Tag Archives: recipes

Embrace Spring with these Delicious Fish Recipes

Rejoice and feel the warmth (and probably the allergies) because spring is back! And is there anything better than diving into a plate of fresh fish that you caught and prepared yourself on a warm evening? Probably not. Here are just a few spring fish recipes to get you in the mood for this warm weather.

Spring Fish Pie

Courtesy of BBC’s Good Food

Spring fish pie

Spring fish pie. [Image: http://www.bbcgoodfood.com/]

Ingredients

  • 250g bag washed leaf spinach
  • 450g small new potato
  • 2 eggs
  • 300g skinless, boneless white fish fillet, cut into large chunks
  • 100g half-fat crème fraîche
  • 1/2 lemon juice
  • 1 tablespoon olive oil

Directions

  • Heat oven to 420 degrees Fahrenheit.
  • Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan.
  • Bring a kettle full of water to the boil and pour enough over the potatoes to cover. Slowly pour the rest over the spinach to wilt it.
  • Bring the potatoes to the boil and cook for 8–10 mins until tender. Drain and roughly mash.
  • Leave the spinach to cool. Squeeze out excess water with your hands.
  • Scatter the spinach over the bottom of two individual or one small ovenproof dish leaving two gaps for the eggs.
  • Crack the eggs into the gaps and season with salt and pepper.
  • Distribute the fish over the spinach and eggs.
  • Spread over the crème fraîche and drizzle with the lemon juice.
  • Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20–25 minutes until the top is crispy and golden and the sauce is bubbling at the sides.
  • Leave to stand for a few mins, then serve straight from the dish.

Grilled Salt and Pepper Tuna

Courtesy of Food Republic

Grilled salt and pepper tuna

Grilled salt and pepper tuna. [Image: https://www.pinterest.com/pin/162129655305811754/]

Ingredients:

  • 3 pounds sushi-grade tuna
  • 1/2 cup black pepper, coarsely ground
  • 1/4 cup coarse sea salt
  • 8 zucchini
  • 1/4 cup extra virgin olive oil
  • Coarse salt
  • Coarsely ground black pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons capers
  • 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

  • Slice the tuna into 8 equal steaks.
  • Combine the pepper and salt in a small bowl and pour onto a clean dinner plate.
  • Press each tuna steak into the mixture to coat evenly. Refrigerate until ready to grill.
  • Preheat the grill to medium.
  • Cut each zucchini lengthwise into 5 or 6 strips.
  • Lay flat, brush with oil, and sprinkle with salt and pepper.
  • Grill for one for two minutes per side, until lightly browned. Set aside.
  • Melt the butter in a small saucepan.
  • Add the capers and cook for two minutes.
  • Add the lemon juice, salt, and pepper and cook for two minutes to heat through.
  • Add the tuna steaks to the grill and grill for two to three minutes on each side for medium-rare.
  • To assemble, place 5 or 6 zucchini strips in the center of each plate.
  • Drizzle with lemon caper butter.
  • Top each plate of zucchini with a tuna steak.

Crispy Fish Sandwiches with Wasabi and Ginger

Courtesy of Fine Cooking

Crispy Fish Sandwiches with Wasabi and Ginger

Crispy Fish Sandwiches with Wasabi and Ginger. [Image: http://www.finecooking.com/]

Ingredients:

  • 1/2 cup mayonnaise
  • 1 medium lime, finely grated to yield 1/2 teaspoon zest and squeezed to yield 4 teaspoon juice
  • 1.5 tsp. wasabi paste, add more to taste
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 2 tablespoon soy sauce
  • 1 cup panko
  • 4 4- to 5- ounce boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
  • 1/2 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon finely grated fresh ginger
  • 3 cups thinly sliced iceberg lettuce (about 1/4 head)
  • 4 hamburger buns, lightly toasted

Directions:

  • In a small bowl, combine the mayonnaise, lime zest, 1 teaspoon of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
  • In a wide, shallow bowl, lightly beat the eggs and 1 tablespoon of the soy sauce until combined. Put the panko in another wide shallow bowl.
  • Pat the fish fillets dry and lightly season with salt.
  • Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
  • In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot.
  • Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
  • Meanwhile, in a large bowl, stir together the remaining 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon oil, the ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the lettuce and toss to coat.
  • Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun. Top with the lettuce and the bun top.

4 Awesome Baconless Venison Recipes

Many absurd people treat venison as a meat that requires other kinds of meat to make it more palatable. When did we become such wusses? When I see bacon-wrapped venison tenderloin I want to cry. You put your blood, sweat, and tears into hunting this animal so you can wrap it in some cheap pork you got from the supermarket? What would your deer think about you two-timing it with some two-bit pig? Here are five simple recipes to impress your holiday guests that don’t attempt to hide the richness of venison behind additional fat.

Medieval Spit Roasted Venison

During the Middle Ages, open fire cooking was the standard method of both medieval chefs and the Roman Catholic Church. Follow chef and culinary historian Heston Blumenthal as he spit roasts an entire deer in the medieval style.

Corned Venison

Recipe adapted from Hunter, Angler, Gardener, Cook

Corned venison.

Image: http://honest-food.net/

Corning is an unbelievably simple process and a great weapon in your cooking arsenal. Corning venison is really no different from corning beef. One advantage to venison over beef is that it contains equal amounts of protein but much less fat. It’s basically diet corned beef. The question when it comes to corning is whether or not you want to use nitrates. I say go ahead and use them because your venison will taste slightly better AND, assuming you take the proper precautions, you won’t get botulism.

Ingredients:

  • 3-5 pound venison roast
  • Enough water to submerge your roast in a stock pot (1/2 gallon or 2 quarts)
  • 1 cup salt
  • 1/2 cup brown sugar
  • 1/2 ounce saltpeter/sodium nitrate
  • 1 teaspoon mustard seed
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander
  • 3 bay leaves
  • 10–15 whole juniper berries
  • 5 garlic cloves
  • 1 cinnamon stick
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 6 cloves

Directions:

  1. Place everything in your stockpot except the roast and bring to a boil. Remove the heat and cover until your brine has reached room temperature. This will take a couple hours. Pour brine in a large container or 2 gallon Ziploc bag and add the roast.
  2. The key to getting this step right is to make sure your roast is completely submerged during the brining process. Once submerged, place your roast in the refrigerator for 5–7 days. Feel free to flip the roast or stir the brine every couple of days.
  3. A week has passed, and you now have corned venison. Well, almost. Next you want to drain the brine and place your roast in a pot with fresh water. Don’t use a ton of water otherwise you’ll dilute the flavor. Cover the pot and simmer for 3–5 hours.
  4. Congratulations, you are now the proud owner of corned venison. Enjoy hot or cold.

Venison Tacos al Pastor 

Recipe adapted from Hunter, Angler, Gardener, Cook

Venison tacos al pastor.

Image: www.dishmaps.com

Al Pastor has many different regional variations, but essentially it’s heavily seasoned roast pork (in this case venison) with pineapple and chilies. The only way you can mess this up is by eating it with flour instead of corn tortillas. Honestly, wet cardboard has more flavor than a flour tortilla. Don’t even get me started on whole wheat tortillas—the horror!

Ingredients: 

  • 5 guajillo chiles
  • 5 ancho chiles
  • 1 chipotle pepper
  • 1 white onion
  • 1 can pineapple chunks
  • 1/4 cup white vinegar
  • 2 tablespoons minced garlic
  • 1 teaspoon cumin
  • 2 1/2 pounds of boneless deer roast
  • 2 tablespoons vegetable oil
  • corn tortillas
  • 2 tablespoons chopped cilantro
  • 1 lime cut into wedges

Directions:

  1. Bring 2 cups of water to boil in a medium saucepan over medium-high heat. Add guajillo and ancho chiles. Reduce heat to medium-low, and simmer until chiles soften, about 10 minutes. Remove the chiles and discard stem and seeds. Meanwhile, coarsely chop one onion in half; reserve remaining half. Strain pineapples, but keep the juice for the next step.
  2. Using a food processor or blender, puree all of your chiles, chopped onion, pineapple juice, vinegar, garlic, and cumin until smooth. Transfer chile mixture to a saucepan over medium-high heat. Bring your chile mixture to a boil and cook for about 2 minutes. Let the mixture sit until cool. Now combine your marinade (mixture), venison cubes, and pineapple chunks in a large container or Ziploc bag, and transfer to refrigerator. Let marinate for up to 24 hours. 
  3. Heat vegetable oil in a large skillet on medium-high heat. After straining the marinade, cook your pineapple and venison cubes until golden brown.
  4. Finely dice the other half of your onion and combine with cilantro in a small bowl. Serve on warm tortillas with onion, cilantro, and a spritz of lime.

Nittany Jack’s Preacher Meat and Kale Sandwich

Sliced venison.

Image: manvsmeat.com

If you don’t already know, venison and dijon mustard are a match made in heaven. The tart, stinging bite of a good dijon is the perfect compliment to the earthy and slightly nutty flavor of venison. The key is to not overcook the venison. You don’t exactly want sashimi, but you also don’t not want sashimi—do you know what I mean? This is my go-to venison dish when I don’t have a ton of time and want something delicious and moderately healthy.

Ingredients:

  • Venison backstrap or tenderloin (1/4 of a whole backstrap or 1/2 of one loin) sliced into 1-inch thick pieces
  • Baguette or ciabatta
  • Salt & pepper
  • Kale
  • Horseradish
  • Balsamic vinegar
  • Tablespoon of olive oil
  • Pickled garlic or one clove of fresh garlic
  • Dijon mustard
  • Vegetable oil

Directions: 

  1. Sometimes I like my kale raw, other times I like it sautéed. For sandwich building, however, sautéed kale tends to work better because the moisture helps bind things together. Heat some olive oil on low-medium heat in a small pan. Add your kale and garlic. Once the kales cooks down and starts to wilt, add a tablespoon of balsamic vinegar. Cook for another couple minutes then remove.
  2. Heat your vegetable oil in a cast iron skillet on medium-high. Pan sear 2–3 venison slices at a time until rare or medium rare. Remove.
  3. Now lay your sliced bread face down in the same dirty skillet that you cooked the venison (very important). The bread will toast while it absorbs the remaining venison juices.
  4. Now slap everything together with some dijon and a touch of horseradish. Wrap the sandwich in a paper towel as they tend to get messy.

Warm Your Belly with these Fall Fish Recipes

Fall cooking means savory, rich, and delicious meals that warm you up against the autumn chills that are starting to creep around. Here are three unique fall fish recipes to use to prepare your latest catch!

Cedar Smoked Maple Salmon

Courtesy of The World Fishing Network

A piece of salmon cooking on a barbecue plank.

Image: http://www.worldfishingnetwork.com/

Ingredients

  • 1/4 cup maple syrup
  • 1 tbsp. maple sugar (or brown sugar)
  • 2 tbsp. soy sauce (natural brew)
  • 1 clove minced garlic
  • 1/4 tsp. ground black pepper
  • 2 servings of salmon with skin
  • 2 cedar planks soaked between 2 hrs and 24 hrs

Directions

  • Mix maple syrup, soy sauce, garlic, and pepper.
  • Add salmon and rub it down. Let stand for 1 to 2 hrs.
  • Heat barbecue and lay soaked planks facedown. Leave for 3 minutes or until it starts to smoke, then turn over.
  • Add oil to board then add salmon.
  • Sprinkle salmon with maple sugar.
  • Close barbecue lid and cook for 15 minutes (depends on thickness of salmon).

Cedar-Roasted Char

Courtesy of Field & Stream, contributed by Jeff McInnis (chef at Yardbird Southern Table & Bar in Miami Beach)

Cedar-roasted char.

Image: http://www.fieldandstream.com/

  • 6 Arctic char fillets, approx. 5 oz. each
  • Kernels from 15 ears of fresh corn
  • 1⁄2 cup champagne
  • 6 tbsp. unsalted butter, cut into pieces
  • 1 cup diced carrots
  • 3 ears corn on the cob
  • 2 cups baby lima beans
  • 1⁄4 cup plus 2 tbsp. olive oil
  • 1 cup thinly sliced leeks, white part only
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 1 large tomato, seeded and diced small
  • Salt to taste
  • Freshly ground pepper to taste

Directions

Make the sauce.

  • Place corn kernels in a blender and puree about a minute until very smooth. Pour puree into a bowl through a fine-mesh sieve.
  • Press on pulp to extract as much juice as possible then discard pulp.
  • Add corn juice and champagne to a small saucepan over medium-high heat.
  • Cook, stirring constantly, for about 3 minutes or until it thickens almost to the consistency of pudding. (Sauce at bottom may appear slightly scorched; keep stirring.)
  • Reduce the heat to low and stir in the butter one piece at a time to form a silky sauce.
  • Remove from heat; the natural cornstarch will thicken.
  • Season with salt and pepper, and set aside.

Make the succotash.

  • Bring large pot of water to a boil over high heat.
  • Add carrots, and cook for approx. 3 minutes or until tender.
  • Transfer to a bowl of ice water.
  • Add corn, and remove when water returns to a boil in approx. 3 minutes.
  • Set corn aside and add lima beans to same water.
  • Reduce heat to low, and simmer for 10 minutes or until tender.
  • Drain, and set lima beans aside.
  • Cut kernels off corncobs and discard cobs.
  • Heat 1⁄4 cup olive oil in a large, shallow saucepan over medium-high heat.
  • Add leeks and sauté for few minutes.
  • Tie up the bay leaf with thyme sprigs like a bouquet using butcher twine. Add to pan.
  • Add reserved carrots, lima beans, and corn along with the tomatoes.
  • Season generously with salt and pepper.
  • Cook for approx. 2 minutes or until just warmed through.
  • Remove herbs, cover, and remove from heat.

Cook the fish.

  • Preheat oven to 425 degrees.
  • Lightly oil fillets with remaining 2 tbsp. olive oil, and season with salt and pepper.
  • Place fish on a thin cedar plank and bake for 7 to 9 minutes depending on thickness.
  • To serve, spoon a generous portion of succotash onto the plates, top with the fish, and torch.
  • Brush each fillet with the corn sauce. Using a kitchen torch, lightly brown the sauce as you would a crème brûlée. Alternatively, brush the fillets with corn sauce while they’re still on the plank and place them under a broiler very close to the heat. Remove when sauce has browned.

Walleye Wild Rice Cakes with Wasabi Dressing

Courtesy of Midwest Living

Walleye Wild Rice Cakes with Wasabi Sauce.

Image: http://www.midwestliving.com/

Ingredients

  • 8 oz. skinned walleye
  • 1/2 cup dry white wine
  • 1 lightly beaten egg
  • 1 cup panko bread crumbs
  • 1/2 cup cooked wild rice
  • 1/4 cup finely chopped onion
  • 2 tbsp. finely chopped red sweet pepper
  • 2tbsp. canola oil mayonnaise or regular mayonnaise
  • 1tbsp. Dijon-style mustard
  • 1tbsp. Worcestershire sauce
  • 1tsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2tbsp. canola oil
  • 1/4 cup canola oil mayonnaise or regular mayonnaise
  • 1/2 tsp. lemon juice
  • 1/2 tsp. prepared wasabi paste
  • 1/2 tsp. sugar
  • 1/4 tsp. soy sauce
  • Salt to taste
  • Ground black pepper to taste
  • Mixed greens (optional)

Directions

  • Preheat oven to 450 degrees.
  • In a 2-quart baking dish, pour wine over fish.
  • Bake uncovered for 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes when tested with a fork. Drain and break into pieces.
  • In medium bowl, combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tbsp. mayonnaise, mustard, Worcestershire sauce, 1 tsp. lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • Shape mixture into 6 3/4-inch thick patties (about 1/3 cup each).
  • Place patties on a baking sheet, cover, and chill for 2 hrs.
  • In 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.

Make wasabi dressing.

  • In small bowl, combine 1/4 cup mayonnaise, 1/2 tsp. lemon juice, wasabi paste, sugar, and soy sauce.
  • Season to taste with salt and pepper.
  • Serve cakes with dressing on a bed of greens, if desired.

Three Do-It-Yourself Catfish Bait Recipes

Sometimes the best idea for succeeding in your favorite hobby is to change things up a bit. Trying a new fishing method may lead to hooking that prize catfish you’ve been after; a true record-breaker that you’ll brag about for years to come. Here are three unique catfish bait recipes you can cook up next time you’re heading out on a fishing excursion, rather than rely on worms or pretty lures.

A man holding a gigantic 200+ pound catfish.

Gigantic 232-pound wels catfish caught by Sven Weide. This could be you if you play around with these fun recipe ideas! [Image: http://www.grindtv.com/]

Jack’s Cat Attack

Ingredients

  • 1 lb. chicken livers
  • 1 package hot dogs
  • ½ loaf bread
  • 2 cans nacho cheese
  • 1 can corn
  • ¼ bottle Tabasco sauce
  • Dozen chopped worms

Directions

  • Age chicken livers in the sun and mix with hot dogs in a blender.
  • Break up bread into bite-sized pieces and place in a gallon jug.
  • Pour the liver and hot dog mix over the bread chunks.
  • Add nacho cheese, corn, Tabasco sauce, and worms into the mixture.
  • Pour the mixture out of the jug and knead until it becomes thick and dough-like. Store in the sun in a large plastic container until your next fishing venture.

Cajun Mud Bait

A man with a mask on putting a fish into a blender filled with green liquid.

It may smell pretty horrible, but in the end, it’ll all be worth it. [Image: http://www.userinteraction.com/]

Ingredients

  • 1 lb. rotten minnows
  • ½ cup water
  • ½ cup Parmesan cheese
  • 1 box of cherry Jell-o
  • ¼ cup molasses
  • 3 tbsps. onion salt
  • 3 tbsps. garlic salt
  • 1 cup breadcrumbs
  • 3 tbsps. soy sauce
  • ½ cup flour

Directions

  • Mix minnows, water, Parmesan cheese, Jell-o, molasses, onion salt, garlic salt, breadcrumbs, and soy sauce in a blender.
  • Pour mixture into a bowl and add flour as needed until thick.
  • Roll into small 1-inch balls and store in plastic bags.

Catfish Mélange

Ingredients

  • 1 lb. Velveeta cheese
  • 6-8 oz. chopped chicken liver
  • 1 tbsps. Garlic powder
  • 1 can wet dog food
  • Dozen minnows
  • ½ cup flour

Directions

  • Melt cheese and mix in chicken liver.
  • Add garlic powder, dog food, and minnows.
  • Use flour as needed to thicken.
  • Mix all ingredients together in a blender.

A big ball of food on a fish hook.

Successful homemade catfish bait ready to hook a big one. [Image: http://www.fishingtalks.com/]

Have any successful catfish (or any fish!) bait recipes? Download our Pocket Ranger Trophy Case® mobile app and share your secrets with us on our social media pages. Looking forward to hearing your tips!

After the Hunt: Wild Turkey Recipes for Spring

Don’t wait until fall to devour that gobbler! These three wild turkey recipes are perfect for dining al fresco this spring. Looks like it’s time to fire up the grill.

Wild Turkey Mole

Courtesy of Jonathan Miles at Field & Stream

Wild turkey mole [Image Credit: Johnny Miller]

Image Credit: Johnny Miller

Mole originated in southern Mexico, and traditionally includes dozens of ingredients cooked over the course of many days. This recipe, adapted from Chicago chef Rick Bayless, is less demanding but still has so much of that traditional flavor. When grilling the turkey, remember not to overcook! This recipe serves 4. Leftover mole can be frozen.

Ingredients

  • 1 wild turkey breast, whole or split
  • 2 dried ancho chiles, seeded and stemmed
  • 2 tablespoon lard or vegetable oil, divided
  • ½ onion, sliced
  • 2 garlic cloves, peeled
  • 4 plum tomatoes, halved lengthwise
  • ½ cup dry-roasted unsalted peanuts
  • ½ cup roasted unsalted almonds
  • 2 slices white bread, torn into chunks
  • 1 chipotle chile with sauce from a can of chile con adobo
  • ½ teaspoon cinnamon
  • 1 quart chicken stock, plus slightly more if needed
  • ¾ cup red wine
  • 1 tablespoon red wine vinegar
  • 2 bay leaves
  • 1 tablespoon sugar
  • 2 tablespoon olive oil
  • 4 tablespoon cilantro, chopped
  • Salt & pepper, to taste

Directions

  1. Heat a skillet over medium heat. Tear the dried ancho chiles into pieces that will lie flat in the pan. Toast the pieces on both sides until they begin to crackle, but flip or remove them once they start to smoke. Transfer the toasted chiles to a bowl filled with hot water and soak for 30 minutes.
  2. While the chiles are soaking, heat 1 tablespoon of lard or oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until the onion is deep golden brown (about 8 minutes). Remove pot from heat.
  3. Arrange the tomato halves cut side up on a sheet pan. Place the tomatoes under a broiler set to high. Roast the tomatoes until blackened and bubbling, about 5 minutes, then flip tomatoes and roast the other side for the same effect. Allow the tomatoes to cool, then peel off as much skin as you can. (Some charred bits left behind on the tomatoes are fine and will add character to your mole.)
  4. Scrape the tomatoes and any juices into a blender, then add the cooled onion and garlic to the blender. Drain the ancho chiles, discard the water, and then add chiles to the blender. Add nuts, bread, chipotle, cinnamon and about 2 cups of chicken stock to the blender, and blend until very smooth. (Note: Stop and scrape down the sides of the blender to make sure all ingredients are blended. Add more stock as needed to yield a smooth, pourable puree.) Press the puree through a sieve into a bowl.
  5. Over a medium-high burner, heat the remaining 1 tablespoon lard or oil in the same pot or Dutch oven (rinsed and wiped clean). When the oil begins to smoke, add the puree and stir constantly for 5 – 7 minutes, or until the mixture has considerably darkened and thickened. Add the remaining chicken stock, wine, vinegar, and bay leaves, and reduce heat to low. Simmer this mixture, partially covered, for about an hour, stirring occasionally and adding more stock or water as needed to maintain a saucy consistency. Add salt and pepper along with a tablespoon of sugar, to taste. Keep the sauce covered while you cook the turkey.
  6. Allow the turkey to sit out covered, at room temperature for about 30 minutes before cooking. Light a medium fire on one side of a charcoal grill, leaving the other side open. (If you are using a gas grill, set the burners to medium on one side.) Rub the turkey breasts with olive oil, and generously salt and pepper them. Place the turkey on the grill, directly over the heat, and cook each side for about 5 minutes to brown it. Move the breast to the side without coals and cover the grill. The turkey is done cooking when a meat thermometer placed in the its thickest park reads 150°F. (The size of the breast and temperature of the grill will determine cooking time.) Wrap the cooked turkey breast in foil and let it rest for about 10 minutes. Gently reheat the mole as needed.
  7. To serve, slice the meat across the grain. Ladle the mole onto plates and nestle the turkey into the sauce. Garnish with chopped cilantro.

Grilled Wild Turkey Rolls

Courtesy of Something Sweet Something Salty

Grilled Wild Turkey Rolls [Image: somethingsweetsomethingsalty.wordpress.com]

Image: somethingsweetsomethingsalty.wordpress.com

These mouthwatering wild turkey rolls are so easy to make. They would make a great addition to any BBQ. Even the leftovers are delicious!

Ingredients

  • 1 lb thick-cut peppered bacon
  • 1 can pickled, sliced jalapenos
  • 1 1½ lbs wild turkey breast

Marinade:

  • ¼ cup olive oil
  • ½ tablespoon white vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon ground pepper
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon salt
  • 1 tablespoon brown sugar

Directions

  1. In a medium bowl, stir together ingredients for marinade.
  2. Cut meat into 1½-inch cubes. Add meat to marinade in bowl. Let meat marinade for a minimum of two hours.
  3. Cut each piece of bacon in half. Into the center of a bacon slice, place one slice of jalapeno over one cube of turkey. Tightly roll bacon over turkey and hold in place with a toothpick.
  4. After cleaning the grill, heat to medium heat (around 300°F – 350°F). Place rolls on sides and cook slowly, turning every few minutes. Since bacon grease will be dripping down, keep a spray bottle handy to chase away flare-ups. When the bacon is fully cooked, the meat should also be fully cooked.
  5. Remove cooked turkey rolls from grill and let stand for five minutes before serving.

Grilled Turkey with Greek Lemon Sauce

Courtesy of Martha Daniels at Missouri Department of Conservation

This delicious wild turkey recipe reminds us of the Greek street food, souvlaki. Just make sure to make enough – everyone at the BBQ is going to want thirds.

Ingredients

  • 3 tablespoons olive oil
  • 1/3 cup fresh lemon juice
  • 3 tablespoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 lbs wild turkey, skin removed, cut into ¼-inch thick slices
  • 1 cup yogurt
  • 2 teaspoons fresh orange juice
  • ½ teaspoon minced garlic
  • ½ teaspoon ground cumin
  • 1 teaspoon orange zest

Directions

  1. In a medium-size bowl, stir together olive oil, 3 tablespoons lemon juice, 2 tablespoons oregano, ½ teaspoon salt and pepper. Add the turkey slices to this marinade. Cover and place in refrigerator to marinade for 30 minutes to 1 hour.
  2. To make the lemon sauce, mix together the remaining ingredients in a small bowl. Cover and refrigerate.
  3. When finished marinading, place the turkey on wooden skewers to help hold in moisture. Grill over medium heat until done, about 10 minutes or more.
  4. Serve skewered turkey with lemon sauce.

3 Recipes for the Wild Game in Your Freezer

In the Northeast, it’s been nothing but freezing temperatures and snow, ice, and more snow. Naught to do but hole myself up in the kitchen and finally get to all the wild game I’ve got stocked in the freezer. Since there are so many recipes for cooking wild game, here are three favorites that I’ve recently cooked up.

Indian Butter Pheasant

Courtesy of Food for Hunters

My Indian Butter Pheasant came with a bit of birdshot [Image Credit: Jess Feldman]

My Indian Butter Pheasant came with a bit of birdshot. [Image Credit: Jess Feldman]

I love Indian food. So, when I saw this curry recipe, I knew I had to make it. Unlike other curry recipes, this one has ingredients you can find at any grocery store. Garam masala, a mixture of spices that can found in the spice aisle, adds a really nice warming element to the dish. I also liked that the curry is thickened with minced cashews instead of cornstarch. This recipe makes about four servings.

Ingredients

Marinade

  • 1 pound skinless pheasant breasts (and legs, if you want)
  • 1/3 cup plain yogurt
  • 1 tablespoon of peanut oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 5 cloves garlic, peeled
  • 1 inch piece of ginger, peeled

Curry Sauce

  • 1 tablespoon peanut oil
  • 1 shallow, finely chopped
  • ¼ of an onion, chopped
  • 2 tablespoons butter or ghee
  • 2 teaspoons lemon juice
  • 1 teaspoon ginger garlic paste (leftover from marinade)
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • ¼ cup plain yogurt
  • 1 cup heavy cream (or half-and-half)
  • 1 cup of tomato puree
  • Pinch of cayenne pepper, to taste
  • Salt & pepper, to taste
  • ¼ cup finely ground cashews
  • 4 servings of jasmine or basmati rice

Directions

  1. In a food processor or using a mortar & pestle, blend the ginger and garlic together to make a paste. Scoop out the paste and put into a small bowl. Add yogurt, peanut oil, salt, and garam masala to the ginger and garlic paste. Mix well. Reserve 2 teaspoons of this marinade mixture in a small Tupperware container and put in refrigerator. (You’ll be using this little bit for the curry sauce.) Put pheasant in a large ziplock bag and pour in the rest of the marinade. Refrigerate for 48 hours.
  2. Grill or broil pheasant pieces until browned on the outside. Don’t cook all the way through! The pheasant will finish cooking in the curry sauce. Cut breasts into bite-size pieces and shred meat of the leg bones. Set meat aside.
  3. In a large skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Saute shallot and onion until translucent. Then stir in butter, lemon juice, the reserved garlic-ginger paste, 1 teaspoon of garam masala, chili powder, cumin, and bay leaf. Cook, stirring for 1 minute.
  4. Add tomato puree to skillet and stir for 2 minutes. Next, stir in 1 cup of cream and ¼ of plain yogurt. Add cayenne pepper to taste. Reduce heat and let the curry sauce simmer for 10 minutes.
  5. Stir in ground cashews. You may not have to use all of the ¼ cup, so just use a bit at a time, stir and decide if the sauce needs more thickening. If you’re sauce has gotten too thick, add a bit more cream or water.
  6. Add pheasant chunks to the curry sauce and heat thoroughly. I cooked mine in the sauce for about 8 minutes more. Add salt & pepper to taste to the curry sauce. Remove and discard bay leaf. Serve curry over rice.

Chipotle Pheasant Quesadillas

Courtesy of The Gift Fox 

Hen pheasant on a fence post [Image Credit: Jack Kredell]

Image Credit: Jack Kredell

I cooked more pheasant than I needed for the curry recipe above, so I had one cooked pheasant breast leftover. Pulling these quesadillas together is so easy, perfect for a weeknight meal. You should be able to find a can of chipotle peppers in adobo sauce in the Latin/Spanish foods section of the grocery store. This recipe makes 1 large quesadilla or 2 small quesadillas.

Ingredients

  • 1 pheasant breast, cooked
  • 2 – 3 chilis from a can of chipotle peppers in adobo sauce
  • 1/3 can of black beans, rinsed
  • 2 large flour tortillas (or 4 small soft taco shells)
  • 1 cup sharp cheddar cheese, shredded
  • Sour cream and salsa, for serving (optional)

Directions

  1. Preheat oven to 350°F. On the stovetop, add 1 tablespoon of olive oil in cast iron skillet. Heat oil over medium-low heat.
  2. Shred pheasant and add to heated skillet. Add chilis to skillet.
  3. With a wooden spoon, stir together chilis and pheasant so pheasant is covered in chipotle flavoring. Cook pheasant until warmed through, about 5-7 minutes. Make sure to heat through on low heat, so you don’t dry out the meat.
  4. Place tortilla (or soft taco shells) on large baking sheet. Whether you are making just one large quesadilla or two smaller ones, layer the ingredients. On the bottom layer, spread out a ½ cup or so of the shredded cheese. Over that, add the black beans, followed by the chipotle pheasant. Sprinkle the rest of the shredded cheese over the pheasant, and then top with the other tortilla.
  5. Put quesadillas in oven and bake for 10 minutes or so, just until the cheese melts. Remove from oven and cut into wedges. Serve with sour cream and salsa. Or just stand over the stove and devour.

 

Country-Fried Wild Venison Steak Sandwich

Courtesy of Harvesting Nature

Two halves of a venison sandwich [Image: harvestingnature.com/2015/02/11/country-fried-wild-venison-steak-sandwich]

Image: harvestingnature.com

Is carmelizing the onions completely necessary? Yes. This is the kind of recipe that the next day, you find yourself making again under the premise that “you just have to use of up the rest of that horseradish sauce.” If you’re concerned about the lack of veggies, top your venison with a healthy bunch of baby kale greens.

Ingredients

Carmelized Onions

  • 1 onion, peeled and cut into long slivers
  • 1 teaspoon of olive oil
  • 1 teaspoon salt

Horseradish Cream Sauce

  • 4 tablespoons sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced chives
  • Salt & pepper, to taste

Country-Fried Venison Steaks

  • 1 lb venison steaks
  • 2 sandwich buns or 4 pieces of Texas toast
  • ½ cup milk
  • 1 egg, beaten
  • 3 cups flour
  • Salt & pepper, to taste
  • Cajun seasoning
  • 1 tablespoon butter, at room temperature
  • Oil, for frying
  • 8 slices of white cheddar cheese

Directions

  1. To prepare the carmelized onions, heat a wide thick-bottomed pot or pan to medium heat. Add olive oil, heat for 1 minute, and then add onions. Cook onions for 10 minutes, occasionally stirring. Add salt and cook additional 30 minutes, stirring regularly. Once onions are carmelized, turn off heat and set aside.
  2. While onions are carmelizing, mix sour cream, horseradish, and chives together in a small bowl. Season the horseradish cream sauce with salt and black pepper to taste.
  3. To make the steaks, begin heating oil in a pan over medium-high heat.
  4. One by one, place steaks in a ziplock bag and with a meat mallet, pound down to approximately ¼” thickness. (After this, you may need to cut the steaks in half for ease of battering and frying.)
  5. Season steaks with salt, black pepper and Cajun seasoning.
  6. On a shallow dish, mix beaten egg and milk.
  7. On another shallow dish, mix together flour, salt, pepper, and Cajun seasoning.
  8. Dip each steak into the flour, then submerge into the egg wash, and finally dredge back into the flour.
  9. Place the battered steak into the heated oil. Flip steak once to ensure both sides are properly golden brown. Remove the steak from the oil and place on a towel.
  10. Evenly disperse the cheese amongst the steaks, and top steaks with carmelized onions.
  11. Cut buns in half (if applicable) and cover the inside and outside with butter. Toast each side of the bun/bread. Coat the inside of the buns with horseradish sauce.
  12. Place the venison and carmelized onions within the buns and enjoy!

4 Recipes Worthy of Your Ice Fishing Catch

It may have taken you all day to land that fish, and you’re tired of the same old baked-fish-with-cracker-crust routine. Honor your day’s ice fishing catch with one of these four delicious but simple recipes that are sure to wow fishing buds and family alike.

Walleye Dip

Courtesy of Shel Zolkewich

A plate of walleye fish dip

Image: www.shelzolkewich.com

Inspired by a dish served at the Shining Falls Lodge in Manitoba, we agree with Shel Zolkewich that this appetizer is seriously something special. If making for a group, be sure to get your fill because it’s sure to disappear lightening-fast!

Ingredients

  • 2 walleye filets
  • ½ teaspoons dried dill (or 2 teaspoons fresh dill)
  • 3 – 4 whole peppercorns
  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup shredded cheddar cheese
  • ½ cup mayonnaise
  • 1 teaspoon hot sauce
  • 1 teaspoon chipotle hot sauce
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ lemon

Directions

  1. Preheat oven to 400°F.
  2. In a small frying pan, poach filets in 1 cup of water seasoned with dill and peppercorns for about 4 minutes. When done poaching, fish will be white. Remove fish from water and let dry on a plate covered with a paper towel.
  3. Combine softened cream cheese, cheddar cheese, mayonnaise, hot sauces, parsley and chives. Mix well. Mix in fish. Pour mixture into glass pie plate.
  4. Bake dip mixture for 10 – 15 minutes. If you prefer the top of the dip to be crispy, broil for an additional 5 minutes.
  5. Remove dip from oven, and squeeze lemon over the top. Serve with hard crackers or torn bread.

Lake Erie Perch Chowder

Courtesy of Hank Shaw at Hunter * Angler * Gardener * Cook

A bowl of perch chowder with kielbasa

Image: Holly A. Heyser

We confess: We love all of Hank’s recipes. This chowder recipe that he came up with is especially delicious because it’s got that bite of kielbasa in it. This recipe serves 8 – 10.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large yellow or white onion, chopped (about 2 cups)
  • 1 ½ pounds Yukon Gold or other waxy potatoes, peeled and diced
  • 1 quart of fish or clam stock
  • 2 cups water
  • ½ teaspoon marjoram
  • Salt & black pepper
  • 1 ½ pounds skinless yellow perch fillets, cut into chunks
  • 6 – 8 ounces Polish kielbasa, sliced
  • ¼ cup chopped fresh dill or parsley
  • 1 cup sour cream, served tableside

Directions

  1. In a Dutch oven or other heavy pot, melt butter over medium heat. When it stops frothing, add onion and cook gently until soft and translucent.
  2. Add the potatoes and coat with butter. Cook 1 – 2 minutes to let the butter absorb. Sprinkle potatoes with salt.
  3. Add stock, water, and marjoram to pot. Add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
  4. Once potatoes are tender, add perch and kielbasa. Simmer another 10 minutes. Turn off the heat and add the fresh dill or parsley.
  5. Ladle chowder into bowls and let everyone add sour cream to taste at the table. Serve with plenty of beer and crusty bread.

Baked Stuffed Pike

Courtesy of Linda Gabris at Western Sportsman

A headless stuffed pike cooked in tin foil

Image: www.foodnetworkrecipes101.com

If you’re not catching pike, this recipe also works for trout, walleye, or salmon. If you’re cooking any fish smaller than 6lbs, adjust the amount of stuffing accordingly.

Ingredients

  • 6 lbs whole dressed Pike (if you prefer, remove head and tail)
  • 2 tablespoons butter

Nutty Rice Stuffing

  • 1 cup wild rice, cooked according to package instructions
  • ½ cup fine breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons finely diced celery
  • ¼ cup sliced green onions
  • ¼ cup ground almonds
  • Juice of 1 lemon
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh basil, minced

Directions

  1. In a small bowl, mix together cooked rice, breadcrumbs, celery, green onions, almonds, lemon, zest, and basil.
  2. If cooking at home, preheat oven to 350°F. If cooking outside, stoke campfire so it burns hot and has plenty of hot embers.
  3. Lightly stuff your dressed fish with the rice stuffing. Place remaining stuffing on bottom of baking pan or, if outdoors, on a large sheet of buttered aluminum foil. Lay fish on top of stuffing. Dot fish with remaining butter.
  4. If cooking at home, cover baking pan with a lid and bake fish in the oven for 40 minutes. If cooking over a campfire, securely wrap fish in foil and place over embers, turning often until fish is flaky (about 40 minutes).
  5. When done baking, slip off skin from fish and discard. Garnish fish with lemons and dill.

Grilled Trout with Clementine, Scallion & Ginger

Courtesy of Food for Hunters

A grilled trout rests on clementine slices on a white plate

Image: foodforhunters.blogspot.com

What we love about this Asian-inspired recipe is that you can make it right out on the ice. Just remember to bring along the grill! We recommend preparing the scallion & ginger sauce at home, so you can be eating gourmet in the great outdoors in no time. This recipe serves 2.

Ingredients

  • 2 whole pan-sized trout, scaled and gutted
  • Kosher salt, to taste
  • 2 green onions, 1 chopped and 1 sliced in half lengthwise
  • Oil, for brushing
  • 1 clementine orange (or tangerine), peeled and segmented

Ginger Scallion Sauce

  • 2 tablespoons of peanut oil
  • 3 green onions, white and green parts minced
  • 1 tablespoon of fresh ginger, minced
  • ¼ cup of low sodium soy sauce
  • ¼ teaspoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of white sugar
  • 1 Thai (bird’s eye) chili, thinly sliced

Directions

  1. Prepare grill to high heat. In a small saucepan, combine peanut oil, minced green onions and green ginger. Warm up mixture for a few minutes, but make sure not to brown it. Pour green onion mixture jar into a small glass jar. Add soy sauce, sesame oil, rice vinegar, sugar, and Thai chili to the mixture in the glass jar. Shake well and set sauce aside for later use.
  2. Rinse trout under cold water and pat dry. Brush the skin and cavity with oil, and sprinkle lightly with salt. Stuff the fish with clementine wedges, sliced green onion, and a drizzle of that ginger scallion sauce you prepared. Note: For the clementine wedges, make sure to peel the skin off each slice so the wedges release more juices during grilling.
  3. Clean grill grates. Brush oil over grates, so the trout won’t stick to them. Place stuffed trout over the grates and cook for 3 – 5 minutes on each side until cooked through and slightly charred. Note: Depending on the size of your fish and how well your grill conducts heat, cooking time may vary.
  4. Transfer cooked fish to plates. Drizzle with more ginger scallion sauce and garnish with chopped green onion.

Looking for more great fish recipes? We’ve amassed quite a delicious collection on our Trophy Case® Fish Recipes Pinterest board!

A Wild Turkey for Thanksgiving Dinner

Here are a few tips to ensure that your wild turkey roast is the most flavorful bird that’s ever graced a Thanksgiving Day feast. And we’ll let you take all the credit.

Wild Turkeys vs. Domesticated Turkeys

Wild turkeys are not your average grocery store turkey. A wild turkey is agile, built for speed and survival. It flies into the trees to roost at night, and uses its long, muscled legs to outrun danger. All of this physical activity equates to a leaner bird, with more dark meat and stronger connective tissue. A domestic turkey, on the other hand, doesn’t fly and is definitely not a runner. In factory farming practices, a domestic turkey leads a sedentary life, promising a larger, broad-breasted bird with more white meat. However, a heritage breed of turkey, like the Bourbon Red or Narragansett, can look similar to its wild cousins when dressed: narrow-breasted, leggier, with more of that flavorful dark meat.

Taste Comparison

Taste is another difference between wild turkey and their domesticated brethren. A factory-farmed bird is typically raised on corn-based feed, giving consumers the turkey they’ve come to expect: lots of bland white meat. The family farmer may supplement their heritage birds’ feed with forage, which translates into more delicious flavor. A wild turkey relies solely on foraging, and eats acorns, beechnuts, weed seeds, insects, wild berries and fruit found in wooded areas. This diet adds to the distinct, full flavor of wild turkey meat. While we know that wild turkey is delicious, there are those who believe it to be tough and gamey. Correctly preparing your bird will win over any nay-sayer seated at your table.

Brining is Crucial

Someone holds a freshly plucked wild turkey

A plucked wild turkey ready for brining [Image: honest-food.net]

Brining your bird makes all the difference. By not brining, you risk having your bird dry out too much during the roasting process. If you are very concerned about the bird tasting too gamey, after you brine try soaking it in buttermilk overnight.

The Pioneer Woman’s Favorite Turkey Brine

Courtesy of Ree Drummond at The Pioneer Woman

Ingredients

  • 3 cups apple juice or cider
  • 2 gallons cold water
  • 4 tablespoons fresh rosemary
  • 5 cloves garlic, minced
  • 1-1/2 cups kosher salt
  • 2 cups brown sugar
  • 3 tablespoons peppercorns
  • 5 whole bay leaves
  • Peel of 3 large oranges

Directions

  1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off the heat and cover with lid.
  1. Allow to cool completely. Then pour into a large brining bag or pot. Place the uncooked turkey in brine solution, and refrigerate for 16 to 24 hours.
  1. When ready to roast, remove turkey from brine. Discard the brine. Submerge turkey in pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove any excess salt from the outside.
  1. Remove the turkey from the clean water, pat dry, and cook according to your roasting method.

Ready to Roast

A roasted wild turkey on a platter with herbs

Make a wild turkey the center of your Thanksgiving table this year. [Image Credit: Travis Rathbone]

Since wild turkeys have less fat, keeping them moist while roasting is crucial. There are many ways to go about this. Try sliding a few pats of butter under the skin. Or, if you find there’s not enough basting liquid in the pan, have some chicken or turkey stock on hand. If you have skinned your turkey, keeping the turkey moist is a bit more difficult. Try soaking cheesecloth in cooled bacon fat; place this fatted cheesecloth over your turkey while it roasts to retain moisture.

The Wild Chef’s Thanksgiving Wild Turkey Roast

Courtesy of Jonathan Miles at Serious Eats

Ingredients

  • 1 wild turkey (11 to 13 pounds)
  • ¾ pound fatback, salted pork, or bacon (½ pound minced; ¼ pound sliced)
  • Coarse salt and freshly ground black pepper
  • 1 yellow onion, minced
  • 3 ribs celery, minced
  • 4 cloves garlic, minced
  • 4 cups (8 oz) toasted diced bread
  • 1 cup (8 fl oz) chicken stock
  • 6 sprigs sage, minced
  • 2 sprigs rosemary, minced
  • 8 sprigs Italian parsley, minced

Directions

  1. Preheat oven to 350°F. Render half of the minced fatback slowly in a heavy-bottom sauté pan. Reserve and keep warm.
  2. Dry the turkey well with paper towels. Using a brush, coat the exterior with some of the warm minced fatback. Season well with salt and pepper inside and out.
  3. Heat up remaining minced fatback over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add celery and cook another 5 minutes. Add garlic and cook one minute more. Remove from heat and add toasted bread. Moisten with stock and add minced herbs. Taste the bread cubes; add more broth and herbs if needed (they should be moist and tasty). Gently fill cavity of the turkey with mixture. Cover the breast with remaining slices of fatback.
  4. Place the turkey, breast side up, in a heavy roasting pan. Place in oven. Roast for 1 hour. Remove the fatback, raise the oven temperature to 375°F, and continue roasting for 1 hour to brown the breast. Remove the turkey as soon as it registers 160°F on an instant-read thermometer inserted into the thickest part of the thigh, away from the bone.
  5. Let the turkey rest for at least 20 – 30 minutes before carving it across the grain with a very sharp knife.

Don’t chuck that carcass!

It may look haggard, but don’t throw away that turkey carcass just yet! Use it to make some delicious wild turkey broth to use in future recipes.

Wild Turkey Broth

Courtesy of Hank Shaw at Hunter*Angler*Gardener*Cook

Ingredients

  • 1 turkey carcass, hacked into large pieces
  • 7 – 8 quarts water
  • 1 fennel bulb, chopped
  • 4 carrots, peeled and chopped
  • 3 leeks, washed well and chopped (including green tops)
  • 2 – 3 celery stalks, chopped
  • 1 bunch parsley, chopped
  • 3 garlic cloves, smashed
  • 2 – 3 bay leaves
  • 1 – 2 sprigs fresh thyme (or 1 Tablespoon dried thyme)
  • 2 teaspoons salt (optional)

Directions:

  1. Break up turkey carcass into large pieces. Place these pieces in a large stockpot. Add water.
  2. Let turkey simmer very gently for 2 – 8 hours. The surface of the broth should be barely bubbling. After 2 hours, add veggies and herbs, and simmer gently for 90 minutes.
  3. Use tongs to remove large pieces from broth. Discard those pieces. Set a paper towel in a strainer, and place strainer over another large pot. Pour broth through paper towel to filter out debris. (You may need to change the paper towel midway through this process.)
  4. Add salt, if desired, or leave as is. If you plan on freezing the broth, leave about an inch of headspace in the jar, otherwise the expanding broth-ice will crack the glass.

We’d love to hear how your wild turkey roast came out this year. Leave us a comment!