Ground Venison (or any ground game), Potato and Cheese Soup
Ingredients
½ Stick unsalted butter
1 Cup white onion, small dice
½ Cup celery, small dice
½ Cup carrot, small dice
1 lb ground game
1 tsp ground mustard
1 tsp salt plus to taste
¼ Cup all purpose flour
3 Cups chicken or game stock
1 Cup heavy cream, half and half or whole milk
1.5 Cups diced and par cooked potatoes
1 Cup shredded cheese or whatever cheese you like
Garnishes: Bacon, sour cream, diced onion, more cheese, hot sauce, crackers etc
1. In a large soup or stock pot melt butter over medium high heat
2. Sweat the onion, celery and carrot until softened. About 7 to 10 minutes
3. Add meat and brown
4. Using a wooded spoon or something heat proof, break up meat into bite sized pices
5. Once cooked all the way through add ground mustard and salt
6. Add flour and whisk with a whisk
7. Once flour has blended in slowly add stock while whisking
8. Bring to a gentle simmer
9. Once simmering add cream and whisk
10. Once simmering again add potatoes
11. Cook potatoes until fully cooked through
12. Remove soup from heat and whisk in cheese until fully melted and incorporated
13. Add more salt to taste if you want
14. Enjoy!
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Venison Chorizo Chilaquiles
Salsa Verde (Tomatillo Salsa)
Whole Tomatillos, 1 11oz can
6 Fresh, whole garlic cloves
¼ Cup loosely packed fresh cilantro. Stems and all
1 TB Chipotle puree
1TB Fresh lime juice
Salt, to taste
1. Combine all in in blender
2. Blend until completely pureed
3. Check and see if you added enough salt
4. Set aside
Lime Crema
1 Cup mayo
1 Cup sour cream
Zest and juice of 1 lime
¼ Cup loosely packed cilantro stems and all
1 TB Chipotle puree
1. Combine all in blender
2. Blend until completely smooth
3. Set aside
Pico De Gallo
3 Large tomatoes, diced
1 Clove fresh garlic, finely minced
Juice and zest of 1 lime
1 Ripe avocado, diced
1 Whole jalapeno, diced
1 Small red onion, diced
¼ Cup cilantro, minced
1. In large bowl combine all ingredients
2. Stir to combine
3. Set aside
Final Product
¼ Cup oil
½ LB raw venison chorizo
2 Large handfuls tortilla chips
2/3 Cup salsa Verde
¼ Cup lime Crema
½ Cup queso fresco or any other “Mexican” style cheese you like
4 Eggs cooked to your liking
¼ Cup Pico de gallo
1. In nonstick pan over medium heat add oil and cook chorizo smashing into small pieces
2. Once chorizo is cooked remove and place in a bowl large enough to hold it all
3. In same pan sauté all tortilla chips in salsa Verde mixing until chips have been covered in sauce
4. Divide chips onto 2 plates
5. Top with chorizo
6. Drizzle with lime crema
7. Top with as much queso fresco as you would like
8. Top with 2 eggs on each
9. Place pico over eggs
10.Enjoy!
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Chorizo
Ground Meat |
5LB |
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Salt |
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3TB |
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Ancho chili powder |
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2TB |
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Chipotle powder |
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1TB |
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Smoked paprika |
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1TB |
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Cumin |
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½ tsp |
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Cinnamon |
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½ tsp |
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Clove |
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½ tsp |
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Black pepper |
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1 tsp |
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Garlic, fresh, finely minced |
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10 Cloves |
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Mezcal, ice cold |
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¼ Cup |
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PROCEDURE: 1. Add all ingredients except mezcal to mixing bowl
2. With paddle attachment beat on speed 2 for 1 minute
3. Drizzle in mezcal and whip for 30 seconds
4. Whip on 3 speed until sausage pulls away from bowl
5. Chill over night
6. Label, date, refrigerate
Chorizo Dip
1 Lb chorizo
4oz minced onion
¼ cup oil
¼ Cup sweet corn
½ Cup Cream
2 Cups assorted cheese. Pepperjack, etc
¼ Cup queso fresco
¼ Cup Pico
1. In saute pan cook chorizo and onion in oil
2. Add corn
3. Once cooked top mixture with cheese
4. In 350 degrre oven melt cheese
5. Top all with pico and queso fresco
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TATER TOT CASSEROLE
– 1 LB VENISON
– 1 LARGE CAN MIXED VEGGIES OR 2 SMALL
– 1 CAN CORN
– 1 CAN CREAM OF MUSHROOM SOUP
– I CAN CREAM STYLE CORN
– (IF YOU DON’T LIKE CREAM OF MUSHROOM OR CREAM STYLE CORN, JUST USE THE OTHER CANS OF CREAM SOUP LIKE CELERY OR POTATO)
IN LARGE PAN BROWN AND SEASON VENISON
ADD CAN OF CREAM OF MUSHROOM SOUP AND CREAMSTYLE CORN AND WARM MIXTURE.
ADD VEGGIES AND CORN MIX TOGETHER.
GREASE 10X12 PAN POUR MIXTURE INTO PAN TOP WITH TATER TOTS. (PUTTING THE FROZEN TOTS IN MICROWAVE FOR 3-4 MINUTES BEFORE TOPPING TO THAW IS NOT A BAD IDEA)
BAKE AT 350 TILL TOTS ARE GOLDEN BROWN. YOU CAN BROIL FOR THE LAST FEW MINUTES IF YOU LIKE THE TOTS TO BE EXTRA CRUNCHY.
ENJOY!!!
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Venison Pasta Norcina
Venison Sausage
1LB Ground venison, ice cold
2 Cloves fresh garlic, finely minced
1 ½ tsp salt
1 tsp black pepper
Pinch nutmeg
2.5 TB ice cold white wine
· Add all ingredients except wine to mixer
· Over high speed whip to incorporate
· With mixer still on slowly add wine until mixture is sticky
· Immediately place plastic wrap over sausage
· Refrigerate for at least 2 hours, but ideally 24 hours
Pasta Norcina
2TB Vegetable oil
6oz Venison sausage
½ Of a small onion, very thinly sliced
½ Cup sliced mushrooms
1/3 Cup white cooking wine
1/3 Cup heavy cream
½ Cup reserved cooking water
12oz Cooked pasta
2TB Fresh parsley, minced
3/4 oz Pecorino Romano, shredded with additional for garnish
Salt, to taste
· In very large sauté pan brown sausage in ½ inch chunks
· Once browned add the onions and cook until soft
· Add mushrooms and cook until soft
· Deglaze with white wine
· Once wine is reduced add pasta water and cream
· Bring to boil
· Add pasta and cook until warmed through and most of the cream and water have been absorbed by the pasta
· Add parsley
· Off heat place the ¾ oz Pecorino Romano into pasta and toss until melted
· Salt to taste
· Garnish with more pecorino Romano and serve
· Enjoy!
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Venison loin crustini with roasted garlic cream cheese, horseradish aioli, balsamic onions and apple cider gastrique
Apple Gastrique
I gallon apple cider
· Bring apple cider to a heavy simmer over medium heat in a sauce pot large enough to hold the entire gallon
· Reduce until apple cider becomes as thick as syrup. This may take over an hour. Be careful not to burn
· Remove from heat and set aside
Horseradish Aioli
1 Cup mayo
½ Cup sour cream
2 TB Worcestershire
1.5 TB Horseradish
· Place all ingredients in bowl and whisk to combine
· Refrigerate
Roasted Garlic Cream Cheese
2 Cups vegetable oil
20 Cloves fresh garlic, peeled and left whole
1LB Cream cheese, room temperature
· Place oil and garlic in oven safe pan and cover with tin foil
· Roast in oven at 250 degrees for 2 hours or until very soft
· Once garlic is done remove garlic from oil
· Smash garlic with a large knife
· Place in mixer
· Place cream cheese in mixer
· Whip at medium high speed for 3 minutes
· Remove with a spatula
· Set aside
Balsamic Onions
1LB Red onion, sliced very thin
1TB Vegetable oil
2 TB Brown sugar
2TB Balsamic onion
· In sauté pan sweat onions in oil over medium heat for about 5 minutes
· Once onions are soft add brown sugar and balsamic vinegar
· Mix to combine and turn to low medium heat
· Cook very slowly until onions look caramelized. They will taste very sweet. This will take 30 minutes or more
· Once done chill in refrigerator
Venison and Bread
Salt
Venison loin
Crusty bread, cut about ¼ inch thick into as many pieces as you would like
Green Onion
· Salt venison loin to taste
· Grill to desired temperature
· Set aside for at least 30 minutes
· In a sauté pan grill bread in butter over medium heat on both sides until browned
· Slice venison about an eighth of an inch thick against the grain
· Thinly slice green onion
Assembly
· Spread cream cheese on one side of each bread slice
· Place as much venison on as you want
· Place a little horseradish aioli over venison
· Spread a small spoonful of balsamic onions over the entire crustini
· Squirt a little apple cider gastrique over crustini
· Garnish the middle with a little thinly sliced green onion
· Enjoy!
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Venison Stroganoff
The Braise
2TB Oil
2LB Medium diced venison, elk or bear shoulder or leg meat. Dry well with
paper towel
Salt, to taste
½ Cup small dice onion
½ Cup small dice celery
½ Cup small dice carrot
1TB tomato paste
1Quart Venison or beef stock. If buying from store use no or low sodium
1. In large pot heat oil over medium high heat until it begins to smoke
2. Salt the meat and carefully add to pot
3. Sear on all sides until browned
4. With slotted spoon or tongs remove meat
5. Sauté the vegetables until brown
6. Add tomato paste and cook until it starts to smell sweet. This will
take 2 to 3 minutes
7. Add stock and bring to a simmer
8. If the pot you’re cooking with is oven safe just cover with aluminum
foil and throw in oven at 350 degrees. If not place all ingredients into
a roasting pan and cover with aluminum foil
9. Cook until its tender. This will take 2 to 2.5 hours
10. Remove from oven and allow to cool in refrigerator
11. Once cooled remove all vegetables
12. Separate the stock and the meat
13. Reserve for the stroganoff
The Stroganoff
1lb Egg noodles
2TB whole butter
¼ Cup oil
1lb Fresh mushrooms, sliced
1 shallot finely sliced. ¼ Cup of white onion will work if you don’t want to
use shallots. Just dice very small
2 Cloves garlic, smashed and minced
1/3 Cup brandy or cognac
1 Cup reserved meat cooking liquid
1.5 Cups heavy cream
Reserved braised meat
1Tb Dijon or whole grain mustard
½ Cup sour cream. Full fat
Salt and pepper, to taste
Sliced green onion
1. Boil noodles until just cooked
2. Toss in butter and place in container and keep warm by covering
container with plastic wrap or a towel
3. In large pan heat oil over medium high heat until it starts to smoke
4. Add mushrooms and sauté until soft and liquid the mushrooms gave
off evaporates
5. Add shallots or onion and cook for 2 minutes
6. Add garlic and cook for 2 minutes
7. Carefully add brandy or cognac and ignite
8. Once flame is gone add reserved meat cooking liquid
9. Reduce down to about a half cup
10. Add cream and reduce by half
11. Add braised meat until heated through. This should only take 2 or 3
minutes
12. Add Dijon and sour cream and reduce slightly
13. Pour mixture over the buttered noodles and garnish with green
onion
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Venison Pastie
The Dough
· 3.5 Cups all-purpose flour
· 1 tsp Salt
· 5oz Cold butter, diced
· 5oz Rendered duck fat, tallow or lard
· 2/3 Cup ice cold water
1. Place flour and salt in food processor and pulse to combine
2. Add butter and fat and pulse until mixture resembles coarse crumbs
3. With machine running slowly add water and mix until dough just comes together. Do not over mix
4. Remove from processor and form in a ball
5. Place in the refrigerator for a minimum 4 hours or even better over night
6. Remove from refrigerator and form into a log
7. Cut 5 equal pieces from the log
8. On a flour surface with a rolling pin roll each piece into a 1/8 inch thick 8-inch circle
The Gravy
· 4TB Butter
· 4TB All-purpose flour
· 1 Quart Beef, venison or chicken stock
1. Melt butter in pan
2. Slowly whisk in flour
3. Slowly add stock while constantly whisking and bring to a simmer
4. Simmer for 3 to 5 minutes
5. Set aside
The Filling
· ½ LB onion small dice sauteed in oil until softened
· 1LB Venison, bear, grouse, pheasant or any other game meat you might have lying around. Small dice
· 1LB Potatoes, small dice
· 4oz Parsnips, peeled and small dice
· 4oz Celery root, peeled and small dice (If you can’t find celery root o or parsnips or you simply don’t want to use you can substitute any root vegetable or use all potato)
1. Combine all ingredients in bowl
2. Salt to your liking
3. Mix to combine
Assembly
· 5 rolled out pastie dough
· Gravy
· Room temperature pats of butter
· All the filling
1. In the middle of each dough round place 1/5 fifth of the filling leaving about a half inch on both sides
2. Place a dollop of gravy over filing
3. Place a few butter pats over the gravy
4. Very carefully fold top over the filling making a half moon being very careful not to pierce the dough with the vegetables or butter
5. Crimp the dough around the edges
6. Brush with egg wash
7. Make a small piercing in the middle with a knife for steam to release
8. Bake in a 350-degree oven for 45 minutes to an hour or until done
Using either pork sausage, venison sausage, or breakfast sausage, season to taste and smoke at 425 till burger is done.
Combine meat in new larger pan with vegetables of choice. Smoke at 225 for roughly and hour or so until potates are soft.
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Herbed Cream Cheese
8oz cream cheese, softened at room temperature
4 Cloves garlic, roasted and smashed
½ cup parmesan
1tsp Italian seasoning
Cherry Jalapeno BBQ Sauce
1.5 Cups sweet cherries
1 Cup ketchup
2TB Brown sugar
1tsp Dried minced onion
½ tsp liquid smoke
1 Jalapeno, sliced
1TB Fresh minced ginger
2tsp. Worcestershire
2tsp apple cider vinegar
2TB Dijon mustard
Assembly
Venison burger patties
Buns
Slaw (whatever you prefer)
Herbed cream cheese
Cherry jalapeno BBQ sauce
Enchilada sauce
10 Dried guajillo peppers, stems and seeds removed
¼ Cup golden raisins
1QT chicken stock
2 Tomatoes, halved
1 white onion, peeled and halved
4 Cloves garlic, peeled
1tsp salt
1tsp oregano
1tsp cinnamon
Enchilada Assembly
1/4 Cup oil
1 Red onion, medium dice
1LB Ground venison or other game
Salt to taste
½ tsp cumin
½ tsp chili pepper
1 Cup canned or cooked black beans
1 4oz can of diced green chilies
1 cup cheese, whatever you like. I use a mixture of cheddar, Colby and pepper jack
Large flour tortillas
Enchilada sauce
Avocado (optional)
Sour cream or crema (optional)
¼ Cup Cooking oil
1 Rabbit skinned and gutted and head removed
Salt
1 Cup white onion, finely diced
¾ Cup Carrot, peeled and finely diced
¾ Cup Celery, finely diced
½ Cup Diced bacon
2TB Fresh garlic, finely minced
1TB Dried fennel
1 Cup Dry white wine
1 Cup Rabbit or dark chicken stock
1 28oz Can of crushed tomatoes. Preferably San Marzano. No added spice
1 Sprig fresh rosemary
3 Sprigs fresh thyme
1 Dry Bay leaf
1Lb Fettuccine or other wider pasta
Orange zest (optional)
Shredded Parmesan (optional)
½ Cup thinly sliced cabbage
2TB Cooking oil
½ LB Ground venison
¼ Cup thinly sliced green onion
2TB Fresh minced ginger
1tsp sesame oil
1tsp Sriracha (optional)
2TB Soy sauce
1tsp Salt
30 Pot Sticker/Gyoza wrappers. Wonton skins will work as well, but you want them to be round
¼ Cup water
Pot Sticker Sauce
1 Cup soy sauce
1TB Fresh, minced ginger
¼ Cup brown sugar
Venison and Sauce
1 Whole Venison Loin cut into ½ inch medallions
Flour
Salt
Cooking oil, preferably grape seed or light olive
½ Cup dried cherries soaked in 1.5 cups port for at least 1 hour or up to 12
1 Cup venison or beef stock
¼ cup balsamic vinegar
2TB maple syrup
2TB butter, at room temperature
Root Vegetable Hash
This recipe will feed about 2/3 people. Feel free to add or take away
½ of a small white onion, small diced
2Tb cooking oil, whatever you used for venison will work
2 Cups of any root vegetable you might want. Potatoes, parsnip, rutabaga, sweet potato, turnips, etc. If dicing large you want to par cook in simmering water until about 80 percent of the way cooked through. If not par cooking make them a small dice
Salt
¼ cup cooked, diced bacon
1 Cup onion small dice
1 Cup carrots, peeled and small dice
¾ Cup celery, small dice
½ Cup olive oil
1LB ground venison or bear
1 Cup red wine
1 Cup venison or beef stock
1 Cup canned crushed tomatoes (make sure the tomatoes have no herbs added)
1 Cup whole milk
2tsp sugar
½ Cup fresh basil, sliced
Salt
Assembly
1LB dried fettuccine
Venison ragu
Parmesan
Maple Mayonnaise
1 Cup Mayonnaise
1 Tablespoon Dijon mustard
¼ Cup Maple Syrup
Burger Assembly
2 Tablespoons butter, separated
Venison patty. We used 8oz, but it’s up to you
¼ Inch thick cut piece of ham
Cheddar cheese, or whatever cheese you like
2 Slices thick cut bacon
2 Eggs
¼ Cup water
1 Burger bun split and grilled or toasted and held warm
Salt
2 Tablespoons Maple Mayonnaise
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First and foremost there are really no boundaries here as to what you put in the roulade. Do what you want or like.
1 Venison loin
3TB oil or butter
Ham or prosciutto slices
½ Lb. mushrooms, sliced
1TB Brandy
1 Cup cream cheese, room temperature
¼ cup parmesan cheese
½ Cup crab, optional
Butchers twine
Salt, to taste
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2 Venison loin medallions cut half an inch thick
1 Cup flour seasoned with 1 tsp garlic powder, 1 tsp onion powder and ½ tsp mustard powder
3TB Butter
Salt to taste
Sausage Gravy
4TB butter
½ an onion, finely diced
1 Clove garlic, minced
4TB flour
1LB breakfast sausage
3 Cups heavy cream
1 Cup chicken stock
Salt to taste
Assembly
2 Biscuits split and warmed
Warm venison cutlets
Warm sausage gravy
1.5LB Venison loin or tender loin, cut into ½ inch squares
Creole or Cajun seasoning, to taste
Salt to taste
3TB Oil or butter
1lb Macaroni, cooked per box instructions and set aside
2TB Butter
2 Cups heavy cream
1 cup shredded cheddar
¼ cup blue cheese
½ cup shredded parmesan
½ cup shredded Swiss or Fontina
Salt
Additional ½ cup shredded cheddar
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ELK Over Pasta
¼ LB elk or other type of venison loin
2 slices bacon, diced
½ Cup fresh mushrooms, large dice
2TB white onion, finely diced
1 tsp dried morels or other wild mushroom pulverized to a powder
2TB finely diced onion
1/8 cup brandy
¼ cup chicken stock
12 oz cooked pasta
3TB whole butter, room temperature
¼ Cup parmesan, freshly shredded
1TB Fresh basil, sliced thinly
1/8 tsp truffle oil
Salt
1 egg
Freshly ground black pepper
Salt all sides of venison and sear in pan over medium high heat with just enough oil to glaze small pan until cooked to desired temperature. Remove meat and set aside. Drain fat out of pan
In same pan that the elk was cooked in sautee bacon until cooked over medium heat. About 4-5 minutes
Add fresh mushrooms and cook for 30 seconds
Add mushroom powder and onions and cook for 1 minute
Deglaze with brandy
Once flames go out add stock and cook for 30 seconds
Add butter and whisk in until melted
Add half of shredded parmesan and whisk until completely melted
Add basil, truffle oil and cooked pasta and cook until heated through
Salt to taste and take off heat
In a small sauté pan in butter cook an egg sunny side up over low heat and remove pan from heat
On a large pasta plate place pasta in the middle
Garnish with remaining parmesan
Place loin in the middle of pasta
Place sunny side up egg over loin
Garnish with freshly ground black pepper
Serve
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Pan Seared and Pistachio Encrusted Venison Loin
1TB Vegetable oil
Venison Loin
Dijon Mustard
1 Cup shelled pistachios run through a food processor or blender until roughly ground
½ Cup Pinot Noir
¼ Cup beef stock
¼ Cup blueberry preserves or any other type of fruit jam or jelly
1TB Unsalted whole butter
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Venison Stir Fry
Ginger Sesame Sauce
2 Cups honey
1 Cup soy sauce
¼ Cup fresh ginger, minced
1.5 TB Sesame oil
2tsp. Soy sauce
½ Cup Asian chili sauce. Also known as Sriracha and can be found in the Asian section of your local supermarket
2tsp Roasted garlic, pureed to a paste
Asian Marinade
¼ Cup soy sauce
¼ Cup rice wine vinegar
½ Cup vegetable oil
3TB Honey
1/8 Cup Fresh Garlic, minced
1/8 Cup Fresh Ginger, minced
Fried Rice
¼ Cup Vegetable oil
1TB Fresh ginger, minced
½ Cup frozen diced carrots, thawed
½ Cup frozen peas, thawed
2 Eggs, whisked
3 Cups cooked rice at least a day old
½ tsp sesame oil
2tsp soy sauce
Assembly
Cooked venison loin
Ginger sesame sauce
Fried Rice
Sliced green onions
Sliced almonds
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Venison Medallions with Mushroom Marsala Cream
½ LB. Venison loin cut into ½ inch thick medallions coated in flour and salted
Enough butter to cook in pan
½ Cup of whatever mushrooms you like
½ Cup marsala
¼ cup beef stock
½ Cup cream
1tsp Dijon mustard
Salt to taaste
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Mustard Braised Rabbit
Rabbit Legs
2 Cups Flour
1 TB garlic powder
2 tsp. onion powder
1/4 Cup oil or butter
¼ Lb. diced bacon
1 Cup diced onion
½ Cup diced carrots
½ Cup diced celery
½ Cup chardonnay
3 Cups chicken stock
¼ Cup stone ground mustard
1 Cup cream
Salt to taste
*This recipe could be made in a crock pot by doing steps 1-7 and placing legs in the crock pot and pouring the sauce mixture over the legs and cooking on low for 6-9 hours
*If using oven safe pan you could also place in a 350 degree oven for 2 ½ hours instead of the stove top
Venison Loin Brine
½ Gallon Water
½ Cup Salt
½ Cup Maple syrup
1 Clove Garlic
1 Sprig Thyme
2 Bay leaves
½ to 1 whole venison loin. Wild boar loin or duck breast can be substituted
Michigan Cherry Hollandaise
¼ Cup Cider vinegar, reduced over low heat in pan to ½ TB
4 Egg yolks
2 Sticks unsalted butter, melted
½ Cup Michigan dried cherries, chopped and soaked in 1 cup water for 1 hour and strained
Salt and freshly squeezed lemon juice to taste
Assembly
4 English muffins, halved, buttered and toasted
8 Slices venison loin
8 Soft Poached eggs
Hollandaise sauce
Ingredients:
1 Venison loin 1TB Olive oil 3TB Dijon Mustard 2 Puff pastry sheets, thawed Good quality ham or prosciutto, sliced thin Herbed cream cheese, recipe follows 2 eggs, whisked Herbed Cream Cheese 8oz cream cheese, brought to room temperature ¼ Stick butter, room temperature 1TB Italian seasoning 1TB roasted garlic, pureed 1 tsp. salt ¼ cup grated parmesan 1TB Dry morel or another dried mushroom pulverized to a powder and soaked in
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Directions:
Ingredients:
2 cups frozen mixed vegetables |
¼ teaspoon celery seed |
Directions:
Ingredients:
6 venison steaks, cut 1/2″ to 1″ thick 3 cups mushrooms – sliced 2 shallots or small onions – chopped 2 cloves garlic – chopped 1/2 cup port wine 2 tablespoons grape jelly salt & pepper olive oil |
Directions:
Season steaks with salt & pepper to taste. Heat non-stick pan on high heat with enough olive oil to lightly coat bottom. Char steaks on both sides. Remove from pan and set aside.
Saute mushrooms in pan on medium heat until soft, then add shallots and garlic until translucent. Over high heat, add port wine and simmer until liquid is reduced by half. Add grape jelly and stir until melted.
Serve mushroom wine sauce over venison steaks.
Venison steak with mushroom sauce – slow cooker
Ingredients:
Meat |
Directions:
Place steaks in slow cooker
Pour can of mushroom soup over the top
add sliced mushrooms
sprinkle with rosemary and pepper
Cook for several hours or until meat is tender
Ingredients:
Meat |
Sauce |
Directions:
1. Combine venison, rice, egg, onion powder, creole seasoning and 1/4 cup tomato soup. Shape into balls
2. Brown meatballs in skillet in oil over medium-high heat – than place in slow cooker
3. In large bowl mix 1 cup tomato soup, water and soy sauce together and pour over meatballs in dish
4. Let cook several hours in slow cooker
Ingredients:
Meat |
Sauce |
Directions:
Preheat oven to 425 degrees
Heat pan over medium high heat with 2 Tablespoons vegetable oil until just smoking
Liberally salt and pepper venison
Being careful not to burn, sear venison for about 30 second on all 4 sides
Place venison on an oven safe sheet or disposable pie plate and roast in oven for 8-10 minutes for medium rare
Sauce
Add 1-2 tablespoons of vegetable oil to the same pan the venison was seared in while still hot
Add mushrooms to pan while maintaining the medium high tempeature on the pan
Let mushrooms brown for about 3-4 minutes without touching pan – add Shallot
With wooden spoon stir mushrooms around and allow to cook for 2-3 additional minutes
Add brandy or cognac to a cup
Remove pan from heat
Keeping pan away from you add brandy or cognac and ignite
Place pan back on stove and cook till flames are out
Add cream and reduce by 3/4
Add dijon, salt and pepper
You can now add additional 1/2 teaspoon of optional raw brandy or cognac if you like
Ingredients:
Morel Mushrooms 1/2 – 1 pound |
2 cups water |
Directions:
Soak mushrooms overnight in water in the refrigerator. Split mushrooms and rinse again. Dice up mushrooms to desired size. Dice up 2lbs potatoes and cook with 4 cups beef broth and 2 cups of water; bring to boil. Next take half stick of butter and sauté your mushrooms, 1 diced onion, salt and pepper to taste. Garlic powder and other spices can be added if desired. Cook mushrooms down and add contents of pan to the broth. Simmer for 2 hours. Add ½ cup heavy whipping cream (or more for a thicker soup) to the broth and mushroom mix.
Ingredients:
2 lbs Cubed Bear meat |
1 c Sour Cream |
Directions:
Saute Bear cubes in hot skillet
Add onions and mushrooms. Saute until onions are transparent
Add beef stock. Bring to a boil. Thicken with roux (butter and flour)
Add sour cream and season to taste
Serve over your favorite pasta or rice
Ingredients:
2 lbs Ground Elk (or any Venison) |
1/2 tsp Basil |
Stuffing Mix
6 oz sliced ham – 6oz Broccoli – 4oz shredded cheddar – 4oz sliced Mushrooms
Directions:
Preheat oven to 350
Combine elk, sausage, bread crumbs, and spices. Mix well
Place 1/2 of mixture on waxed paper and the other 1/2 in a 12×12 baking pan
Combine stuffing ingredients. Mix well
Place stuffing mix on top of meatloaf mixture in baking pan
Place second 1/2 of meatloaf mixture on top of the stuffing mix
Bake for 1 1/2 hours or until center is 165 degrees
Ingredients:
Venison burger Raw rice Cup or so diced onions |
Sliced Potatoes 1 Can pork and beans Tomato juice |
Directions:
Start with baking pan, cover bottom with diced onions. Then cover with raw rice. After that take your venison burger and cover most of the onions and rice. From there take your sliced potatoes and make a nice even covering of the entire dish. Add can of pork and beans and cover that with a cup or two of tomato juice. Bake at 350 for about an hour and a half. With a few minutes to go sprinkle some shredded cheese over the top. Enjoy!
Ingredients:
4 lbs Elk (or other big game) meat 2 quarts long grain white rice 1/2 cup diced onions 1 1/2 tbsp diced garlic 1/2 cups stewed, diced tomatoes Shredded asiago cheese – Fresh whole green peppers |
Red sauce (Try Campbell’s Select Gold Label Roasted Red Pepper & Tomato Soup) Olive oil Seasoning blend:(Add to taste) Cayenne pepper, Chili powder, Cilantro Salt, White Pepper |
Directions:
Put rice on to boil. In a separate pan, saute garlic and onions in 2 tbsp of olive oil. Core the green peppers and brush with herbed olive oil then grill for 3-5 minutes. Put peppers in a dish and cover with plastic wrap. Add meat to garlic and onions and cook to medium, put in a bowl and chill in refrigerator.
Add tomatoes to the rice, stir in seasoning blend and chill in refrigerator. Once chilled, remove meat and rice from refrigerator and mix well. Stuff the green peppers full with the mixture and put them in a deep pan. Cover peppers with your favorite red sauce. Top each pepper with asiago cheese and cook uncovered at 350-degrees for 30 minutes. Serve with mashed potatoes.
Ingredients:
1 Rabbit, deboned & cut into pieces 1 Large Bay Leaf 3 Sprigs of Thyme 2 Whole Cloves Red Wine 1 ½ cups Diced Carrots 5 Med. Onions, minced 12 Small White Onions 12 Small Mushroom Caps, peeled 18 Small Potato Balls, raw |
Chicken Fat, about the size of a small egg Dumplings: |
Directions:
(Can also be used for Muskrat, Woodchuck or Porcupine) Skin and clean a 3 pound rabbit. Cut into pieces for serving. Place in a kettle with a bouquet garni composed of the bay leaf, thyme & cloves tied together with kitchen thread. Also 5 medium-sized onions (minced), chicked fat, crushed peppercorns and salt to taste.
Cover with equal parts water and red wine. Bring to a rapid boil, lower the flame and let it simmer very gently for 2 ½ hrs. without disturbing. Then, add carrots, small onions, potato balls and mushroom caps.
Continue cooking, covered, until vegetables are tender or about 25 minutes longer. Remove bouquet garni and thicken the mixture with 2 tablespoons kneaded butter (equal parts butter & flour kneaded together). Adding the parsley, continue simmering for 4-5 minutes, then bring to a full boil and add the following dumplings.
Dumplings:
Sift together 1 cup flour, 2 tsp baking powder and 1 pinch salt. Then add alternately, 1 whole fresh egg, beaten until light and enough cold milk to make a stiff batter. Drop by tablespoons atop the rabbit ragout and let rise. Then cover and cook for 12-15 minutes more. Serve generously.
Incredients:
2 Rabbits (or 2-3 squirrels) 1 cup tomatoes 1 cup lima beans 1 cup corn |
1/4 cup oil 1 medium onion, chopped 1 diced lemon |
Directions:
Brown meat in hot oil until brown, along with onions. Add 1 cup water and tomatoes and cover. Simmer until tender. Add rest of vegetables and cook 10-15 minutes until done. Salt and pepper to taste.
Ingredients:
(Makes 4 servings)
2 pounds venison round steak 1 cup red wine |
2 tablespoon cooking oil 2 tablespoons flour 6 stalks green onions (diced) 4 stalks fresh rosemary 2 teaspoons thyme 2 gloves mashed fresh garlic ¾ cup heavy cream |
Directions:
Pre-heat oven to 350 degrees and in a large oven proof pot over medium high heat add the cooking oil and heat through. Add the venison green onions, and garlic and cook until the meat is brown on all sides. Add the flour and make a paste with the oil. Cook the paste until the mixture has an even brown color to it (about 2 to 3 minutes). Add the wine to the paste and mix thoroughly until the wine has incorporated into the paste. Cook for several minutes so the alcohol can be cooked out of the wine. Add the beef stock a little at a time making sure to mix well as you are adding the stock. Add the mushrooms, button mushrooms, rosemary, and thyme and bring back to temperature. Cover the pot and place it in the oven for 1 hour making sure to stir occasionally. Remove the pot from the oven and place on the stove top and add the cream. Heat through and serve over mashed potatoes.
Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski
Ingredients:
Marinade: (marinate for 24hrs in frig.) 1 or 2 venison tenderloins 1/2 cup soy sauce 1/2 cup sugar dash of cayenne pepper dash of white pepper 2 cloves of garlic |
Sauce: 1 tbsp Horseradish 1 tbsp Worchestershire Sauce 1 1/2 cups of sour cream lemon juice from 1/2 of a lemon *Mix to taste Baquette Olive oil Minced Garlic |
Instructions:
Mix together marinade in a glass bowl, put in tenderloin and place in refrigerator for 24hrs. Slice baquette and brush one side with olive oil and garlic. Toast on grill or under broiler. Mix together the horseradish sauce to taste. Grill tenderloin until medium-rare and slice into thin slices. Place a couple teaspoons of sauce on the grilled baquettes, then place a piece of tenderloin on top and garnish with more sauce and red peppers. Enjoy.
Ingredients:
2 Rabbits (cleaned and quartered) 3 Lg. White Onions All-purpose Flour Cooking oil of choice |
Cajun Shake seasoning 1 16oz. jar of Creole Garlic or French Onion Cajun Injector Marinade. Marinade Injector |
Preparation of Rabbit:
Inject 1/2 oz. of marinade of choice into each piece of rabbit. Season each piece of rabbit with dry Cajun Shake seasoning. Dredge each piece of rabbit in flour and pat off excess. In a pre-heated 10qt. pot, add 3/4 cup of cooking oil. Add rabbits and brown both sides for 3 minutes, remove and set to side. DO NOT DISCARD OIL. Flour will be added to leftover oil to make the Roux.
Preparation of Roux:
Add 1/2 cup of flour to the oil. On a medium-low heat, constantly stir the flour and oil mixture until the mixture turns the color of caramel. The Roux will have a paste consistency when cooked. For thicker gravy, additional flour and oil can be added. If darker gravy is desired, continue stirring until color choice is reached. Once color and consistency is reached, add chopped onions to Roux and stir over heat.
When onions become translucent, add 3 cups of water to Roux and stir to blend Roux into liquid. Add seasoning to taste.
After mixture is blended, add rabbits to liquid and cook covered for two hours on a medium-low heat setting stirring every fifteen minutes. Serve over rice.
Wild Turkey Kentucky Hot brown
Turkey Brine and Smoke
1 Gallon cold water
1 Cup salt
½ Cup sugar
2 Whole turkey breasts, cleaned
· Whisk together water, salt and sugar until dissolved
· Pour over turkey breast in a large enough container to hold all the brine and turkey
· Make sure breast is completely submerged. If not weight down with dinner plates
· After 6 hours remove turkey from brine
· Smoke or roast at 300 degrees until you hit 155 degrees internal
· Let turkey cool in refrigerator for at least 2 hours
· Slice Turkey breast into ½ inch thick portions
Cheese Sauce
1.5TB Whole butter
1.5TB All purpose flour
1 Cup Whole milk or half and half
2 oz by weight or a 1/3 cup freshly shredded parmesan or white cheddar
Salt, to taste
· Over medium heat in a sauce pot add butter
· Once butter is melted add flour while constantly whisking to avoid lumps
· Once completely whisked and incorporated cook for 45 seconds to 1 minute.
· Very slowly add a little milk at a time while constantly whisking
· Bring to a low simmer
· Slowly add cheese a little at a time while whisking until completely melted
· Add salt to taste
· Keep sauce warm
Assembly
Butter
Pieces of thick cut brioche bread or any type of bread you would like
Cooked turkey breast slices
Dijon mustard
Sliced tomatoes
Warmed cheese sauce
Sliced or shredded swiss, fontina, or white cheddar
Cooked bacon slices
Egg, optional
· Turn broiler on to high and position a rack about 6 inches below
· In skillet brown bread in butter over medium heat on one side
· Remove bread and keep warm
· Brown turkey in skillet until warmed through
· Brush the non grilled side of bread with as mush or as little as you like
· Place turkey slices over bread
· Place tomato slices over turkey
· Pour a generous amount of cheese sauce over tomatoes and turkey
· Place a generous amount of sliced or shredded cheese over sauce
· Broil until browned
· Remove and place bacon slices over broiled cheese
·___________________________________________________________________________________
Smoked Duck Ham
Duck breasts
Water 2QTS
Salt ¾ Cup
Sugar ¼ Cup
Pink Salt, or curing salt 4 tsp.
Maple Syrup ½ Cup
Bay Leaves 2
Fresh Thyme 1 Bunch
Apple Brandy ½ Cup
Stuffing
¼ Cup cooking oil
1 Cup finely diced onion
½ Cup finely diced carrot
½ Cup finely diced celery
1 Cup finely diced apple, skin on
1 Cup ground croutons or bread crumbs
½ Cup whole milk
1 Egg, beaten
1LB Ground sausage
Gravy
1TB Butter
1 TB All purpose flour
1 Cup Chicken or turkey stock
Roulade Assembly
1 Turkey breast
Salt
Plastic wrap
Tinfoil
Food mallet
Honey Mustard
1 Cup mayo
½ Cup Dijon mustard
¼ Cup honey
Turkey breast
1 Cup all purpose flour seasoned with 1 tsp garlic powder, 1 tsp onion powder and ½ tsp mustard powder
6 Eggs, whisked
1 Cup panko, finely ground in a food processor or blender
¼ Cup olive oil
Salt, to taste
4 slices ham
4 slices Swiss or white cheddar cheese
4 Buns
Lettuce (optional)
Tomato (optional)
Honey mustard
8 Woodcock breasts
All purpose flour, enough to coat
Salt, to taste
4TB Butter
¼ Cup cooked bacon, diced
½ Cup Grand Marnier
1 Cup Game bird, beef or chicken gravy
1 Cup Blueberry preserves
_________________________________________________________________________________
Sauce
4TB Butter
All Purpose Flour, for dredging
Salt
3-4 Duck breasts, sliced into 1/3 inch wide strips
2 Cups sliced mushrooms. Any kind
1/8 Cup sweet vermouth
1/8 Cup Brandy
1 Cup duck, beef or chicken stock
1 Cup sour cream
1/4 Cup Dijon mustard
2TB green onion, green part only, very thinly sliced
Plating
1LB Egg noodles
Stroganoff sauce
_________________________________________________________________________________
Bird Brine
2-4 Pheasant breasts
1 Gallon ice cold water
1 Cup salt
½ Cup sugar
Bacon Creamed Cabbage
2 Slices bacon, small dice
2 Cups brussel sprouts, finely shredded
½ Cup carrots, shredded
Salt, to taste
1/3 Cup heavy cream
Pheasant Jus (gravy)
1TB butter
1TB all purpose flour
1 Cup pheasant or chicken stock
Salt, to taste
Pheasant and Whiskey Cherry Cider Jus
2 Cups all purpose flour
Pheasant breasts
Salt, to taste
2 Tb butter
¼ Cup whiskey
½ Cup dry cherries soaked in 1.5 cups apple cider for 2 hours or over night
1 Cup pheasant or chicken jus (gravy)
Plating
Turkey Breast, Pounded to approximately 1/8 of an inch thick. Any white breasted game bird will work
Flour to dredge
3TB Butter
¼ Cup finely diced onion
Morel mushrooms, as many as you would like to add. Alternatively any mushroom of your choice will work
1/3 Cup Madeira or Marsala wine
2/3 Cup chicken stock
2/3 Cup heavy cream
½ TB Dijon mustard
_________________________________________________________________________
Woodcock with Bacon Cream and Apple Cider Glaze
Woodcock breasts
Butter
Salt
1 Cup flour seasoned with 2tsp mustard powder and 2tsp garlic powder
3 Strips bacon, diced
½ Cup cream
¼ cup diced yellow onion
Cider glaze
Cider Glaze
1QT Apple cider
____________________________________________________________________________
Seared Duck Breast A l’Orange
Duck Stock or replace with Chicken stock(see below)
5Lb Duck carcasses
2TB Oil
1.5 Gallons water
2 Cups onion, diced
1 Cup celery, diced
1 Cup carrot diced
½ TB Tomato paste
1 Sprig thyme
2 Bay leaves
Zest from 2 oranges
¼ cup sugar
1 Cup freshly squeezed orange juice
Seared Duck Breast
4 Duck breasts, skin on, scored in a diamond pattern
1tsp oil
Salt
½ Cup Grand Marnier
Reduced duck stock. If you don’t have duck stock take 4 Cups low sodium chicken stock and add 1 cup freshly squeezed orange juice and the zest from 2 oranges. Reduce to 1 cup
½ Stick butter, softened and cubed
Assembly
4 Cooked duck breasts sliced thinly against the grain
A L’Orange sauce
4 Cups warm mashed potatoes with ½cup white cheddar or parmesan
PHEASANT ORZO SOUP
Ingredients:
6 pheasants | 2 cubes chicken bullion |
Boil birds, onion & garlic in 6-8 quarts of water until meat is done. Remove meat, onion & garlic. Keep pheasant stock simmering. Coat the bottom of a hot skillet with a small amount of olive oil, add celery & carrots and sauté until soft. Remove all bones & cartlidge from meat and set aside. Puree the onion & garlic in a small blender or food processor, then add to pheasant stock. Add carrots, celery, mushrooms, parsley, beef broth, chicken bullion & meat to stock and bring to a boil. Boil for one hour. After one hour, add orzo and boil for 10 minutes. Season to taste with salt & pepper. Serve.
Ingredients:
1 1/2 pound chicken wings | 1/2 teaspoon Worcestershire sauce 1 garlic clove, minced |
Preheat oven to 450 – or place in slow cooker
Place wings in dish or on cookie sheet
Combine hot sauce, vinegar, worcestershire and garlic in small mixing bowl
put wings in slow cooker and cover with sauce
Cook for several hours until meat is tender
(For use in slow cooker – browning wings first in pan is preferred)
Ingredients:
1/2 cup chopped onion | 1/8 teaspoon fresh black pepper 1 (14 ounce) can artichoke hearts – drained/chopped 4 oz. fat free cream cheese 4 oz. sour cream |
Directions
In large mixing bowl, stir in onion, bell pepper(sauteed for better results) along with garlic and blue cheese
Add cream cheese, artichokes and sour cream and pepper. Stir well
Cook in slow cooker for at least 2 hours or until chese melts and mixure is completely heated
Ingredients:
1lb cubed Pheasant | Drakes fry mix Teriyaki marinade pineapple juice sweet & sour sauce rice |
Preheat oven to 350
Combine Teriyaki marinade and pineapple juice. Marinate pheasant over night
Remove pheasant form marinade and coat with fry mix
Saute or deep fry until golden brown
In separate pan saute diced onion, celery and carrots
add cooked pheasant and diced red pepper
coat with sweet & sour sauce put all in baking dish
bake for 45 minutes – serve over rice
Recipe from The Villagers Restaurant – Holly, Mi
Shotgun sauce:
1 cup currant jelly 1/2 cup butter | Dash worcestershire sauce Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve. |
Cut pheasant in half lengthwise. Salt & pepper both sides. On a sheet of foil place a slice of bacon – put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tablespoon currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half on top and top that with slice of bacon. Wrap in the foil like a package. Put on cookie sheet and bake 3 hours at 350°. Open the foil and spoon shotgun sauce over bird and place under broiler until light brown. Serve with sauce.
(Recipe provided by Hunter’s Creek Club, Metamora, MI)
Ingredients:
1/2 wild turkey breast 1/2 stick butter or margarine 1/4 cup sliced almonds 2 cloves garlic | 1/4 cup honey Veggies or fruit chunks (optional) |
Directions:
Cut turkey breast into fingers. Slice clove of garlic into thin slices and place in frying pan or wok with butter. Saute garlic until clear. Brown turkey fingers in garlic butter on high heat. Add honey and almond slices and simmer for about 10 minutes on low heat. Saute veggies and fruit (optional) and serve over rice. Serves 4.
by Steve Sharp, Reg. Director N.W.T.F.
From: The Sportsmen Against Hunger Cookbook
Ingredients:
2 plucked ducks 6 med. tangy apples 1 cup seeded raisins | 4 Tbs. ham or bacon drippings 1 tsp. mixed pickling spices 4 strips bacon |
Directions:
Pre-heat oven 300 degrees. Rub ducks inside and out with salt, place duck (breast up) on rack in roaster. Quarter the apples, stuff several pieces and a small handful of raisins into each duck. Put a strip of bacon across each breast.
Put the rest of the ingredients around the ducks. Add a mixture of one part Sauterne or sherry wine and three parts water to come about half-way up the ducks. Cover and bake one and a half hours. Remove lid and bake in hot oven (450 degrees) until brown, about one-half hour. When properly cooked, the meat should readily come away from the breast, wing and leg. Serves four.
Ingredients:
Pheasant breast and thighs Plain yogurt – large container 1 cup breadcrumbs 1 Tbsp. paprika | Black pepper – to taste 1 tsp. hot ginger curry 1 tsp. sea salt 2 cloves minced garlic |
Directions:
Pre-heat oven to 350 degrees. In a plastic bag, mix breadcrumbs, paprika, pepper, curry, salt & garlic. Scoop the yogurt into a bowl and dip the pheasant pieces into the yogurt until they are coated. Remove pheasant pieces from yogurt and shake in plastic bag one at a time until covered with breading. Remove pheasant from bag and lay pieces in a glass baking dish. Bake uncovered for 45 min. at 350 degrees.
Ingredients:
1 Wild or Domestic Turkey (cut up) 2 Onions (cut up) 1 Garlic clove 1 Bay leaf 2 Whole cloves 1/2 tsp. Mustard seed | 2 tsp. Cornstarch 1/4 cp. Sugar 1/2 cp. Vinegar 2 tsp. Salt 10 Peppercorns |
Directions:
Place turkey pieces in pot with 4 cups of water. Add onion, garlic, bay leaf, cloves, mustard, salt and peppercorns. Bring to a boil, reduce heat and simmer for 2 hours. Remove the turkey and strain the broth. Return broth to pot and add cornstarch, combined with sugar and vinegar. Cook, stirring constantly until the sauce thickens. Add turkey and simmer for 15 minutes. Serve over rice or noodles.
½ Cup salt
1 Gallon water
1Lb Spaghetti, fettuccini, linguine or whatever pasta you want to use
¼ Cup oil
¼ Pound diced duck ham (recipe for duck ham is on this website under feathers)
½ Cup of Pecorino Romano, parmesan or Asiago. Try combining all. Must be freshly grated right before you cook. Do not use pre shredded
1 tsp black pepper
6 egg yolks plus 2 whole eggs
1 Cup used pasta water
It would really help to watch this episode so you can understand this recipe. It is season 22, episode 49
Seared Salmon with Summer Vegetable Succotash and Scallion Vinaigrette
Salmon, lake trout or steelhead filets
¼ Lb diced, raw bacon
1 Cup white onion, diced
1 Red, yellow or orange bell pepper, diced
I jalapeno, diced
Cream, 1 cup
1 Cup very fresh sweet corn
1 Cup grape or cherry tomatoes, halved
1 Zucchini, diced, roasted or grilled
1TB Basil, minced
1. Cook fish filets any way you desire to desired doneness and place aside till sauce is done
2. In a sauce pan large enough for all ingredients place over medium heat
3. Add a small amount of oil
4. Once pan begins to just barely smoke add bacon and cook until it renders its fat. About 4 to 5 minutes
5. Add onion, bell pepper and jalapeno and cook until soft. About 4 to 5 minutes
6. Salt vegetable and add cream and reduce by half
7. Add zucchini, tomatoes and basil
8. Reduce until thick
9. Salt to taste
Scallion Vinaigrette
6 Green onions, tops and bottoms trimmed
1/3 Cup freshly squeezed lemon juice
3 TB Honey
¾ tsp salt
½ Cup Light oil
· In blender add all ingredients except oil
· Turn blender on high
· Blend for 15 seconds
· With blender running slowly drizzle oil in
· Taste
Assembly
· Place succotash on bottom of plate
· Place fish filets over succotash
· Drizzle a small amount of scallion vinaigrette over filets and succotash
· Enjoy
_______________________________________________
Fish Burger with Street Corn Slaw
Burger
1LB Boneless, skinless fish filets
2 Whole eggs
1 Cup heavy cream
· Using very cold fish pulse in food processor until a rough puree is accomplished
· Add eggs and puree
· While processor is running slowly drizzle cream until mixture is thick and all ingredients are incorporated
· Portion into 4to5 “burger” patties
Street Corn Slaw
2Qts Shredded cabbage
2 Cups Grilled corn off the cob
1 Jalapeno, diced
½ Cup thinly sliced green onion
1 Cup mayo
Juice and zest of 2 limes
¼ Cup minced fresh cilantro
¼ tsp salt
½ tsp chili powder
½ Cup cotija cheese (optional)
· In large bowl whisk together mayo, juice and zest of limes, cilantro, jalapeno, salt, chili powder, and cheese if using
· Add cabbage, grilled corn, jalapeno and green onion
· Using tongs mix all together until all ingredients are incorporated
Final Cook and Assembly
· In large saute pan heat oil over medium heat
· Once heated salt fish burgers to taste and add to pan
· Cook to desired temperature or until thermometer inseted in middle of each burger reaches 145 degrees celcius
· Toast buns
· Place burgers on bottom buns
· Top with slaw
· Enjoy!
Sauteed Trout with Cold Potato Salad
Potato Salad
1lb. Potatoes, small dice and fried, boiled or roasted until just barely done
¼ Cup Finely diced red onion
¼ Cup Finely diced celery
1 Cup mayo
1TB Stoneground mustard
1 tsp. horseradish
1TB Sweet pickle relish
Juice of half a lemon
Few dashes hot sauce
1 tsp. Finely minced fresh dill
1 Green onion, thinly sliced, green part only
¼ tsp. Smoked paprika
½ tsp. Cajun seasoning
· Combine all ingredients except potatoes in large bowl and mix to combine
· When potatoes are done while they are still hot salt to taste.
· Add as much or as little of the sauce as you want
· Refrigerate for at least 2 hours
· If potato salad is dry after 2 hours add more
Sauteed Trout and Plating
2TB Oil
Flour to dust fish in. I recommend rice flour
Filets
Salt to taste
2TB Freshly squeezed lemon juice
4TB Whole unsalted butter at room temperature
1 tsp. Finely minced fresh dill
· In nonstick pan large enough to hold all filets at once, heat oil on medium hih heat until just barely smoking
· Dust filets with flour. If using skin on just dust flesh side if not dust both sides
· Salt filets on both sides
· Place filets in pan flesh side down
· Cook on first side until 2/3 of fish is cooked thtough
· Flip and cook the remainder
· Remove fish and place on a plate lined with paper towel
· Wipe pan out and place back on stove and turn heat down to medium
· Add lemon juice and reduce by half
· Add butter and whisk in quickly pulling the pan off heat every couple seconds so sauce doesn’t break
· Once all butter is melted and sauce is emulsified remove from heat and add fresh till and whisk in
· Place potato salad in middle of heat
· Place filets over potato salad
· Place sauce over fish
_________________________________________________________________
Salmon Noodle Bowl
Sauce
¼ Cup Oyster sauce
1.5TB Dark soy
1.5TB light soy
3 tsp Sugar
1.5TB Water
1tsp sherry
4 Cloves garlic, finely minced
2 tsp Fresh ginger, finely minced
· 1. Combine all ingredients in bowl and whisk all to incorporate
¼ Cup vegetable oil
2 Salmon fillets
1 Cup bell pepper and yellow onion, sliced very thin
½ Cup button mushrooms
½ Cup chopped broccolini
1TB Fresh basil, finely chopped
4 Green onions, sliced thinly
1lb Cooked yaki soba
Sauce
· Over medium high heat sear and cook salmon fillets to desired doneness in 1TB oil. Set aside and keep warm
· With remainder of oil, sauté onion and bell pepper over medium heat until soft. About 4 minutes
· Add mushrooms and cook for another 3 minutes
· Add broccolini and cook for another 4 minutes
· Add bail, green onion and sauce
· Add yaki soba noodles and stir to coat noodles and cook until warmed through
· Place noodles on plate
· Top with salmon and more green onion
__________________________________________________
Smoked Fish Cakes
4TB Butter
¼ Cup small dice yellow onion
½ Cup small dice bell pepper
¼ Cup small dice celery
¼ Cup sliced green onion. Green parts only
¼ Cup Mayo
2 Whole, raw eggs
1TB Whole grain mustard
1 tsp Worcestershire
1 tsp cajun seasoning
1 tsp lemon juice
1 Lb Smoked fish of your choice, flaked
½ Cup panko or other bread crumb
Salt and pepper to taste
1. Over medium heat saute yellow onion, bell pepper and celery until soft in 2TB butter
2. Once soft salt to taste and transfer to large bowl
3. Add remaining ingredients except panko and smoked fish and whisk very well until all incorporated
4. Fold in fish and panko
5. Shape into cakes. If you feel mixture is to loose add more panko
6. Place non stick pan large enough to hold 3 or 4 cakes over medium heat with remaining 2 TB butter. You don’t want pan to be crowded
7. Once pan begins to smoke add butter
8. Once butter is melted add cakes
9. Brown for 2 or 3 minutes on each side depending on how big you made them
10. Flip over and cook for another 2 to 3 minutes. If pan gets to hot remove from heat for 30 seconds during cooking
11. Serve with remoulade
Lake Trout filets or any other fish you may have on hand
Potato starch or rice flour
Oil
Salt to taste
1/3 cup chardonnay or cooking white wine
1.5 TB capers, drained
4TB unsalted butter, room temperature
1TB freshly squeezed lemon juice
1.5 TB fresh minced parsley or dill
5/8 cup of coarse canning salt for every quart of white vinegar – make as much as you need to cover pike.
Cut fish into one inch cubes and cover with mixture stirring well. Cover and refrigerate for 5 days….stirring once a day
After 5 days mix 2 cups white vinegar, to one cup sugar, 2 tbl pickling spices (make enough to fill your jars) bring to a boil for 10 min. Let cool.
Remove fish from brine rinse off thouroughly. Let stand in cold water for 1/2 hour rinse again.
Pack in jars – alternate layer of fish with onions,peppers, – your choice
Fill jar with pickling spice mixture and put lid on – refrigerate for 7 days
Enjoy!
Smoked Pistachios
1LB Shelled, roasted and salted pistachios
Assembly
4 Lake trout fillets or whatever trout species you would like
1 Cup flour of choice
4 eggs, beaten
Smoked pistachios
4TB whole, unsalted butter
¼ Cup Grand marnier, Cointreau or Brandy
2TB Brown sugar
Rectangle shaped parchment paper
Walleye filets or any other fish you may want to use
1 Stick unsalted butter at room temperature
In season vegetables. I used asparagus, sweet corn, grape tomatoes and zucchini
Fresh herbs. I used basil, but dill works great
Salt
1TB Freshly squeezed orange juice
1tsp Chardonnay
1/2 Cup soy sauce
1 TB Freshly minced garlic
Walleye filets
Salt
Oil
1 Cup Mayo
2TB Freshly squeezed orange juice
1TB Minced fresh green onion
1/2TB Minced fresh dill
1/2 TB Sweet pickle relish
1TB Minced fresh ginger
2TB Cooking oil
1lb boneless, skinless, ½ inch diced flaky fish filets. Walleye and white fish work well
1tsp Cajun seasoning
Salt, to taste
½ Cup finely diced onion
1/3 Cup finely diced celery
1egg, beaten
¼ Cup Mayo
2tsp Dijon mustard
¼ Teaspoon hot sauce
Juice of half a lemon
1tsp Worcestershire
1TB Fresh dill, minced
¼ Cup Finley diced green onion. Green parts only
½ Cup panko, bread or cracker crumbs
Salt, to taste
2TB Whole, unsalted butter
2TB Cooking oil
4-6 Large boneless and skinless walleye filets
1LB Shelled and deveined shrimp
1 Egg white
¼-1/2 Cup heavy cream
1 tsp Salt
1/8 Cup thinly sliced green onion or chives
½ Cup White wine
Rice Pilaf
3TB butter
½ cup onion, small dice
¼ cup celery, small dice
¼ cup carrot, peeled and small dice
1.5 cups rice
3 cups chicken stock
1tsp salt
1 bay leaf
Seared Salmon with Whiskey Sugar Butter
4TB butter
4 Salmon or trout filets
Salt
¼ cup cherry whiskey or any other whiskey you might like
2TB butter
1TB brown sugar
Citrus vinaigrette
Juice of 2 large oranges
Juice of I lemon
Juice of 1 lime
¼ Cup honey
½ cup Grape seed or Vegetable oil
½ tsp salt
Summer Citrus Slaw
1/3 cup mayonnaise
1/3 cup sour cream
2TB Citrus vinaigrette
1TB cooked and finely diced bacon
2 Large fresh basil leaves, very thinly sliced
1/2 a large cucumber, halved lengthwise, seeds removed and cut into ¼ in wide slices
12-15 Small sweet tomatoes like grape or cherry cut in half lengthwise
¼ of a red onion very thinly sliced
Salt
*Don’t let the vegetables above dictate what you use. When we filmed this sweet corn wasn’t quite ready yet, but if you have sweet corn than use it raw. Other vegetables that would work would be peppers, broccoli, and cabbage.
Assembly
2-4 Trout filets, skin on
Salt
4TB unsalted butter
Summer citrus slaw
*Jimmy likes his fish blackened. This would be a perfect recipe to do that so if you like your fish blackened go for it!
Jalapeno Maple Butter
2 Sticks unsalted butter, room temperature
2TB Finely diced canned pickled jalapenos
Juice and zest of 1 orange
¼ Cup maple syrup
½ tsp. Salt
Cooking and Assembly
4TB Butter
4 Boneless skinless lake trout filet, about 6-10 ounces
1/4 of a small white onion, thinly sliced
½ of a bell pepper, thinly sliced
½ of a summer squash, sliced
½ cup diced tomato
1 cup citrus beer
1/3 cup jalapeno maple butter
Salt, to taste
Citrus vinaigrette
Juice of 2 large oranges
Juice of I lemon
Juice of 1 lime
¼ Cup honey
½ cup Grape seed or Vegetable oil
½ tsp salt
Pineapple Relish
1 Pineapple, skin removed, cored and small dice
¼ Cup red onion, minced
¼ Cup pickled or fresh jalapeno, minced
¼ Cup fresh mint leaves, minced
¼ Cup fresh cilantro leaves, diced
1TB Fresh ginger, peeled, minced. Fresh ginger from the tube works well also
½ Cup citrus vinaigrette
Coconut Curry Sauce
1TB cooking oil
1TB fresh ginger, peeled, minced. Fresh ginger from a tube works well also
2tsp fresh garlic, minced
1TB red curry paste
1 Can full fat coconut milk
¼ Cup sugar
2TB Soy
Salt, to taste
Assembly
Salmon filets, or trout
1TB cooking oil
1TB butter, unsalted
1/3 Cup coconut curry sauce, warm
1TB pineapple relish
Jalapeno Tartar
1 Cup Mayonnaise
Juice of 1 lemon
¼ cup chopped pickled jalapenos
¼ cup chopped green onion
1TB Chopped capers
1/3 Cup Sweet pickle relish
Citrus vinaigrette
Juice of 2 large oranges
Juice of I lemon
Juice of 1 lime
¼ Cup honey
½ cup Grape seed or Vegetable oil
½ tsp salt
Assembly (enough for 1 large sandwich)
1 large walleye filet
2TB Butter
2-3 Pieces cooked bacon
1 Cup shredded green cabbage
2TB Citrus vinaigrette
¼ Cup Jalapeno Tartare
3-4 Slices tomato
1 Toasted bun or hoagie roll
2TB Butter
2 Whitefish fillets, walleye, rock bass or any other fish you might like
Salt, to taste
Blackening or cajun seasoning, to taste. All depends on the level of heat you enjoy
Spring Ragu
2TB Butter
½ Cup Morel mushrooms or whatever mushrooms are available
¼ Cup finely diced white onion
½ Cup chopped raw asparagus
Salt
1TB Brandy and 1TB Sherry mixed together
½ Cup Cream
¼ LB Shrimp, crawfish or crab. Optional
To Plate: Pour sauce directly over fish. If fish has gotten cold add fish to sauce and heat through in pan.
½ cup vegetable oil
1.5 Cups diced onion
1 Cup diced green pepper
1 Cup diced celery
2 Bay leaves
1TB Cajun seasoning
½ Lb Andouille or smoked sausage, diced
2 Cups diced tomatoes
2QTS Chicken stock
½ TB Tobasco
1tsp Salt
1TB Worcestershire
1LB 4oz long grain rice
½ Lb Crawfish, shrimp or any fish you may have around
1LB Pheasant or any other game you might have, chunked
1 Cup Cake flour
½ LB Walleye, whitefish, bass or any other Michigan fish cheeks
4TB Unsalted butter
2TB Capers
¼ Cup Diced tomatoes
¼ Cup white wine
¼ Cup Combination of freshly squeezed orange, lemon and lime juice
1/3 Cup Heavy Cream
6TB Whole unsalted butter at room temperature
Salt
¼ Pound bacon, diced
4TB Unsalted butter
1 Cup onion, small dice
½ Cup carrots, small dice
½ Cup celery, small dice
½ Cup all purpose flour
2 Cups clam juice or fish stock
2 Cups heavy cream
½ Lb or 2 medium sized potatoes, peeled and medium dice
1 Cup corn fresh or frozen
1LB Walleye, skin off, bone out, medium dice, raw or smoked. If you don’t have walleye this recipe really works for any fish
Salt, to taste
____________________________________________________________________________
Salmon, lake trout, or other large fish filet
1 Sheet puff pastry, large enough to wrap around fish
2TB butter
½ cup mushrooms, any kind you like
1 garlic clove, minced
1 cup arugula or baby spinach
¼ cup dry sherry
2oz cream cheese, at room temperature
1/8 cup green onion, thinly sliced
¼ cup shredded parmesan
2oz crab meat
1 egg beaten with 1 tsp water
____________________________________________________________________
Bang Bang Perch
Tempura Batter
2 Cups Cake Flour
1TB Baking Powder
1TB Salt
1 Egg
2 Cups Ice Cold Soda Water
Bang Bang Sauce
1 Cup mayonnaise
½ Cup Sweet Asian Chili sauce
¼ tsp Sesame oil
½ tsp Sriracha
Assembly
Perch filets
Cake flour for dredging
Tempura batter
Bang bang sauce
Black sesame seeds
Sliced green onion, optional
____________________________________________________________________
Marinated and Grilled Salmon over Ginger Coconut Soba Noodles
Ginger Sesame Sauce
2 Cups honey
1 Cup soy sauce
¼ Cup fresh ginger, minced
1.5 TB Sesame oil
2tsp. Soy sauce
½ Cup Asian chili sauce. Also known as Sriracha and can be found in the Asian section of your local supermarket
2tsp Roasted garlic, pureed to a paste
Asian Marinade
¼ Cup soy sauce
¼ Cup rice wine vinegar
½ Cup vegetable oil
3TB Honey
1/8 Cup Fresh Garlic, minced
1/8 Cup Fresh Ginger, minced
Marinated Salmon
1 Salmon filet or lake trout
¼ Cup Asian marinade
Soba Noodles
1TB Oil
¼ Cup thinly sliced onion
¼ Cup thinly sliced bell pepper
¼ Cup chardonnay or other dry white wine
½ Cup Ginger sesame sauce
¼ Cup full fat coconut milk
½ tsp. Sriracha
8oz Cooked Soba noodles
Assembly
Cooked Salmon
Cooked soba noodles in sauce
¼ cup thinly sliced scallions
1/8 Cup sliced almonds
¼ Cup Shredded carrots
____________________________________________________________________
Perch Stuffed and Fried Morels with Maple and Mustard Aioli
Maple Mustard Aioli
1 Cup Mayonnaise
¾ Cup Stone Ground Mustard
¼ Cup Maple Syrup (use the real stuff)
Tempura Batter
2 Cups Cake Flour
1TB Baking Powder
1TB Salt
1 Egg
2 Cups Ice Cold Soda Water
Perch Stuffing
½ lb Boneless, skinless perch. Any fish will work, however a stronger tasting fish like lake trout or salmon works beautifully
1 Egg white
½ Cup Heavy Cream
1/8 tsp. White Pepper
½ tsp Salt
Assembly
Morels
Perch Stuffing
Batter
Additional cake flour in a pie pan for dredging
Aioli
Piping Bag
Deep fryer set at 375 degrees for small morels and 350 degrees for bigger morels
__________________________________________________________________
Blackened Salmon with a Creole Shrimp Sauce
3 TB Butter
¾ Cup Onion, small dice
½ Cup Celery, small dice
½ Cup Green pepper, small dice
¾ Cup Tomatoes, small dice
¾ Cup Andouille sausage, Large Dice
¾ Cup Sweet corn
¼ Cup white wine
½ Cup Fish stock or clam juice
1 Cup heavy cream
½ LB Raw jumbo shrimp, large dice
Salt, to taste
Cajun seasoning/blackening seasoning, to taste
Green Onion, sliced, green parts only
3TB oil
2LB Salmon filets, or other fish you may have on hand
3TB Butter
___________________________________________________________________
Whole Steamed Walleye Asian Style
1 Whole walleye or other fish gutted, fins and tail removed, scaled and scored from the back to the belly about a 1/8 of an inch deep. Make incisions ½ apart
Salt
5 Whole green onions
1 Cup sliced green onions
½ Cup fresh ginger, peeled and sliced paper thin
2 Lemongrass stalks, crushed
¼ Cup rice wine vinegar
2 TB Sugar
1 Cup soy sauce
½ Cup freshly squeezed orange juice
2 TB Sesame oil
Fresh cilantro, whole not cut
Tinfoil, large enough to completely wrap around fish and seal leaving air inside
____________________________________________________________________
Whole fried pan fish with coconut red curry and Cinnamon rice
Cinnamon Rice
4 Cups water
2tsp salt
1TB butter
1 Cinnamon stick
2 Cups water
Curry Sauce
2 TB oil
½ White onion, finely diced
1 Whole bell pepper, diced
2TB Red curry paste
1 Clove garlic, minced
2TB fresh ginger, finely minced
¼ cup chardonnay
½ Cup clam juice, fish stock or chicken stock
1 Cup full fat coconut milk
2TB Brown sugar
Salt, to tast
Plating
Bluegill or any other panfish you may have scaled, gutted and flesh scored with a knife from top to bottom
Red curry sauce, warm
Rice, warm
Fresh cilantro, optional
________________________________________________________________
Sautéed Rock Bass, Cauliflower Puree, Sweet Corn, Crawfish, Orange Pan Sauce
Rock Bass
Rock bass filets
All purpose flour
Salt
Butter
Orange Pan Sauce
1/8 cup chardonnay
Juice of an orange
¼ cup cream
2TB Butter
Salt, to taste
Crawfish and Sweet Corn
Kernels of 1 ear of sweet corn, raw
¼ LB Crawfish tails
2TB Butter
Salt to taste
Cauliflower Puree
1LB Fresh cauliflower florets
½ Cup butter melted
1 Cup heavy cream, warm
Salt to taste
Assembly
____________________________________________________________________
Seared Lake Trout with a Potato and Mushroom Hash and a Fresh Tarragon Beurre Blanc
Fresh Tarragon Beurre Blanc
¼ Cup dry white wine
Juice from half of a lemon
1 TB Apple cider vinegar
2 Sprigs fresh tarragon
½ Cup Heavy cream
1 Stick Unsalted butter cut into small cubes and at room temperature
1 tsp Salt
Seared Lake Trout
*Use as many filets as you would like. Recipe for beurre blanc and hash is enough for 6-8ppl
Assembly
¼ cup finely diced jalapeno
Juice from 1 ½ limes along with the zest
¼ Teaspoon salt
1 TB finely chopped cilantro
1/3 Cup finely diced red onion
Crema
1 Avocado peeled and seed removed
1 Cup mayonnaise
1 Cup sour cream
¼ cup chopped cilantro
1 Canned chipotle chili, chopped finely
Juice and zest of 1 lime
Pickled Onions
1 Lb sliced red onion
2 Cups red wine vinegar
¼ Cup sugar
½ TB garlic powder
1 TB salt
½ TB cumin
Assembly
4 Cups Napa or any other cabbage you would like
Juice of 2 oranges
Juice of 2 limes
½ teaspoon salt
8 4-8 inch tortillas
Crema
Pickled onions
Cooked perch
Corn salsa
Ingredients:
Walleye: 1 Cup all purpose flour 3 Eggs 2TB Milk 1 Cup panko or other bread or cracker crumb 1 Cup parmesan Cheese 4 Walleye or fish of your choice filets |
Preheat oven to 325 degrees
Salt your filets
Whisk your eggs and milk in a bowl
Place flour in separate bowl
Place bread crumbs and parmesan cheese in separate bowl
Place one side of fish down into flour
Next place same side down in egg mixture
Next place fish same side down in bread crumbs and cheese
Repeat with remaining filets
Sear walleye in a little butter cheese side down for 1 Minute over medium high heat
Place walleye in the oven until done. Approximately 5-12 minutes depending on size of filets
Warm Potato and Bacon Salad:
1 Pound potatoes sliced a quarter inch thick
½ Cup diced bacon
5oz. Arugula or 4 good sized handfuls
¼ Cup Heavy cream or milk
¼ Cup thinly sliced red onion
1TB Sliced fresh basil, tarragon or chives
¼ Cup Stone ground mustard vinaigrette (recipe follows)
Blanch potatoes in heavily salted simmering water until just barely fork tender than drain and run cold water over. Reserve until ready in refrigerator
Place cream in sauté pan and bring to a simmer
Place potatoes and bacon in pan and heat through
Place arugula in pan and cook until it has wilted down
Add red onion and basil and cook for 30 seconds more
Salt to taste
Place salad in a bowl and pour over vinaigrette and toss to combine
Stone Ground Mustard Vinaigrette:
1 Cup Stone ground mustard
1 Cup Maple syrup
1 ¼ Cups White balsamic vinegar
1 ¼ Cups Olive oil
1 tsp. Salt
In a large bowl combine mustard, salt, maple syrup and vinegar
Slowly drizzle oil in while whisking constantly
This will last refrigerated for several months
Beurre Blanc:
¼ Cup dry white wine
1 TB Apple cider vinegar
½ Cup Heavy cream
1 Stick Unsalted butter cut into small cubes and at room temperature
1 Tsp salt
Place wine and vinegar in small sauce pot and bring to a boil and reduce down to 1 TB
Add cream and reduce by half
Reduce heat to low
While constantly whisking add butter a few cubes at a time not adding additional butter until prior has completely melted into sauce
When all butter has been melted add salt
Remove from heat and use within a half an hour
Assembly:
Make beurre blanc
Sear fish
While fish is in oven make warm potato and bacon salad
Remove fish from oven
Place warm potato and bacon salad in the middle of 4 plates
Carefully place fish on top of warm potato and bacon salad
Drizzle sauce on and around fish
Garnish with freshly chopped chives
Ingredients:
For burger For slaw
1 lb. salmon cubed 1 egg white + 1 whole egg 4 green onions sliced, green part only | 1 14 oz package of slaw mix 1 Jalapeno seeds removed and cut into match sized pieces 1 Cob of corn grilled, roasted or boiled kernels removed 3/4 cup Mayonnaise 1/3 cup sugar 4 Tablespoons fresh lemon juice 1 Teaspoon salt 1/2 Teaspoon black pepper |
For the slaw:
Place slaw mix, jalapenos and corn in bowl.
In seperate bowl mix mayonnaise, sugar, lemon juice, salt and pepper
Combine mayonnaise mixture with slaw mix, jalapenos and corn and mix well
Put salmon on bun and top with slaw
Serves 3-4
Ingredients:
For Relish For sauce
1 Fennel bulb, core removed and diced small 2 Cobs of corn, grilled or roasted in oven and then chilled and the kernels removed 1/2 Cup sweet tomatoes cut in half 1 Teaspoon sliced fresh chives 1/2 Teaspoon salt 1/8 Teaspoon black pepper | 1 Tablespoon fresh lemon juice 1 Tablespoon apple cider vinegar 1/4 cup dry white wine. Chardonnay will work just fine 1/2-3/4 cup heavy whipping cream 1-1 1/2 Sticks unsalted butter at room temperature cut into smaller pieces 1/2 Teaspoon salt |
In sauce pan reduce lemon juice, vinegar and chardonnay to about a teaspoon
Add cream and reduce by half
Slowly whisk in butter on and off the heat until all combined
Add salt
Take off heat and cover with a towel
1 1/2 lbs walleye cut into about 8 pieces
Salt
Heat non-stick pan over medium-high heat with 2-3 tablespoons olive oil until it begins to smoke
Salt the walleye on both sides
Add walleye and cook for 1-3 minutes depending on thickness on each side
Place relish on plate
Top with walleye
Spoon walleye around fish
Walleye could also be grilled
Serves 4-5
Ingredients:
1 1/2 pounds walleye fillets in strips 2 teaspoons Cajun style blackened seasoning 4 tablespoons mayonnaise 1/2 cup butter 1 cup sliced mushrooms | 1/2 cup chopped fresh parsley |
Directions:
1. Sprinkle walleye strips with blackened fish seasoning. Spread walleye with mayonnaise. place in shallow dish, cover, and refridgerate for 1 hour.
2. In large skillet, heat 4 tablespoons of butter until it begins to sizzle. Sear the fish strips until golden, turning over once. Transfer to a 9×13 baking dish and arrange fish in single layer.
3. in same skillet, heat remaining 4 tbl of butter over medium heat. Cook and stir mushrooms in butter till golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender(if using precooked frozen shrimp just get them warm) stir in cream of shrimp soup, blend well. ladle soup mixture over the fish in baking dish.
4. Bake at 375 for 30 minutes.
Ingredients:
whitefish fillets butter tomato sauce worcestershire sauce diced onions | diced green peppers sugar minced garlic salt juice from half a lemon |
Directions:
Sautee onions, green peppers and garlic in butter. Add tomato sauce and worcestershire sauce. Stir in salt, sugar and lemon juice. Cover fish fillets with sauce and let sit for 30 minutes. Then put on grill and cook through. Garnish with parsley and lemon if you wish.
Ingredients:
2lbs perch filets 1/2 cup salad oil 1tsp salt | 1 clove garlic (minced) 1 1/4c grated Parmesan cheese 1c finely sifted bread crumbs or fish batter |
Directions:
Combine oil, salt and garlic in small bowl. Place fish in oil mixture for 10 minutes. Remove from oil, drain and roll in grated cheese. Roll in bread crumbs and place in a single layer, skin side down, on a well greased cookie sheet 17×14″. Bake in oven 450 degrees for 12 minutes or until fish flakes easily. Garnish and enjoy.
Ingredients:
1 pound leftover walleye ¾ cup leftover potatoes or mashed potatoes Olive oil 2 beaten eggs diced green onions fresh chopped cilantro fresh chopped parsley lemon juice salt and pepper fresh shrimp (3-4 per person) linguine | fresh asparagus diced tomatoes yellow peppers Sliced Portobello mushrooms grated orange peel 1 cup white wine 1 ½ cups chicken stock your favorite fish breading red pepper aeole fresh parsley to garnish |
Cakes:
Chop ½ pound of leftover walleye scraps very fine. Mix with ½ pound of chunky walleye scraps. Add 2 beaten eggs, ¾ of a cup of potatoes chopped or mashed, diced green onions, fresh chopped cilantro and parsley, 1 teaspoon of lemon juice and salt and pepper. Mix well. Form into cakes. Chill 3 hours.
Linguine & Vegetables:
Put 2 tablespoons olive oil in a hot pan and add shrimp. When the shrimp start getting pink on one side add vegetables. (The chef recommends asparagus, sliced Portobello mushrooms, diced tomatoes, yellow peppers and shallots, but you can use whatever veggies you wish.) Let shrimp and veggies cook through while you put your linguine on to boil.
Sauce:
Remove veggies and shrimp from heat and add a squeeze of fresh lemon juice, the grated orange peel, white wine and the chicken stock. Return pan to stove and cook 8-10 minutes longer.
Remove walleye cakes from the refrigerator and bread in your favorite fish batter and parsley. Brown cakes in hot pan with olive oil. Place pan in the oven for 4 minutes at 350 degrees. Add cooked linguine to pan with shrimp and vegetable mix. Serve linguine with veggies and shrimp with walleye cakes. Drizzle with red pepper aeole and garnish with fresh parsley.
Ingredients:
Trout- 4 whole Trout, cleaned (10-12oz) 4 Rosemary Sprigs (4-5 inches) 4 Bacon Slices Cornmeal 1/3 cup Olive Oil (for pan-frying) | Vinaigerette: 1 Lemon, cut in half 1 Small Shallot, finely minced 1 Clove Garlic, finely minced 1/3 cup olive oil 1 tsp Honey Salt and Pepper to Taste |
Trout:
Rinse the trout under cold water and pat dry inside and out. Place salt, pepper and one rosemary sprig inside of each trout cavity. Wrap one piece of bacon around each trout, using wooden toothpicks to secure the bacon and close the cavities. Roll each in cornmeal, coating it completely and gently shaking off the excess. Preheat oven to 375 degrees. Heat a skillet over moderately high heat until hot. Add the oil, heat until hot but not smoking. Pan-fry the trout for three minutes on each side or until they are just firm and the bacon is golden. Transfer pan to the oven and bake 5 minutes or until the fish flakes and is heated through. Serve with grilled lemon vinaigrette.
Vinagrette:
Grill lemon over high heat until there are grill marks on the cut portion (about 4 minutes). Squeeze lemon juice into a blender and add remaining ingredients. Blend. With blender on, slowly add the olive oil until emulsified. Drizzle over plated trout.
from MI Legislative Sportsmen’s Caucus, “Wild Game Cookbook”
Ingredients:
Bass Fillets 1 Onion (diced) 1 Can Tomato Soup | Salt and Pepper Parmesan Cheese |
Directions:
Mix Salt/pepper and parmesan cheese on a plate and coat both sides of bass fillets. Place in a baking dish and pour tomato soup over top. Sprinkle with parmesan cheese, diced onions and bake at 400 degrees for 8-10 minutes or until cooked all the way through.
Ingredients:
(Serves 4 People)
Cajun seasoning: 1 tablespoon red pepper 3 teaspoon paprika 3 teaspoon black pepper 1 teaspoon salt 2 teaspoons sugar 1 teaspoon basil 1 teaspoon oregano 1teaspoon thyme 2 teaspoon rosemary 1 teaspoon onion powder 1 teaspoon garlic powder | 4 8-ounce pieces of steelhead fillet 2 tablespoons olive oil |
Directions:
Preheat gas grill or light charcoal grill and burn down until coals are bright red and ready for cooking. Combine all the Cajun seasoning ingredients and place in a shallow dish big enough for the filets to be placed in. In a separate bowl place the olive oil. Dip on side of the Steelhead filet in the olive oil and then in the Cajun seasoning. Place the filet on the grill and repeat with the remaining filets. Cook the filets until the sides are showing a nice even blackening and turn over. Cook an additional 10 minutes or until the fish is completely warm in the middle.
Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski
Ingredients: (Makes 4 servings)
2 tablespoons cooking oil 1 ½ pounds cooked or canned salmon filet meat 2 eggs 1 ½ cups seasoned bread crumbs 2 tablespoons Dijon mustard 1 cup diced green onions ½ cup pimento 1 teaspoon red pepper 1 tablespoon Italian seasoning | Sauce: 2 cups salad dressing or mayonnaise ¼ cup capers ½ cup pickle relish 1 tablespoon chicken base 3 hard boiled eggs (peeled and diced) 2 teaspoons lemon juice 1 tablespoon Italian seasoning |
Directions:
In a large bowl combine the salmon, eggs, bread crumbs, Dijon mustard, green onions, pimento, red pepper, Italian seasoning and mix thoroughly. Using your hands, remove about 4 ounces of the salmon mixture at a time to form a nice sized patty and repeat the process until all of the salmon mixture has been formed into well formed cakes. Pre-heat the oven to 225 degrees and on the stove top warm the cooking oil in a large sauté pan. When the oil has come to temperature add as many salmon cakes to the pan as will not crowd the pan and cook until golden brown on one side. Turn the cake over and cook until golden brown on the other side and remove to an oven proof plate.
Place the cakes in the oven to keep warm and repeat the process until all the cakes are cooked adding more oil if necessary. While all the cakes are warming in the oven assemble the sauce by combining all the sauce ingredients and mixing well. To serve place two patties on a plate, top with a small amount of remoulade sauce and garnish with fresh parsley and lemon wedges.
Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski
Ingredients:
1 or 2 Salmon Steaks (skinned) 1 qt orange juice 1 sliced onion 1 (50oz) can of chicken broth | 2 cups white wine 2 tsp white pepper 2 tbsp minced garlic lemon rind from 1/2 of a lemon |
Directions:
Place all ingredients except salmon in a poaching pan and bring to a boil. Don’t forget the poaching rack to keep the salmon elevated slightly above the liqued. Once at a boil, place salmon on the rack and cook till salmon is done. Let cool for 15 minutes. Serve with crackers and whatever condiments you prefer. Red onions, dijon mustard, capers and chopped eggs go well with this recipe.
Broiled Salmon:
Brush with melted butter. A little lemon juice gives flavor. You may want to add dill. Try a lemon butter sauce with dill that has been refrigerated for several days.
Place salmon on greased broiler pan, skin side down, 4-6 inches from heat. Broil slowly. Fillets or steaks need not be turned if not too thick. Cook until flesh is delicately browned and flakes apart.
Ingredients:
3-4lbs dressed lake trout 2 1/2 tsp salt 1 1/2 cups thinly sliced celery 1/4 cup sliced green onions 1/2 cup butter or margarine, melted | 4 cups soft bread crumps (1/2 inch cubes) 4 cups fresh spinach leaves, washed and drained 1 Tbs lemon juice 1/4 tsp pepper |
Directions:
Clean, wash and dry fish. Sprinkle inside and out with 1 1/2 teaspoons salt. Cook celery and onion in 6 tablespoons butter or margarine until celery is tender. Stir in bread cubes and spinach leaves. Cook and stir until spinach is tender. Add lemon juice, remaining 1 teaspoon salt, lemon and pepper; toss lightly. Stuff fish loosely. Close opening with small skewers. Place fish in well-greased baking pan. Brush with remaining butter or margarine. Bake in moderate oven, 350 degrees, 40-60 minutes or until fish flakes easily when tested with fork.
Ingredients:
Fish Fillets (walleye or whitefish work best) Milk Bread Crumbs | Melted Butter Lemon Juice (optional) |
Directions:
Dip the fillets in milk completely then thoroughly cover with bread crumbs. Set fillets on a metal pan or in a shallow casserole dish. Drizzle melted butter over the top and put into a pre-heated (450 degrees) oven until cooked through. Sprinkle with lemon juice and serve.
Ingredients:
Fish Fillets (salmon, trout, steelhead), cut into small chunks | Bacon BBQ Sauce, enough to cover fish Toothpicks |
Directions:
Pre-heat oven 350 degrees. Wrap each salmon chunk with a half slice of bacon, secure with toothpick. Arrange in a glass baking dish, enough to make one layer. Pour BBQ sauce over top and place in the oven until bacon is done. Bacon will not become crisp because of the sauce so do not overcook.
Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski