 Fish and Seafood Dishes |
Bird and Waterfowl Dishes |
| Recipes for Deer |
Other Great Meals |
| Fish and Seafood Dishes |
Bird and Waterfowl Dishes |
| Recipes for Deer |
Other Great Meals |
Cut bass in serving pieces. Mix the cornmeal, salt and paprika together. Dip fish in the cornmeal mixture. Place in a single layer in greased baking dish. Top with the bacon slices. Bake in a hot oven (425 degrees) for 20 minutes. Remove from oven and arrange tomatoes around fish. Broil 5 inches from heat, about 6 minutes. Makes 6 servings.
ENJOY
Arrange fish fillets in a greased 13x9x2 baking dish; sprinkle with salt, onion powder and pepper. Spoon soup over fillets; top with spinach. Beat remaining ingredients with wire whisk or hand beater about 1 minute or until almost smooth; pour over spinach. Bake at 350 degrees uncovered about 40 minutes or until top is golden brown. Let stand 10 minutes before serving. Serves 8.
ENJOY
Heat oil in large skillet over medium-high heat until hot. Add salmon; cook on both sides until lightly browned. Add wine; boil 1 minute. Add frozen vegetables with pasta, pimento and red pepper flakes. Reduce heat to medium; cover and cook 5 minutes. Add whipping cream; cover and cook an additional 5 minutes. Serves 4.
ENJOY
Combine all ingredients except potato chips. Pour into greased 10 x 6 x 1 1/2 inch baking dish. Crush potato chips and sprinkle over top. Bake in moderate oven 1 1/2 hours. 6 - 8 servings. Good for when you don't catch the fish you were hoping to.
ENJOY
Place the fish filets in 2 lightly greased jelly roll pans.
Sprinkle with salt, pepper, onion and dill weed. Drizzle on 1/2
cup melted butter or margarine.
Mix remaining 1/2 cup melted butter with lemon juice and drizzle
on as fish broils.
Preheat broiler and place one pan about 5 inches from unit. Broil
about 5 minutes until fish flakes easily.
Keep first pan hot while broiling the second pan. Makes 8 generous
servings.
ENJOY
Cook bacon until crisp; drain on paper towel; crumble. Saute onions in bacon drippings. Drain clams; reserving liquid. Add liquid with potatoes to pan. Cover and cook on low for 15 minutes until tender. Watch carefully. Add all remaining ingredients. Heat to serve. DO NOT BOIL. Garnish with bacon. Submitted by Ray and Pat Davies of New Port Richey, Florida
ENJOY
Combine shrimp, celery and onion in a saucepan with enough water to cover (1 cup). Simmer over low heat until vegetables are tender. Add potatoes, milk and margarine. Heat; season to taste and serve. (225 calories per 1-3/4 cup serving.)
ENJOY
Mash salmon (with liquid, bones and skin) in a medium-size bowl. Stir in potato flakes, water, mayonnaise and onion until blended.
Divide mixture into 8 portions and form into patties. Coat with bread crumbs.
Heat 1 tablespoon oil in a large preferably nonstick skillet until hot but not smoking. Fry patties in 2 batches, 3 minutes per side, until golden brown, adding more oil as needed.
Serve with tartar sauce. Serves 4.
ENJOY
Cut fish into 4 portions. Set aside. In a bowl mix bread crumbs, cornmeal, parmesan cheese, ground pecans, salt and 1/4 tsp. pepper. Coat each portion of fish with flour, then dip in milk, then coat evenly with crumb mixture.
In a large skillet fry fish in hot oil 4 to 6 minutes on each side or till golden and fish flakes easily with a fork; keep warm.
Remove excess crumbs from skillet. Add additional oil, if necessary. Add pecans. Cook and stir about 2 minutes or until toasted; sprinkle pecans over catfish. Serves 4
DELICIOUS
In skillet, cook garlic and tarragon in oil 1 minute. Add tomatoes and juice drink; bring to boil. Simmer, uncovered, 10 minutes or until liquid is gone. Add fish and peppers. Cover and cook 5 minutes. Gentle stir in peas; heat through. DO NOT BOIL. Serve over rice and garnish with sliced green onions, if desired. 5 servings.
ENJOY
1. Rinse potato and green beans briefly in a colander. Cut potato into 1-inch cubes. Snap green beans into 2-inch lengths and discard stems. Put vegetables into a large skillet with broth and thyme. Bring to a boil, reduce heat to medium-low, cover and simmer 8 minutes until vegetables are tender.
2. While vegetables simmer, drain tuna and flake into a medium-size bowl.
3. Coarsely chop parsley and add to tuna. Thickly slice olives and add to bowl along with the simmered vegetables and broth.
4. To serve, toss hot pasta with tuna mixture. Cut lemon in half. Squeeze juice over pasta (watch out for the pits) and toss again. Season with pepper to taste. Serves 5.
ENJOY
Lay Halibut in baking dish and sprinkle with ample Lemon-pepper seasoning (at least 5 tablespoons full). Then cover with butter pats. Cover the pan with lid or foil and bake on 400 degrees F. for 50 minutes. Submitted by Kevin Harris of Delta, Utah.
ENJOY
Make white sauce and set aside. Saute onions in margarine until golden brown. Add shrimp and cook until pink. Stir in flour and mix well. Add salt, pepper, garlic, mushrooms and white sauce. Simmer for 15-20 minutes. Add sour cream just before serving over rice. Garnish with chives. Serves 4-6.
ENJOY
This recipe will yield some of the most moist and delicious broiled redfish you ever put into your mouth. Here are the steps to get there:
HOW SWEET IT IS.
First catch your Blue Gill and fillet them. Then dilute a can of potato soup with a pint of milk; heat to just simmering. Add fresh minced
onions, to your taste, and a level teaspoon of parsley. Simmer until
onions are transparent. Add salt and pepper to suit. Add your
Blue Gill fillets (do not allow to boil), and stew until fillets become
translucent.
Thom Rivell, Newfoundland, Pa.
Thanks Thom
Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes.
Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.
ENJOY
Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour.
Melt about 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.
FANTASTIC
Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the filets into the wet batter first, then dredge in the cornmeal mixture.
Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.
DELICIOUS
Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.
ENJOY
Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.
ENJOY
Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinading mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway.
Spray the broiler ban with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.
FANTASTIC
Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.
DELICIOUS
DELICIOUS
Venison on the table is the reward every deer hunter hopes for. The meat is lean, healthy and delicious. Prepared properly, venison can become the family's favorite meat.
Excellent venison starts with prompt and proper field care. The deer should be field dressed as quickly as possible and the cooling process begun immediately. If you butcher the deer yourself, make certain all hair is removed from the carcass. Hair packaged with meat causes an unpleasant taste.
The fat on venison, too, will cause a stronger taste so as much as possible should be removed before packaging and freezing. Bone also adds to a "gamey" flavor. I recommend deboning all venison before freezing. Even if you do not butcher your own game, you can request that the meat processer debone the meat before packaging. With proper care your venison can be as good as any prime beef.
Theses recipes are designed to be easy, foolproof and ideal for showcasing the flavor of your deer. Good hunting and good eating.
ENJOY
Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches.
Great as an appetizer or main course.
GREAT
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
DELICIOUS
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.
ENJOY
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.
GREAT
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
FANTASTIC
For most people, liver is a "love it or hate it" item. for many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. Some like to soak the liver in milk or beer for a few hours before preparing but this is optional.
Melt a misture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook.
When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
ENJOY
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brwon slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
ENJOY
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.
HEARTY
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for ´ hour. Serve with pasta.
DELICIOUS
Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
DELICIOUS
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