Wild game and Fish Recipes

Venison Cooking Tips

2011-08-25T23:40:00.001-04:00

A lot of the gamey flavor in venison comes from the fat. Before cooking venison, trim off the fat.
When cooking venison add bacon, or pork fat and/or beef fat(also called suet) because venison is a lean meat(dry).

Marinades:
The following ingredients work well as marinades for venison:
Italian, Russian or French salad dressings.
Tomato sauce(add a little water), V8 juice, tomato soup, and tomato juice.
Citric Juices like orange, lemon and grapefruit juice(they have citric acid which helps tenderize meat)

Venison cooking tips

Venison Bacon Burgers Recipe

2011-08-14T17:40:00.004-04:00

Venison Bacon Burgers
A recipe for any venison and bacon lover, this will be sure to please your entire family. Not only is this type of burger nutritious, but it is quite tasty. To add more flavor, consider grinding some pork or using hamburger meat as additives. You can’t go wrong with this recipe!

Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns

Directions
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

This recipe contributed by www.venisonhq.com Thank you!

Venison recipe Venison burger recipe

Pickled Pike

2011-07-30T11:52:00.004-04:00

Pickled Pike Recipe

Ingredients:
1 lb. Northern Pike fillets, cut into 1" chunks
1 cup Kosher salt
1 quart distilled White Vinegar
3/4 cup sugar
1 in. piece raw horseradish, peeled & thinly sliced
4 slices fresh Ginger, about the size of a quarter
4 whole cloves
2 tsp. whole allspice berries
2 tsp. whole yellow mustard seeds
1/2 tsp. whole black peppercorns
1/4 tsp cayenne pepper (optional)
3 Bay leaves
2 garlic cloves, peeled
1 carrot, thinly sliced

NOTE: Due to tapeworm concerns use Pike thats been frozen for at least 48 hrs. which kills these parasites.

Directions:
1)Make a brine by combining the salt with a quart of water in a Mason jar. Add the Pike to the Brine and soak for 24 hrs. Discard brine and replace with a quart of vinegar and soak for another 24 hrs. Remove the fish and save 1 cup of the vinegar for use in the pickling solution.
2)Combine the saved cup of vinegar with 1/2 cup of water and the sugar in a nonreactive saucepan over high heat. Bring to a boil, stirring to dissolve sugar, then remove from heat and allow to cool.
3)In a 1 quart Mason jar, add a quarter of the fish, then some spices and sliced carrots and onions; repeat with the remainder of the fish, spices and vegetables so that the ingredients are evenly layered. Pour the vinegar mixture into the jar. Cover tightly and refrigerate for at least 3 days to allow the flavors to develop.
If properly refrigerated will keep about a month.

Via Field & Stream magazine May 2011 issue.

Pike Recipe Fish recipe

Simple Duck Breast Recipe

2011-07-14T23:33:00.002-04:00

Simple Duck Breast Recipe
This a simple but good Duck Breast recipe.

Ingredients:
2-4 Duck Breasts
Bacon
Italian Dressing
Grill

To make:
Cut each breast in half
Marinate overnite in Italian dressing (or at least 3-4 hours)
Wrap in bacon
and grill medium rare. (Duck is best a little medium rare- keeps it from getting to dry)

Simple Duck Recipe Wild Game Recipe

Long John Silver's Hush Puppies Recipe

2011-06-18T16:13:00.002-04:00

Long John Silver's Hush Puppies
1 cup self-rising flour
1 cup cornmeal
1 onion chopped fine
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon garlic salt
1 egg
Dash of Tabasco sauce
Milk
Oil (for deep frying)

Mix first 8 ingredients together. Add milk a little at a time until you have the right consistency (Should be a LITTLE wet if too thin add more corn meal or flour). Drop by tablespoonsful into hot oil one at a time. Remove when golden brown.

I found this recipe on Yahoo answers.
Hush Puppy recipe

Filleting Fish

2011-06-16T21:50:00.000-04:00

Proper fish handling and filleting instructions.
http://www.wvdnr.gov/Fishing/HandFish.shtm

Venison Summer Sausage

2011-06-07T22:25:00.004-04:00

Love of the Hunt TV Venison Summer sausage Video

This is a segment from the TV show Love of the Hunt, featuring Brad Lockwood. In this episode, Brad Lockwood teaches how to make summer sausage ...

Just click title link to watch video.

Contributed by Brad Lockwood from Love Of The Hunt TV http://www.thehuntersbutchershop.com

Deep Fried Striped/Hybrid Bass recipe

2011-05-28T21:44:00.004-04:00

Deep Fried Striped/Hybrid Bass recipe

Ingredients:
2 cups yellow or white corn meal.
1 tsp salt
3/4 tsp garlic
1 tsp black pepper
2 tbls Lemon Pepper Seasoning

Make:
Mix the meal and seasonings together in a large zip lock bag.
Cut Fish into serving size pieces, just make sure the oil covers and it fits the pot.
Make sure fish is fairly dry by draining on a paper towel.
Drop into the corn meal mixture and shake.

Heat the oil to 375 degree (F).
Add fish.
Remove when the fish starts to turn golden brown and float (about 3 minutes).

Serving suggestion:
Serve with lemon wedges, French fries and hushpuppies.
Tip:If using same oil for all 3, do Hushpuppies and fries before fish.

Striped/Hybrid Bass recipe

Teriyaki Bass Recipe

2011-05-19T01:26:00.000-04:00

Teriyaki Bass Recipe

Ingredients:
• 2 lbs. bass fillets
• 6 oz. teriyaki sauce
• lemon juice
• lemon pepper
• 1 medium onion, thinly sliced

Directions:Marinate the bass fillets overnight (or at least 3 hours) in teriyaki sauce. Place bass in bread pan lined with aluminum foil. Sprinkle lemon juice and lemon pepper over the bass fillets. Place onion slices on the bass fillets. Cover the bass fillets with foil and bake at 375 degrees for approximately 20-25 minutes.
Serves 2 - 3
Bass Recipe

Rabbit with Aioli Sauce Recipe

2011-05-17T12:39:00.003-04:00

Ingredients:
aioli sauce (see recipe below)
4 sprigs parsley
1 rabbit, approximately 2-3 lbs, cut into 8-10 pieces
2 heads garlic
16 oz olive oil
salt to taste

This rabbit recipe makes 4 servings

Aioli sauce
Yield: 1.5 cups (12 oz)
Ingredients:
4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil
Preparation:
Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small bowl and add salt and smash into a paste.
An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step.
Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
Note: If you enjoy spicy sauces and the fresh garlic flavor is not enough, after the sauce is made, season it with cayenne pepper for a spicier taste.

Rabbit with Aioli Sauce Recipe Garlic Rabbit recipe

Southern Comfort Cranberry Orange Glaze Duck

2011-05-10T22:53:00.004-04:00

Ingredients:
Multiple duck breast fillets (Glaze makes 16 servings)

Cooking Directions:
Preheat oven to 450°. Remove excess fat from duck. Score the duck fat in a crisscross pattern. Heat a large sautee pan. Place duck breasts skin side down. Render duck breast in own fat approximately 1-3 minutes. Place in oven and bake until internal temperature is 160°. Serve with Southern Comfort Cranberry Orange Glaze.

Southern Comfort Cranberry Orange Glaze
Ingredients:
3/4 cups pineapple juice
2 cups orange juice
2-3/4 cups cranberry juice
1/2 cups Southern Comfort
1 cups dry white wine
1 cups red burgundy wine
3 large thyme sprig
2 medium shallot (or mild onion)
1/2 cups granulated sugar
1/2 cups raspberry pureed

Cooking Directions:
Place first 5 ingredients in a large saucepan and reduce. Add remaining ingredients. Reduce until a nap consistency. Source: Southern Comfort Company
about 16 servings of the Glaze
Source: Southern Comfort Company

Duck Recipe

STUFFED TROUT

2011-05-08T02:08:00.002-04:00

Ingredients:
2 whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on
6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, softened
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
6 slices Bacon, cooked, drained and crumbled
1/2 cup chopped onions
1 medium red bell pepper, chopped
6 small green finger chili peppers, seeded, deveined and finely chopped
1/4 cup Zesty Italian Dressing

Make It:
PLACE metal rack in large foil-lined roasting pan. Place pan in oven while preheating oven to 400°F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.
MIX cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture. Gently press tops of fish to seal. Brush fish evenly with dressing, then place on hot rack in roasting pan. Pour 1 cup water into bottom of pan. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.
BAKE 20 min. Remove foil; continue baking fish an additional 20 min. or until fish flakes easily with fork. Cut each trout into 4 pieces to serve.

Trout Recipe

Spicy Venison Tomato Soup

2011-04-02T22:44:00.003-04:00

Spicy Venison Tomato Soup

Ingredients:
1 onion, chopped
2 to 3 cloves of garlic, minced
Salt
Pepper
1 Horseradish
Venison
Oil
Red wine
2 to 3 stalks of celery, thinly sliced
2 carrots, sliced
1 to 2 potatoes, peeled and chopped
cooked Shrimp
Beef stock or bullion
1 can of diced tomatoes
1/2 cup Bloody Mary mix

prepare:
Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and
horseradish, cook for 1 more minute. Add Bloody Mary mix, diced
tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil,
reduce heat and simmer until vegetables are tender. While soup is
cooking, brown venison in oil and red wine, season with salt and
pepper. Once venison is cooked, add to soup along with shrimp. Simmer a
few minutes and serve.

Venison recipe Venison soup recipe

Steamed Trout Recipe

2011-04-02T21:08:00.001-04:00

Choose a mix of vegetables of your choice, like broccoli,
cauliflower, summer or yellow squash, zucchini, snow peas, green beans,
red, green or yellow bell peppers, etc. Cut vegetables into
bite sized pieces. Place them in a skillet with just enough water to
cover them about a third of the way. Season with salt and pepper. Cover
and bring to a simmer and steam them for a few minutes, but leave
a little crisp. Place the trout right on top of the
vegetables and season with salt, pepper, paprika and lemon juice. You
can add a slice of onion on top if you like. Steam until the fish is
white and flaky. Very good and very healthy.

Trout recipe Fish recipe

General tips for Baking trout, Broiling trout And Frying Trout recipes

2011-04-01T00:29:00.001-04:00

Bake in oven at about 325 degrees, and check in 10 or 15 minutes. For
broiling in the oven,check in 5 to 8 minutes. If you prefer fried
trout, try coatimg well with flour and fry in hot oil for a few minutes
on each side until the meat flakes easily.

Trout Recipes

Venison Chilli Recipe Tip

2011-03-25T00:31:00.001-04:00

Alot of people already have thier favorite Venison chilli recipe. Try this variation. After you brown your venison burger pour a can of Dr. Pepper(soda pop at room temp.) in skillet and simmer 15 - 20 minutes before adding to chilli pot.

Venison chilli recipe tip

Grilled Crappie and Vegetables

2009-05-12T03:41:00.000-04:00

Ingredients:
about 1 lb. Crappie fillets,skin removed
butter
1 medium onion,thinly sliced
1 medium green pepper,cut into 3/4 –inch chunks
1/4 teaspoon paprika
1 medium tomato,cut into about 8 wedges
salt and pepper

Make it:
Prepare grill.Cut 2 18x18-inch sheets of heavy-duty foil.Arrange fillets in center of 1 sheet of foil.Fold up edges of foil to hold juices.Dot fillets with butter.Sprinkle fillets evenly with green pepper chunks,onion slices and paprika.Salt and pepper to taste.

Grill uncovered for 5 minutes.Turn fillets and cover with remaining sheet of foil,crimping the edges together to seal. Grill for 3 more minutes.Add tomato.Re-cover.Grill about 6 minutes longer,or until fish is firm and opaque and just begins to flake with a fork.
Crappie Recipe

SQUIRREL IN ONION SAUCE

2009-05-12T03:22:00.001-04:00

Prep Time: about 2 hours

Ingredients:
2 tablespoons butter
1/4 cup (60ml) brandy
1 tablespoon parsley, dried
2 cups (500 ml) chopped onion
2 tomatoes,sliced thin
3 cloves garlic,minced
2 squirrels, cut in pieces
2 cups (500 ml) water
Salt and pepper to taste

Make it:
In a medium-size sauce pan, melt the butter over very low heat
Add the brandy, parsley, onions, tomatoes, and garlic, and simmer, covered, for 15 minutes, the onions should be limp.
Add the squirrel pieces and water and cook, uncovered, until tender, about 45 minutes
Season to taste with salt and pepper

Recipe source: North American Hunting Club

Squirrel recipe wild game recipe

Campfire cooked Rainbow trout

2009-05-09T11:06:00.002-04:00

You can do this in a charcoal grill or on the hot coals of a campfire!

1. Clean and rinse whole fish in cold water. Stuff with lemon wedges and onion slices.
2. Wrap fish in aluminum foil. Lay the foil-wrapped fish directly on hot charcoal or hot coals. Cook 7 minutes; turn the fish over and cook 6 or 7 minutes on the other side.
3. Carefully remove fish (still in foil) from the coals (use tongs or cooking mitt -don't want to get burnt). Let cool for a few minutes.
4. Open foil, season with salt and pepper to taste, and enjoy.

Cooking tip: To remove the bones entirely (so you don't need to eat around them) using forks, just pull the the fish's back meat in one direction and the belly meat in the other, and you can remove the bones in one piece.

Trout recipe

Sour Cream Smothered Grouse

2009-05-03T23:18:00.001-04:00

Ingredients:

2 Ruffed grouse cut in half
Salt & pepper
Flour
1/2 tsp Thyme
1/8 lb Butter (about 6 tablespoons)
2 green onions
1/4 lb Mushrooms, sliced
1 c Sour cream at room temperature
1/4 c Chicken broth
1 ts plum jelly

Make it:

Roll the bird pieces in flour, salt, pepper, and herbs.
In a skillet saute the bird pieces in 3 tablespoons of the butter.
Remove grouse pieces and saute the green onions and mushrooms in same skillet, using the remaining butter.
Mix sour cream, chicken broth and plum jelly.
Place grouse in casserole dish, pour green onions and mushrooms then sour cream mixture over grouse.
Cover and bake in 350 F oven for 45 min. - 1hour.

Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through.

Grouse recipe wild game recipe

General information on the care of Wild birds or fowl

2009-05-03T22:35:00.000-04:00

The above link is information on the care of wild birds and fowl that have been taken afield.

Grilled Goose Recipe

2009-05-03T21:46:00.000-04:00

Ingredients:
1 goose 8 - 10 lbs thaw 1st if frozen

Note:
Save giblets, neck and Liver for other uses another day.

Make it:
Time: About 2/12 hours before serving time

Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as Directed by manufacturer (this is very important)! (or follow manufacturer's directions if using covered gas or electric grill).
Discard fat from body cavity. Rinse goose with running cold water and drain well; pat dry with paper towels.
Fasten neck skin to back of goose with 1 or 2 skewers. With goose breast side up, lift wings toward neck, then fold under back of bird. With string, tie legs and tail together.
With fork, prick goose skin in several places.
Place goose, breast side up, on grill over drip pan. close grill; roast about 1 1/2- 2 hours (depending on size)or until goose is fork-tender, adding briquettes to each side of drip pan at the end of each hour as manufacturer directs.
Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone.
Goose is done when meat thermometer reaches 180 degrees Fahrenheit and thickest part of leg feels soft when pressed with fingers protected by paper towels.

Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through.

Place goose on platter; remove skewers and string. Let stand 15 minutes for easier carving.

Side Serving suggestion:
Ingredients:
6-8 potatoes
1 onion
6 tbsp Rendered Goose Fat (from fat removed from goose and/or grease from drip pan)
Salt and Pepper to taste

Make it:
Slice potatoes and onion. In a 12” non-stick pan, heat goose fat until hot.
Carefully place potatoes in pan and quickly add onion. Let sit in pan 1 minute then turn with a non-scratching spatula. Repeat this 3 to 4 times until the onion is soft and potatoes are crisp. Some potatoes will be crisp and some will be soft. Add additional goose fat or oil if needed.

Salt and pepper to taste then serve.

Goose recipes wild game recipes

Stir fry venison

2009-04-27T00:34:00.001-04:00

Ingredients:
1 pound of venison
2 pounds of typical stir fry vegetables
2 tablespoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced (@1/4 tsp dried powdered ginger)
red pepper flakes
3 tablespoons cooking oil
variation:
1 packet of beef gravy mix
1 cup water

Make it:
Cut the venison into bite sized pieces(about 3/4 to 1 inch square). Should be only 1/4-1/3 inch thick. Combine the ginger, soy sauce and brown sugar. Mix the marinade into the venison. Let it set several minutes. Most of it will be absorbed. Pepper to taste(1/2 tsp usually good).
Heat the oil in a large skillet or Wok. Stir fry the venison until it just turns brown, and remove it from the pan. Add the vegetables (some people prefer broccoli only) to the pan and stir fry it until it is lightly cooked. It may need a bit more oil. Mix venison and vegetables.
Variation:
Add the venison back to the vegetables and cover (best to use large skillet for this), leaving over low heat.
Mix the packet of gravy mix with one cup of water, and add to the venison and vegetables. Raise the heat to medium high and stir the mixture until the gravy thickens.
Serve the stir fry venison and vegetables over a bed of white rice. Have a bottle of soy sauce handy for seasoning if desired.

Venison Recipe wild game recipe

Blackened Catfish Cajun Style

2009-04-26T23:32:00.001-04:00

Ingredients:
1 lb boneless catfish fillet
1 tsp garlic powder
1 tsp black pepper
1 tsp ground red pepper
1 tsp onion powder
1 tsp paprika
1 tsp parsley flakes
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
cooking oil

NOTES: You MUST use oil or butter; margarine will not work.

Make It:
A large cast-iron skillet works best for this, but any large non-stick skillet will work.
This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some windows or doors.
This recipe will work with almost any type of boneless fish fillets, but catfish seems to be one of the best.
*Mix all dry ingredients together.
*Coat fillets evenly with mixture.
*Heat small amount of butter or oil in skillet until hot.
*Place fillets in skillet.
*Cook 4-5 minutes on each side.
*Change butter or oil if it gets too black.

Catfish recipe fish recipe

Cooking abbreviations

2009-04-26T23:18:00.000-04:00

Some useful Cooking abbreviations to know.

Measurements:
t = tsp. = teaspoon
T = Tbs. = Tablespoon
c = cup
pkg = package
fl = fluid
oz = ounce
pt = pint
qt = quart
gal = gallon
lb = pound

Some equivalent measurements:
juice of 1 lemon = 2 to 3 Tbs.
juice of 1 orange = about 1/2 cup
fluid oz. = 2 Tbs. or 6 tsp.