperature to 165 degrees for about 3 hours to reach 142 degrees internal temperature of sausage. No hotter. Remove from smokehouse and cool in cold water until the internal temperature of the sausage drops to 120 degrees. Air cool to room temperature. Refrigerate and enjoy.

    Missouri Venison Sausage in Foil

    Missouri Venison Sausage in Foil
    2 lbs Ground Venison
    1 teaspoon crushed peppercorn
    1 teaspoon crushed mustard seed
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    2 tablespoons Morton® Tender Quick®

    Mix all ingredients together well. Form into two rolls about 11/2 – 2 inches in diameter and wrap in aluminum foil. Roll them in the foil to get them nice and round. Let sit over night or 12-18 hours in fridge.

    Preheat oven to 300 degrees. Take sausage and poke several holes in the bottom, through the foil. Use fork or ice pick. Next, fill a pan with 1-11/2 inches of water. Put the sausage with the holes down in the pan. Cook for 11/2 hours. Remove from oven and rewrap with foil. Keeps for 2-3 weeks in the fridge and 9 months in the freezer.

    Michigan Classic Venison Sausage – 1

    Michigan Classic Venison Sausage – 1
    5 lbs ground venison
    5 teaspoon Morton® Tender Quick®
    3 teaspoon garlic, chopped
    5 teaspoon Course Ground Black Pepper
    21/2 teaspoon mustard seeds
    3-5 teaspoons Liquid Smoke
    3 teaspoon crushed red pepper (optional)

    Mix all ingredients in large plastic bowl. Let stand for 24 hours in frig. Mix again and let stand another 24 hours. Stuff sausage into small link casing or large summer sausage casing. When the casings are full and sized, cook the sausages in the oven for 8-10 hours on 175 degrees, with space between them. Remove from oven and let cool. Hang them to dry in cold area or store in frig.

    Dutch Apple Sausage

    Dutch Apple Sausage
    Makes 10 pounds of Sausage
    Mix together the following dry ingredients:
    2 cups nonfat dry milk
    3 tablespoons salt
    1/3 cup brown sugar
    ½ cup sugar
    1 tablespoon nutmeg
    1 tablespoon cinnamon
    1 tablespoon allspice
    ½ teaspoon ginger

    Run through grinder:
    3 Granny Smith apples, seeds removed
    3 lbs pork
    2 lbs bacon ends
    5 lbs venison

    Combine 2 teaspoons maple flavoring and 1½ cups cold water. Stir in dry ingredients and then add mixture to meat. Mix thoroughly. Stuff into links or make into patties. Pan fry or grill.

    Homemade Rice a roni

    Quantities = 1 package of store variety

    3/4 cup rice
    1/2 cup broken spaghetti

    2 Tbl butter/margarine

    2 2/3 cup hot liquid

    spice packet to taste

    Basic directions = saute rice and pasta pieces in butter / add hot liquid and spice packet / turn to low and simmer 20-25 minutes.

    Here’s my twists ~~~~ for the broken spaghetti I use regular or angel hair pasta, put into a ziploc bag and beat with my meat tenderizer until the pieces are about 1″ in size. Or in the food proceesor for big batches.

    The spice packet = 2 cubes of bouillion or equivalent powder + 2-3 Tbl of dried veggies ~ onions, garlic, carrots, celery, cabbage, etc. (whatever you have around or put together yourself). A few spices – sage, parsley flakes, etc.

    Using a pint jar – put the rice and pasta in the bottom. I put the spices into a snack-size ziploc bag and lay on top of the pasta. Put the directions on a label and attach.

    Venison Ragout

    3 lbs. venison
    3 large onions, chopped
    ½ lb. bacon, chopped
    1 can tomato soup
    2 tsp. bourbon
    1 tsp. salt
    3 tbsp. olive oil
    5 garlic cloves, crushed
    1 tsp. curry powder
    1½ quarts water
    ¼ cup beer
    ½ lb. fresh mushrooms, sliced

    Cut meat in cubes about 1½ inches square. Heat olive oil in electric skillet and add meat, onion, garlic and bacon.

    Cook until all is richly browned, stirring frequently. Add all other ingredients except mushrooms, cover and simmer for 50 minutes.

    Add mushrooms. Cover and simmer for 10 minutes.

    Zesty Venison Stew

    1-2 lbs. deer stew meat
    2 tbsp. vegetable oil
    2 tbsp. currant jelly
    1 tsp. salt
    1½ cups venison stock
    2 medium potatoes
    2 cups fresh cauliflowerets
    1 medium onion, chopped
    2 tbsp. ketchup
    2 tbsp. Worcestershire sauce
    ¼ cup all-purpose flour
    1 cup red wine
    1 cup carrots, sliced

    Remove all fat and silver-skin from meat. Cut into one-inch pieces. Set aside.

    In Dutch oven, cook and stir onion in oil over medium heat until tender. Add ketchup, jelly, Worcestershire sauce and salt. Stir to melt jelly. Blend in flour. Add meat, stock and wine; stir well. Cover and simmer until meat is almost tender, for 1-1½ hours. Peel potatoes and cut into one-inch chunks.

    Add potatoes and carrots to stew. Cook 20 minutes longer. Add cauliflowerets. Cook until vegetables are tender, about 20 minutes longer. Serves 3-6.