Sunday, April 13, 2014

Crispy Dill Baked Crappie

Baked Crappie

Ingredients:
Crappie fillets
Miracle Whip salad dressing
dill weed
4-5 Tbs. of melted butter
About 1/2 cup of club crackers

Directions:
Place boneless crappie filets into bottom of greased baking dish
Coat tops of filets with Miracle Whip Salad Dressing
Sprinkle dill weed over filets
Melt 4 Tbs. of butter or margarine in a medium sized bowl inside the microwave oven
Add 1/2 cup or more of crushed club crackers to butter and mix until moist but crumbly
Sprinkle cracker mixture over crappie filets
Bake @ 375 degrees for 20-25 minutes
Then broiler for last 2-3 minutes to brown tops

 
Crappie recipe

Tuesday, April 8, 2014

Rolled Stuffed Roast of Venison

   Use a top or bottom round roast for this method. The meat should be no more than 1 in. thick; if thicker than butterfly steak (see instructions below). If using Elk or Moose you may have to cut the roast in half, and freeze 1 half for another time.


Ingredients:
6 slices of bacon
1 medium onion diced
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup stuffing seasoned bread crumbs
2 teaspoons dried parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 pounds boneless venison roast up to 1 inch thick
3 more slices of bacon cut in half


How to Butterfly meat:
Butterfly meat thicker than 1 inch by cutting roast/steak into 2 thinner pieces;
leave the meat connected at 1 edge.Open the butterflied meat up so it lies flat.


Directions:
Fry 6 slices of bacon until crisp.Reserve 3 tablespoons of bacon grease.Crumble bacon. Set aside. Preheat oven to 325 deg. Cook onion, celery, carrot, in reserved bacon fat until tender. Remove from heat. Mix in crumbled bacon, bread crumbs, parsley flakes, salt and pepper. Spread vegetable mixture evenly on roast. Press vegetable mixture firmly into place. Roll up jelly roll style, rolling with the grain of meat. Starting about an inch from end of roast, tie  and wrap with kitchen string. Top roast with 3 halved slices of bacon. Roast to desired tenderness, about 24 - 30 minutes per pound.




Venison elk moose recipe    stuffed venison roast recipe

Thursday, April 3, 2014

Bear Steak Flamade

Bear Steak Flamade Recipe


Ingredients:

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 lbs. bear steak 1 in. thick
1/2 cup butter
2 tablespoons of olive oil
4 medium onions thinly sliced
1 1/2 cups of beer
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
1 bay leaf

Directions:

Heat oven to 325 Degrees. Mix flour salt and pepper. Dip steak in flour mixture, turning to coat. In large skillet melt 1/4 cup butter in oil over medium-low heat. Add steak, brown on both sides over medium-high heat. Transfer meat and drippings to 3 quart casserole.

In large skillet melt remaining 1/4 cup butter over medium-low heat. Add onions, stirring to coat with butter. Cover and cook until tender but not brown, about 10 min. Pour onions over steak in casserole. Add remaining ingredients. Cover. Bake until meat is tender 2 to 2 1/2 hours. Discard bay leaf before serving.
Makes about 7 servings

Bear recipe      Wild game recipe


Saturday, March 22, 2014

Peppered Venison Roast Recipe

Peppered Venison Roast




This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.


2-4 servings per pound

Ingredients:
2 medium cloves
1 boneless antelope or deer top round roast
  or other suitable roast 3-5 lbs.(Rolled if less than  2" thick)
Vegetable(or olive) oil
Cracked black pepper
8-10 slices of bacon


Directions:
Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.




Enjoy
LittleJay




Venison recipe  Deer recipe  Antelope recipe  Elk recipe  Moose recipe

Tuesday, March 18, 2014

Blackened Catfish Cajun Style


Cajun Catfish Recipe

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

Pheasant Curry With Coconut Milk And Red Chilli

Pheasant Curry

Author: 
Recipe Type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This recipe can be used with chicken, quail, partridge and leftover turkey with equally good results.
Ingredients
  • 1 pheasant cut into 6 pieces
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 100g thick Greek yogurt
  • Juice of one lime
  • 2 tablespoon ghee or olive oil
  • 2 onions – finely chopped
  • 1 fresh red chilli – finely chopped
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 large pinch saffron
  • 1 tablespoon garam masala
  • 400ml coconut milk
  • 25 cashews ground in a little water
  • Juice of ½ lemon
  • Coriander leaves, to garnish

Instructions
  1. Mix the yogurt, lime juice, ginger and garlic in a glass bowl and add the pheasant pieces.
  2. Allow to marinate for at least eight hours and up to 24 hours.
  3. When ready to cook, heat the ghee/olive oil in a large saucepan or wok.
  4. Add the chopped onions and fry until nice and soft – about 5 minutes.
  5. Now add the cumin powder, coriander powder, garam masala and chopped chilli and fry for a further 5 minutes.
  6. Add the pheasant pieces, retaining the marinade and brown them with the onions for about five more minutes and then remove the pheasants pieces from the pan.
  7. Place the onion mixture into a blender and add the coconut milk, the remaining marinade and about 200ml water. You could just use a handheld blender if you have one.
  8. Blend to either a fine or chunky sauce depending on you preference.
  9. Bring the sauce back to a simmer and add the saffron and the ground cashews.
  10. Return the pheasant legs to the curry and allow to simmer for about 40 minutes until the pheasant leg meat is nice and tender.
  11. Add the breast meat pieces and cook for a further 10 minutes until just cooked through.
  12. Check for seasoning, squeeze the lemon juice over the sauce and serve over rice with a spoonful of coriander chutney

Pheasant cooked on the bone   Pheasant recipe

Saturday, March 8, 2014

Basic Barbecued Pheasant


Barbecued Pheasant

 

Ingredients:

1 pheasant, cut into pieces

1 cup barbecue sauce

1/4 cup melted butter

1/4 teaspoon salt

1/8 teaspoon paprika  (optional)
1/4 teaspoon black pepper
Preparation: Preheat grill to medium-high heat. Brush with melted butter then sprinkle pheasant pieces with salt, paprika, and black pepper. Place on grill. Cook for 15-20 min., turning occasionally. Baste with barbecue sauce frequently throughout cooking process. Reduce heat to medium and cook for an additional 10 minutes. Remove from heat and serve
Serves 4
 
 
 
 
 
 
 
 
 
 
 
 

Thursday, February 27, 2014

Campfire cooked Rainbow trout


  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

Tuesday, January 1, 2013

Venison Chili Tip

A lot of people already have their favorite Venison chili 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 chili pot.



Here's another tip from my friend Whitney G.
What I do instead of cutting up green peppers and onions, I buy a large jar of ole El Paso medium heat picante sauce and use that as my base along with diced tomatoes, spices and beans.
Thanks Whitney!
Enjoy


Venison chili recipe tips

Thursday, August 25, 2011

Venison Cooking Tips

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

Sunday, August 14, 2011

Venison Bacon Burgers Recipe

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

Saturday, July 30, 2011

Pickled Pike

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

Thursday, July 14, 2011

Simple Duck Breast Recipe

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

Saturday, June 18, 2011

Long John Silver's Hush Puppies Recipe

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

Thursday, June 16, 2011

Filleting Fish

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