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 Recipe Page I hope you enjoy these recipes from the shows! Outdoors Dan....2007 Season Recipes: Deer Burgers! Poor Man's Lobster 2 lbs fish fillets cut into 2 inch squares (northern or walleye is best) Venison Sausage 1 lb ground venison
WALLEYE ON CHEESE TOAST PHEASANT AND BACON ROLL UPS TURKEY ENCHILADAS
2006 Season Recipes: Moose stew or Sta Fa Ta as it is called in Alaska is simple beauty! Made from mostly canned ingrediants old "sourdoughs" came up with this recipe many years back. Due to a lack of Moose in Iowa we will use Venison here. STA FA TA 1 lb Venison stew meat or roast 1/4 cup of flour 1/4 cup cooking oil 1 large onion 1 can of stewed tomatoes 1 can of beef broth 1 Tbs of Rosemary salt and pepper Drege meat in flour then brown in 1/4 cup of oil. Chop the onion unto large pieces. Add onion and cook 3 more minutes. Add the rest of the ingrediants including salt and pepper to taste. Simmer 11/2 to 2 hours. Turkey Ala Tom- Sometimes simple is better. One day I actually didn't feel like cooking! So I came up with this: 1-2 lb Turkey Breast (boneless os bone-in) 6 slices of bacon 2 Tbs sage 1 Tbs of sage 1 Tsp pepper Rub spices into Turkey breast. Drape with bacon. Bake at 350 for about 30-35 minutes. VENISON STEAKS WITH MUSHROOMS AND CREAM 4 6 oz tenderloins 1 Tbs oil 1 Tbs butter 1 cup sliced mushrooms (oyster, portabella, shittake) 1/2 cup of beef broth 1/2 cup dry Vermouth 1/2 cup whipping cream 1/4 Tsp salt 1/4 Tsp pepper 1 Tsp lemon juice 2 Tbs Tarragon Heat oil and butter then brown Venison steaks until preferred doneness. Remove and tent with foil. Add mushrooms saute 1 minute add the rest of the ingrediants. Simmer until slightly reduced and thickened. Plate steaks and pour sauce over the top. Ohhh Pheasant takes well to quick cooking so it is perfect for a stir fry. You may use chicken breast if you like. STIR FRIED GINGER LIME PHEASANT 1lb bonless, skinless breast cut into 1" pieces 4 Tbs lime juice 4 Tbs sherry 2 Tbs soy sauce 2 Tsp cornstarch 1/2 cup chicken broth pinch salt 1/2 lb Oyster, Moral, or Shittake mushrooms sliced 1/2 Lb Snow Peas 2 Tbs Olive Oil 2 Tbs Grated Ginger 4 green Onions 1/2 " slice Mix togather Lime, Sherry, Soy Sauce and Chiken broth add Pheasant let set at least 1 hour. Remove breast pieces and preheat skillet. Add olive oil. after it is very hot add meat, stir fry 2 minutes add mushrooms, peas, and ginger. Stir fry two more minutes, add pinch of salt. Whisk cornstarch into marinade mix and add to skillet. Simmer about 2-3 minutes until thickened. serve over rice garnish with onions. Forget Salmon cakes! Go down to Banner Lakes and catch yourself some trout! TROUT CAKES 1 1/2 cups cold mashed taters (instant is fine) 1 1/2 cups cooked flaked trout (or Salmon) 1 egg beaten 2 Tbs finely chopped onion 1 Tsp fresh lemon juice pinch of salt pinch of pepper 1/2 cup of flour 1 more egg beaten 1 cup dry breadcrumbs Cooking spray or oil Mix togather first 6 ingrediants. Form into patties. Dip in flour then egg then breadcrumbs. Fry in oil or spray. until golden brown. This recipe actually was a Texas chili cookoff winner about 35 years ago. It remains to this day my favorite chili recipe of all time. made with Beef, Buffalo, or Venison it is a hit! Bowl of "RED" Venison Chili 1 lb Ground Venison 1 Large Onion 1 151/2 oz can of Refried Beans 2 Tbs minced Garlic 2 151/2 oz cans Tomato Sauce 1 Tsp Salt 1 Tbs Cumin 2 Tbs chili Powder Cayanne Pepper (you decide how much) Brown meat and toward the end add roughly chopped onion. Cook until meat is finished browning, drain. Add meat and all ingrediants to stockpot. Rub or grind the spices to release oils. Simmer about 2 hours test flavor and adjust seasonings as necessary. Best with a little shredded cheddar and a touch of sour cream. Don't be scared off by that fancy word "scallopini" they are just little cutlets (kind of like bluegill fillets). TURKEY SCALLOPINI WITH WHITE WINE AND LEMON 1 1/2 Lbs boneless, skinless breast of Wild or tame Turkey Salt and Pepper 2/3 Cup of Flour 3 Tbs Butter 3 Tbs Olive Oil 1/4 Cup Dry white Wine 1/2 Cup Chicken Stock 2 Tbs Lemon Juice Parsley for Garnish Cut turkey breast into thin slices about 1/4 inch thick. Dredge in flour, sprinkle with salt and pepper. Heat butter and olive oil then saute Scallopinis until golden brown, remove and set aside. Add wine, stock, and lemon juice to the pan simmer until reduced by half. Arrange turkey on plate cover with sauce and garnish with parsley. Coconut Catfish 4 4-6 oz Catfsh Fillets I know it sounds weird! But try it! Serve it with some creamy coleslaw. 2 Eggs beaten 1/2 Cup Flour 1/2 Cup Cornmeal !/4 Cup Shredded Coconut Oil Pepper Heat oil, dip fillets in flour then egg then cornmeal/coconut mix. Fry about 3-4 minutes on each side until golden brown. Drain and serve. I learned this technique in Culinary school it is called "Fish en Papillote" or "Fish in Paper". You guys can really wow the girls with this one! 2 6-8 oz fillets (Salmon, Walleye. Notrhern) 2 Tablespoons Butter 1 Lemon Pepper Small Onion Cooking spray Parchment Paper Cut a 12'' circle out of the paper. Spray with cooking spray. Set fish off center towards you. Sprinkle with pepper. Place a generous slice of onion and a slice of lemon on top. Fold the paper over and crease it in one inch intervals so it is very well sealed. Place on a baking sheet and bake at 375 for about 15 minutes. Plate up and cut open at the table. The Simple Way to Lard a Venison Roast Forget larding needles and all that time consuming stuff, don't drape bacon over it the fat just runs off! Try this: Cut 4-6 slices of bacon in half. Cut one end of each slice into a point (like a Muzzy Broadhead) Freeze the bacon solid. When it is frozen take the roast and about every 2-3 inches jam a sharp broad knife, such as a Chefs knife, deep into the roast. Slide the frozen bacon piece into the cut. Bake as usual. Moist and tasty! TOM's CITRUS CILANTRO WALLEYE TWO LBS OF WALLEYE FILLETS (OR CRAPPIE,
CATFISH, NORTHERN, ETC) OLIVE OIL/NONSTICK SPRAY CUP OF CHOPPED
CILANTRO 1 SEEDED JALEPENO PEPPER TABLESPOON OF CHOPPED GARLIC 1
LIME PEPPER (TONES) SPRAY A BAKING DISH AND PLACE THE FILLETS IN
A SINGLE LAYER. GET A SKILLET GOOD AND HOT WITH TWO TABLESPOONS
OF OLIVE OIL. WASH THE LIME AND GET TOGATHER ABOUT TWO TBL OF LIME
ZEST. CHOP THE PEPPER, FINE. WHEN THE SKILLET IS HOT THROW IN THE
LIME, GARLIC AND PEPPER. (YOU SHOULD HEAR THE SIZZLE) SAUTE FOR
TWO MINUTES THROW IN THE CILANTRO SAUTE ONE MORE MINUTE. SPREAD
ABOUT ONE TEASPOON OVER EACH FILLET (USE IT ALL) SQUEEZE SOME LIME
JUICE OVER IT AND BAKE FOR ABOUT 15 MINUTES AT 375. OH YEAH |
