Game Recipies by Ken

Quote:
Here is todays. LEMON PHEASANT FINGERS: Ingredients: 4 boneless, skinless pheasant breasts; 3 eggs; 3/4 cup parmensan cheese; 1/3 cup butter; 1 tbsp oil; 1 cup seasoned flour (add salt & pepper); 2 cups bread crumbs; 1 tsp fresh lemon juice; 2 tsp lemon pepper seasoning. Directions: 1. Slice each breast into 6 finger sized slices. Combine the eggs and parmensan cheese, and beat to a smooth consistency. Heat the butter and oil in a large saute pan. Dredge the fingers in flour, dip into egg batter, and roll in bread crumbs. 2. Saute fingers until golden brown. Splash with lemon juice and sprinkle with the lemon-pepper. Turn the heat down and cook for 3 minutes, turning to keep from over browning.

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It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama

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Posted: 21 Mar 2008 4:27 PM
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Here is todays. VENISON STUFFED PEPPERS: Ingredients: 1 lb ground venison; 1 tbsp oil; 1/2 medium onion, diced; 1/2 cup celery, diced; 3 cloves garlic, minced; 1 14.5 oz can stewed tomatoes; 1/2 cup beef stock; 2 tsps dried basil; 1/2 tsp pepper; 1/2 cup grated parmesan cheese; 6 green bell peppers. Directions: 1. In a large skillet, brown the venison, in the oil over medium heat. Add the celery, onions and garlic, and brown them as well. Drain the tomatoes, setting aside the liquid for later, and add the tomatoes to the meat mixture. Add the stock, basil and pepper, and stir. Let the mixture simmer on low, uncovered, until all the excess liquid has been absorbed. Stir half the parmesan cheese into the meat and remove from heat. 2. Pre-heat oven to 375F. Cut off the top of the peppers and dicard along with the seeds and cores. Set the peppers into a deep covered baking dish and fill with meat mixture. Top with remaining parmesan cheese. Pour the reserved tomato liquid into the bottom of the baking dish. Cover and bake for 45-50 minutes, or until peppers are tender. Half way through cooking spoon sauce over the peppers. Serve over hot cooked rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 22 Mar 2008 4:58 PM
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Here is todays. VENISON BOURGUIGNON: Ingredients: 1 1/2 lbs venison stew meat, cut into large chunks; 1/2 cup flour; 1/4 tsp pepper; 1 1/2 tbsps oil; 1 cup dry red wine; 1/2 cup sherry; 1/2 cup port; 1 cup beef broth; 1 bay leaf; 1 tsp thyme; 1 tsp summer savory; 1 tsp basil; 1 lb frozen pearl onions, thawed; 6 medium carrots peeled and diced; 1/2 lb fresh mushrooms, sliced. Directions: 1. roll meat in flour and pepper, and brown in oil in a dutch oven, over med-high heat. Add the wine, sherry, port, and broth, and scrape up the tasty bits in the bottom of the pan to get all the flavors. 2. Add the spices, onions, and carrots and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes. 3. Add the mushrooms and cook another 5 minutes or until mushrooms are tender. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 23 Mar 2008 7:26 PM
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Here is one for the campers. VENISON CAMPFOIL DINNER. Ingredients: 1 1/2 lbs venison stew meat, cut up into bite sized pieces; 4 medium potatoes, diced; 1 green bell pepper, chopped; 1 medium onion, sliced; 4 medium carrots, diced; 1/4 cup beef broth. 1/2 tsp salt; 1/4 tsp pepper; 1 tsp dried marjoram; 1tsp garlic powder. Directions: 1. On a 12"x24" piece of heavy aluminum foil, lay out the stew meat, potatoes, onions, bell pepper, and carrots. fold up the sides and ends of the foil to make a bowl. Combine the stock and spices and mix well and pour over meat and vegetables. Fold the foil up to seal, and place in cooler for the camping trip. 2. When you get to camp, start a fire, once it has a good bed of coals, bury the campfoil package in the coals. Let it stew for 45-60 minutes, or until meat and vegatables are fork tender. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 24 Mar 2008 2:51 PM
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Here is todays. PHEASANT AND WILD RICE CASSEROLE: Ingredients: 1/4 cup butter; 3 boneless, skinless pheasant breasts, cut into 3/4" pieces; 1 cup chopped onion; 1 10 3/4 oz can of condensed cream of mushroom soup; 1 10 3/4 oz can condensed cream of chicken soup. 8 oz fresh mushrooms, sliced; 1 8 oz can sliced water chestnuts, rinsed and drained; 1 cup water; 1 cup uncooked wild rice, rinsed and drained; 1/2 cup sherry; 1/2 tsp pepper; 1/2 cup almond slivers. Directions: 1. Pre heat oven to 325F. In a non-stick 10" skillet, melt butter over med-high heat. Add the pheasant pieces and onions. Cook for 10-12 minutes, or until meat is browned, stirring occasionally. 2. In a 3 qt casserole, combine the pheasant mixture and remaining ingredients, except the almonds. cover and bake for 2 - 2 1/2 hours, or until rice is tender and kernels are open, stirring once during baking. When done baking sprinkle almonds over the top and serve. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 25 Mar 2008 3:54 PM
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Here is todays. NORTH COUNTRY CHILI: Ingredients: 3 oz tomato paste; 4 cups roughly chopped tomatoes, canned or fresh; 5 cups beef stock; 1 cup red wine; 1/4 cup apple cider vinegar; 2 tbsp chili powder; 2 tsp cumin; 1 tsp oregano; 1/2 tsp pepper; 3 tbsps oil; 2 lbs venison burger; 2 onions, chopped; 1 head garlic, minced; 1 bell pepper, chopped; 4 cups canned kidney beans, drained and rinsed; 2 cups frozen corn kernels, thawed. Directions:1. In a large pot, combine the tomatoes, tomato paste, beef stock, red wine, apple cider vinegar, and spices. Bring to a slow boil. 2. In a large skillet, heat 1 1/2 tbsps oil and brown the meat quickly in a couple batches. Add the browned meat to the soup pot as it is done. 3. Add the rest of the oil to the skillet and add the onions, garlic, and bell peppers, stirring until they are light brown. Add them to the soup pot. 4. Cover the soup pot and let simmer for 1 1/2 hrs. Add the beans and corn, bring back to a gentle boil, stirring occationally. Serve with hard rolls and butter. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 26 Mar 2008 1:07 PM
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I have a tray of venison parmesan in the fridge right now, on hold until dinner time. Looking forward to it!!

Posted: 26 Mar 2008 2:21 PM
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Here is todays. PHEASANT CHOWDER. Ingredients 3 pheasant quartered or 1 1/2 dozen pheasant legs; 2 large onions quartered; 2 stalks celery, diced; 1 cup uncooked rice; 2 cucumbers, pealed and pureed; 1/4 cup white wine; 2 tsps dill; 1/2 tsp salt; 1/4 tsp pepper; 2 cups half & half. Directions: 1. Put the pheasant in a soup pot with the onions, celery, and enough water to cover, boil gently until meat easily pulls from the bones( about 90 minutes). 2. Remove the pheasant to cool and save the broth. Remove the meat from the bones and cut into bite-sized pieces.and set aside. discard the onion and celery. 3. Add the rice to the broth and bring to a boil. Turn the heat down to simmer and cover, cook rice until tender (about 20 minutes). Add the pureed cucumbers, pheasant meat, wine, dill, salt, and pepper to the broth. Bring the pot to almost a boil, then remove from the heat and stir in the half & half. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 27 Mar 2008 7:48 AM
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Thanks for postings these! Im hungry reading thru them! I will try some this weekend. Donna

Posted: 27 Mar 2008 2:13 PM
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Here is todays. GAME GUMBO SOUP: Ingredients: 3 cups cubed game meat (can be any game you have); 1/3 cup olive oil; 1/3 cup all-purpose flour; 2 cups onion, chopped; 2 cloves garlic, minced; 3 cups whole tomatoes with juice; 4 hot italian sausage links, sliced (venison if you have it); 2 cups okra, sliced; 1 cup tomato juice; 1 cup tomato sauce; 2 tsps instant beef boullion; 1 tsp file powder; 1 tsp paprika; 1 tsp thyme; 1tsp oregano; 1tsp pepper. Directions: 1. In a large soup pot, heat oil, until almost smoking. Dredge the meat in the flour, shake off excess. Add the meat to the oil and brown. Add the onions and garlic and cook till tender. Add the remaining dredging flour and mix the mixture well. Add the remaining ingredient. Simmer uncovered for 1 hour on low heat. Serve in bowl with cooked rice __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 28 Mar 2008 3:16 PM
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Here is todays. CAJUN VENISON ROAST: ingredients: 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 2 tbsps oil; 1/2 tsp english mustard; 1/2 tsp white pepper; 1/4 tsp black pepper; 2 cloves garlic, minced; 1/4 tsp cayenne pepper; 1 venison rump roast; 3 slices bacon. Directions: 1. Preheat oven to 300F. Mix the onions, celery, oil, mustard and seasonings in a small bowl. 2. With a long knife, make deep slits in the roast about every two inches, to about 1/2" from the bottom of the roast. 3. Fill the pockets with th spice mixture, saving some to rub over the top of the roast. Place the roast in an open roasting pan and cover with the bacon slices. Roast uncovered for 60-90 minutes or until meat thermometer reads 140F for rare, 160F for medium. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 29 Mar 2008 5:10 PM
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Here is todays. VENISON GOULASH: Ingredients: 1/4 cup butter; 1 1/2 lbs venison steak cut into 1" cubes; 1/2 cup flour; 1 tsp salt; 1 tsp pepper; 3 cups diced onions; 3 cups diced celery; 3 cloves garlic, minced; 2 tsp Hungarian paprika; 4 cups beef broth; 6 cups diced tomatoes and juice; 2 cups tomato puree; 3 cups sliced fresh mushrooms; 2 cups diced potatoes; 1 tsp worcestershire sauce; sour cream for topping. Directions: 1. Place butter in a heavy soup pot and heat until almost smoking. Dredge meat in flour add to the pot. Stir until meat is brown on all sides.Remove meat and set aside. 2. Add the onions, celery, garlic and salt and pepper to the soup pot. Saute until tender. Add the remaining dredging flour and stir while cooking for 2 minutes. Return the meat to the pot and add the paprika, stir well. Add the beef broth, tomatoes and juice, and tomatoe puree. Simmer for 1 1/2 hours uncovered.3. Add the mushrooms, potatoes, and worcestershire sauce. Simmer until potatoes are tender, but not mushy. Serve over buttered egg noodles with dollop of sour cream. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 30 Mar 2008 4:20 PM
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Here is todays. DEEP FRIED RABBIT. Ingredients: 1 cup flour; 1 1/2 tsps baking powder; 2 tsps sugar; 1/2 tsp salt; 1/4 tsp paprika; 1/8 tsp pepper; 1/8 tsp sage; 1/8 tsp thyme; 1/8 tsp ground coriander; 1/8 tsp savory; 1/8 tsp ground allspice; 1 egg (seperated); 3/4 cup milk; cooking oil (I prefer peanut oil); 1 rabbit cut into pieces. Directions: 1.Combine the flour, baking powder, sugar, and seasonings; add the egg yolk and enough milk to make a thick batter. Beat the egg white until stiff, and fold into batter. 2. In a deep fyer, heat oil to 350F. Dip the rabbit pieces into the batter, letting the excess drip back into bowl. Then carefully place the pieces into the oil one at a time. Do this slowly to maintain the oils temperature. 3. Cook about ten minutes or until golden brown on the outside, and the juices run clear. Serve with mashed potatoes and peas. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 31 Mar 2008 7:11 PM
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Here is todays. LEMON PHEASANT FINGERS: Ingredients: 4 boneless, skinless pheasant breasts; 3 eggs; 3/4 cup parmensan cheese; 1/3 cup butter; 1 tbsp oil; 1 cup seasoned flour (add salt & pepper); 2 cups bread crumbs; 1 tsp fresh lemon juice; 2 tsp lemon pepper seasoning. Directions: 1. Slice each breast into 6 finger sized slices. Combine the eggs and parmensan cheese, and beat to a smooth consistency. Heat the butter and oil in a large saute pan. Dredge the fingers in flour, dip into egg batter, and roll in bread crumbs. 2. Saute fingers until golden brown. Splash with lemon juice and sprinkle with the lemon-pepper. Turn the heat down and cook for 3 minutes, turning to keep from over browning. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 31 Mar 2008 8:44 PM
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Man that food looks great...what time is dinner? __________________ Member UBNJ Member NJOA United We Stand, Divided We Fall. The choice is OURS

Posted: 01 Apr 2008 3:07 PM
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Here is todays. CAJUN PHEASANT WINGS WITH PINEAPPLE SAUCE. Ingredients: 16 pheasant wings; 2 cups crushed pineapple, with liquid; 1/4 cup cider vinegar; 1/4 cup prepared horseradish; 2 tsp soy sauce; 2 tsps olive oil; 1/2 tsp cayenne pepper; 2 cloves garlic, minced; 1/3 cup honey; 1 tsp cornstarch; 1/4 cup dry red wine. Directions: In a glass bowl, place the wings, pineapple, vinegar, horshradish, soy sauce, olive oil, cayenne, and garlic. Cover and let marinade for 2 days. Remove wings from marinade (save marinade). Place wings on cookie sheet, and bake at 375F until wings are tender, about 30 minutes. Remove wings to a covered dish. Combine the marinade and honey in a sauce pan. Dissolve the cornstarch in the red wine and add to the sauce. Bring sauce to a slow boil to thicken. When thick and clear pour over wings and serve. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 01 Apr 2008 3:15 PM
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Quote: Here is todays. LEMON PHEASANT FINGERS: Ingredients: 4 boneless, skinless pheasant breasts; 3 eggs; 3/4 cup parmensan cheese; 1/3 cup butter; 1 tbsp oil; 1 cup seasoned flour (add salt & pepper); 2 cups bread crumbs; 1 tsp fresh lemon juice; 2 tsp lemon pepper seasoning. Directions: 1. Slice each breast into 6 finger sized slices. Combine the eggs and parmensan cheese, and beat to a smooth consistency. Heat the butter and oil in a large saute pan. Dredge the fingers in flour, dip into egg batter, and roll in bread crumbs. 2. Saute fingers until golden brown. Splash with lemon juice and sprinkle with the lemon-pepper. Turn the heat down and cook for 3 minutes, turning to keep from over browning. that looks good... I think I'm gonna try and make Lemon Pheasant Fingers for dinner tomorrow. I still got a freezer 1/2 fill of Rockport Rocket breasts __________________ Dog's on point... get ready!!! It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama http://www.njoutdooralliance.org/

Posted: 02 Apr 2008 9:06 PM
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Here is todays. SOUTH OF THE BORDER BAKE. Ingredients: 1 package refridgerated cresent roll dough; 1 lb ground venison; 1/4 cup chopped onion; 1 can refried beans; 1 cup sour cream; 1 egg; 2 tsps chille powder; 1/2 tsp ground cummin; 1/8 tsp garlic powder;1 cup shreaded chedder cheese; 2 cups shreaded leatuce; 1 cup chopped tomato; sliced black olives; sliced green onions; salsa. Directions: 1. heat oven to 375F. Unroll the cresent dough, place into a 12 x 8 baking dish. Press the dough over the bottom and 1" up the sides of the dish. In a 10" skillet , combine the ground venison and chopped onion. Cook over medium heat for 6-8 minutes, or until meat is no longer pink, stirring occationally. Drain the meat and spoon evenly over the dough. In a medium mixing bowl, combine the beans, sour cream, egg, and seasonings. Spread the bean mixture over the meat mixture. Sprinkle evenly with the cheese. Bake for 25-30 minutes, or until crust is golden brown. Remove from oven and top with the lettuce, tomatoes, olives, green onions, and salsa. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 03 Apr 2008 3:43 PM
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Here is todays. GRILLED PHEASANT MIDWEST. Ingredients (marinade) 1 cup apple juice; 1/2 cup vegetable oil; 1/4 cup soy sauce; 1/4 cup packed brown sugar; 3 tbsps lemon juice; 2 tbsps shredded carrot; 2 tbsps snipped fresh parsley; 2 cloves garlic, minced; 1/2 tsp worchestershire sauce; 1 bay leaf; 2 whole peppercorns. Rest of ingredients: 2 whole pheasant cut in half, skin removed; 2 tbsps olive oil; 2 large carrots cut into 2 x 1/4" strips; 2 medium zucchini, cut into 2 x 1/4" strips; 2 medium summer squash cut into 2 x 1/4" strips. Directions: 1. In a 13 X 9 baking dish, combine marinade ingedients. Place the pheasant halves in baking dish in a single layer turning to coat. Cover with plastic wrap and refridgerate 6-8 hours turning pheasant occationally. Drain pheasant and reserve marinade and return marinade to fridge. 2. Preheat grill and spray grill with cooking spray. Arrange pheasant halves on grill and cook for 20-30 minutes, turning occationally. Baste with reserved marinade. 3. In a 10" skillet heat olive oil over medium heat. Add the vegetables and cook for 5-8 minutes, or until vegetables are tender-crisp, stirring occationally. Serve pheasant with cooked vegetables and rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 04 Apr 2008 5:19 PM
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Here is todays. SWEET AND SOUR PORCUPINE MEATBALLS. Ingredients: 1 lb ground venison; 1 egg, beaten; 1 cup cooked rice; 1/2 tsp salt; 1/4 tsp pepper; 2 tbsps oil; 1 cup beef stock; 1 can whole berry cranberry sauce; 2 tsps balsamic vinegar; 1/2 tsp dried tarragon; 2 tsps fresh parsley, chopped. Directions 1. Preheat oven to 250F. In a large bowl, combine the venison, egg, rice, salt, and pepper. Mix thoroughly and shape into 2" meatballs. Heat the oil in a large skillet and brown the meatballs on all sides a few at a time. When browned well remove them to a plate in the oven. 2. Once all the meatballs are browned and in the oven add the stock to the skillet. Return one meatball to the skillet and break it up. Bring stock and broken meatball to a boil, then turn the heat down to low and simmer for 5 minutes. Add the cranberry sauce, balsamic vinegar, and tarragon to the stock. Let simmer for 5 more minutes or until the jellied sauce turn liquid. 3. Return all the meatballs to the pan, spoon the sauce over them, add the parsley and let simmer, covered for another 5 minutes. Serve over rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 05 Apr 2008 4:49 PM
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Here is todays. CHEESE, PHEASANT BREAST AND PEPPER SANDWICH Ingredients: 4 pheasant breast halves pounded flat; 1 cup seasoned flour ( add salt & pepper); 2 tbsps olive oil; 12 red pepper slices 1/4" thick 8 yellow pepper sllices 1/4" thick; 4 red onion slices 1/4" thick; 2 tbsps balsamic vinegar; 1 tsp thyme; 4 kaiser rolls; 8 dill havarti cheese slices. Directions Dredge the pheasant breasts in flour. Shake off excess flour. Heat olive oil in 12" skillet, add the pheasant and brown lightly. Add the pepper slices, onion slices, vinegar and thyme. Cover and cook over medium heat for 5-7 minutes, or until vegetables are tender crisp. Place 1 breast half and generous amount of vegetables on bottom half of roll. Top with cheese and top half of roll, and serve __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 06 Apr 2008 7:02 AM
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u got any trout recipes bowhunter444? __________________ Dog's on point... get ready!!! It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama http://www.njoutdooralliance.org/

Posted: 06 Apr 2008 1:55 PM
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I got a request for trout so here is todays. BAKED STUFFED TROUT. Ingredients: 3 trout; 1 onion sliced; 2tsps white vinegar; 1 lemon; 1 can crabmeat; 1/2 cup grated celery; 1/2 cup grated carrots; 1/4 cup grated onion; 2 eggs; 1 tbsp mayonnaise; 4 bacon strips 2 tbsps butter; salt and pepper. Directions: Clean and descale trout, leave heads on 2 of the trout. The trout that you cut the head off place in a pot of water with the sliced onion and vinegar and half the lemon. Cook until the skin comes off easily and remove meat from bones. In a large bowl place the cooked trout and the crabmeat. then add the grated celery, carrots onions. Mix in the eggs and mayonnaise and season to taste with salt and pepper. Stuff this mixture into the other two trout, wrap 2 bacon strips around each trout. Place each trout onto alunminum foil and add 1 tbsp butter to each and wrap individually. Bake at 350F for 1 hour. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 07 Apr 2008 1:01 PM
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Here is another trout recipe. FRENCH BAKED TROUT. ingredients: 6 trout fillets; 4 slices bacon; 1 cup onions, chopped; 1 cup carrots, grated; 1 cup fresh mushrooms, chopped; 2 tbsps parsley, minced; 1/2 cup cooked, diced ham; 2 tsps salt; 1/2 tsp thyme; 1/2 tsp pepper; 1 cup dry white wine; 3 tbsps butter. Directions: Half cook the bacon and drain. Cut the bacon into small pieces and sprinkle into a shallow casserole dish. Mix the vegetables together with the ham and seasonings. Spread half the vegetable mixture over the bacon, add the fish fillets, and top with the remaining vegetable mixture. Pour on the wine and dot with butter. Bake at 375F for 50-60 minutes __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 08 Apr 2008 11:31 AM
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Here is todays this is for you guys smoking trout.This one is great for snacking. SMOKED TROUT SPREAD. Ingredients: 1 1/2 lbs smoked trout; 3 sticks butter; 1 tbsp lemon juice; 1/3 cup heavy cream; 1/8 tsp cayenne pepper. Directions: Melt butter in sauce pan. Place all other ingredients in food processor. Pour butter into processor and turn on. Place the processed mixture into a large bowl and refridgerate for 8 hours. serve with crackers. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 08 Apr 2008 11:42 AM
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Here is another trout appetizer. SEVICHE. Ingredients; 2-3 lbs trout fillets; 2 cups lime juice; 1 green pepper, finely chopped; 1 hot pepper, finely chopped; 1 large onion diced; 1 clove garlic, minced; 1 cup stuffed green olives, finely chopped; 2 tbsps vinegar; 2 tbsps lemon juice; 4 tbsps olive oil; 1/2 tsp salt; 1/2 tsp pepper; 2 large tomatoes, diced. Directions: Flake fish and soak in lime juice for 24 hrs. In separate bowl, mix all other ingredients except tomatoes, which are added just before serving. Keep both the fish and other ingriedient mixture in the refridgerator. Drain fish after 24 hrs and combine with the other ingredients and tomatoes. Serve with crackers. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 09 Apr 2008 5:31 PM
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Here is todays. SMOKED TROUT SALAD. Ingredients 1-2 lbs smoked trout, flaked 2 cups frozen corn, thawed; 1 cup garbanzo beans, drained; 2 cans green chiles, chopped; 2 green onions, chopped; 1/2 cup parsley, chopped; 1/4 cup good olive oil; 3 tbsps chicken broth; 2 tbsps red wine vinegar; 1 tsp dijon mustard. Directions: combine all ingredients in a large bowl and gently toss. Serve in lettuce lined bowls. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 10 Apr 2008 4:01 PM
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Here is todays. LEMON BEER TROUT. Ingredients: 4 large trout fillets; 1 can beer; flour; garlic salt to taste; pepper to taste; 1/2 cup vegetable oil; 1 lemon. Directions: Pour can of beer into a shallow baking dish. Add the fillets and let soak for 15-20 minutes. Prepare the batter by mixing the flour, garlic salt and pepper. When the fillets are done soaking pat dry, then roll into flour mixture. In a 12" skillet heat the oil, fry the fillets for abourt 5 minutes per side, or until fish flakes and batter is golden brown. Squeeze lemon over fish and serve. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 11 Apr 2008 5:37 PM
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Here is todays. WILD TURKEY HASH. Ingredients: 6 cups leftover wild turkey, diced; 1/3 cup butter, divided; 1 1/2 cups red onion, diced; 1/2 cup red pepper, diced; 1 cup cooked potatoes, diced; 1/2 cup mayonnaise; 1 tbsp tomato paste; 1 tsp paprika; 1 tsp garlic salt; 1/2 tsp pepper. Directions: heat 1 tbsp butter in a saute pan. Add the onions and red peppers and saute until tender let cool. In a large bowl, gently combine all ingredients, except remaining butter. In a heavy 10" skillet, heat remaining butter to a fast bubble. Add the hash mixture. Pack it firmly on the bottom and sides of skillet. Cover skillet and bake at 375F for 20 minutes. Serve with poached eggs. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 12 Apr 2008 5:13 PM
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Here is todays. WILD TURKEY WITH SUN DRIED TOMATOES AND PINE NUTS. Ingredients: 1 lb wild turkey breast meat, cubed; 2 tbsp olive oil; 1/2 cup sliced fresh mushrooms; 1/2 cup onions, diced; 1/2 cup celery, minced; 1/4 cup sun dried tomatoes in olive oil, minced; 1 clove garlic, minced; 1/2 cup dry white wine; 1 tbsp brown sugar; 1/4 cup pine nuts; salt and pepper to taste. Directions: In a large skillet heat olive oil, when hot add the turkey and cook for 2-3 minutes. Add the mushrooms, onions, celery, tomatoes, and garlic to the skillet. Cook until vegetables are tender, add the wine, brown sugar, and pine nuts. Reduce heat and simmer until liquids are reduced and turkey is fully cooked. Salt and pepper to taste serve over rice or pasta. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 13 Apr 2008 5:13 PM
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Here is todays. WILD TURKEY BREAST IN WINE SAUCE. Ingredients: 2-3 lbs wild turkey breast, cut into strips; 4 tbsps flour; 1/2 tsp salt; 1/2 tsp pepper; 2 tsps paprika; 1 tsp sage; 2 tbsps vegetable oil; 1/2 cup dry white wine; 8 oz fresh mushrooms, sliced; 1 bunch chives, chopped. directions: Combine the flour, salt, pepper, paprika, and sage in a plastic sandwich bag. Add the breast strips and shake bag to coat. In a 10" skillet heat oil, Add the turkey stips and brown on all sides. Add the wine mushrooms and chives. Cover skillet and simmer until tender, about 45-50 minutes. Serve with rice __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders