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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:28:29 AM

LadyHathor

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Burgundy wine works better, milk can sour and spoil the meat----burgundy wine makes it tender and gets rid of the game tatse.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:45:34 AM

nohalo

Posts: 437
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Disclaimer: I do not measure anything, lol.

Even though the deer I hunt are mostly corn fed, I've never had very good luck with venison roast. The best way I have cooked it is like Italian Beef. Put it in a slow cooker with a couple cans of beer, a little water, rosemary, garlic, thyme, salt and pepper, 1/2 jar of pepperoncini and a handful of the peppers. Cook it til the meat is fork tender, remove the roast and thicken the liquid with some flour. Serve on crusty rolls.

Venison steaks - saute with portebello mushroom slices, garlic and red wine til medium. serve with wildrice and a nice cesar salad

I have always butchered my own deer (a group of us get together) and processed all cuts. I always keep the loin and some of the larger cuts for steaks. The rest is ground for burger and salami. I add 1/3 pork butt to 2/3 venison.

Fish -
Catfish: Clean the fish that are 2 lbs and less, then coat in 1/2 part orange Andy's fish seasoning, 1/2 part white Andy's (have tried to make my own seasoning, but the ready made stuff is pretty awesome). Deep fry til it floats & is golden
Pan fish (blue gill, crappie, striped bass) - filet, then cook as above (or, if it's caught through the ice, I've had some success pickeling the filets)
Trout, Walley, Sea Bass - carefully dredge in seasoned flour and pan fry in butter or grill, using a fish basket grill device

I always serve the fish with fresh lemon.

The best meal I think I have ever had was elk steak & wild salmon, both grilled on a weber grill. Dinner was fantastic, but the next morning, my hostess used the leftover salmon and fixed creamed salmon on toast. I thought I was in heaven.

(in reply to LilMissHaven)

Post #: 22

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:48:25 AM

LilMissHaven

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Joined: 12/19/2007
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quote:

ORIGINAL: DomKen

quote:

ORIGINAL: LilMissHaven
My father taught me to soak any wild game in milk over night to help add moisture...It honestly works.

I usually brine venison to achieve the same thing. AIUI soaking in milk also serves to moderate the gamey taste of the venison that some people don't like.

Brine?

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Post #: 23

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:49:32 AM

LilMissHaven

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quote:

ORIGINAL: LadyHathor

Burgundy wine works better, milk can sour and spoil the meat----burgundy wine makes it tender and gets rid of the game tatse.

I generally soak it in a baggy of milk in the frig so it doesn't spoil but the burgundy wine sounds fantastic I'm going to try that.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 10:13:08 AM

Archer

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I've done the Merlot route myself before, funny thing happens if you are not carefull though, the meat turns purple. LOL

I've heard the Milk thing but most of my venison has come from mixed feed, the buttermilk or milk thing works but I have saved it for the times when I know the deer is pretty much Wild Fed and late in the season, when they have shifted to lichen or moss.
The times I've had venison treated this way have been when used by others. Havent had a real wild wild deer in a long time.
In Agricultural areas the deer are usually quite mild and not gamey enough for me to worry about it.

< Message edited by Archer -- 4/1/2008 10:42:31 AM >

(in reply to LilMissHaven)

Post #: 25

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 10:42:26 AM

calamitysandra

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Joined: 3/17/2006
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quote:

ORIGINAL: LadyHathor

Burgundy wine works better, milk can sour and spoil the meat----burgundy wine makes it tender and gets rid of the game tatse.

Burgundy as a marinade tastes great with venison. If you want something non-alcoholic, or just a different taste, try buttermilk.

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Post #: 26

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 11:10:43 AM

Hippiekinkster

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Joined: 11/20/2007
From: Liechtenstein
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quote:

ORIGINAL: Maya2001

Moose steaks sauteed with lots of onion

Pikerel(walleye) fillets , coat in flour that is seasoned with salt and pepper, then dip in egg with a bit of milk then coat in bread crumbs and fry

Fuck, I did most of the cooking for a small group (5 adults, 2 kids) for nearly a month on the far side of Kodiak Island, where we were building a cabin. We had a generator which powered a small freezer, and the freezer was full of moose. Ground moose, moose steaks, moose, moose, moose. Moose Tacos. Moose Fajitas. Moose spaghetti sause, Moose Bourgignone, Sichuan Moose.

I don't care if I ever see another Moose in my life.

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Post #: 27

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 11:36:42 AM

DomKen

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Joined: 7/4/2004
From: Chicago, IL
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quote:

ORIGINAL: LilMissHaven

quote:

ORIGINAL: DomKen

quote:

ORIGINAL: LilMissHaven
My father taught me to soak any wild game in milk over night to help add moisture...It honestly works.

I usually brine venison to achieve the same thing. AIUI soaking in milk also serves to moderate the gamey taste of the venison that some people don't like.

Brine?

Salt and sometimes sugar in water. It's a good all purpose way to keep any meat that gets dry moist. I brine pork, chicken, turkey and venison if I intend to roast them. It really makes an enormous difference in keeping the meat moist.

(in reply to LilMissHaven)

Post #: 28

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 12:27:08 PM

LilMissHaven

Posts: 734
Joined: 12/19/2007
Status: offline

quote:

ORIGINAL: DomKen

quote:

ORIGINAL: LilMissHaven

quote:

ORIGINAL: DomKen

quote:

ORIGINAL: LilMissHaven
My father taught me to soak any wild game in milk over night to help add moisture...It honestly works.

I usually brine venison to achieve the same thing. AIUI soaking in milk also serves to moderate the gamey taste of the venison that some people don't like.

Brine?

Salt and sometimes sugar in water. It's a good all purpose way to keep any meat that gets dry moist. I brine pork, chicken, turkey and venison if I intend to roast them. It really makes an enormous difference in keeping the meat moist.

Aw thank you Sir I know the practice but did not know the term for it.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 12:27:09 PM

Vendaval

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What great recipes folks! So many great ideas for marinades and sauces...yum!
Erin, I think you could write and publish your own cookbook for venison.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 12:41:29 PM

cjan

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Joined: 2/21/2008
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Heres one of my favorite ways to cook seafood. So simple , fast and easy and yummy.

Fish filets ( My favorite for this is Yellowtail, but any mild flavored kinda delicate fish will do)
Salt and pepper both sides. Dredge with a little flour mixed with a lil paprika .. Or don't dredge, really doesn't matter. Saute filets in butter with a little good olive oil to keep from burning over medium high heat. When fish is just done, remove from saute pan and plate. In the same pan,turn down the heat to medium and saute garlic ( I like lots) and a handful of capers. Squeze fresh lemon juice into pan and deglaze, making sure to scrape up all the tasty bits in the bottom of the pan. Add more butter to the pan (to taste) and allow butter to foam to a light nutty brown color. Spoon sauce over fish and serve with choice of veg and starch, if you like. Personally, rather than startch, I perfer baked squash like butternut or acorn. Enjoy.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 1:00:54 PM

mistoferin

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Joined: 10/27/2004
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quote:

ORIGINAL: DomKen
I usually brine venison to achieve the same thing. AIUI soaking in milk also serves to moderate the gamey taste of the venison that some people don't like.

I don't really have to worry about this because the deer in the area that I hunt eat corn and grains years round so they don't have a noticeable gamey taste. I also process all of my own deer and you will not find a shred of silverskin on my meat when I am done with it. I find that is one of the most important ways of keeping the gamey taste out of the meat. NO silverskin.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 1:04:22 PM

Hippiekinkster

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Joined: 11/20/2007
From: Liechtenstein
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Best fish I ever had was Ling Cod, caught fresh in Resurrection Bay off Seward, Alaska. Unbelievable flavor. The flesh is turquoise when fresh, turns white when cooked. Had it a few hours later at a camp site somewhere near the middle of the Kenai Pinensula. What a fine night.

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Post #: 33

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 1:10:37 PM

BossySSBBW

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Joined: 5/18/2006
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My mother always used whole milk or buttermilk to marinate the things my Dad brought home from his hunting trips. The milk takes out a good bit of the gamey taste of the meat and sweetens it a bit.
If the meat is from a hunter always ask what he used to kill it. Shotgun pellets are a bear to get out at times.
Good luck.

(in reply to DomKen)

Post #: 34

RE: Recipes for wild game, fresh fish, etc - 4/1/2008 4:04:17 PM

DesFIP

Posts: 25191
Joined: 11/25/2007
From: Apple County NY
Status: offline

One thing I learned early to ask was about how well the hunt went. I get venison from people who I allow to hunt here. If they say that they wounded it and tracked it for two days I smile and throw it out the moment they leave. No matter what you do, you can't get the adrenaline out of the meat.

Worst present of venison ever received appeared to have been butchered with a chain saw, it still had the fur on one side. I turned green and informed my ex if he wanted to eat it, he had to deal with it. We tried cooking it and it never got edible even after two days stewing - found out later it was one of those three days tracking kills.

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RE: Recipes for wild game, fresh fish, etc - 4/1/2008 4:08:16 PM

Pyrrsefanie

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Joined: 9/18/2007
From: NEW HAMPSHAAAAAAH!
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A recipe from one of my favorite French cookbooks!

Saumon à l'Unilatéral (cooked on one side only)
Serves 4

Ingredients:
4 pieces of wild salmon, about 4 ounces each
1 tbsp fresh lemon juice
1/2 teaspoon coarse salt

Heat a nonstick frying pan. Place the salmon in the pan, skin-side dow, pour the lemon juice over the salmon, add the salt, and cook for about 6 minutes over medium heat until the skin is crispy. Cut a slice to determine the degree of cooking you desire, such as medium-rare, which is pink at the center and preserves most of the natural taste.

Serve immediately. Optionally, you can season with a dash of extra-virgin olive oil and a sprig of fresh thyme.

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RE: Recipes for wild game, fresh fish, etc - 4/4/2008 10:08:42 PM

FangsNfeet

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Joined: 12/3/2004
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quote:

ORIGINAL: LilMissHaven

Can of beer

Not just any beer. Guinness STOUT!

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RE: Recipes for wild game, fresh fish, etc - 4/4/2008 10:35:17 PM

subfever

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Joined: 5/22/2004
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quote:

Recipes for wild game, fresh fish, etc

Catch... kill... clean... cook...

< Message edited by subfever -- 4/4/2008 11:00:19 PM >

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Post #: 38

RE: Recipes for wild game, fresh fish, etc - 4/6/2008 6:12:07 AM

FangsNfeet

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Joined: 12/3/2004
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I have another recipie that includes Jalopenos and Wild Hog meat.

You'll need:

Tequila
Fresh Jalopenos
Cream Cheese
Fiesta Blend Cheese
Wild Hog sausage
Bacon
Spicy Steak Seasoning
Fajita Sesoning
Wheat Germ

Insert a slit into fresh Jalopenos. Soak them in Tequila.

Melt Cream Cheese and Fiesta Blend Cheese together. Mix in with Wild Hog Sausage and Spicy Steak Seasoning.

Stuff the mix into your Jalopenos

Wrap Bacon around the Jalopenos

Make a breading mix with the Wheat Germ and Fajita Seasoning.
Role the Bacon Wraped Jalopenos in the breading.

Put Jalopenos on scewers and place over an open charcoal grill

Peppers are ready when bacon begins to crisp on both sides.

Goes great with either Dark Beer or Margaritas

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Post #: 39

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