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Recipes for wild game, fresh fish, etc - 3/31/2008 3:48:17 PM   
Vendaval


Posts: 10297
Joined: 1/15/2005
Status: offline 		OK, all this talk of venison recipes and smoked salmon are getting to me.  How about some of your recipes for venison, wild boar, squirrel, trout, salmon and the like.  From time to time
I can find venison in some of the meat markets here, always been curious to try it but never knew how to cook it. 
 
(When in doubt, marinade meat with beer, ale or wine and some spices)

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 4:02:23 PM   
camille65


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Joined: 7/11/2007
From: Austin Texas
Status: offline 		One of my favorite things with venison is stew. Loads of root vegetables, garlic, mushrooms and a hearty red wine. Add a crusty bread and a salad = heaven.

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 4:03:19 PM   
domahpet


Posts: 1505
Joined: 12/3/2006
From: Santa Rosa
Status: offline 		i have lots of recipes, but its better to have you over and cook for you.
heres something interesing tho:   How To Cook A Whale

A special occasion, like the finding of a whale, calls for the use of ceremonial names. Though a hunter, a man, has found the whale, preparing food is women's work, and therefore the daughter of the hunter has the rights to prepare the whale. She is given the ceremonial name, Place-of-cutting-Blubber. Note that it is the daughter who has the rights, not the wife(s), due to the family rights in a matrilineal society.
Once everybody is ready, you bring tools, and the hunter who found the whale leads everybody in their canoes to the spot where he found it. The father of the hunter has the honor of speaking for the daughter of the hunter to "make a toast" for the occasion. It is customary to first declare how wonderful the whale is, being full of delicious blubber, etc.. Then you should give the choicest piece (the dorsal fin) to the ranking dignitary, who is typically the chief of the village.
Everybody else gets an equal size piece of the whale according to the order of their rank. The first piece starts at the whale neck, and they work from the top down and from the head to the tail. Generally the pieces are cut about a fathom (6 feet) in width. After the ceremonial pieces are given out, the women go to work to gather the remaining fat from the whale. The last step is cut off a piece of the tale of the whale.
When this is done, the pieces are loaded in the canoes, and everybody goes home to do the remainder of the preparation. The hunks of blubber are split into strips four fingers thick (two inches). These pieces are then cut into half inch strips.
A kettle of water is set to boil on the beach, and the strips are boiled to render the oil. The oil is ladled off and stored in watertight storage boxes. Whale oil is best stored in the corner of your house.
Then, you take cedar bark, and split it into long strips. Poke holes in the middle of the boiled pieces of whale blubber, and thread them onto the long strips of bark. When finish these strings of blubber are now called "tied-in-the-middle".
Dry these strips in the smoky rafters of your house for at least a month. When you want to eat some "tied-in-the-middle" take it down from the rafters, and boil it in a kettle until tender. This takes a lot of boiling. Be sure to eat it hot, because when it is cold, it is really tough. If you boil more than you can eat, you can dry it again, and reheat it later. This dish is called "eating boiled blubber tied in the middle", a real treat!

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 7:16:05 PM   
cjan


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Joined: 2/21/2008
Status: offline 		That venison stew, crunch bread and salad DO sound like heaven, yum

For lottsa venison recipes, look here:
http://search.foodnetwork.com/food/recipe/venison/search.do?searchString=venison&site=food&gosearch=&searchType=Recipe



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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 7:39:58 PM   
FangsNfeet


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Joined: 12/3/2004
Status: offline 		I like to marinate my salmon in Raspberry sauce and give it a light glaze of honey. I then place the the salmon fillet over an open grill with hot coal and Jack Daniel Oak Barrel Chips. Once done, I'll serve on top of Baby Spinach leaves along with a side of brown rice and long green beans.

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 7:47:35 PM   
Lynnxz


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Joined: 10/3/2006
From: Atlanta
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quote:

ORIGINAL: FangsNfeet

I like to marinate my salmon in Raspberry sauce and give it a light glaze of honey. I then place the the salmon fillet over an open grill with hot coal and Jack Daniel Oak Barrel Chips. Once done, I'll serve on top of Baby Spinach leaves along with a side of brown rice and long green beans.



.... can I come to your house for dinner?

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 9:18:16 PM   
DomKen


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Joined: 7/4/2004
From: Chicago, IL
Status: offline 		Wild venison is pretty variable in flavor so it is best to know what each animal tastes like before deciding what to do with it. If its strong tasting, i.e. gamey, I go for long slow cooking like stew or chili where you just treat it like beef. If its milder flavored then its time for steaks and other simpler preperations. Most processors give you some stew/chili meat cut into cubes along with some steaks and sausages.

Farm raised venison is almost always grain fed and very mild flavored. I'd treat it almost exactly like the equivalent cut of beef. Considering the prices I've seen though its likely cheaper and just as good to just buy beef.

If you absolutely have to try squirrel get a bunch and make Brunswick stew. It's traditionally made with squirrel but now more usually made with chicken. I like both kinds but dislike the number of squirrels you need to shoot to get enough meat for stew for even two people so I usually go fo chicken

I've had boar but IME it was very tough and stringy and didn't make particularly good eating. Someone with more experience will have to guide you on that one.

Fresh fish really depends on the fish. Trout and bass I prefer to cook as soon after catching as possible. Fillets pan fried in a little butter with maybe a very light coating of flour and corn meal is how I usually do that. Frozen fillets at home I usually oven roast with lemon and dill. Catfish are best deep fried in corn meal, of course eating catfish is usually an exercise of spitting out little bones so it isn't for everybody. I've never caught a salmon so I'll leave that to those that have.

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RE: Recipes for wild game, fresh fish, etc - 3/31/2008 9:40:47 PM   
NakedOnMyChain


Posts: 2431
Joined: 11/29/2004
From: Indiana
Status: offline 		I have the most fantastic recipe for Orange Bourbon salmon.  It's absolutely wonderful. 
  • 1/4 cup bourbon
  • 1/4 cup fresh orange juice
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped green onion  
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, chopped
  • Small dash of liquid smoke (optional, but helps bring out some of the smokiness in the bourbon)
  • 4 (6 ounce) salmon fillets (about 1 inch thick)

    1.) Combine the first eight ingredients in a large plastic bag and mix thoroughly.  Add salmon.  Seal and marinate in the fridge for one and a half hours, occasionally turning the bag.
    2.)  Preheat the grill, then remove the salmon from the bag, reserving the marinade for basting.  Place salmon on a greased grill rack.  Cook six minutes on each side or until the fish flakes easily with a fork, basting frequently with reserved marinade.

    < Message edited by NakedOnMyChain -- 3/31/2008 9:43:06 PM >

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    RE: Recipes for wild game, fresh fish, etc - 3/31/2008 10:31:57 PM   
    Gwynvyd


    Posts: 4949
    Status: offline     		I love wild game.. of all sorts.

    For venison one of my faves is take a nice sized hunk of venison steak... on your cutting board crush up 10 juniper berries, some fresh rosemary, fresh thyme, a large pinch of sea salt and crushed pepper. Chop together well. spread on board. Roll roast through it to coat. In hot pan add garlic cloves and twigs of fresh rosemary on bottom. Add roast. Place more garlic cloves and fresh rosemary twigs.  Place in oven at 350 (depends on size of meat for how long.. and how you like your doneness... ) I like mine Med. once the meat is done remove it to a tray and slice. Mash the garlic a bit and add a good size cup of decent ( If you dont drink it dont cook with it damn it folks!) red wine. Toss back on the stove and simmer down till it thickens.

    This is awesome with a potato au gratain.

    ~ You should see how I do Lamb... *drools*

    Gwyn

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 4:42:45 AM   
    aviinterra


    Posts: 208
    Joined: 11/3/2006
    Status: offline     		I love wild boar!! It's an intense and complex flavor that needs a lot of spit roasting time. Stick the meat onto a spit in your backyard in the early morning to enjoy it at evening. Yes, that's a lot of hours of turning if you don't have one of those fancy automatic spits. :) I like to put a lot of small slits into the meat beforehand and stick whole garlic cloves into them, that way the garlic flavor soaks through multiple layers of meat. 

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 4:59:43 AM   
    Maya2001


    Posts: 1656
    Joined: 8/22/2007
    From: Woodstock ONT,CANADA
    Status: offline     		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


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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 5:48:51 AM   
    mistoferin


    Posts: 8284
    Joined: 10/27/2004
    Status: offline     		Venison Fajitas

    Venison Steak (sometimes I cut it into thin strips across the grain and stir fry it....sometimes I leave it whole and grill it, cutting it into strips after)

    Marinade:
    2 tablespoons of olive oil
    2-3 cloves of garlic minced
    2 Tablespoons fresh cilantro minced
    1/2 to 1 teaspoon crushed red pepper
    1 teaspoon ground cumin
    1 minced chipotle pepper
    juice of 1/2 fresh lime (reserve juice from remaining half)
    1 shot Tequila
    salt and pepper to taste

    Mix all ingredients. Place meat in a ziploc bag, pour marinade over and seal. Toss it about a bit to coat all meat. Let sit in the fridge overnight...or at least 4 hours.

    Cut 1 green pepper, 1 sweet red pepper and 1 large onion into strips. Stir fry over high heat quickly until tender crisp. Add in one tomato cut into wedges and cook for another 2 to three minutes. Remove from pan. Add meat to pan and stir fry until just done (or grill whole steak on high heat while veggies are stir frying). Just before you take the meat off of the heat, sprinkle with the reserved lime juice. Add the sliced meat to the vegetables, toss and serve on warm tortillas. Garnish with your favorite toppings...fresh pico de gallo, cheese, guacamole and sour cream, sliced jalapenos too if you like.


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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 6:28:21 AM   
    mistoferin


    Posts: 8284
    Joined: 10/27/2004
    Status: offline     		Mongolian Venison

    1 lb. venison steak, sliced thin across the grain

    Marinade:
    1 tbsp. soy sauce
    1 tbsp. dry sherry
    1/2 tsp. freshly grated ginger
    ½ to 1 tsp. Crushed red pepper
    1 c. peanut oil for deep-frying

    Sir Fry:
    1 tbsp. peanut oil
    2 cloves garlic, sliced thin
    6 green onions, sliced into 2-inch diagonal pieces
    1 Tablespoon. Hoisin sauce
    1 Tablespoon soy sauce
    1 Tablespoon brown sugar
    1/4 tsp. ground white pepper
    Cooked Rice

    Marinate meat for 30 minutes. Drain meat well. In wok or deep pan heat deep frying oil to 375 degrees. Add meat all at once and stir a bit to separate. Cook 1 minute and allow meat to drain in a colander. Remove oil from wok.

    Heat wok again and add oil for stir frying. Add garlic and green onions and stir fry for 2 minutes. Add remaining ingredients. Add meat. Stir fry until hot. Serve over cooked rice.

    < Message edited by mistoferin -- 4/1/2008 6:31:07 AM >

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 7:16:57 AM   
    mistoferin


    Posts: 8284
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    Status: offline     		I also REALLY like to make Steak Subs with venison.

    I sautee onions, garlic and portabello mushrooms in a bit of butter. Add thinly sliced steak when veggies are tender. Salt and pepper to taste. Finish it off with a splash of Worcestershire. Serve on toasted sub rolls with some good Swiss cheese. Yum!

    (Especially good with some fried sweet potato wedges on the side)

    < Message edited by mistoferin -- 4/1/2008 7:17:56 AM >

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 7:20:59 AM   
    mistoferin


    Posts: 8284
    Joined: 10/27/2004
    Status: offline     		Salmon Tacos

    Deep fry breaded strips of fresh salmon. Serve on a warm tortilla and top with sweet coleslaw, guacamole, sour cream and shredded cheddar. A few splashes of hot sauce.

    Sounds weird but it has become one of my most requested.

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    There are no victims here...only volunteers.

    When you make a habit of playing on the tracks, you thereby forfeit the right to bitch when you get hit by a train.

    "I did it! I admit it and I'm gonna do it again!"

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 7:21:46 AM   
    LilMissHaven


    Posts: 734
    Joined: 12/19/2007
    Status: offline     		Barbeque grill
    Jack Dannielle's wood chips
    Barbeque sauce
    Can of beer

    Smoke your venison roast on the grill slowly when its halfway done mix your beer and barbeque sauce and start slathering till its done.

    Sorry, I don't really have recipes I just start cooking luckily I end up with some pretty great results at the end.


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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 7:50:19 AM   
    Aneirin


    Posts: 6121
    Joined: 3/18/2006
    From: Tamaris
    Status: offline     		My favourite for my mackerel,  and sometimes a meal straight out of the sea.

    Charcoal Grilled  Fish on Fennel.

    Any oily fish, mackerel suits me. Clean the fish, but leave on the head, stuff the fish with fresh fennel leaves,(aniseed smell when bruised), slices of lemon and butter. Make a fire and place a grill on top. Put dried fennel sticks on top of the grill and grill the fish there, burning sticks give the flavour.

    At home add fennel butter, it itself simply made.


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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:18:07 AM   
    Archer


    Posts: 3207
    Joined: 3/11/2005
    Status: offline     		Just remember that venison has very little fat and thus will dry out if you don't cook it right.
    You may need to add oil or other moisture to keep the meat from getting tough.

    Truely though the idea that venison has a variety of flavors is true, have to take into account where the deer was taken and what it's diet consisted of. Those thigs will effect flavor, and thus the recipe for the specific deer may need to be adjusted.



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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:24:00 AM   
    LilMissHaven


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

    ORIGINAL: Archer

    Just remember that venison has very little fat and thus will dry out if you don't cook it right.
    You may need to add oil or other moisture to keep the meat from getting tough.

    Truely though the idea that venison has a variety of flavors is true, have to take into account where the deer was taken and what it's diet consisted of. Those thigs will effect flavor, and thus the recipe for the specific deer may need to be adjusted.





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

    And remember never ever ever shoot a buck right after copulation while the meat tastes the same it smells so God awful while cooking that you can't eat it.

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    RE: Recipes for wild game, fresh fish, etc - 4/1/2008 9:26:06 AM   
    DomKen


    Posts: 19457
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    From: Chicago, IL
    Status: offline
    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.

    (in reply to LilMissHaven)
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