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One of my personal interests is fishing and hunting. And of course, one of the best
parts is preparing (and eating) your meal.
Enjoy a few of my favorite wild game recipes:
parts is preparing (and eating) your meal.
Enjoy a few of my favorite wild game recipes:
BBQ Pheasant
Ingredients:
2 pheasants (cleaned)
Hienz 57 sauce
honey
bacon
pineapple chunks
Mix equal parts of Hienz 57 sauce and honey in a bowl. Set aside this as your sauce.
Split pheasant breasts and thighs. You'll end up with 8 pieces. Wrap a piece of bacon around each pheasant piece. Skewer to hold
bacon in place, with a piece of pineapple on each side.
I like to use a grilling tray to keep everything together. Arrange in grilling tray, and grill til done. My gas grill is turned to low, and these
should be cooked slowly (usually allow about 30 minutes) turning regularly.
When almost finished, add sauce to each side and cook another minute or two. Serve with wild rice and a nice Pinot Grigio. This feeds
four. Enjoy!
Ingredients:
2 pheasants (cleaned)
Hienz 57 sauce
honey
bacon
pineapple chunks
Mix equal parts of Hienz 57 sauce and honey in a bowl. Set aside this as your sauce.
Split pheasant breasts and thighs. You'll end up with 8 pieces. Wrap a piece of bacon around each pheasant piece. Skewer to hold
bacon in place, with a piece of pineapple on each side.
I like to use a grilling tray to keep everything together. Arrange in grilling tray, and grill til done. My gas grill is turned to low, and these
should be cooked slowly (usually allow about 30 minutes) turning regularly.
When almost finished, add sauce to each side and cook another minute or two. Serve with wild rice and a nice Pinot Grigio. This feeds
four. Enjoy!
Venison Crockpot Chili
Ingredients:
2 pounds cubed venison, cut into 1/2-inch pieces
2 large onions, chopped (2 cups)
2 medium stalks celery, cut into 1/2-inch pieces (1 cup)
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
32 ounces of Low Sodium V8 Juice
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ceyenne pepper
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cans (15 to 16 ounces) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired
Mix all ingredients except bell pepper, beans and cheese into your crockpot. Cover and cook on low heat setting 6 to 7 hours or until
beef and vegetables are tender. Stir ocassionally.
Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.
Optional: Tobasco sauce, sour cream.
Makes 8 - 10 servings. I prefer a cold beer with this one!
Ingredients:
2 pounds cubed venison, cut into 1/2-inch pieces
2 large onions, chopped (2 cups)
2 medium stalks celery, cut into 1/2-inch pieces (1 cup)
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
32 ounces of Low Sodium V8 Juice
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ceyenne pepper
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cans (15 to 16 ounces) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired
Mix all ingredients except bell pepper, beans and cheese into your crockpot. Cover and cook on low heat setting 6 to 7 hours or until
beef and vegetables are tender. Stir ocassionally.
Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.
Optional: Tobasco sauce, sour cream.
Makes 8 - 10 servings. I prefer a cold beer with this one!
Pan Fried Walleye
This recipe is equally good for both perch and walleye. It should be noted that walleye fillets that are too thick need to be
thinned. Make vertical cuts in the fillet so that you have 1.5 inch strips that you need...
Ingredients:
2 lbs. perch or walleye fillets.
3 cups of flour
3 eggs
milk
Italian bread crumbs (crush these)
corn flake crumbs
spices to taste (pepper, oregano, seasonings)
I like to use 3 Tupperware containers with lids. Makes it a cleaner kitchen.
Put the three cups of flour in one of the containers. Add your fillets, cover and shake.
Put the 3 eggs into another container, and add enough milk to make the mixture runny,
(like French toast mixture). Soak flour covered fillets in egg dredge.
In the third container put in half Italian bread crumbs, half corn flake crumbs, and spices.
(If you like a bit of a bite add Lawrey's seasoned salt with red pepper and Tabasco).
Pull egg covered fillets out and add to dry batter, shake and fry.
Fry your fillets on medium heat with just enough oil to fry one side at a time. Never overcook your fish...make sure the
meat is white, then serve 'em up!
This recipe is equally good for both perch and walleye. It should be noted that walleye fillets that are too thick need to be
thinned. Make vertical cuts in the fillet so that you have 1.5 inch strips that you need...
Ingredients:
2 lbs. perch or walleye fillets.
3 cups of flour
3 eggs
milk
Italian bread crumbs (crush these)
corn flake crumbs
spices to taste (pepper, oregano, seasonings)
I like to use 3 Tupperware containers with lids. Makes it a cleaner kitchen.
Put the three cups of flour in one of the containers. Add your fillets, cover and shake.
Put the 3 eggs into another container, and add enough milk to make the mixture runny,
(like French toast mixture). Soak flour covered fillets in egg dredge.
In the third container put in half Italian bread crumbs, half corn flake crumbs, and spices.
(If you like a bit of a bite add Lawrey's seasoned salt with red pepper and Tabasco).
Pull egg covered fillets out and add to dry batter, shake and fry.
Fry your fillets on medium heat with just enough oil to fry one side at a time. Never overcook your fish...make sure the
meat is white, then serve 'em up!
Grilled Salmon with Grilled Potatoes
Ingredients:
Salmon -
Salmon fillets
Italian dressing
Fresh garlic
Butter or margarine
Tin foil
Potatoes -
5 medium size potatoes
1/2 package of onion soup mix
pepper
Butter or margarine
Tin foil
Marinade your salmon fillets. Do this 2-3 hours before grilling. Press some fresh garlic into a baking dish big enough to fit your fillets.
Pour some Italian dressing to cover the bottom of the baking dish. Place your fillets meat-side down (not skin-side) into the baking
dish and set aside.
Cut your potatoes up. Take a large piece of tin foil and double it. Use butter or margarine to spread on the foil. Place your cut potatoes
on, and add 1/2 package of onion soup mix. Add 2 Tablespoons of butter/margaine on top, pepper to taste, and seal.
Take another large piece of tin foil and double it. Use butter or margarine to spread on foil. Place salmon fillet SKIN-SIDE down on the
foil. Take a little of the marinade/garlic and spoon over the top of the fillet. Seal.
Start grilling your potatoes first. These should take 15 minutes on the grill. I flip the foil a couple of times when grilling.
Put the salmon pack on the grill - so the skin-side is on the heat. You'll do the majority of your cooking on this side. Fish should be
flipped once to brown the meat-side, then finish grilling on the skin side.
Check the fish after 12 minutes. Cook until flaky, but don't overcook. Take both off the grill and place the foil on a cutting board to cool.
I prefer a good Shiraz wine with my salmon, I think it compliments the flavor very well. Enjoy!
Ingredients:
Salmon -
Salmon fillets
Italian dressing
Fresh garlic
Butter or margarine
Tin foil
Potatoes -
5 medium size potatoes
1/2 package of onion soup mix
pepper
Butter or margarine
Tin foil
Marinade your salmon fillets. Do this 2-3 hours before grilling. Press some fresh garlic into a baking dish big enough to fit your fillets.
Pour some Italian dressing to cover the bottom of the baking dish. Place your fillets meat-side down (not skin-side) into the baking
dish and set aside.
Cut your potatoes up. Take a large piece of tin foil and double it. Use butter or margarine to spread on the foil. Place your cut potatoes
on, and add 1/2 package of onion soup mix. Add 2 Tablespoons of butter/margaine on top, pepper to taste, and seal.
Take another large piece of tin foil and double it. Use butter or margarine to spread on foil. Place salmon fillet SKIN-SIDE down on the
foil. Take a little of the marinade/garlic and spoon over the top of the fillet. Seal.
Start grilling your potatoes first. These should take 15 minutes on the grill. I flip the foil a couple of times when grilling.
Put the salmon pack on the grill - so the skin-side is on the heat. You'll do the majority of your cooking on this side. Fish should be
flipped once to brown the meat-side, then finish grilling on the skin side.
Check the fish after 12 minutes. Cook until flaky, but don't overcook. Take both off the grill and place the foil on a cutting board to cool.
I prefer a good Shiraz wine with my salmon, I think it compliments the flavor very well. Enjoy!
Chris'
Wild Game
Recipes
Wild Game
Recipes
Salmon Wild Rice Soup
Ingredients:
6 slices bacon, cut into 1/2 inch pieces
1 large onion, sliced
1 med. stalk celery, thinly sliced
8 oz. mushrooms, sliced
4 tbsp. all-purpose flour
1/2 tbsp. dry mustard
1/4 tbsp. dried rosemary leaves
2 cups cooked wild rice
20 oz. condensed chicken broth or fish stock
2 cups half and half
2-1/2 pounds fresh salmon** (or two cans of canned salmon
-- drained and flaked)
**Note: Fresh salmon needs to be cooked. Line an oven-proof dish with aluminum foil. Place fillets skin-side down. Dot with butter.
Bake at 400 degrees for 10 minutes, then broil for 3-4 minutes.
Cook bacon in large saucepan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in bacon fat
until celery is tender. Stir in flour, mustard and rosemary.
Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling; reduce heat, cover and
simmer 10 minutes. Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot.
8-10 servings. Oyster crackers optional. This is my very favorite soup!
Ingredients:
6 slices bacon, cut into 1/2 inch pieces
1 large onion, sliced
1 med. stalk celery, thinly sliced
8 oz. mushrooms, sliced
4 tbsp. all-purpose flour
1/2 tbsp. dry mustard
1/4 tbsp. dried rosemary leaves
2 cups cooked wild rice
20 oz. condensed chicken broth or fish stock
2 cups half and half
2-1/2 pounds fresh salmon** (or two cans of canned salmon
-- drained and flaked)
**Note: Fresh salmon needs to be cooked. Line an oven-proof dish with aluminum foil. Place fillets skin-side down. Dot with butter.
Bake at 400 degrees for 10 minutes, then broil for 3-4 minutes.
Cook bacon in large saucepan until crisp. Drain, reserving fat in saucepan. Cook and stir onion, celery and mushrooms in bacon fat
until celery is tender. Stir in flour, mustard and rosemary.
Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wild rice and broth. Heat to boiling; reduce heat, cover and
simmer 10 minutes. Stir in bacon, half and half and salmon. Heat, stirring occasionally until hot.
8-10 servings. Oyster crackers optional. This is my very favorite soup!
Chris with a 19-lb salmon
July 2005 Lake Michigan
July 2005 Lake Michigan
Chris with a few dandy
walleyes from Lake
Winnibigoshish (before the
days of the slot limit).
walleyes from Lake
Winnibigoshish (before the
days of the slot limit).
Bam Bam Blackened Salmon
Cajun anyone? This is a zesty one! Emeril's got nothin' on me.
Ingredients:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of
each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with
remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Cajun anyone? This is a zesty one! Emeril's got nothin' on me.
Ingredients:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of
each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with
remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Salmon and potatoes on the grill is one of my summertime
favorites and so easy to make.
favorites and so easy to make.
My buddy Steve and I with a pair of
18 and 19 pounders from our 2006
Lake Michigan trip. Fish on!
18 and 19 pounders from our 2006
Lake Michigan trip. Fish on!
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